30.8.06


Beet Root Pilaf:

Ingredients:

Fresh Beet roots 300 grams
Long grain rice 1 cup
Milk few spoons
Cloves 3
Cinnamon 2 sticks
Black cardamon 3 crushed
Green cardamon 3 crushed
Bay leaves 2-3
Saffron 1 pinch
Sugar 1/2 spoon
Salt as per taste
Onion 1 large chopped finely 1 cup
Ginger-garlic paste 1/2 spoon
Almonds 10 silvered/unsilvered sliced lengthwise
Cashewnuts 10 halved
Dark Raisins/Dry grapes 1 fistful
Ghee/butter 1 cup + 1 cup
Fresh Cherry 1 cup for decoration.

Method:

Cook rice with salt and few spoons of ghee in it. Let it cool in a wide open tray.

In a large wok, heat ghee. Add cloves, cinnamon, cardamon, bay leaves to it.

Once they splutter....Add cashewnuts and almonds......fry them till golden color. Then followed by raisins. When the raisins pop.....transfer the whole thing into a small bowl. Set them aside.

In the same pan, heat ghee again. Add onions and fry them till reddish brown.....add sugar and milk while frying onion. It turns color quickly. Then add ginger-garlic paste....fry them till its raw smell leaves.

To this further add saffron and then followed by thinly grated beet root. Fry them real good.....till fragrant. Cover and cook over medium heat....with adding any water. Maybe until beet is tender/cooked.

Once it is done, to this set up....add our bowl full of fried spice and nuts. Mix them real good. Further add rice too. Mix everthing thoroughly. Maybe in medium heat still. Spray or drizzle ghee over it. Let it be in heat for few more minutes.....or untill rice gets well incorporated with spice and nuts.

Decorate with cherry fruits. Serve semi-warm.

29.8.06

Lamb With Snow Peas:

Ingredients:

Goat's meat 1/2 kilo (boneless and diced)
Snow peas/avaraikkai(tamil)/chikudukkai(telugu) 1/2 kilo
Onion 1 large
Tomato 1 large
Ginger-garlic paste 2 spoons
Cinnamon sticks 3
Cloves 3
Cardamon pods 3 semi crushed
Bay leaves 3
Fennel seeds 1 spoon
Green chilies 3 slitted
Curry leaves 3-4 twigs
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1 spoon
Garam masala powder 1/2 spoon
Oil few spoons.

Method:

In a large wok, heat oil. Add cinnamon, cloves, cardamon, bay leaves, fennel seeds, curry leaves and green chilies. Fry them for a while.

Then add thinly sliced onion and fry them too. When onion turns to golden color add ginger-garlic paste. Fry them till it looses its raw smell.

Now add chopped tomatoes and fry them too....till it looses its water content.

Add salt, turmeric, chili, coriander and garam masala powder to this. Fry them for a while. Then add meat and fry till it turns opaque.

Add enough water and pressure cook them. Maybe for atleast 6 whistle sounds.

Once the meat is tender and cooked(even if it is only 3/4 done....just dont worry) Now add your whoele snow peas.(just trim the ends....do not attempt to chop them, use as a whole pod)

Slow cook them over medium heat...well covered. Once the snow peas are done. Turn off the stove.

This will be thinner than a stew and thicker than a soup. It can be served along with steam cooked rice or Indian breads(poori, chappathi, roti or naan)


Kadugu Kara-Kuzhambhu:(Yellow Mustard Gravy)

Yellow/Black mustard are antibacterial and can also help to clear nasal passages when one is suffering from a cold or other sinus malady. The mustard oil is good for chapped lips or cracked foot!

Actually Mustard, pepper and cumin plays key role in digestion. Maybe thats why we season the rasam with these items in India. And Rasam is not a food, its generally taken after a heavy/medium heavy meal!

Surprisingly, mustard is also used to increase the metabolism. Using plain yellow mustard liberally on foods adds a negligible amount of calories and helps to increase the amount of calories that the body burns.


Ingredients:

Yellow mustard 1 fistful
Fresh tamarind milk 1 bowl full
Large purple onion finely chopped
Large tomato finley chopped
One large whole garlic peeled and semi crushed
Curry leaves 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Jaggery/brown sugar 1 spoon
Rice flour 1-2 spoons
Black mustard 1 spoon
Cumin 1 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Fenugreek seeds 1/2 spoon
Whole black pepper 1/2 spoon
Dry red chilies 3
Sesame oil 1 cup.

