Jul 30, 2008

Minty Tomato Juice


Ingredients
4 juicy ripe tomatoes
1 tbsp mint leaves
1/4 tsp oregano powder
1 tsp salt
3/4 tsp pepper powder
1 tbsp sugar
4-5 cubes of ice
3-4 mint leaves for garnish



Method
Quarter the tomatoes.
Remove seeds with a small spoon. Keep aside.
In a blender, blend together all ingredients with 1 1/2 glasses
Chilled water and crushed ice.
Strain with a not-too-fine strainer.
Pour into glasses and add some of the seeds back.
Stir and serve chilled.
Garnish with a small tiny spring of mint.

Jul 29, 2008

Fish Pittu

Ingredients
1/2 kg fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder 1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
salt as per taste
2 tsp lemon juice


Method
Clean fish cut into pieces
Mix turmeric powder and salt
Heat oil and fry onion, ginger paste, garlic till golden brown
Add coconut scrap and salt and let it cook on slow flame
Add fish and let it cook
When it cools a little add lemon juice

Jul 28, 2008

Minestrone Soup


Ingredients


Pressure cook together:
1 large tomato
1 2" piece white pumpkin
1 onion
1 carrot
1 potato small
3 cups water


Chop in Juliennes:
1 carrot
1 capsicum
1 spring onion sprig
2 cabbage leaves


Other ingredients:
1 tbsp. butter
2 tbsp. boiled, drain pasta
(macaroni, noodles, spaghetti, any)
1 tsp. red garlic sauce
1/2 tsp. ginger grated
1 tbsp. tomato ketchup
1 tbsp. fresh beaten cream
1 tbsp. grated cheese
salt to taste
pepper to taste


Method
Blend pressure cooked veggies in mixie. Strain. Heat butter in a heavy deep pan.
Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes. Add pureed stock.
Bring to a boil.
Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.
Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before
serving.
Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. First
chop vegetable in thin slices, and chop slices into thin slivers

Jul 27, 2008

Punjabi Samosa

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste


Samosa Crust

maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa :
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Jul 26, 2008

Broccoli Carrot Salad


Ingredients
1 head tender broccoli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens, finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped


For garnishing:
2 tbsp. cheese grated
1 tbsp. coriander chopped finely


For topping:
1 tbsp. plain or wheat flour
1 tbsp. butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. pepper powder
salt to taste


Method
Pluck broccoli florets, to bite sized pieces.
Put both broccoli and carrot in boiling water.
Cover and simmer for 2 minutes.
Drain, pour icecold water over it.
Drain again, spread out on kitchen towel.
Dab out excess moisture, transfer to serving bowl.
Dissolve milk and flour to make a smooth paste, keep aside.
Warm butter in a heavy or nonstick pan.
Add garlic, ginger, chillies, stir.
Add milk /flour paste, stir till mixture starts to boil.
Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.
Mixture should be a little thick but of pouring consistency.
Take off fire, cool a little till warm.
Stir in chopped basil.

Jul 25, 2008

Tomato Onion Parathas


Ingredients
1 recipe paratha dough (refer introduction)
1/2 cup tomato finely chopped
1 cup onions finely chopped
1 tbsp. coriander finely chopped
1 tsp. red chilli powder
1/2 tsp. cumin powder
salt to taste
oil to shallow fry


Method
Mix all ingredients, except dough and oil.
Take a lump of dough as per introduction.
Divide into 2 lumps. Roll both separately into thin chappatis.
Drain excess water from the mixture every now and then.
Spread some filling on the chappati, moisten the rim with water.
Press the other chappati over it, seal the rims together.
Shallow fry as per introduction.
Serve hot and crisp with butter or chutney.

Jul 24, 2008

Quick Ghee Rice


Ingredients
1-2 onions
3-4 green chilies
cumin seeds little
3 to 4 whole nut mugs
1 small clove garlic mashed nicely
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used

Method
Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or so along with other and add 2 cup water to it and
cook till done. Add salt and lemon to taste.
when all is done if wanted cilantro can be added.
You can serve raita with this.
This serves for 2 to 4 people along with other food.

Jul 23, 2008

Doodhi Kheer


Ingredients
1 litre milk
2 cups peeled and grated doodhi
3/4 cup sugar
1/2 tsp cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 pistachios, unsalted, thinly slivered
1 tsp. ghee


Method
Heat ghee in heavy deep pan
Fry grated doodhi for 5 mins.
Add milk and stir gently to bring to a boil.
Reduce the flame, and let it cook till milk thickens
Add sugar, stir till dissolved
Add cardamom, saffron, cardamom, and pistachios.
Mix and take off fire.
Serve hot.

