Ingredients:
100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour
Method:
Make four rotis from the whole wheat atta . Grate the paneer and add all the ingredients to it beside oil. Sauté it in oil and place it on the roti and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before.
Wednesday, November 10, 2010
PATATO PIZZA
Ingredients:
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
SPINACH TIKKI WITH VEGETABLES
Ingredients:
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
HEALTHY PANCAKES
Ingredients:
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
Tuesday, September 14, 2010
TOMATO CHUTNEY
Ingredients
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Method
.Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
.Add the onions and sauté till they turn translucent.
.Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
.Allow to cool completely.
.Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
.Serve at room temperature or store upto 2 days, refrigerated.
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Method
.Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
.Add the onions and sauté till they turn translucent.
.Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
.Allow to cool completely.
.Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
.Serve at room temperature or store upto 2 days, refrigerated.
Tuesday, August 31, 2010
JALEBI
Ingredients:
• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
Method•
Mix the flour, rice flour, baking powder, curd in a bowl.
• Mix well, add water and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water.
• Just before the syrup is ready add cardamom powder.
• Heat oil in a heavy bottomed pan or kadhai.
• Pour the batter in a steady stream into the kadhai to form coils.
• Make 4-5 at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
• Jalebi is ready.
• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
Method•
Mix the flour, rice flour, baking powder, curd in a bowl.
• Mix well, add water and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water.
• Just before the syrup is ready add cardamom powder.
• Heat oil in a heavy bottomed pan or kadhai.
• Pour the batter in a steady stream into the kadhai to form coils.
• Make 4-5 at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
• Jalebi is ready.
Wednesday, August 18, 2010
HEALTHY SANDWICHES
Ingredients
1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
Method
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread.
Serving 4 servings.
1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
Method
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread.
Serving 4 servings.
Sunday, July 18, 2010
HANDVA
Ingredients
1 Cup suji
1 Cup Plain Yougurt
1 Tsp Baking powder
1 Tsp Eno fruit salt
2 Tsp Musturd seeds
2 Tbs Raw Peanuts
A handful almonds (optional)
Few curry leaves
1 Tbs oil
1 Tsp Sugar
1 Green chilli chooped
1/2 Tsp salt
Method
In a bowl take suji,put the yogurt,salt,fruit salt,green chillies,baking powder and sugar, mix this very smooth.
Take a frying pan,put the oil in it. heat it and put musturd seeds, curry leaves,peanuts and almonds in it, then pour the suji mixture.cover it with the lid tightly.
On the medium heat keep this fry pan for 15 minutes.
Then put the knife in it, if knife clean then, it is ready.
Serve with tomato ketchup.
1 Cup suji
1 Cup Plain Yougurt
1 Tsp Baking powder
1 Tsp Eno fruit salt
2 Tsp Musturd seeds
2 Tbs Raw Peanuts
A handful almonds (optional)
Few curry leaves
1 Tbs oil
1 Tsp Sugar
1 Green chilli chooped
1/2 Tsp salt
Method
In a bowl take suji,put the yogurt,salt,fruit salt,green chillies,baking powder and sugar, mix this very smooth.
Take a frying pan,put the oil in it. heat it and put musturd seeds, curry leaves,peanuts and almonds in it, then pour the suji mixture.cover it with the lid tightly.
On the medium heat keep this fry pan for 15 minutes.
Then put the knife in it, if knife clean then, it is ready.
Serve with tomato ketchup.
Tuesday, July 6, 2010
VADA PAV
Ingredients
For filling
2 Medium size patatoes
1 Tbs Oil
Hing(Asfoetida)
Musturd seeds
Curry leaves
2 Tsp Red Pepper pawder
2 Tsp Coriander Powder
A bunch of Coriander leaves Chopped
4 Green Chillies Chopped
1 Big Onion chopped
1/2" grated ginger
5 Garlic cloves chopped
Salt for taste
2 Tsp Lemon Juice
1 Tsp Sugar
For Dough
1 Cup Gram Flour ( Besan)
Water
1 Pinch Baking Powder
Salt for taste
10 Pav
Oil for frying
Methoed
Mix Gram Flour and salt make a nice smooth dough then put the baking powder. Keep aside.
Boil and mash the patatoes, Add salt,Pepper,Coriander Powder,corinder leaves,Green Chillies,Lemon Juice, Sugar ,mix well and make a dough.
