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Christmas Special
2007-12-22 05:26:00
Christmas CakeIngredients:250 gm sugar400 gm cooking butter7 eggs375 gm flour500 gm mixed dry fruits50 gm caramel color120 ml brandy120 ml rumFor marzipan200 gm almonds2 egg whites100 gm milk200 gm sugar1 drop almond essenceFor Royal Icing200 gm icing sugar200 gm stiff white eggs1/2 tsp vanilla essenceMethod:Add all the ingredients together into a mixing bowl and blend well.Grease mold with butter and put cake mixture into mold.Heat the oven to 190 degree C and bake cake for 45 minutes.Make sure that the cake is well baked and de-mold and cool for 45 minutes.For the Marzipan, make an almond paste and add the egg whites, milk, sugar, essence, color and make leaves and flowers.Make the royal icing by mixing all ingredients and spread over the cake.Roast Turkey with Cranberry SauceIngredients: 1 turkey500 gm chicken mince200 gm pork meat50 gm pork fat60 gm pistachio60 gm cashew nuts60 gm raisins20 gm carrots2 eggs150 ml cream100 ml brandypinch of rosemarypinch of parsleysalt and pepper...
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Diwali Special
2007-11-08 09:28:00
Badam Halwa and BarfisIngredients:125 gm soaked, blanched and ground almonds75 gm poppy seeds soaked in milk1 litre milk125 gm khoya200 gm sugar200 gm ghee1/4 tsp saffron strands4 green cardamomsMethod:Strain and grind the poppy seeds.Combine with almonds, cardamom and milk, blend until smooth.Cook on a slow flame.Once the mixture thickens add khoya, sugar and saffron.Thicken the mixture further.Add the ghee and continue cooking until the mixture leaves the sides of the pan.Serve hot as halwa.To make burfi, set in a lightly oiled tray.Cut into desired shape and decorate with silver leaf.Boondi ke LaddooIngredients:500 gm gram flour1 litre water or milk750gm ghee for frying750 gm sugar3 1/2 cups water10-12 drops orange color10-12 flakes saffron soaked in little water50 gm chopped cashew nuts50 gm raisins10 cardamoms peeledA boondi strainer or fryer of medium sized holesMethod:Prepare a thin batter with gram flour and water or milk.Heat ghee in a pan. Fill the fryer or strainer with t...
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Soybean Special
2007-10-26 17:59:00
Soybean Special Soya PouchIngredients:100 gm soya granules1 onion1/2 tsp ginger paste1/2 tsp garlic pastered chilli powder - to tastesalt - to taste1/2 tsp garam masala powder1 tbsp coriander leaves200 gm refined wheat flour4 tbsp semolina2 tbsp gheerefined oilMethod:Mix refined wheat flour, semolina, salt and ghee.Add sufficient water, make a smooth dough, cover with a damp cloth and keep aside.Soak soya granules in warm water for 15 minutes and squeeze out excess water.Finely chop onion and coriander leaves.Heat two tbsp oil in a pan, add chopped onion, ginger paste and garlic paste.Cook till the onions turn light brown in colour and add soaked granules.Add red chilli powder, salt, garam masala and stir-fry till the granules are cooked.Add coriander leaves and cook till the mixture is almost dry.Divide the dough into 12 equal portions and roll out into puris of three inches diameter.Place about two tsp of the granules mixture in the center of the puri.Lift the edges and press toget...
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Recipes for 17 September
2007-09-17 05:16:00
Recipe's for 17 September Murgh MussallamIngredients:1 kg chicken1/4 cup raw papaya-ground with a tsp of salt1/4 cup ghee1 large onion-gratedGrind together5-6 whole red chillies1 tsp poppy seeds-roasted1 tsp cumin seedssalt to taste1 large onion1 tbsp chopped ginger1 tbsp chopped garlic1/4 cup thick strained yoghurt2 tsp garam masala2 tbsp desiccated coconuta large pinch of saffron1/2 tsp vetiver2 tbsp warm milk1 tbsp warm milk1 tbsp blanched and shredded almonds2 hard boiled eggs cut into halves-length wise2 tbsp chopped coriander leavesMethod:Dissolve together the saffron, vetiver and the milk.Clean the inside of the chicken and remove innards.Smear the chicken with the papaya paste, outside and inside.Leave on for 5 minutes, wash off and wipe dry.Heat the ghee in a heavy based pan and stir-fry the chicken over high heat till brown.Remove the chicken and fry the onions in the same ghee till brown and crisp.Meanwhile, apply the ground ingredients to the chicken both inside and outs...