Jul 22, 2008

Chicken Dilruba

Ingredients
2 medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 tb punjabi garam masala
6 tbs. butter or vegetable oil
1 tsp. ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced
into small pieces or serranos/jalapeno as substitute
1 cup fresh plain yogurt
salt and ground cayenne to taste
1/4 cup almonds, ground a few strands whole saffron
soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
minced fresh cilantro and whole 1/4 cup melon
pumpkin or squash seeds almonds/cashews for garnish (optional), ground

Method

  1. Put the onions and ginger in a blender or food processor and process into a smooth paste
    (consistency of apple sauce).Heat the butter or oil in a heavy, deep skillet and gently
    brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
  2. Combine well and cook over medium heat until the mixture becomes rather dry and the
    chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir
    them into the milk, then add the mixture to the chicken along with the garam masala,
    turmeric, chili peppers, salt and ground cayenne.
  3. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is
    very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes
    longer.

Jul 4, 2008

Onion Thalipith

Ingredients:
1 cup Wheat flour
1 cup Bajra flour
1 cup Jwari flour
1/2 cup Rice flour
1/2 cup Besan
2 medium-sized Onions
Chilli powder and Salt to taste
1/2 tea-spoon Turmeric powder
2 tea-spoons Dhania-Jeera powder
Oil

Method:


Roast all the flours together lightly, i.e. for a few minutes.

Cut the onions into small pieces.

Add the onions to the flour along with the spices. Mix with water to form thick dough.

Make small balls and then pat it on a piece of plastic paper or butter paper into pancakes.

Bake on a pan with sufficient oil until both sides turn crisp and brown.

Enjoy the hot thalipith with pickle or curd

Lychee Murabba

Ingredients:
500 g - green lychee, peeled
100 g - sugar
½ tsp - kalaunji (nigella)
½ tsp - saunf
½ tsp - red chilli flakes
½ tsp - salt to taste
¼ tsp - haldi (turmeric) powder
2 tsp - refined oil

Method:
Put pan on cook top add oil and let it heat up.
Drop kalaunji and saunf in to oil.
Fry it for few seconds till kalaunji popped.
Add ½ cup water and all rest ingredients cook it about 5 to 8 minutes on medium flame.
It is ready when aroma comes out.
Wait to the normal temperature and serve.

Vaangi Upma

Ingredients:
1 cup Rava (semolina)
1/2 cup Bringals finely chopped (immerse in salter water)
1/2 cup Onions finely chopped
4 Green Chillies chopped
1 tbsp. Coriander leaves finely chopped
1 stalk Curry Leaves
1 tsp, grated Ginger
1/2 tsp. Urad Dal (optional)
1/2 tsp. Channa Dal (optional)
1 tbsp. Cashewnut pieces (optional)
1/2 tsp. each Cumin and Mustard seeds
1/4 tsp. Turmeric Powder
Salt to taste
1 Lemon Juice extracted
1 litre Water (approx.)
1 tbsp. Ghee
1 tbsp. Oil

Method:


Microwave the brinjal in fresh salted water, till soft but not mushy.

Heat oil in a heavy saucepan and add cashew nuts, dals, and allow it to become light golden.

Add seeds, allow to splutter. Add ginger, stir.

Add onions, curry leaves, green chillies and stir fry onions are transparent and then add rava.

Add salt, stir and add 3/4 water carefully, and bring it to boiling stage.

Allow bubbles to subside, stirring gently with a large spoon. When well mixed, if it turns too lumpish, add remaining water. It must be like a very thick paste.

Add drained bringals, ghee, and coriander and lemon juice. Stir to mix evenly.

Grease the back of the spoon with ghee and even out surface.

Cover and simmer for 2 minutes. Serve hot.

Jul 2, 2008

Channa Noodle Salad

Ingredients
1 cup kabuli channa
(soaked, overnight)
1 cup maggie or other noodles
1 large onion, finely chopped
1 capsicum finely chopped
1 yellow or red sweet bell pepper
1 tsp. olive or salad oil
1 tbsp. any oil
1 tbsp. coriander finely
chopped
1 tbsp. vinegar
1 green chilli finely
chopped
1 tsp. sugar ground
tsp. black salt

Method
Make a dressing by mixing olive oil, vinegar.
Add chillies, salt, black salt, sugar, mix well.
Cut bell pepper in fine long strips.
Pressurecook channa, drain, keep aside to cool.
Crush noodles coarsely. Boil plenty of water, add salt.
Put noodles and 1 tbsp. oil, cook till noodles are done but not mushy.
Pour into colander, once water is drained, allow to
cool in large plate.
When noodles and channa are cold, add all other ingredients.
Add dressing, chill and serve, garnished with coriander, and bell pepper.