Method:

In a pan....dry roast the yellow mustard. And powder them in a blender. Set aside.

In a large pan, heat oil. Add mustard, cumin, chana-urad dal, asafoetida, black pepper, fenugreek seeds, dry red chilies and curry leaves. Fry them till they pop and splutter well.

Now add garlic and fry them till fragrant. Followed by onion. Fry them....till golden-reddish brown color. Then add tomatoes and fry till it looses its water content.

Add salt, turmeric, chili powder, jaggery and rice flour to this and fry them real good.

Now add tamarind milk to this. Cover and cook over medium heat. Let it reduce and form into thick-tangy gravy. There should not be any raw tamarind odour anymore. This is the right time to add powdered yellow mustard.

Mix them thoroughly and cook for 2 minutes without cover over medium heat. Dont cook more than 2 minutes. Turn off your stove and remove the pan from stove top.

Change the gravy into a glass bowl immedietly if you cooked in an iron pan/wok. As.....tamarind has the ability to corrode the iron. Its better to cook in non-stick pan....if you are allergic to iron again.

After adding mustard powder.....do not cook long. It would not only change the taste and flavour. The mustard powder will change to acidic and will give you bitter taste.

Serve this gravy along with steam cooked rice. Yellow mustard has the ability to heal your back pain. One can try this gravy after a long journey or during severe physical work days. Its shelf life is also too long. Can stay out of refridgerator for atleast 5-8 days. Its the matter how you prepare it. Try to cook everything without leaving any moisture(like fry well onions and tomato)It will be best choice during long-drive too. And moreover enjoy the flavour of yellow mustard. There is no substitute for this flavour.

27.8.06

Baked Whole Fish Wrapped in Banana Leaves:

Ingredients:

Whole Fish bone-in, skin-on(scaled and deveined) 4
Banana leaves 4 (stem trimmed)
Ginger paste 1/2 spoon
Garlic paste 1/2 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Lemon juice from 1 fruit
Sesame oil few spoons.

Method:

Mix.....salt, turmeric, chili, lemon juice and ginger-garlic paste. Rub this over fish. Leave it overnight in your refridgerator.

The next day, Drizzle few spoons of sesame oil to this and wrap them each in banana leaves.(4 fish each in 4 individual banana leaf) Then to hold them in shape.....pin them each with one bamboo skewer stick. That will hold them in shape.

Place them in an oven tray. Bake them completely over 325 degree for atleast 10 minutes.

Tranfer them into serving plates and drizzle few spoons of sesame oil over this.

Decorate with lemon wedges and onion rings etc. Serve hot.

Pan Fried Tofu:


Tofu - soy milk's panner/cheese. Mild Stir-fried Tofu.

Ingredients:

Firm Tofu - 200 grams
Salt
Turmeric powder 1 pinch
Chili powder - less than 1/4 spoon
Cinnamon powder - freshly ground - 1/4 spoon
Black pepper - 1/4 spoon
Lemon juice - few spoons
Olive oil few spoons.

Method:

Mix all the spices with lemon juice. Toss chopped tofu in this blend. Let this sit for 20 minutes.

Heat oil in a wide wok. Stir-fry marinated tofu over high heat.

Transfer to display bowl.

Serve warm as an appetizer or snack!
Carrot-Coconut-Egg Rice:

Ingredients:

Carrot grated 1 cup
Coconut grated 1 cup
Eggs 3
Green chilies 2-4 finely chopped
Yellow/white onion 1 large finely chopped
Coriander leaves-finely chopped few spoons
Salt as per taste
Vegetable oil few spoons
Mustard 1/4 spoon
Cumin 1/4 spoon
Rice - long grained or short grained-3/4 cup

Method:

Wash rice several times....in running water. Maybe until water runs clear.

Cook rice with 1:2 ratio(1 cup rice:2 cups of water)

One should add salt and few spoons of oil while cooking this rice.

Once rice is done.....spread it over in a wide plate or bowl. Let it cool down.

Meanwhile.....heat a wide pan. Add 1 spoon of oil. When oil is hot. Add mustard and then cumin seeds to it. Let them pop and splutter well.

To the same add chopped or slitted chilies and followed by onions. Fry them well. Transfer them to the plate of rice.