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Biryani Special
2007-09-09 08:12:00
Biryani Special Mutton Goli Biryani (Meatball Pulao)Ingredients:2 cups minced mutton / lamb / beef1 tsp garlic-ginger paste1 tsp salt1/4 tsp powdered black pepperoil for deep frying1/2 cup onions-browned crisp and brown2 cups rice-cleaned and soaked in water for 1 hour4 green cardamoms4 cloves1/2 tsp black cumin1/8 tsp cinnamon-powdered1 tsp salt or to taste1/2 tsp saffron soaked in 1/4 cup milk 2tbsp gheeMethod:Mix together the meat, garlic-ginger paste, salt and black pepper.Form into small balls and refrigerate for an hour.Deep fry the meat balls over high heat, first then over lower heat, till cooked through.Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.Turn around a few times, and add the rice and the salt.Add 2 1/2 cups water, and bring to a boil.Lower the heat, cover and let the rice cook, for 8 minutes.Shut off the heat, leaving the pan on the stove.The rice should be almost done.About 30 minutes before serving, divide the rice and meat ...
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Recipes For 26 August 2007
2007-08-26 06:28:00
Recipe's For 26 August 2007Malwani ChickenIngredients:1 full chicken250 gm urad dal250 gm red chillies250 gm ground nut - grated250 gm ginger250 gm garlic500 gm dry coconut - grated1 tsp cumin seeds4 curry leaves1 cup curd4 big onion grated2 tsp amchur powder2 tsp garam masala powder2 sticks of dalchini4 cloves2 big elaichi3 tsp dhania powderoilsalt - to tastecoriander leaves - for garnishingMethod:Grind the urad dal, red chillies, ground nut, ginger and garlic and grind it to a smooth paste.Wash and marinate the chicken with the paste, curd and salt.Keep it aside for atleast half an hour.Heat oil in a pan and add cumin seeds and curry leaves to it.Add dalchini, cloves and big elaichi to it.Add the urad dal mixture to it and saute for some time.Add onion to the mixture and saute till onion becomes translucent.Also add dry coconut to it and saute.Add garam masala powder, amchur, dhaniya powder and salt. Mix well.Add the marinated chicken in the mixture and saute it for about 10 minu...
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Recipes For 17 July 2007
2007-07-17 19:11:00
Recipe's For 17 July 2007 Thai Fried NoodlesIngredients:3 tbsp oil4-5 tbsp garlic - finely chopped1/2 cup tofu - diced and fried2 eggs120 gm dry sen lek noodles (flat noodles) - soaked in water for 20 minutes, then drained4 tbsp spring onions - finely chopped1 bowl bean sproutspeanuts - roasted and crushed2 tbsp lemon juice1 tsp sugar1/2 tsp chilli powder2-3 tbsp light Soy sauce1 lemon wedgeMethod:In a wok or skillet, heat the oil until a light haze appears.Add the garlic and fry till golden brown.Add the tofu and stir briefly.Break the eggs into the wok mixing quickly while they cook.Add the noodles, mix well, then add the spring onions, half the amount of peanuts and beansprouts.Stir well then add the lemon juice, sugar, chilli powder and light Soy sauce.Mix it up, plate it and garnish with more peanuts.On the side, arrange the remaining beansprouts leftover peanuts and spring onions with the lemon wedge.Yakitori SkewerIngredients:220 gm meat (chicken or lamb)2 tbsp Soya saucea pi...