Tandoori Aloo

Ingredients
1 cup potatoes
1 tablespoon cream
1/4 teaspoon fenugreek seeds
1 tablespoon oil
salt to taste

For the Paste
4 Kashmiri chillies
2 cloves garlic
1/2" piece ginger
2 teaspoons dhania-jeera powder

Method
Wash the potatoes thoroughly, pierce them with a fork and place them all in microwave
turntable.
Place little water in a glass in the centre of the vessel to prevent the potatoes from getting
wrinkled.
Microwave on High for 4 to 5 minutes until the potatoes are soft.
Heat the oil in a glass bowl, add the prepared paste and salt and mix well.
Microwave on HIGH for 1 minute.
Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes.
Serve hot.

Green All-purpose Chutney


Ingredients
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or
potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic



Method
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note:
Serve is a fried indian snack made of gram flour.

Chicken A La King

Ingredients
3 cups cooked chicken or turkey, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup celery, chopped
1 jar (2 oz.) pimento (or chopped red bell pepper)
1 can (4 oz.) mushrooms pieces, drained
2 cans (5 oz. cans) cream of chicken soup
1 package (10 oz.) frozen peas

Method
Combine all ingredients except peas in crockpot.
Stir well.
Cover and cook on low 6 to 7 hours.
One hour before serving, turn to high and add peas.

Jul 1, 2008

Watermelon Slush

Ingredients:
4 cups - chopped watermelon, deseeded
1/4 tsp - vanilla essence
1 glass - water
14 to 15 - crushed ice cubes
1/2 tsp - salt

Method:

Blend watermelon, sugar, salt into pulp.
Chill the pulp till half set.
Just before serving - in a blender add pulp, essence and water.
Add 5-6 crushed ice-cubes.
Blend very lightly till slushy.
Fill 1/2 the glasses with the remaining crushed ice.
Pour the slushy mixture in the glasses.
Stir it.
Use wide straw for serving

Plum Squash

Ingredients:
1 litre - plum juice
¾ kg - sugar
750 ml - water
2 tbsp - lemon juice
1 tsp - plum essence
few drops - red colour
few - fresh mint leaves (to garnish)

Method:
Wash the plums and cook in a pressure cooker till 2 whistles.
Peel off the skin and deseed.
Extract the juice and measure it.
Keep the juice in the fridge.
Accordingly make a sugar syrup by mixing the sugar and water.
Boil in a heavybottomed steel vessel.
After a boil add 2 tbsp lemon juice and continue boiling till 2 more boils.
Remove from gas and cool completely.
Strain the syrup and add the plum juice, essence and colour.
Mix well.
Store in dry sterilised bottles and keep it in the fridge.

To Serve:

In a tall glass pour 3-4 tbsp plum squash and add sufficient water and crushed ice.
Garnish with finely chopped mint leaves and serve chilled.

Orange Sharbat

Ingredients:
1 litre - juice of oranges (app 3 dozen small oranges)
1 litre - water
11/2 - sugar
2 tsp - orange essence
juice of 4 lemons
juice of 2 lemons (to spoon off the dirt)

Method:
Remove the orange juice, strain and keep in an airtight container in the fridge.
Boil the water along with the sugar.
Boil till the sugar dissolves completely.
Add juice of 2 lemons and mix well. Give 2 to 3 boils.
Remove from gas and cool completely. Strain.
Add the kept aside orange juice, orange essence and juice of 4 lemons. Mix well.
Store in dry airtight sterilised bottles.

Lemony Salad

Ingredients:
2 cups chicken pieces
1/2 cup lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 tomato, chopped
2 capsicum, chopped
1/4 cup grated cheese
1 cup bread croutons
1/2 cup Caesar salad dressing
1/2 cup whip cream
2 cups shredded lettuce leaves
1 cup chopped spring onion

Method:

Marinate chicken pieces with lemon, pepper and salt

Refrigerate for 1 hour

Saute in a pan till cooked, cool

Mix dressing and whipped cream, till smooth

In a salad bowl, mix all the remaining ingredients

Add chicken pieces

Pour dressing

Toss it well

Serve