Now in the same pan....heat few more spoons of oil. Break your eggs, well held above the pan. Add little salt to it. Fry them over medium heat. Scramble the eggs. Do not burn them to dark color. Remove them while they are still it pale yellow color. Transfer it to the rice plate.

In the same pan....fry grated carrot and coconut together. Let them reduce in size.....leave the raw smell.

Once it is fragrant. Now bring the rice plate.....with all the mix tures we added. Add all in the same pan. Mix them thoroughly. Maybe over high heat. Fry them for few minutes.....let the rice get well coated with oil and all the mixtures we added.

Garnish with finely chopped coriander leaves.

Serve them real steaming hot. Plain yogcurd or Sour cream will be a best combo.

25.8.06

Hot and Sour Mushroom Gravy: (Chinese Style)

Ingredients:

Button mushroom 250-500 gms - each halved
Green chilies 3 sliced
Green bell pepper 2 large - diced
White onions 2 large - diced
Tomato puree 3-4 cups
Soy sauce 1/2 cup
Tomato sauce 1/2 cup
Fine corn flour 1-2 spoons
Salt as per taste
Ajino motto(mono sodium glucamate) 1 pinch
Ground cloves 1/4 spoon
Ground fennel seeds 1/4 spoon
Ground cinnamon 1/4 spoon
Grated dry red chilies 1/2 spoon
Chili powder 1/2 - 1 spoon
Grated fresh ginger from 2" size
Grated garlic from 3-4 cloves
Finely chopped spring onions/green onions 1 cup
Sesame oil/olive oil/any vegetable oil.

Method:

Take a wide pan. Preferably non-stick. Add oil to it.

When the oil is hot, add your ground spices to it........Cinnamon, cloves, fennel seeds. Fry them for few seconds.

Then add grated dry red chilies, chili powder, grated garlic and ginger too. Fry them real good. Until all the raw smell leaves.

When it is fragrant, add tomato puree, tomato sauce and soy sauce to it. Fry them too. Do not cover them with lid. Let the stove be in medium to high heat. The puree will be bubbling real good.....turns into shiny red color, oil comes in top.

This is the right time to add your mushrooms in here. Stir them to get well incorporated with the mixture you made. Maybe one could cover with lid now. Turn it into medium. Let the mushroom get cooked with its own moisture in it as well as the tomato gravy.

When the mushroom reduced in size and got cooked.....and at the same time....gravy should also come to thickening stage. The oil shows up at the sides.

So....now add your finishing touch. That is.....add diced onions, sliced green chilies and bell peppers to it. Stir in properly.....still over medium heat.

The onions, chilies and bell peppers should not be cooked for long in this recipe. Just another 2 minutes.

When it is all done. Turn off your stove. Then add green onions/spring onions to the this. Mix them thoroughly.

Serve this gravy with rice or any plain noodles.

Variation: One can use ready to use 'asian 5 spice powder' or 'indian garam masala' in place of all ground spices I said above. It still tastes similar.
Hot and Sour Fried Mushroom Rice: (Chinese Style)

Ingredients:

Long Grain Rice(basmati) 1 cup
Button mushroom 250-500 gms - each halved
Tomato puree 1 cup
Soy sauce 2-3 teaspoons
Tomato sauce 2-3 teaspoons(optional)
Salt as per taste
Ajino motto(mono sodium glucamate) 1 pinch
Ground black pepper 1/2 spoon
Ground cloves 1/4 spoon
Ground fennel seeds 1/4 spoon
Ground cinnamon 1/4 spoon
Grated dry red chilies 1/2 spoon
Grated fresh ginger from 2" size
Grated garlic from 3-4 cloves
Finely chopped spring onions/green onions 1 cup
Sesame oil/olive oil/any vegetable oil.

Method:

Rice: Things to remember/follow before cooking rice. Wash thoroughly rice using plenty of water. Use running water that would be good. Wash rice until the water runs clear. The excess of starch will make the rice sticky....which wil eventually affect this dish.

Now.....as usual add 1:2 ratio water(1 cup of rice:2 cups of water).

Further add salt and few spoons of oil to this rice. Cook rice in a regular fashion.(either microwave/pressure cook/electric/stove top)

Once when the rice is done......spread it over a wide open tray/plate. Let it stay under fan if possible. Allow it to cool. We need cold rice for this recipe. Its always this way I make my cold rice. If you got your leftovers.....its still nothing wrong using it.

Preparation:

Take a wide pan. Preferably non-stick. Add oil to it.