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Recipes For 1 July 2007
2007-07-01 09:02:00
Recipe's For 1 July 2007 Fried Boneless ChickenIngredients:350 gm boneless chicken - diced1 egg - slightly beaten1/2 cup corn flour1/2 tsp garlic paste1/2 tsp ginger pasteoilMethod:Mix together the chicken, egg, corn flour, garlic and ginger paste,and enough water so that the chicken pieces are 'coated' with the batter.Keep aside for 1/2 hour.Heat the oil and deep fry the chicken pieces over high heat,to begin with and then lower the heat till chicken is cooked through.Drain on absorbent and serve.Hashed Brown PotatoesIngredients:4 medium potatoes - cooked, peeled, and chilled6 tbsp butter1 large onion - thinly slicedsalt - to tastepepper - to tasteMethod:Grate the potatoes thickly.In a pan, melt the butter over medium heat.Add onion and cook until transparent, about five minutes.Add potatoes and stir to blend, press down firmly.Cook over low heat for 25 to 30 minutes, until potatoes are crisp and brown on the bottom.Cut through potatoes from the edge of the pan to center.Carefull...
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Recipes For 25 June 2007
2007-06-25 07:49:00
Recipe's For 25 June 2007Spanish OmeletteIngredients:7-8 eggs2 onions - finely chopped5-6 potatoes - finely chopped3 tbs coriander leaves - chopped3-4 green chillies - chopped2-3 slices of cheese6-7 tbsp oilsalt - to tastepepper - to tasteMethod:Heat oil in a pan and lightly brown the onions till they become light brown in colour.Keep aside.Heat oil in another pan and saute the potatoes.Add salt and fry till they turn brown.Beat eggs in a bowl, add salt and pepper, coriander leaves,onions, green chillies, cheese and fried potatoes. Mix well.Take another pan and heat oil. Pour in the egg mixture.Cover and cook for sometime on low flame.Gently flip it and cook the other side well.Serve hot.Potato SkinsIngredients:6 potatoes - medium size1 tbsp oilcheddar cheese - gratedmustard saucedry oreganoMethod:Cut the potatoes into two halves.Scoop out the insides with a spoon.Oil the skins all over with your fingers.Put them in the oven at 200°C for 10-15 minutes or till brown.Remove from ove...
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Recipes For 15 June 2007
2007-06-15 06:05:00
Recipe's For 15 June 2007Minestrone SoupIngredients:3-4 tsp oil1 cup spring onions, turnips, carrots and beans - finely chopped4-5 garlic pods - chopped1/2 cup celery stems - chopped12 tomatoes - pureed1 cup of water1 chicken - seasoning cube1 tsp Kashmiri chilli powdersalt - to tastepepper - to taste1/2 tsp sugara handful of pastacelery leavesMethod:Heat the oil in a pressure cooker and saute the onions and garlic. Add the turnips, carrots and beans.Saute again.Chop the celery stems and mix well.Mix in the tomato puree, salt, chilli powder, pepper and sugar.Now add the water and seasoning cube, pressure cook for 10 minutes.When done, break and add the pasta, cook until thick and aromatic.Garnish with celery leaves and serve.Green Apple SaladIngredients:2 green apples - grated1 raw mango - grateda bunch of coriander leaveslemon juicesalt - to tastepepper - to tasteMethod:Mix the apples and mango together in a salad bowl.Sprinkle some salt and pepper into the mixture.Break the coria...
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Recipes For 12 June 2007
2007-06-12 04:32:00
Recipe's For 12 June 2007Masala Bhindi / Lady's Finger Masala Ingredients:250 gm bhindi1 small bowl of water7-8 tbsp mustard oil1 tsp jeera seeds1 tsp fennel seeds1 small bowl finely chopped onions1 tsp chopped ginger1/2 tsp turmeric powdersalt - to taste1 tsp fennel powder1 1/2 tsp amchoor powder1/4 tsp pepper powder1/2 tsp sugar1 tsp lime juiceMethod:Heat oil add jeera and fennel seeds, let them splutter.Add the onions and lightly brown them.Add ginger and some water, stir. Add the turmeric powder and stir again.Mix in the bhindi. Pour in the rest of the water and continue stirring.Mix in the bhindi well and add the salt.Sprinkle fennel powder, amchoor powder and sugar.Mix again and sprinkle the pepper powder.Add the lime juice, stir well and serve.Lasuni Murg / Garlic ChickenIngredients:1/2 kg boneless chicken2-3 tbsp ghee1 small bowl water1 small bowl finely chopped onions5-6 tsp garlic paste3-4 tsp ginger paste3 tsp coriander powder4 tsp yogurt2 tsp red chilli powder5-6 tsp b...
