Oct 31, 2009

Rasmalai
















Ingredients:


  • 1 can rasgullas
  • 4 cup milk
  • 4 tbsp sugar
  • 2 tsp custard powder or condensed milk
  • 1/2 cup dry fruit powder
  • 4-5 nos saffron

Method:

  • Buy Halldiram's rasugullas & drain all the sugar syrup.
  • Squeeze out the sugar syrup from each rasugulla by gently pressing, make sure not to break them.
  • Bring the milk to boil & reduce to simmer then mix the custard powder or condensed milk slowly.
  • Stir equally, then add the sugar, saffron & stir.
  • Switch off the gas & cool it for 1/2 hour. when its slightly warm add the rasgullas & cool completely.
  • Garnish with dry fruit powder & keep refrigerated until serve.

Spicy Vegetable Mix














Ingredients:

• Carrots - 100 gms.
• French beans - 100 gms.
• Cauliflower - 100 gms.
• Cabbage - 100 gms.
• Green Peas - 100 gms.
• Tomatoes - 200 gms.
• Onions - 150 gms.
• Potatoes - 150 gms.
• Salt
• Cilantro - a few

For Masala Paste

• Coconut powder - 1/2 cup
• Garam masala powder - 1 tsp.
• Ginger - 2 - 3 thin slices
• Green chilies - 3 - 4 .
• Cardamom - 2 - 3 Pods
• Poppy seeds - 3 tsp.
• Coriander seeds - 3 tsp.
• Cumin seeds - 1 tsp.
• Black pepper - 1 tsp.
• Dry red chili - 1 - 2 nos.
• Garlic - 2 - 3 cloves
• Cashew nuts - 1/2 cup
• Water - 1/2 cup


Method

• Wash, cut and cook all the vegetables (except the tomatoes and onions) with a pinch of salt till tender.
• Slice the onions and tomatoes and keep aside them separately.
• Heat a little oil in a kadai and fry the onions till golden brown, then add the tomatoes and let them fry a little.
• Pour the paste into the kadai, add the salt and give it a good stir.
• Leave it on high heat for about 2 minutes. Now, add in the cooked vegetables and mix well.
• Let the entire mixture cook on high heat for about 3 minutes, stirring occasionally.
• Chop the cilantro and use as garnishing.



Oct 22, 2009

Besan Ladoo

















Ingredients:

  • 4 cups besan
  • 1 cup sujii
  • 1 cup ghee
  • 2 cups sugar
  • 1 tbsp powdered cardamom
  • 1/2 cup raisins

Method :

  • Heat the ghee in a pan
  • Add the Besan & sujii & fry it on a low flame stirring contuniously till become golden brown
  • Once it is browned, let it cool
  • Add powdered cardamom & sugar. Mix well
  • Add some raisins
  • Shape into ladoos & serve

Dabeli
















Ingredients:

  • 2-3 medium potatoes boiled
  • 1 tbsp dabeli masala
  • salt and red chili powder to taste
  • 1 tbsp oil
  • 6-8 buns
  • Chopped cilantro
  • Few cut grapes
  • Finely chopped onion
  • Thin sev
  • Roasted peanuts

Green Chutney -
  • 1/2 cup chopped cilantro
  • 1/2 cup mint leaves
  • 1-2 green chilies
  • salt, sugar and lime juice - per taste

Sweet Chutney -
  • 3 tbsp tamarind pulp (as thick as possible)
  • 6-7 pitted dates
  • 2-3 tbsp jaggery
  • salt, red chili powder - per taste
  • pinch of cumin powder
Method
  • Boil and skin the potatoes and mash them.
  • Heat oil in skillet and add 1/4 tbsp dabeli masala to it.
  • Add mashed potatoes, remaining masala, salt, red chili powder and mix it well.
  • Add couple tbsp of water to the mixture if needed. Cover it for couple of minutes and turn off the gas.
  • Chutneys - Grind all the ingredients of green chutney and set it aside. Also grind all the ingredients of sweet chutney and set it aside.
  • Apply green chutney on 4 slices of bread.
  • Apply potato filling on these four slices of bread evenly. Apply sweet chutney over the potato filling and sprinkle 4-5 peanuts on.
  • Now sprinkle chopped onion, cilantro, grapes & thin sev.
  • Cover with remaining four slices.
  • Heat a tava/skillet. Apply few drops of oil to the skillet and set the bread slices down.
  • Let them turn brown on one side then turn and then cook the other side till golden brown.
  • Serve warm with ketchup or prepared green and sweet chutney.