When the oil is hot, add your ground spices to it........Cinnamon, cloves, black pepper, fennel seeds. Fry them for few seconds.

Then add grated dry red chilies, grated garlic and ginger too. Fry them real good. Until all the raw smell leaves.

When it is fragrant, add tomato puree, tomato sauce and soy sauce to it. Fry them too. Do not cover them with lid. Let the stove be in medium to high heat. The puree will be bubbling real good.....turns into shiny red color, oil comes in top.

This is the right time to add your mushrooms in here. Stir them to get well incorporated with the mixture you made. Maybe one could cover with lid now. Turn it into medium. Let the mushroom get cooked with its own moisture in it.

When the mushroom reduced in size and got cooked.....and there is no water anymore in the pan. Its right time to go to next step.(or if it is still moist and mushroom is not done....cover the lid and wait till it is done)

Bring your cold rice and mix it with this set up.....in the same pan. Fry them over high heat. Let the rice get well coated with oil and all spices with mushroom. The rice should be slightly crispy and shiny. The rice should probably change color.(usually red)

When it is all done. Turn off your stove. Then add green onions/spring onions to the rice. Mix them thoroughly.

Serve this food real hot with tomato sauce and hot sauce.

21.8.06

Bell Pepper-Tomato-Basil Soup:

Ingredients:

Large red bell peppers?(capsicum) 2 deseeded and diced
Regular red chilies 2-3 deseeded chopped
Large red tomatoes ripe and juicy 2 diced
Fresh garlic 6 cloves skinned
One small yellow onion skinned and diced
Basil leaves 1/2 cup
Few spoons of olive oil
Finely chopped basil leaves for garnishing later
Sour cream for decoration.

Method:

Add little olive oil in your sauce pan. Add bell peppers, chilies, onion, garlic, basil and tomatoes. Fry for a while or until your veggies raw smell leaves.

Wet grind the same in a blender.....to thick pure red puree.

Heat them up once again, garnish with fresh basil leaves and a spoon full of sour cream on top of it.

Serve hot.

20.8.06


Peanut-Coconut Stir-fried Fish: (Andhra Style)

I tasted this recipe when I was in Hyderabad....at Seafood Place Restaurant, Lakdikapool - Hyderabad. Well...I used visit there so often, I like almost all their recipes. But this one was so unique and Chef's speciality.He had used generous amount of peanut oil, lots of coconut and peanuts were thown into it. Although I did'nt use so much today...it turned up okay. The pick of the fish also does matters here. I don't have much choice,...used the same old frozen tilapia!

Meen Varuval / Meen Thuvatal/ Meen Vadhakiyadhu/ Chappalu Koora in Telugu

Ingredients:

Healthy and atleast 2 " thick fish fillets(deveined and cured without bones) 500 grams
Salt as per taste
Turmeric powder 1+1 spoon
Chili powder 2+2 spoons
Lemon juice from 1-2 fruits
Rice flour 1/2 cup
Egg white 1
Ground nut oil/Peanut oil - 1 cup for pan frying fish.
Ground nut oil/Peanut oil for frying below items - 1/2 cup.
Fresh coconut 1/2
Fresh Groundnuts/peanuts 1-2 cup
Finely chopped coriander leaves 1 cup full


Method:

Dice fish into bite size or chop them lengh wise into thin strips(maybe 3" thickness) In which ever way you want it.

In a bowl add salt, turmeric powder, chili powder, rice flour, lemon juice and egg white. Mix them well. Then toss your fish into this. Let this masala get well coated with all the pieces.

Remove the outer shell of the coconut and scrape away its dark brown coating over the nut. Then grate your coconut and set aside.

Dry roast the peanuts/groundnuts. Remove its pink skin......using your hands. Probably rubbing it with your hands and fan away the pink skin. Grate this nut and set them aside too.

Now in a shallow pan, add few spoons of oil. Stir fry fish for whole 2 minutes. Maybe in 2 or 4 subsequent batches. And never load all at one time. The fish should be crispy at the same time. It comes out into golden brown color. Transfer this to a large serving bowl.

Again....maybe in the same pan, heat little more oil and fry grated coconut in this. Add little salt to this. And further add turmeric and chili powder too. Let them coat well. Fry them till coconut turns to golden color.

Now to the same add the grated nuts too. Fryt hem along with spiced coconut. When all gets incorporated well.....toss back your fried fish to this set-up.