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Recipes For 9 June 2007
2007-06-09 06:16:00
Recipe's For 9 June 2007Tabak MaasIngredients:4-5 pieces mutton ribs2 tsp curd1 tsp saunf powder2 tsp dry ginger powder paste (saunt paste)1/4 tsp garam masala powder4-5 whole green cardamoms1 glass milk3 tsp gheesalt - to tasteMethod:In a bowl, mix the mutton ribs, curd, saunf, ginger powder paste and garam masala powder together.Leave overnight to marinate.Heat ghee in a pan and saute the mutton. Pour in the milk and stir.Add the salt and cover to cook for 10 minutes.Lightly pound green cardamoms and add it to the mutton.Cover and continue cooking till the meat is done and the liquid gets evaporated.Heat the remaining ghee in another pan and shallow fry the mutton pieces till they turn light brown in colour.Serve hot.Kashmiri KoftasIngredients:For keema mixture200 gm finely ground mutton keema3-4 tsp corriander leaves - chopped1/2 tsp dry ginger powder1/4 tsp garam masala powder1/2 tsp saunf powder2 tsp oilFor the kofta curry5 tbs mustard oil1/4 tsp sabut jeera3 tsp saunt paste1 ...
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Recipe's For 7 June 2007
2007-06-07 17:13:00
Recipe's For 7 June 2007Tomato ChickenIngredients:1 chicken - cut into pieces1 kg tomato puree2-3 tbsp ghee3tbs browned onions2 tsp ginger paste2 tsp garlic paste1/2 tsp turmeric powder1/2 tsp red chilli powder1 tsp chopped green chilliessalt to tasteMethod:First cook the tomato puree with a bit of oil and water for about 2 hours on a medium flame and keep aside.In a separate vessel, heat the ghee, add the onions and stir for a bit.Add the chicken, ginger paste and garlic paste. Cook for for 15 to 20 mins while stirring all the time.Pour in the tomato puree and mix. Then add the turmeric powder, red chilli powder, chopped green chillies and salt.Stir, cover and cook for about 10-15 minutes. Garnish with coriander leaves and serve.Mutton Boti KababIngredients:1 kg mutton cubes1 1/2 tbsp ginger paste1 1/2 tbsp garlic paste3 tbsp raw papaya paste1 tsp royal cumin seeds1 tsp black pepper powder1 tbsp kachri powder1 tsp pathar ke phool powder1 tbsp kabab chini powder1 tbs rose petal pow...
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Recipes For 4 June 2007
2007-06-04 17:17:00
Recipe's For 4 June 2007Pepper Dip with CruditesIngredients:3 red peppers3 tsp lemon juice2 tbsp fresh parsley1 tbsp olive oilsalt - to tastecarrotscucumberradishMethod:First, cut and de-seed the red peppers.Bake them in the oven on a low temperature for 20-25 minutes and remove the skin.Then grind all the ingredients together to make the dip.Serve with carrots, cucumber and radishes or any other crudities.Grilled Citrus FishIngredients:2 fillets Sole fish2 tsp olive oil3 tsp lemon juice4-5 tbsp orange juice1/2 tsp garlic - finely chopped2 tsp fresh parsley - chopped5-6 basil leaves2-3 orange slices - de-seeded10-12 onion ringssalt - to tastepepper - to tasterocket leavesMethod:Spread one tsp of oil in a bowl. Pour in the lemon and orange juice.Sprinkle salt and pepper, stir gently.Add garlic, parsley and basil leaves, stir gently. Tear the orange slices, add them and mix well.Gently roll the fish in the marinade, add the onion rings and keep it in the fridge for two hours.Then hea...
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Recipes For 3 June 2007
2007-06-03 15:11:00
Recipe's For 3 June 2007Butter Pepper Garlic CrabIngredients:2 medium - large sized crabs3 tbsp olive oil200 gm butter4-5 tbsp crushed pepper2 pods of garlic5-6 slit green chillies (de-seeded)6-7 tbsp lemon juicesalt - to tasteMethod:Heat oil along with the butter in a vessel. Add some pepper and stir.Lightly crush the garlic, and mix it in. Add the chillies while stirring.Place the crabs in the dish and gently roll them around, covering them with the garlic and chillies.Pour in the lemon juice and add the remaining butter and pepper.Cover and simmer for five minutes.Now turn the crabs around to cook for another five minutes.Serve hot with kulchas.Tahini PrawnsIngredients:5-6 medium sized prawns3 tbsp olive oil5 tsp lemon juice2 tbsp tahini paste (bottled)1 tsp white sesame seeds1/2 tsp black sesame seedssalt - to tasteMethod:Mix three tsp of lemon juice into the tahini paste.Heat one tbsp of oil in a pan.Sprinkle in the white sesame seeds and let them splutter.Add the black sesame...