In fry pan put the oil, when oil get hot then put musturd seed in it.
Then put curry leaves,garlic,hing. After that put chopped onions.
When onions become brown then mix patato dough in it, keep on gas for 2 to 3 minutes, then remove from heat.
When Mixture turns cool, make a tennis size ball from all the mixture.
Put a kadai on heat then put the oil in it, take a ball of patato put in the gram four dough, cover the ball all around instantly leave in warm oil, fry on medium heat till golden brown.
Take a pav, put that crisp ball in the pav and enjoy.
Serve with Tomato ketchup.
For filling
2 Medium size patatoes
1 Tbs Oil
Hing(Asfoetida)
Musturd seeds
Curry leaves
2 Tsp Red Pepper pawder
2 Tsp Coriander Powder
A bunch of Coriander leaves Chopped
4 Green Chillies Chopped
1 Big Onion chopped
1/2" grated ginger
5 Garlic cloves chopped
Salt for taste
2 Tsp Lemon Juice
1 Tsp Sugar
For Dough
1 Cup Gram Flour ( Besan)
Water
1 Pinch Baking Powder
Salt for taste
10 Pav
Oil for frying
Methoed
Mix Gram Flour and salt make a nice smooth dough then put the baking powder. Keep aside.
Boil and mash the patatoes, Add salt,Pepper,Coriander Powder,corinder leaves,Green Chillies,Lemon Juice, Sugar ,mix well and make a dough.
In fry pan put the oil, when oil get hot then put musturd seed in it.
Then put curry leaves,garlic,hing. After that put chopped onions.
When onions become brown then mix patato dough in it, keep on gas for 2 to 3 minutes, then remove from heat.
When Mixture turns cool, make a tennis size ball from all the mixture.
Put a kadai on heat then put the oil in it, take a ball of patato put in the gram four dough, cover the ball all around instantly leave in warm oil, fry on medium heat till golden brown.
Take a pav, put that crisp ball in the pav and enjoy.
Serve with Tomato ketchup.
Tuesday, June 29, 2010
ICE CREAM BALL
Ingredients
2 Cup Vanilla Ice Cream or any of your favorite flavour
2 Tbs Sugar
2 Tsp Cinnamon powder
2 Tbs Cornflakes
2 Tbs Honey
Method
Take a waxed lined paper and put 1 scoop of ice cream on it, make a ball. Do this process with whole ice cream.
Crumbled corn flakes, then mix with cinnamon powder,sugar, Keep in the refrigerator
Put all ice cream balls in the freezer until firm, After that take out those balls from paper and roll them ball in the crumbles cornflakes mixture, in that way the mixture stick with the ball properly, after you can serve with 2 tea spoon honey on it.
2 Cup Vanilla Ice Cream or any of your favorite flavour
2 Tbs Sugar
2 Tsp Cinnamon powder
2 Tbs Cornflakes
2 Tbs Honey
Method
Take a waxed lined paper and put 1 scoop of ice cream on it, make a ball. Do this process with whole ice cream.
Crumbled corn flakes, then mix with cinnamon powder,sugar, Keep in the refrigerator
Put all ice cream balls in the freezer until firm, After that take out those balls from paper and roll them ball in the crumbles cornflakes mixture, in that way the mixture stick with the ball properly, after you can serve with 2 tea spoon honey on it.
Saturday, June 26, 2010
MALAI KOFTA CURRY
Ingredientas
For the koftas
1 Cup Green peas
1 Cup Cauliflower, finely chopped
1 Cup French beans, finely chopped
1 Cup Carrots, finely chopped
2 1/2 Potatoes, boiled and mashed
2 Tbs Bread crumbs
2 Tbs Corn flour
1 Tsp Garam masala
1 Tsp Red chilli powder
1 1/2 teaspoons lemon juice
Oil for deep frying
Salt to taste
For Paste
Make two part from this paste
15 Cloves garlic
50 mm. (1") piece ginger
10 Green chillies
For the gravy
2 Big Tomatoes
2 Onions
4 cloves
2 small sticks cinnamon Or can be powder of cinnamon
1 Tbs Cornflour
1 Tsp sugar
1 Tsp Garam masala
1 Tsp Red chilli powder
2 Tbs Butter
Salt to taste
For the baking
1 Tbs Fresh cream
1/2 Tbs grated cheese
For the koftas
.Boil the peas.