Carefully fry them over medium heat for few minutes. One can run few spoons of oil at this time too.

Just before serving add plenty of chopped coriander to this and mix them well. Serve hot.

It can be taken as a side dish with plain steam-cooked rice.
Mississippi Pan-Fried Cat Fish:

Ingredients:

Catfish 8 of medium size(deveined and cured)
Cold milk 1 cup
Eggs 3
Salt as per taste
Ground black pepper 1 spoon
Ground cayene pepper 1 spoon(chili powder)
Yellow corn meal 2 cups
Peanut oil/groundnut oil for shallow frying

Method:

On a wide tray, spread your corn meal. To this add salt, pepper and chili powder. Mix them well.

In a separate bowl add milk and eggs. Beat them until they are foamy. Dip the fish in this for few minutes.

Heat up the oil in a shallow pan. Adjust your stove to maintain uniform heat.

Take one fish at a time and roll over the corn meal set up.....let it coat thoroughly. Fry the same.

Never load your oil. Fry only few at a time. Leave them over kitchen tissues for a while.

Serve them hot with lemon wedges.

Chai Ice Cream




Chai Icecream: (Indian Tea Ice cream)

Ingredients:

Vanilla ice cream 250 grams
Hard caramel candies 10
Ground black pepercorns 1-2 spoons
Ground ginger 1 spoon
Ground cloves less than a quarter spoon
Ground cinnamon less than a quarter spoon
Ground cardamon less than a quarter spoon
Granulated strong tea - 4-5 spoons
Hard caramel candies 2-4 for decoration.
Mint leaves for decoration.

Method:

Place the hard caramel candies(10) on a butter sheet......leaving enough room between each candy. Now cover them with an other butter sheet. Place then in an oven for few minutes or until.....the candies melt.

Melt these candies till they become to thin fritters like density. Remove them from sheets and place over a plate. Maybe one can refridgerate too.

Melt the other caramel candies(2-4) in a pan, over stove top. Reserve this for decoration.

Boil tea leaves, using very limited water. Maybe less than a cup water. Boil them completely over sim-medium heat for 5-6 minutes or until tea leaves gives away its all color and flavour to the water.

Filter this tea atleast 2-3 times.....to remove all the fine tea dust from the decotion.

Let this tea decotiuon to cool either in fridge or just at room temperate.

When the tea is cool enough.....Take your vanilla icecream out(from the freezer) and transfer it into a large bowl.

To this ice cream add all the ground ingredients mentioned above, further add tea decotion too. Mix them thorughy.....then refreeze them. Maybe transfer them to the vanilla box and refreeze it.

Once when it is done.....just before serving. Take your semi-melted candy fritters. Shape them into decorative cup. Probably using your creativity.....into flower shape or any. Then place a scoop of chai icecream on this cup. Then drizzle them on tp with yur extra melted candies. Decorate them with few mint leaves each time. Repeat this process for all the remaining icecream too.

17.8.06




Crispy Onion Rings:


Fried Pyaas/Poritha Vengayam/ Vengaya chips/Onion chips/Fried Ulipaayalu.

Ingredients:

Medium size red onions 4
Fine corn flour 1/2 cp
Egg whites from 1-2 eggs
Salt as per taste
Chili powder / pepper powder - 1 spoon
Lemon juice from 1 fruit
Oil for frying.

Method:

Remove the outer skin of these onions and slice them vertically. Maybe to quarter inch thickness. Then separate them to rings and set aside.

In a large bowl.....add corn flour, salt, chili powder, lemon juice and egg whites. Mix them thoroughly to get runny consistency batter.

In a deep pan, heat oil. Maintain the stove in medium heat.

Just before frying.....dip the onions into this batter for few seconds or until the batter coats to it evenly. Drip away the excess batter.

Then fry them in hot oil....til golden brown. Leave them over kitchen tissue for few seconds then tranfer it to serving plate.

Repeat this proces for remainng onions too. One should fry very less in each batch, never load your oil. Maintasin your stove over medium heat.

This can be served generally as starters......but still one can use this for decoration. Like when serving fried fish or chicken, toss little fried onions over them and serve along with lemon wedges. It gives a rich look to your fried food.
Apple and Squash Soup:

Ingredients:

Yellow/Golden apple 1 medium size
Squash 1 medium size
Milk 1 cup
Oil few spoons
Vegetable broth 2 cups
Salt as per taste
White pepper 1 spoon
Parsely leaves few for decoration.