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Recipes For 1 June 2007
2007-06-02 05:46:00
Recipe's For 1 June 2007Pot Roast ChickenIngredients:For the chicken:1 kg whole broiler chicken1 tsp of ginger garlic paste2 tbsp curd1 cup watersalt - to tasteFor the gravy:3-4 tsp vegetable oil1 small bowl chopped onions1small bowl chopped tomatoes1 cup chicken stock1 chicken cube (optional)2 tsp wostershire saucesalt and pepper - to tasteMethod:First marinate the chicken with the curd , ginger garlic paste and salt for 4 to 5 hours.Now heat the chicken stock in a pan. In another deep vessel, heat the oil and saute the onions till golden brown.Add the tomatoes and cook till soft.Remove and add them to the chicken stock. Let it simmer for five minutes.Add the some salt, pepper and wostershire sauce. Continue simmering for 2 minutes, then strain it and keep aside.Now place the whole chicken in the same deep vessel. Let it brown on all sides.Add the water, cover and cook for 20-30 minutes.Serve with hot gravy and vegetables.Orange CakeIngredients:50 gm butter1/2 cup sugar2 eggs1 cup...
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Recipes For 30 May 2007
2007-05-30 04:28:00
Recipe's For 30 May 2007 Mutton KoftaIngredients:1/2 kg mutton - finely minced1 egg2 tbsp chana - roasted, grounded & sieved2 tsp coriander - chopped1 tbsp poppy seeds - soaked in water15-20 garlic pods1 1/2 inch piece of ginger4 onions - finely sliced4 tomatoes - skinned & pureed2 tsp coriander powder1 tsp turmeric powdersalt - to taste1 1/2 cups yoghurt - whipped1 cup oilwater2 black cardamoms1 tsp whole pepper5-6 cloves5 green cardamoms2 bay leaves1 inch cinnamon stickMethod:Grind the garlic, ginger and the poppy seeds together. Keep aside.Heat oil in a pan and add the onions to it. Fry till they turn brown in colour.Add little water to it and stir.In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.Add the coriander powder, turmeric powder and salt. Mix well.Add the chopped tomatoes and stir.In the meantime, mix the egg, chana ...
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Recipe's For 28 May 2007
2007-05-28 18:20:00
Recipe's For 28 May 2007 Mexican PizzaIngredients:For pizza base1 cup flour1 1/2 cups maize flour3 tsp oil3/4 tsp saltwateroilFor pizza topping3 cups rajma3 onions - finely chopped8-9 tbsp tomato ketchup3 tbsp ghee3 tbsp butter1 1/2 cups tomato pureesalt - to tasteFor hot sauce1 kg tomatoes - chopped1 onion - chopped6 dry red chillies2 tbsp oil3 tsp sugar1/2 tsp ajwainsalt - to tasteFor garnishing1/2 cup sour cream1 cup grated cheese1/2 cup spring onions - choppedsliced jalapenosrajma mixturesauceMethod:For pizza baseMix the flours together, add 3 tsp of oil and salt and make a soft dough with water.Roll out thin rounds and deep fry in oil till crisp. Keep asideFor pizza toppingSoak the beans overnight, boil and drain. Keep the liquid aside and mash the beans.Heat ghee and butter together. Saute the onions till transparent. Add the beans and mix well.Stir in the puree, ketchup and salt. Cook till the colour darkens, keep mashing the mixture as it cooks.Keep aside.For hot sauceSoak t...
