Skip to main content

Posts

Showing posts from August, 2017

PORK WITH GINGER AND SAKE

Ingredients:
Boned shoulder of pork- 500 gms
Ginger root- 5 cm
Sugar- 2 tbsp
Sake- 2 cups
Clove garlic - 2
Light soy sauce- 5 tbsp
Wasabi paste- 1 tbsp

Method:
Cut the pork into bite-sized pieces. Place into a heavy-based saucepan and cover with water.Peel and grate the ginger; crush the garlic. Add to the pan.Simmer for 30 minutes. Add sake and sugar and continue cooking for further 30 minutes or until pork is tender.Stir in the soy sauce. Simmer for further 1 minute.Turn into a warned serving dish and serve immediately. Place the wasabi paste in a small serving dish.Diners help themselves to the pork and garnish it with wasabi to their own taste.

ICE-CREAM SANDESH

Ingredients:
Milkmaid- 1/4 tin
Paneer- 250 gms
Full cream milk powder- 3 tbsp
Malai(cream)- 2 tbsp

Method:

Knead paneer well with milk powder.Add milkmaid and blend till creamy.Mix in whipped cream. Spread in an ice tray to 1/2" to 3/4" thickness and freeze.Cut into pieces and serve chilled.

COCONUT SANDESH

Ingredients:
Milkmaid- 1/2 tin
Paneer- 250 gms
Full cream milk powder- 2 tbsp
Coconut powder- 100 gms
Powdered sugar- 1 tbsp

Method:

Blend all ingredients except coconut powder into a smooth paste.Heat the mixture in a thick bottomed pan.Once heated thoroughly, reduce flame. Add coconut powder and cook on slow heat, stirring for 15-20 minutes or till dry.Pour onto a greased plate and cool.When cool, cut into desired size or shape into shell using mould.

BROKEN GREEN WHEAT CONSOMME WITH ZUCCHINI FUMED OLIVE OIL

Ingredients:
Broken green wheat- 30 gms
Extra virgin olive oil- 1/2 tsp
White onion- 1 tsp(chopped)
Green zucchini- 1 tsp(shredded)
Yellow zucchini- 20 gms(shredded)
Vegetable stock- 150 ml
Red chilli flakes- 1 pinch
Crusty bread slices

Method:

Wash broken green wheat.Heat oil, saute onion, add broken wheat and sauce for 10 seconds.Add the green and yellow zucchini and saute for 5 seconds, take care not to overcook.Add vegetable stock and red chilli flakes.Cook for 5 minutes till done.Serve with crusty bread.

SPANAKOS (GREEN PANCAKES)

Ingredients:
For the pancake:
Refined flour - 60 gms
Corn flour - 2 tsp
Potato flour - 40 gms
Turmeric -1/2 tsp
Salt to taste
Oil - 2 tsp

For the filling:
potatoes - 80 gms
Spinach - 400 gms
Olive oil -2 tbsp
Pine nuts - 1 1/2 tbsp
feta cheese - 60 gms
Cream - 40 ml
Red chilli flakes - 1/2 tsp
Salt to taste

For the tomato relish

Tomatoes - 200 gms
Olive oil -2 1/2 tsp
Onions - 50 gms (chopped)
Garlic cloves - 2 (chopped)
Pomegranate molasses - 2 tsp
Dry mint powder - 1/2 tsp
Paprika powder - 1/2 tsp
Salt to taste

Method:

For the pancake:

In a bowl,blend refined flour, cornflour, potato flour, turmeric, salt and oil with 100 ml water to make a smooth batter. Strain.On a hot griddle plate, ladle out the batter and make small pancakes.For the filling: Process the potatoes, cut into cubes and boil.Blanch spinach leaves.Heat olive oil, saute boiled potatoes, spinach, pine  nuts, feta cheese, cream and chilli flakes. Check the seasoning.For the tomato relish:
Blanch tomatoes, peel and dice.Heat olive oil, saute onions, …

WINE VINEGAR

Take a full bottle of red wine, remove the cork. 
Tie a muslin cloth over the mouth of the bottle and keep in the sun for a month.

The wine will change into vinegar.

TOFFU (BEAN CURD)

Take ½ kg soya bean powder, and cover with enough water, about 1 to 2 litres of cold water.
Allow to soak for 8-10 hours. Stir 2-3 times. Extract the milk. Strain through a sieve. Place the milk in a pan over medium heat.
Simmer stirring occasionally. Bring to boil. Add juice of one lime and 2 cups yoghurt. Stir well until curdled.
Remove and strain through a piece of muslin or cheese cloth.
Now tie a loose knot and place on a large place. Put a weight on top (proceed as you make Indian cottage cheese) for 2 hours until firm.
Unlike Indian cottage cheese, tofu is very soft.
Has no taste or smell, but when cooked with spices and other ingredients it takes on their flavours.
Can be used for various methods of cooking.
VARIATIONS:
Fried version: cut into cubes and deep fried. Sprinkle spices and serve with sauce.