Method:

Peel apple and squash. Deseed apple. Cut them into small chunks.

In a large wok....heat oil and add chopped apple + squash. Fryt hem for few minutes.

Add vegetable broth to this. Cover and cook for 5-8 minutes or until the chunks are soft and tender. By the time the vegetable broth should be reduced into half.

In a blender.....grind them into thick paste. Then again bring it to the same pan. Further add milk at this stage. Do not boil for long after adding milk.

Drizzle salt and white pepper. Decorate with fresh parsley leaves.

Serve hot.



Kashmiri Biriyaani:

Ingredients:

For meat marination:
Lambs meat 250 grams(with bone)
Milk 1/2 cup
Ghee 1/4 cup
Papaaya fruit diced 1/2 cup
Salt
Cracked black pepper 1/2 spoon
Nutmeg powder 1/4 spoon
Saffron 1-2 pinch
Ginger-garlic paste 1 spoon.

Mix all the above ingredients together and set aside for atleast 2 whole hours.

For biriyaani:
Long grain rice 1 cup
Black cardamon 3 pods
Green cardamon 3 pods
Cloves 3
Cinnamon 3 sticks
Bay leaves 3
Onion 5 thinly sliced
Green chilies 6 slitted
Ginger garlic paste 1 spoon
Mint leaves 1 cup
Lemon juice from 2 fruit
Salt
Ghee 1 cup.

Method:

In a large wok, heat ghee. Fry thinly sliced onions till golden-reddish brown. Transfer them into seperate bowl.

In the same wok, splatter your spices one by one. Cloves, cinnamon, semi-crushed green and black cardamon, bay leaves.

When they are fragrant, add chilies. Let them turn color too. Followed by mint and ginger-garlic paste. Fry them real good over medium heat. Now turn in your marinated meat.

Fry them over medium heat....till its protein denatures......meat should turn opaque. Now add enough water, cover and cook. It may take time.

When the meat is tender....there should be no water left behind. Transfer them to a bowl. Make sure the meat is cooked and at the same time....no extra moisture in it.

In a large wok, heat ghee. Fry washed rice till it coats well with ghee and turns into golden color. Then add enough salt and lemon juice. Add 1:1 1/2 cup of water. Cover and cook over medium heat. Lemon juce and ghee will keep the rice well seperated and shiny in texture.

When the rice is done......mix them without breaking the rice. The rice will be 3/4 done with this water actually. Just dont worry.

Now.....heat the wok, spread first layer with fried onion, followed by rice and then by meat. Repeat the same order....until you have your reserve. Cover and cook over simmer heat for atleast half an hour to one hour.

Mix them just before serving. Serve hot as main dish. Choose your own side dish....general korma or raita would be best choice.

Fried Broccoli Crispies:


Broccoli Fritters. Broccoli Pakoda. Broccoli Pakora.

Ingredients:

Fresh broccoli 250 grams - cut into mini florets each
Large yellow bell pepper 2 thinly sliced
Red chilies 6 thinly sliced
Whole wheat flour less than half cup
Egg white from 1 egg
Few drops of lemon juice(optional)
Salt
Lemon wedges for decoration
Oil for frying.

Method:

Boil broccoli florets for few minutes, maybe for 4-5 minutes will due. Add little salt and few lemon drops in this boiling water. This helps to retain the color of the floret.

Then filter them and leave over kitchen tissues for few minutes. All the while care should be taken to maintain the floret to be intact.

In a large pan add salt and whole wheat flour and mix them thoroughly. Add egg white to this and make it up into thin batter (runny consistency)

Heat oil in a deep pan. Maintain your stove over medium heat.

Just before dropping....take a broccoli floret along with yellow bell-pepper and a red chili slice. Twist all the three colors togather(green-yellow-red) and dip the same in the batter. Let the batter coat to it evenly. Drip away the excess batter. Drop this in hot oil. Fry them till crispy or until golden color.

Leave them over itchen tissues for few minutes and then transfer it to serving dish.

Serve hot with lemon wedges. It can be treated as a starter or as a tea time snack.
Raspberry Sorbet:

Ingredients:

Fresh raspberries 1 bowl full
Sugar 1 cup
Sour cream 1 cup
Egg whites from 2 - well beaten
Vanilla extract 1 spoon
Raspberry 1 table spoon for decoration
Sour cream 1 table spoon for decoration
Mint leaves 1 table spoon for decoration.