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Recipes For 24 May 2007
2007-05-24 04:28:00
Recipe's For 24 May 2007 Baby Lobster in White SauceIngredients:2-3 baby lobsters (with the shell)3 tbsp butter1 tbsp flour1 cup milk2 tbsp cheesebread crumbssalt - to tastepepper - to tasteMethod:Wash the lobster thoroughly and boil for 5-7 minutes along with the shell.Cut one side of the shell lengthwise in half and remove the meat.Cut the meat into small pieces.Clean and wash the shell again and keep aside.For the white sauce, heat butter in a pan.Sprinkle the flour and stir on low heat for 1-2 minutes.Pour the milk in it and stir continously to avoid lumps.Mix in the cheese, add salt and pepper.Continue to stir till it turns into a smooth paste.Now add the lobster meat into the sauce and gently mix it.Fill the clean shells with this mixture.Sprinkle the bread crumbs on top and bake in a hot oven for about 5 minutes.Serve hot as a starter.Roast Leg of HamIngredients:4-5 kg smoked leg of ham5-6 cinnamon sticks5-6 bay leaves4-5 black cardamomswatermustard - to tastehoney - to cover...
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Recipes For 23 May 2007
2007-05-23 04:53:00
Recipe's For 23 May 2007 Nasi GorengIngredients:1/2 kg long grained rice - boiled4-5 tbsp cooking oil150 gm boneless chicken - diced100 gm deshelled prawns2 small onions - finely chopped4 cloves of garlic - finely chopped4 red chillies - ground4-5 tbsp sweet soya saucesalt - to tastepepper - to tastefried eggs - for garnishingMethod:Boil rice and keep aside.Heat oil in a pan and saute the onion and garlic until golden brown.Add chicken and cook.Sprinkle in salt and pepper.When the chicken is almost done add the red chillies and then toss in the prawns.Stir fry for a few minutes. Add the sweet soya sauce and mix in the cooked rice.In another pan, make a double fried egg.Serve rice hot with a fried egg on top.Chicken SatayIngredients:For chicken marinade1 boneless chicken - diced1 tbsp oil2 tbsp Soya sauce1 tbsp sugar4-5 tsp lemon juice2 tsp crushed garlicsalt - to tastepepper - to tastesatay skewersFor peanut sauce1 large onion1 pod of garlic4-5 red chillies2 tbsp oil1 cup peanut but...
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Recipes For 20 May 2007
2007-05-20 14:43:00
Recipe's For 20 May 2007 Gnocchi with Tomato SauceIngredients:For the Gnocchi1 kg potatoes3-4 tbsp olive oil2 eggs300 gm flour300 gm parmesan cheesesalt - to tasteFor the Tomato Sauce3-4 tbsp olive oil1 kg tomatoes10-15 garlic cloves1 onion - finely chopped10-12 basil leavessalt - to tastepepper - to taste1/2 tsp sugar (optional)1/2 tsp chilli flakes (optional)Method:For the GnocchiBoil the potatoes with salt. Mash them and keep aside. Beat the eggs and oil into the potatoes.Add flour and parmesan cheese in it and mix well with your hands to make a soft dough.Place the dough on a flat surface and knead it for 10 minutes with some dry flour till soft.Take a bit of dough, roll it out with your hands into a long strip and cut it into small pieces forming the gnocchi.Repeat the process making as many pieces as needed. Then boil them in salted water for about five minutes or until they rise to the top.Scoop out on to a plate.For the Tomato SauceRemove the tomato skin, de-seed and dice th...
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Recipes For 19 May 2007
2007-05-19 04:12:00
Recipe's For 19 May 2007 Pressed Tofu with VermicelliIngredients:For the Tofu1 cup soya beans6 cups water2-3 tbsp white vinegarFor the StarterPresed tofu4-5 tbsp ground nut oil50 gm Indian rice vermicelli (sevian)For the DressingJuice of 1 lemon4 tbsp vinegar1 tbsp minced garlic2 tbsp chopped coriander2 tbsp bhura or ground sugarSalt to tasteMethod:For the Tofu:Soak the soya beans in water overnight.Drain, wash and grind the beans in a blender with 2 cups of water.Pour the mixture into a muslin cloth.Gradually add 4 cups of water and stir.Squeeze the pulp to extract the soya milk.Heat the extracted milk till it is hot but not boiling.Add the vinegar, increasing or decreasing the quantity till the milk begins to curdle.Now pour through a muslin cloth to drain the water and keep pressed.Wait for 20-30 mins to allow the tofu to set.For the Dressing: Cut the tofu into cubes and saute them till golden brown.Heat the oil and fry the vermicelli for a few seconds till it is crisp.Put all th...
