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GARLIC BREAD

Ingredients:
French loaf, Italian or sourdough bread - 1
Butter - 1/2 cup
Garlic clove - 1 (mashed)

Method:

Preheat the oven to moderate 350 degrees.Cut the bread into 1/2" thick slices and keep the slices in order.Melt the butter and garlic in a small saucepan.Brush the butter generously over each slice of bread.Reshape the loaf on a large sheet of heavy duty aluminium foil; wrap the loaf.Heat the bread in the preheated moderate oven until hot and crisp around the edges about 12 minutes.Loosen the foil packet for serving, but keep the bread in the foil to keep warm.Variations: For a deliciously different garlic bread, try sprinkling Parmesan or mozzarella cheese on top for the last 5 minutes of baking (do not cover). Or add basil, parsley or oregano to the butter/ garlic mixture before spreading on the bread.
Recent posts

VERY BERRY LEMONADE

Ingredients:
Fresh or dry pack frozen raspberries - 1 1/2 cups
Fresh lemon juice - 1/2 cup
Sugar - 1 cup
Fresh mint sprigs - 3
Water - 5 cups
Ice
Lemon slices for garnish

Method:
Combine the water and the sugar in a large saucepan. Bring the liquid to boiling over high heat, stirring to dissolve the sugar.remove the saucepan from the heat and add the mint, if you wish.Chill the syrup for one hour.remove the mint if used. Combine the raspberries and one cup of the sugar syrup and blend it to make puree.strain the puree into the pitcher and add the remaining syrup and the lemon juice.Stir well.Serve the lemonade over ice in tall glasses, garnished with lemon slices.

BANGALA DUMPA ANTU PULUSU

Ingredients:
Potatoes - 250 gms
Onions - 2
Green chillies- 3-4
Turmeric -1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder  -1 tsp
Salt to taste
Tamarind pulp- 1-2 tbsp
Mustard seeds, cumin seeds,fenugreek seeds- 1/2 tsp
Urad dal- 1/2 tsp
Curry leaves - few
Oil-1 tbsp
Coriander leaves

Method:

Finely chop onions and slit the green chillies.Peel and cut potatoes into medium pieces.Heat the oil in kadai, add urad dal,mustard,cumin & fenugreek seeds and curry leaves. Allow them to splutter.Add onions, green chillies and ginger garlic paste and fry them till onions are light brown.Add potato pieces and fry for 3-4 minutes. Then add salt, turmeric,chilli powder; stir and add one cup of water. Close the lid and cook till potatoes are almost tender.Add tamarind pulp,garam masala; add little water if necessary.Cook for another 3 minutes and garnish with coriander leaves.

BHINDI BANARASI

Ingredients:
Okra - 500 gms
Onion  -1
tomato - 1
Ginger garlic paste - 1 tsp
Coriander powder - 1 tbsp
Red chilli powder - 1 tsp
Besan - 1 tbsp
salt to taste
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Asafoetida -  pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves -  few
Oil - 2 tbsp

Method:

Finely chop onions and tomato. Trim the edges and cut okra into 1 cm pieces.Heat the oil in kadai, add cumin, mustard and curry leaves; allow them to splutter.Add ginger garlic paste, onion,besan and fry until light brown.Add chopped tomato, turmeric, asafoetida, coriander powder, chilli powder, garam masala and salt. Stir fry for one minute.Then add okra pieces; mix gently and cook till done.Serve with rice.

STUFFED MUSHROOMS

Ingredients:
Fresh watercress - 1 bunch
Walnuts - 3 tbsp
Tomato - 1 (cut into chunks)
Garlic clove - 1 (smashed and chopped)
Olive oil - 50 ml
Parmesan cheese - 4 tbsp
Large mushroom caps - 16
few drops Tabasco sauce
Worcestershire sauce - few drops
Salt and pepper

Method:

Wash watercress well and dry. Place in food processor and blend until almost pureed.Add walnuts and tomato; blend until pureed.Add garlic and oil; blend several seconds.Add cheese, Tabasco, Worcestershire, salt and pepper; blend again for several seconds.Stuff mushroom caps with mixture and arrange on stoneware plate.Microwave 3 minutes.Serve as a appetizer.

HOT VEGGIE SIDE SALAD

Ingredients:
Red pepper - 1/2 (diced large)
Yellow pepper  - 1/2 (diced large)
Onion - 1 (diced large)
Dry white wine - 1 cup
Celery stalk - 1 (sliced thick)
Green onion - 3 (cut int 1" lengths)
Broccoli head in florets - 1/4
cucumber - 1/3 (peeled, halved, seeded and sliced thick)
Zucchini  - 1/3 (Sliced thick)
Chinese cabbage - 1/4 (sliced thick)
Garlic cloves - 2 (smashed and chopped)
parsley -  1 tbsp (chopped)
Bay leaves - 2
Basil - 1 tsp
Olive oil - 3 tbsp
Wine vinegar - 3 tbsp
Salt and pepper
Fresh mint to taste
Fresh dill to taste
Juice of half lime


Method:

Place peppers, diced onion, wine, celery and green onions in skillet.Season, cover and cook 3 minutes over high heat.Add all remaining ingredients, except lime juice, and cook 6 minutes covered over medium high heat.Sprinkle lime juice and serve immediately.


SEMIYA MUTTON BIRYANI

Ingredients:
Semiya - 500 gms
Mutton - 500 gms
Onion - 1
Green chillies - 4
Ginger garlic paste -  1 tbsp
Chilli powder -  2 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1 tsp
Mint leaves - 1 tbsp
Shajeera - 1 tsp
Bay leaf - 2
Coriander leaves - 1 tbsp
Ghee - 2 tsp
Oil -  2 tbsp

Method:

Fry vermicelli in ghee until golden red colour. Heat the oil in pressure cooker, add chopped onion, green chillies and ginger garlic paste. Fry till onions are light brown.Add mutton pieces, salt, turmeric, chilli powder and mint leaves.Fry on medium flame for 5 minutes.Then add sufficient water and close the lid. Cook till mutton is tender.Add fried semiya and garam masala. Cook until semiya is tender and separate.Lastly garnish with coriander leaves.