Method:

In a blender, add raspberries and sugar. Blend it till smooth. Better not to add any water in this process.

In a arge bowl, add sour cream and vanilla extract. Stir them well, further add the raspberry blend to this. Mix them thoroughly.

In a seperate bowl beat egg whites until foamy.....add this too to the above set up.

Refridgerate this for few hours.

Just before serving.....in a serving bowl, decorate with few fresh berries, a spoon full of sour cream and a few mint leaves in each bowl.


Chocolate Moos Moos:

Ingredients:

Dark chocolate bar 1 large(made into bite size sqaures)
All purpose flour 1 cup
Salt a pinch
Powdered sugar 1/2 cup
Eggs 3
Whole milk less than a half cup
Butter 1 stick
Few dark chocolates melted for decoration
Whipped cream for decoration
Fresh strawberries for decoration
Mint leaves for decoration.

Method:

Beat eggs using little milk in it.....till foamy.

In a large bowl add flour, salt, sugar, butter and well beater egg. Prepare a smooth dough out of it. Make equal parts out of it. Then knead them into thin roundels.

In a well smeared tray.(probably melted butter smeared). Place this kneaded dough and in the centre place your square chocolate. Cover the chocolate.....using your ends of the dough. Maybe into desired shape. Each should have enough gap between them. As after baking it swells into 2-3 times of its size now.

Place them in oven over 325 degree for atleast 20 minutes or so. Just check them.....that the chocolate kept inside the dough should not melt away. And at the same time the dough should be cooked(baked)

When the dough is well baked...maybe into golden color. Remove the tray from oven.

Take the nuggets and place them over display tray.

While they are still hot....transfer them into serving plate, Using a fine knife cut the nugget in the centre.....as the inside molten chocolate oozes out. Now decorate it with whipped cream at one side, strawberry and few mint leaves. Now drizzle your melted extra chocolate over this. Repeat the same for all the serving plates.

Serve warm......its a rich dessert served after mild lunch or dinner.
Strawberry Triffles: (Italian Style)

Ingredients:

Strawberries 1 bowl full(quartered)
Balsamic vinegar 1 cup
Amretto few spoons
Whipped cream 1 large bowl full
Pound cake 1
Mint leaves few for decoration.

Method:

Vertically slice the pound cake. Now using a round shape model, cut them into 4" inch roundels.

Marinate quartered strawberries in balsamic vinegar for atleast 45 minutes.

Now, in a tall glass, Place one roundels of the pound cake. Brush it with amretto. Followed by strawberries and whipped cream. Now repeat it in the same order for 3 times or until the tall glass is full.

Always make sure that the end of the glass should have whipped cream finally.

Repeat this for many glasses.

One can sprinkle little of brown sugar on the top. Place 4 mint leaves at one side of the glass tumbler.
Poppy Seeds and Lemon Cake:

Ingredients:

All purpose flour 2 cup
Poppy seeds 3/4 cup
Bakng powder 1/2 spoon
Baking soda 1/2 spoon
Salt 1/4 spoon
Grated lemon peel 1-2 spoons
Lemon juice from 3 fruits
Butter 3/4 cup
Sugar 1 3/4 cup
Vanilla extract 1 spoon
Sour crean 1/2 cup
Eggs 3

Method:

Dissolve 1/4 cup of sugar in lemon juice....reserve it for glazing after baking the cake.

In a large bowl, add flour, poppy seeds, salt, baking soda and baking powder. Mix them well.

Now add butter to this. Followed by sugar and well beaten eggs.

Further add vanilla extract, lemon peel and sour cream.

Bake them in an oven at 325 o

Maybe for atleast 1 and 1/2 hours.

Once when it is done. Glaze the cake....with lemony sugar, using a soft brush. One should glaze the cake, while it is still warm.

Serve warm or chilled as a dessert.
Walnut Cookies: (Mexican wedding cookies)

Ingredients:

Walnuts chopped 1 cup
All purpose flour 2 cups
Powdered sugar 1 cup
Butter 1 stick
Eggs 3 well beaten
Powdered sugar 1 cup for dusting.

Method:

In a large bowl add all purpose flour, pinch of salt, baking soda and powdered sugar. Mix them well.

To this add butter and mix thoroughly. Followed by walnuts and egg. Make a soft dough.