.team the cauliflower, french beans and carrots in a pressure cooker without adding water.
.Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and and corn flour.
.Add one part of the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
.Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy
.Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
.Blend the onions in a liquidiser with very little water.
.Heat the butter, add the onions and stir fry for 5 minutes till light brown.
.Then add the cloves, cinnamon and paste and fry again for 2 minutes.
.Add the tomato puree and cook for 2 minutes.
.Add 1 teacup of water and boil for 3 to 4 minutes.
.add the cornflour and sugar.
.Cook again and add the garam masala, chilli powder, salt, cook for 5 minutes.
How to proceed
.Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
.Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.
For the koftas
1 Cup Green peas
1 Cup Cauliflower, finely chopped
1 Cup French beans, finely chopped
1 Cup Carrots, finely chopped
2 1/2 Potatoes, boiled and mashed
2 Tbs Bread crumbs
2 Tbs Corn flour
1 Tsp Garam masala
1 Tsp Red chilli powder
1 1/2 teaspoons lemon juice
Oil for deep frying
Salt to taste
For Paste
Make two part from this paste
15 Cloves garlic
50 mm. (1") piece ginger
10 Green chillies
For the gravy
2 Big Tomatoes
2 Onions
4 cloves
2 small sticks cinnamon Or can be powder of cinnamon
1 Tbs Cornflour
1 Tsp sugar
1 Tsp Garam masala
1 Tsp Red chilli powder
2 Tbs Butter
Salt to taste
For the baking
1 Tbs Fresh cream
1/2 Tbs grated cheese
For the koftas
.Boil the peas.
.team the cauliflower, french beans and carrots in a pressure cooker without adding water.
.Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and and corn flour.
.Add one part of the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
.Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy
.Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
.Blend the onions in a liquidiser with very little water.
.Heat the butter, add the onions and stir fry for 5 minutes till light brown.
.Then add the cloves, cinnamon and paste and fry again for 2 minutes.
.Add the tomato puree and cook for 2 minutes.
.Add 1 teacup of water and boil for 3 to 4 minutes.
.add the cornflour and sugar.
.Cook again and add the garam masala, chilli powder, salt, cook for 5 minutes.
How to proceed
.Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
.Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.
Friday, June 25, 2010
CRESCENT STYLE SAMOSA
Ingredients
1 Can (14-1/2 ounces) diced new potatoes, drained
1 Tbs olive oil
1/4 Cup chopped green chilies
1 Garlic clove, minced
1 Cup frozen peas, thawed
1-1/2 Tsp lemon juice
1 Tsp curry powder
Dash pepper
2 Tubes (8 ounces each) refrigerated reduced-fat crescent rolls
SAUCE:
3/4 Cup reduced-fat plain yogurt
2 Tbs minced fresh cilantro
1 Garlic clove, minced
1/2 Tsp ground cumin
Dash pepper
Method
In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 2 minutes longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash.
Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes
1 Can (14-1/2 ounces) diced new potatoes, drained
1 Tbs olive oil
1/4 Cup chopped green chilies
1 Garlic clove, minced
1 Cup frozen peas, thawed
1-1/2 Tsp lemon juice
1 Tsp curry powder
Dash pepper
2 Tubes (8 ounces each) refrigerated reduced-fat crescent rolls
SAUCE:
3/4 Cup reduced-fat plain yogurt
2 Tbs minced fresh cilantro
1 Garlic clove, minced
1/2 Tsp ground cumin
Dash pepper
Method
In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 2 minutes longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash.
Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes
ALMOND VEGETABLE STIR-FRY
Ingredients
1 Tsp cornstarch
1 Tsp sugar
3 Tbs cold water
2 Tbs reduced-sodium soy sauce
1 Tsp sesame oil
4 Cups fresh broccoli florets
2 Tbs canola oil
1 large sweet red pepper, cut into 1-inch sqaures
1 Small onion, cut into thin wedges
2 Garlic cloves, minced
1 Tbs minced fresh gingerroot
1/4 Cup slivered almonds, toasted
Method
In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.
Serve Hot
1 Tsp cornstarch
1 Tsp sugar
3 Tbs cold water
2 Tbs reduced-sodium soy sauce
1 Tsp sesame oil
4 Cups fresh broccoli florets
2 Tbs canola oil
1 large sweet red pepper, cut into 1-inch sqaures
1 Small onion, cut into thin wedges
2 Garlic cloves, minced
1 Tbs minced fresh gingerroot
1/4 Cup slivered almonds, toasted
Method
In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.