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Recipes For 16 May 2007
2007-05-17 05:00:00
Recipe's For 16 May 2007 Strawberry CheesecakeIngredients:For a 750 gm cake250 gm strawberries200 gm glucose biscuits3 tbsp melted butter3/4 cup sugar1 cup hung curd1 cup cream1 tbsp gelatin4 tbsp water6-8 fresh strawberries - for garnishingMethod:Grind the biscuits and mix in the melted butter with it.Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.Puree the strawberries and sugar together in a mixie. Add the hung curd and cream, blend well to make a smooth mixture. Pour it into a bowl.Add 4 tbsp of water in the gelatin.Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously.Now pour the strawberry mixture onto the set biscuit base.Cover and put in the fridge to set overnight.Garnish with sliced strawberries and serve cold.Apple and Walnut CakeIngredients:For a 1 kg cake3-4 large apples4 eggs2 cups sugar1 cup walnuts1 cup of oil2 cups flour4 tsp baking powder5 tsp cinnamon powderMethod:Peel and c...
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Recipes For 15 May 2007
2007-05-15 03:30:00
Recipes For 15 May 2007 Garlic Pepper CrabsIngredients:2 large crabs or 6 small crabs (with shells)2 pods of garlic - roughly crushed1 tsp pepper - roughly crushed2 tsp butter3 tsp olive oilsalt to tasteMethod:Clean the crab and very roughly crack the shells in a few places.Boil some salted water in a large colander. Put the crabs in, blanch for 2-3 minutes and drain.Semi-heat the butter and oil in a wok or kadhai. Add the crushed garlic and fry till they turn light golden-brown in colour.Add the crabs and toss around for two minutes.Sprinkle the salt and pepper and mix again.Serve hot. Paneer and Corn MixIngredients:2 tsp olive oil1/2 tsp cumin seeds1/2 kg paneer - crumbled350 gm canned golden cornsalt - to tasteMethod:Semi-heat the olive oil in a wok or kadhai and add cumin seeds.When they begin to splutter, add the crumbled paneer and stir for 30 seconds.Mix in the corn and salt. Stir and cook on low heat for 3-5 minutes.Switch off the fire before the paneer releases water.Serve hot.
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Recipes For 14 May 2007
2007-05-14 18:45:00
Recipe's For 14 May 2007 Khoya ChickenIngredients:2-3 tbsp oil500 gm chicken1 small bowl of khoya1 small bowl of curd1/2 onion - sliced1/2 tsp turmeric powder2 tsp ginger-garlic paste3-4 green chillies1 small bowl fresh coriander - finely chopped1 small bowl of coconut milksalt - to tasteMethod:Heat oil in a pan and saute the onions till transparent.Add the ginger-garlic paste and cook for about 4-5 minutes.Add the chillies, chicken and turmeric. Stir well.Cover and cook for 6-8 minutes or till the chicken turns light brown in colour.Pour in the curd and the khoya, stir again. Sprinkle the salt and coriander and mix well.Continue cooking till the chicken is almost done.Pour in the coconut milk and stir. Cook for 5-6 minutes. Garnish with coriander leaves and serve.Crispy Andhra BhindiIngredients:1/2 kg bhindioil - for deep frying3-4 tsp jeera4 tsp dhania seeds4 tsp peanuts4 tsp chana dal7-8 red chillies10-12 garlic cloves - crushed3-4 tsp grated coconutsalt - to tasteMethod:Dry roas...