Make equal parts out of it. Shape them to your desired shape(like half moon, ring......or what ever)

Spray oil on a tray or one can even smear butter. Now place this cookies on the tray, leaving enough gap between each cookie.

Pre-heat oven over 375 o

Now set the oven timings for 20 minutes.

Once the cookies are done. Dust them with powdered sugar.....while they are still warm.

This cookies are wedding cookies serves in Spanish weddings. Its tastier and moreover easy to make.





Cabbage Pakoda:

Ingredients:

Cabage 1/4 kilo thinly sliced (maybe 3" lenth)
Begal gram flour 1 cup
Rice flour few spoons
Red Onions medium size 2 thinly sliced
Gren chilies thinly sliced 6
Freshly wet-ground mint- 2-3 spoon
Ginger 3" inch- peel and wet grind
Garlic 6 cloves -peel and wet grind
Fennel seeds 2-4 spoons
Curry leaves 1 cup
Salt as per taste
Baking soda 1-2 pinch
Bakind salt 1-2 pinch
Ghee 1-2 spoons
Oil for frying.

Method:

In a large bowl add few spoons of ghee and baking powder, baking salt and salt. Mix them well.....until all the salt dissolves thoroughly.

To this add gram flour, rice flour. Mix them thoroughly. To this further add mint paste, ginger paste and garlic paste and mix them, until the paste is well incorporates in this.

Now toss your sliced cabbage, onions, curry leaves and fennel seeds. Still maintaining your whole mixture in dry form. Never attempt to add any water to this. (If you add any water to this....it becomes bonda or bajji)

Heat oil in a deep pan. Maintain your stove over medium heat. Just before dropping your pakoras.....sprinkle water very sparingly over your dry mixture.

Its always good to transfer only little of dry mixture to a plate and sprinkle water to it. Instead of all the mixture. One need to transfer the mixture to the plate for each batch. So that we can avoid sprinkling water to all the reserve mixture.

Deep fry them till golden to redish brown color.

Serve hot with hot or tomato sauce.

14.8.06

Turmeric Milk - Curcumin:

Milagu Paal:

Pepper In Milk. Spicy Hot Milk.



Its generally suggested....when you have cold and cough or flu. Even during sore throat. It makes you to feel better. The curcumin present in the turmeric and pepper helps to cure sore-throat and inflammation! As it is proved to control cancer, adding a pinch of turmeric to your regular milk diet is better! Afterall this natural coloring agent helps to prevent naseau(during pregnancy/lactation).

Ingredients:

Whole milk 1 cup
Sugar 1 or 1 1/2 spoon
Turmeric powder 1 pinch
Ground black pepper less than a quarter spoon

Method:

Add all the above said ingredients to milk.....boil it.

Milk turns to pale yellow color. It gets this color from turmeric. Turmeric is antibiotic.

Have it warm enough.


Saffron Milk:


Warm Saffron Milk. Kunguma Poo Paal. Kesar Ka Dhoodh. Flavoured Milk.

Ingredients:

Whole milk 1 cup
Spanish or Indian saffron 1 pinch
Cardamon 1 pod
Honey/sugar 1-2 spoons

Method:

Gently crack the cardamon pods.

Add cardamon, saffron to milk. Bring it to boil. Then filter it.

Now the milk looks pale yellow in color (it gets colored so....from saffron)

Let it to cool / until luke warm. To this milk....now add honey and mix well.

Weight watchers.......take it moderately

Fried Green Tomatoes - Southern Delights

Fried Green Tomatoes:

Ingredients:

Green tomatoes 5 (of medium size)
Salt to taste
Corn flour 1/2 to 1 cup(can be replaced with bread crumbs)
Ground black pepper 1-2 spoons
Egg white (from 1 egg)
Oil for frying

Method:

Slice tomatoes horizontally into thick roundels (maybe 1/2 an inch of thickness.

In a bowl, add all the above said ingredients(except oil and tomatoes), make them into thick batter.

Heat oil, in a pan...over medium to high flame.

Make sure that the oil is not too hot (like smoky hot) because it may burn your tomatoes.

Take one single slice of tomato and dip it in the batter, fry till golden brown.

Never load the oil, fry less numbers in each batch. Repeat the same for remaining tomatoes.

Leave this over kitchen tissues for a while.

This dish can be treated as a starter or like evening tea time snack.