Serve Hot
Friday, April 23, 2010
INSTANT DHOKLA RECIPE
Ingredients
1 Cup gram flour (besan)
2 Tbs semolina (suji)
2 Tsp fruit salt(Eno powder)
1/2 Tso soda powder
1/2 Tsp sugar
1 Tbs Yogurt
1 Lemon (nimbu)
1/2 Tsp Turmeric powder or yellow food color
2 Green chilly (hari mirch)
8-10 Curry leaves (kadi patta)
1 Tsp mustard seeds (raai)
1/4 Tsp salt (namak)
1 Cup water
2 Tbsp oil
Green Coriander leaves For garnish,
Method
Mix gram flour, semolina,1 Tbs oil,Yogurt,Sugar,Turmeric Powder(Yellow Color) and Salt add 1 up boiled water Just make enough fine thick paste.
Grease a container.
Heat water in a pressure cooker and place sieve (jaali) on it.
Now add eno powder in above mixture then Immediately pour this mixture in the greased container,cover the cooker.
Remove the whistle of the cooker.
Let it cook at high flame for 15 minutes.
Then take out the dhoklas out of the container and cut into pieces once it is cooled.
Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
Finely chop green chilies.
Pour this on dhoklas.
If you want some soggy dhokla apply following step other than you can avoid this step.
Put 1 cup water, sugar and lemon juice in a container and put all dhoklas in it.
After 5 minutes take out extra water.
Garnish with finely chopped coriander leaves.
Serve with some chutney.
1 Cup gram flour (besan)
2 Tbs semolina (suji)
2 Tsp fruit salt(Eno powder)
1/2 Tso soda powder
1/2 Tsp sugar
1 Tbs Yogurt
1 Lemon (nimbu)
1/2 Tsp Turmeric powder or yellow food color
2 Green chilly (hari mirch)
8-10 Curry leaves (kadi patta)
1 Tsp mustard seeds (raai)
1/4 Tsp salt (namak)
1 Cup water
2 Tbsp oil
Green Coriander leaves For garnish,
Method
Mix gram flour, semolina,1 Tbs oil,Yogurt,Sugar,Turmeric Powder(Yellow Color) and Salt add 1 up boiled water Just make enough fine thick paste.
Grease a container.
Heat water in a pressure cooker and place sieve (jaali) on it.
Now add eno powder in above mixture then Immediately pour this mixture in the greased container,cover the cooker.
Remove the whistle of the cooker.
Let it cook at high flame for 15 minutes.
Then take out the dhoklas out of the container and cut into pieces once it is cooled.
Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
Finely chop green chilies.
Pour this on dhoklas.
If you want some soggy dhokla apply following step other than you can avoid this step.
Put 1 cup water, sugar and lemon juice in a container and put all dhoklas in it.
After 5 minutes take out extra water.
Garnish with finely chopped coriander leaves.
Serve with some chutney.
Tuesday, March 23, 2010
Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
Tomate and garlic Pasta souce
1 clove garlic, peeled and minced
Olive oil
8 ounces ricotta cheese
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
2 Tbs all purpose flour mix in 1/2 cup of Water
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1. eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2.Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, combine breadcrumbs, 3/4 cup Parmesan, and basil; season with salt and pepper.
3.Dip eggplant slices in Water and flour mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.
4. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
2 lbs (about 2 large) eggplants
Kosher salt
Tomate and garlic Pasta souce
1 clove garlic, peeled and minced
Olive oil
8 ounces ricotta cheese
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
2 Tbs all purpose flour mix in 1/2 cup of Water
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1. eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2.Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, combine breadcrumbs, 3/4 cup Parmesan, and basil; season with salt and pepper.
3.Dip eggplant slices in Water and flour mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.
4. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Monday, March 8, 2010
MASALA VADA
Ingredients:
.2 Cup Chana Dal
.1/2 Cup Raw Rice
.Jeera (Cumin Seeds)
.Chopped onion
.green chillies
.ginger
.Oil for frying
.Salt for taste
Method:
.Take chana dal and soak it for about 3-4 hours.
.Soak Other side rice, and jeera.
.Once the dal is soaked keep aside 1/4th of the amount of dal and grind the rest of the dal along with the rice and jeera.