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Recipes For 13 May 2007
2007-05-13 05:16:00
Recipe's For 13 May 2007 Handi MeatIngredients:1 kg boneless mutton piecesextra virgin olive oilfistful of dried rosemary or any other herb3 onions4 onions - sliced12-13 cloves of garlic3 tsp of freshly ground pepperjuice of 3 lemonssalt - to tasteatta - for sealingMethod:Rub the inside of an earthen handi with oil. Also, rub the mutton with 3-4 tbsp of the oil.Put the mutton in the handi. Add the rosemary and rub it around the meat.Then add the rest of the ingredients and mix well.Cover tightly with a lid and seal it with atta. Cook it in the oven at a low temperature for about four hours or till done.Serve hot in the handi.Rocket and Mango SaladIngredients:For the salad1 tbsp extra virgin olive oil1 bunch rocket leaves or 1 bunch of spinach leaves1 ripe mangofistful of pine nutsFor the dressing4 tbsp extra virgin olive oil1 tbsp honey2 tsp balsamic vinegarpinch of freshly ground pepperMethod:Clean the rocket or spinach leaves well.Skin and slice the mango into thin strips.Rub the ...
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Recipes For 12 May 2007
2007-05-12 04:18:00
Recipe's For 12 May 2007 Mutton Yukhni PulaoIngredients:For mutton1 kg mutton - cut into pieces2 tbsp coriander seeds1 onion - roughly chopped2 inch piece of ginger12 cloves of garlic2 bay leaves4-5 green cardamoms2 cinnamon sticks6-7 cloveswaterFor the pulao3-4 tbsp olive oil2 bay leaves6-7 cloves4-5 cinnamon sticks4-5 green cardamom7-8 onions - thinly sliced length-wise2 heaped tbsp ground ginger4 heaped tbsp ground garlic1 grated nutmeg1 tsp cinnamon powder2 cups of basmati rice4 cups of mutton stocksalt - to tasteMethod:For muttonTie up the onion and all the spices into a small cloth (potli) and cook it with the meat.Add enough water.For the pulaoHeat the oil in a heavy-bottomed vessel. Add the whole spices to it.Once they start spluttering, add the onions. Fry till they turn golden brown in colour.Add ginger and garlic and stir for some time. Add nutmeg and cinnamon powder and mix well.Mix in the cooked mutton and the rice. Sprinkle salt over it and continue to stir.Add the mut...
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Recipes For 11 May 2007
2007-05-11 04:05:00
Recipe's For 11 May 2007 Misal PavIngredients:1 cup sprouted moong1 tsp cumin - roasted and powdered3/4 cup tomatoes - chopped3/4 cup onions - chopped1 cup yogurt1 tbsp imli chutney1 tbsp oilred chilli powder - to tastesalt - to tasteMethod: Heat oil and add 1/2 cup water, moong and salt.Cover it and cook on low heat until the moong becomes soft.Add a pinch of salt to the curd and beat. Transfer the sprouts to a plate.Pour the beaten curds, chutney, cumin seed powder, onions, tomatoes, chili powder and salt.Serve with paav.Falooda (Corn Starch Noodles) Ingredients:1 tbsp cornflouriced water in a pan with a colander on top of itMethod: Mix the cornflour with 1 cup water and bring to a boil,then simmer, stirring all the time.As soon as becomes translucent, take it off the heat.Transfer the cornflour paste on to the colander and press with the spoonso that the pressed paste falls into the iced water in shreds.Leave thus for 30 minutes.Drain and serve.
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Chinese Non Veg Special
2007-04-03 09:47:00
Chinese Non Veg Special 5 Spice PowderIngredients:cassia barkfennel seedsclovesstar anisecinnamonsichuan pepperMethod: Toast equal amounts of the spices in a dry pan over a low heat.Then grind all the spices to a powder.Store in an air-tight jar.Schezwan SauceIngredients:1/4 cup sesame (til) oil3-4 whole red peppers1 cup onions-chopped fine1 tbsp garlic-chopped fine and ground with ginger and chillie powder1 tbsp ginger-chopped fine1/2 tsp chilli powder2 tbsp cornflour1 cup water-to mix with cornflour1 tbsp vinegar1 tsp Soya sauce1 tsp chilli sauce1 tsp salt or to tasteMethod:Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit. Add the onions, garlic and ginger and stir-fry over high heat till glossy.Add the cornflour mixture and bring to a boil.Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt and mix well.Cook till well blended (1/2 minute) and use.Bamboo Shoots with PorkIngredients:Mix together for mari...
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Chutney Special
2007-03-30 06:50:00
Chutney Special A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. The chutney is known by name Bajji in Tulu and Gojju in Kannada. Chutney may be dry or wet. Dry chutney is generally in form of powder.In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of Latino cooking, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food.The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing together of...
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