Pineapple Raita















Ingredients

  • 2 cups plain yogurt
  • 1 tablespoon sugar
  • Dash of salt
  • 1 1/2 cups diced pineapple
  • 1/2 teaspoon dried mint flakes
  • 1/4 teaspoon crushed black peppercorns
Method

  • Place yogurt, sugar, and dash of salt in a bowl.
  • stir well with a whisk until smooth.
  • Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill.
  • Before serving, sprinkle with dried mint flakes and crushed black peppercorns.

Methi Puri















Ingredients
  • 2 cups Wheat flour
  • 1 cup Fenugreek Leaves (Methi), finely chopped
  • A pinch of Baking Powder
  • A pinch of Turmeric Powder
  • 2 Green Chilies, chopped
  • 1 tsp Ajwai, roasted
  • A pinch of Asafoetida
  • Oil, for frying
  • Salt, according to taste
  • Water, as required

Method:
  • Sift the flour and salt and mix the rest of the ingredients with 1 tsp. oil.
  • Now make soft dough, using water and knead it well until it becomes soft.
  • Divide the dough into equal balls and roll out each ball into a round puri.
  • Heat oil in a frying pan and fry 1-2 puris at a time, until it turns golden brown.

Shrikhand

Ingredients
  • 1/2 kg. curds
  • 300 gms. sugar
  • 1/2 tsp. cardamom powder
  • few strands saffron
  • 1/2 tbsp. pista & almond crushed

Method

  • Tie curd in a clean muslin cloth overnight. (6-7 hours).
  • Take into a bowl, add sugar and mix.
  • Keep aside for 25-30 minutes to allow sugar to dissolve.
  • Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
  • Beat well till sugar has fully dissolved into curd.
  • Pass through a big holed strong strainer, pressing with hand or spatula.
  • Mix in cardamom powder and dissolved saffron and half nuts.
  • Empty into a glass serving bowl, top with remaining nut crush.
  • Chill for 1-2 hours before serving.

Spanish Rice















Ingredients:

  • 2 tablespoon(s) butter
  • 2 cloves
  • 1 teaspoon(s) cinnamon bits
  • 2 medium onion(s) chopped
  • 2 cup(s) rice
  • 2 tablespoon(s) vermicelli
  • 2 big tomatoes chopped
  • 2 green bell pepper(s) diced small or sliced
  • 4-5 french beans sliced
  • 1 teaspoon(s) red chilli powder
  • 4 teaspoons freshly ground black peppercorns
  • 4 cups water
  • salt to taste
Method:
  • Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly.
  • Add the chopped onions, green pepper, sliced carrot & french beans.
  • Continue stir-frying on medium heat till very lightly browned.
  • Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic.
  • Stir in the rest of the ingredients and bring to a boil.
  • Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm.
  • Serve hot.

Garden Vegetable Twists














Ingredients:

  • 4 Mission® Soft Taco Size Flour Tortilla
  • 4 oz. Cream Cheese
  • 1 Tbsp. fresh Garlic chopped
  • 1 large Carrot peeled and chopped
  • 4 Scallions or Green Onions
  • 1/2 Bell Pepper seeded and cut into strips
  • Salt and Pepper to taste
Method:

  • Combine all ingredients in food processor and blend well. Spread mixture evenly over each tortilla. Roll up and chill about 10 minutes.
  • Slice crosswise to make a pinwheel and serve.
    Enjoy this delicious vegetable twists Mexican recipe


Oct 20, 2009

Kofta Curry
















Ingredients

  • 300 g paneer, crumbled
  • 100 g potatoes, boiled and mashed
  • 50 g breadcrumbes
  • 1 1/2tsp. garam masala powder
  • 1 tsp poppy seeds
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 3 tbsp oil for gravy
  • Oil for deep frying


Grind to paste

  • 300 g tomatoes
  • 1 pod garlic
  • 1.5 cm ginger
  • 2 tsp chilli powder
  • 1-1/2 tsp turmeric powder


Method


For Koftas

  • Mix paneer and mashed potatoes.
  • Divide the mixture and roll into small balls.
  • Roll them in breadcrumbs and deep fry in hot oil till golden brown.
  • Remove and keep aside


For gravy

  • Heat 3 tbsp oil and season with cumin seeds and poppy seeds.
  • Add tomatoes-ginger-garlic paste and fry well.
  • Add a little water and make a thick gravy.
  • Add salt and fried koftas.
  • Sprinkle garam masala powder.
  • Garnish with grated coconut.