.Once the batter is soft remove and mix the dal that We set aside.
.Chopped onion, green chillies and ginger can be added to the batter along with the salt.
.Heat oil in a kadai.
.Wet your hands and make flat vadas and put them into the oil.
.Fry till brown.
.Serve with any chutney or Tomato Ketchup.
.2 Cup Chana Dal
.1/2 Cup Raw Rice
.Jeera (Cumin Seeds)
.Chopped onion
.green chillies
.ginger
.Oil for frying
.Salt for taste
Method:
.Take chana dal and soak it for about 3-4 hours.
.Soak Other side rice, and jeera.
.Once the dal is soaked keep aside 1/4th of the amount of dal and grind the rest of the dal along with the rice and jeera.
.Once the batter is soft remove and mix the dal that We set aside.
.Chopped onion, green chillies and ginger can be added to the batter along with the salt.
.Heat oil in a kadai.
.Wet your hands and make flat vadas and put them into the oil.
.Fry till brown.
.Serve with any chutney or Tomato Ketchup.
MEDU VADA
Ingredients:
• 2 Cups raw rice
• 2 1/2 Cups urad dal(split black lentis)
• 1 Large onion chopped
• 4 Green chilies
• Salt to taste
• 2 Cups oil
Method:
Keep dal(split black lentis)
and rice in water and leave it for 5 hrs.
•
Drain it and grind it to make a paste.
•
Now add chopped onion, green chilies and salt and make it like a batter.
•
Heat the oil in pan.
•
Take small portions of the batter in ball like shape flatten it make a hole in the centre and deep fry it.
•
Fry it till it turns golden brown.
•
Medu Vada is ready
• 2 Cups raw rice
• 2 1/2 Cups urad dal(split black lentis)
• 1 Large onion chopped
• 4 Green chilies
• Salt to taste
• 2 Cups oil
Method:
Keep dal(split black lentis)
and rice in water and leave it for 5 hrs.
•
Drain it and grind it to make a paste.
•
Now add chopped onion, green chilies and salt and make it like a batter.
•
Heat the oil in pan.
•
Take small portions of the batter in ball like shape flatten it make a hole in the centre and deep fry it.
•
Fry it till it turns golden brown.
•
Medu Vada is ready
Thursday, February 25, 2010
STRAWBERRY YOGURT
Ingredients:
500 gm Yogurt
1/2 cup Strawberry (crushed)
1/4 cup Milk
2 tbsp Honey
1 tbsp Custard Powder
2 tbsp Sugar
Method
1. Mix milk, custard powder and sugar in a pan.
2. Cook over medium flame while stirring continuously.
3. When the mixture gets thickens and turns creamy, put off the flame.
4. Cool it for some time.
5. Combine the above mixture, honey, yogurt and strawberry crush into a blender.
6. Blend it into a fine paste, chill and Serve.
500 gm Yogurt
1/2 cup Strawberry (crushed)
1/4 cup Milk
2 tbsp Honey
1 tbsp Custard Powder
2 tbsp Sugar
Method
1. Mix milk, custard powder and sugar in a pan.
2. Cook over medium flame while stirring continuously.
3. When the mixture gets thickens and turns creamy, put off the flame.
4. Cool it for some time.
5. Combine the above mixture, honey, yogurt and strawberry crush into a blender.
6. Blend it into a fine paste, chill and Serve.
Thursday, February 18, 2010
CHOCOLATE FLAPJACKS
For the flapjacks
80 grams margarine or butter
85 grams brown sugar
115 grams quick-cooking rolled oats
a pinch salt
For the chocolate icing
1 teacup icing sugar
3 teaspoons cocoa powder
2 tablespoons (approx) hot water.
Method
1. For the flapjacks, cream the margarine, sugar and salt.
2. Add the oats and mix well.
3. Grease a shallow 175 mm. into 175 mm. square tin.
4. Press the mixture evenly into the prepared tin.
5. Bake in a hot oven 200 degree C (400 degree F) for 15 to 20 minutes.
6. Cool slightly, mark into squares with a sharp knife and loosen round the edges. When firm, break into pieces.
7. For the chocolate icing, mix the sugar, cocoa powder and hot water. If you like, add a little extra water.
8. To proceed, spread the icing evenly over the flapjacks.
80 grams margarine or butter
85 grams brown sugar
115 grams quick-cooking rolled oats
a pinch salt
For the chocolate icing
1 teacup icing sugar
3 teaspoons cocoa powder
2 tablespoons (approx) hot water.
Method
1. For the flapjacks, cream the margarine, sugar and salt.
2. Add the oats and mix well.
3. Grease a shallow 175 mm. into 175 mm. square tin.
4. Press the mixture evenly into the prepared tin.
5. Bake in a hot oven 200 degree C (400 degree F) for 15 to 20 minutes.
6. Cool slightly, mark into squares with a sharp knife and loosen round the edges. When firm, break into pieces.
7. For the chocolate icing, mix the sugar, cocoa powder and hot water. If you like, add a little extra water.
8. To proceed, spread the icing evenly over the flapjacks.
CHOCOLATE MOUSSE WITH FRUITS
Ingredients
2 cups (250 grams) dark chocolate, finely chopped
1 1/2 tablespoons golden syrup
1 cup (200 grams) fresh cream
To garnish
2 crushed sweet biscuits
1/2 cup chopped mixed fruits of your choice
Method
1. Combine the chocolate, golden syrup and 1 1/2 tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.
2 cups (250 grams) dark chocolate, finely chopped
1 1/2 tablespoons golden syrup
1 cup (200 grams) fresh cream
To garnish
2 crushed sweet biscuits
1/2 cup chopped mixed fruits of your choice
Method
1. Combine the chocolate, golden syrup and 1 1/2 tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.
NO EGG CHOCOLATE CAKE
Ingredients
1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
BISCUIT CAKE
Cooking Time : 5 mins.
Preparation Time : 9 mins.
Makes 1 cake.
Ingredients
1 small packet Any squre biscuits
½ cup (100 ml.) cream
1 tablespoon powdered sugar
For the chocolate truffle
1 cup dark chocolate, cut
¼ cup cream
To be mixed together for the soaking syrup
¼ cup water
1 teaspoon orange squash
For the topping
½ cup chocolate vermicelli
For the chocolate truffle
1. Put the cream in a saucepan and bring it to the boil.
2. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
3. Stir over a bowl of ice to cool quickly.
4. Divide the truffle into 5 equal portions and keep aside.
Method
1. Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
2. Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
3. Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
4. Repeat to make 5 more layers.
5. Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
6. Cut into thin slices and serve chilled.
Preparation Time : 9 mins.
Makes 1 cake.
Ingredients
1 small packet Any squre biscuits
½ cup (100 ml.) cream
1 tablespoon powdered sugar
For the chocolate truffle
1 cup dark chocolate, cut
¼ cup cream
To be mixed together for the soaking syrup
¼ cup water
1 teaspoon orange squash
For the topping
½ cup chocolate vermicelli
For the chocolate truffle
1. Put the cream in a saucepan and bring it to the boil.
2. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
3. Stir over a bowl of ice to cool quickly.
4. Divide the truffle into 5 equal portions and keep aside.
Method
1. Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
2. Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
3. Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
4. Repeat to make 5 more layers.
5. Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
6. Cut into thin slices and serve chilled.
MILK CHOCOLATE
Ingredients
400 grams plain chocolate
4 tablespoons milk powder or soya milk powder
2 tablespoons finely chopped walnuts
a few drops of vanilla essence
Method
1. Grate the chocolate, place in a bowl and microwave on LOW for about 6 minutes, stirring in between after every 1 minute. Do not overcook as otherwise the chocolate will burn.
2. Remove from the oven and continually stir the chocolate until it cools a little. Add the milk powder, walnuts and vanilla essence. Mix very well.
3. Shape into small balls of any desired shape.
4. Allow to dry for at least 3 to 4 hours.
5. Wrap in decorative foil. If you want you can store it for couple of months.
400 grams plain chocolate
4 tablespoons milk powder or soya milk powder
2 tablespoons finely chopped walnuts
a few drops of vanilla essence
Method
1. Grate the chocolate, place in a bowl and microwave on LOW for about 6 minutes, stirring in between after every 1 minute. Do not overcook as otherwise the chocolate will burn.
2. Remove from the oven and continually stir the chocolate until it cools a little. Add the milk powder, walnuts and vanilla essence. Mix very well.
3. Shape into small balls of any desired shape.
4. Allow to dry for at least 3 to 4 hours.
5. Wrap in decorative foil. If you want you can store it for couple of months.
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