Tofu skins or bean curd skins or sheets: during tofu making process, the skin that forms on the surface of  the curd, is remove and dried. These yellowish sheets are sold in the market, s…

SIN SUL LO

Ingredients:
Sesame seeds - 1/4 cup
Soy sauce - 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil -2 tbsp
Lean, tender beef - 1 pound
ground pork - 1 pound
About 45 pine nuts, pistachio nuts, or pieces of walnut
Cornstarch
Eggs - 2 (sightly beaten)
Salad oil for frying
Spinach -1 pound
Fresh mushrooms - 1 /4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling, salted water
Regular-strength beef broth - 8 cups
Garnishes

Method:

Toast the sesame seeds by stirring them in a dry pan overr medium heat until browned; combine with soy sauce, garlic, and 2 tbsp of salad oil.Cut the beef slices into 2 or 3" wide strips; marinate for one to two hours in half of the sesame- soy mixture.Combine the remaining sesame-soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.Remove stems from the spinach; blanc…

SOBA NOODLES WITH TEMPURA AND SASHIMI

Ingredients:Soba noodles - 500 gms Bream fillet - 500 gms Yellowtail fillet with skin still on Tempura batter Oil for deep frying Dashi - 1 cup Mirin - 1/3 cup Light soy sauce - 1/3 cup Wasabi powder  -3 tsp Shallots - 2 Grated fresh ginger root - 4 tsp
Method: Cut bream into bite sized pieces.Slice yellow tail in 1/2 cm slices but leave assembled as one fillet for the sashimi.Cook noodles in plenty of boiling salted water until tender but still firm. Drain and keep warm.Place dashi, mirin, soya sauce in a saucepan over medium heat. Stir constantly until it just reaches boiling point. Remove from heat and pour into individual dipping bowls and allow to come to room temperature.Mix wasabi powder to a smooth paste with a little water.Prepare the batter for tempura. Coat the bream in the tempura batter and cook. Arrange noodles in a basket or serving bowl with the tempura and sashimi on separate dishes. Garnish with wasabi paste. Serve with the dipping sauce and pickles.

MALTED HONEY BARS

Ingredients:Butter- 185 gms Honey- 80 ml Malted milk powder- 90 gms Rice bubbles- 70 gms Corn flakes- 60 gms Plain cake crumbs- 100 gms Desiccated coconut- 45 gms Flaked almonds- 40 gms
Method: Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.Combine butter, honey and milk powder in large pan; stir over low heat until butter melts.Stir in remaining ingredients; press firmly over base of prepared pan.Cover; refrigerate until set.

CHOCOLATE MACAROON SLICE

Ingredients:
Butter- 125 gms
Milk chocolate- 200 gms
Shredded coconut- 70 gms
Coconut macaroons- 90 gms
Glace cherries- 140 gms
White chocolate- 100 gms

Method:

Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.Melt butter and milk chocolate in heatproof bowl over pan of simmering water.Stir in coconut and macaroon crumbs.Press mixture firmly over base of prepared pan, top with cherries; cover, refrigerate until firm.Cut into squares; drizzle with white chocolate.

BANANA BLUEBERRY CAKES

Ingredients:
Butter- 125 gms
Milk- 125 ml
Eggs- 2
Caster sugar- 220 gms
Mashed banana- 1/2 cup
Self-raising flour- 225 gms
Frozen blueberries- 75 gms

Method:

Line 12-hole(80 ml capacity) muffin pan with paper-lined foil muffin cases.Place butter and milk in small pan; stir over low heat until butter melts.Beat eggs in a small bowl with electric mixer until thick and creamy; gradually add sugar, beating until dissolved between additions; stir in banana.Fold in sifted flour and cooled butter mixture, in 2 batches.Divide mixture among muffin cases; bake in moderate oven for 10 minutes.Remove pan from oven; press frozen blueberries into tops of cakes.Bake in moderate oven for about 15 minutes. Turn onto wire rack to cool.

MELT 'N' MIX COCONUT CAKE

Ingredients:Self raising flour- 225 gms Caster sugar- 275 gms Desiccated coconut- 110 gms Butter- 125 gms(melted) Eggs- 3 Milk- 180 ml
Method: Grease and flour 21 cm baba pan.Combine all ingredients in medium bowl; mix well with wooden spoon, pour into prepared pan.Bake in moderate oven for about 45 minutes.Stand cake in pan 5 minutes; turn onto wire rack to cool.

APPLE BUTTERMILK CAKE

Ingredients:
Butter - 150 gms
Firmly packed brown sugar - 150 gms
Eggs - 2
Self raising flour - 300 gms
Buttermilk - 125 ml
Large apples - 2 (peeled, sliced thinly)
Melted butter - 40 gms (extra)
Brown sugar - 1 tbsp (extra)
Golden syrup - 1 tbsp

Method:

Grease deep 23 cm square cake pan, line base with baking paper.Beat butter and sugar in medium bow with electric mixer until light and fluffy.Add eggs, 1 at a time, beating until just combined between additions. Stir in flour and buttermilk, in 2 batches.Spread mixture into prepared pan, top with apple brush with extra butter, sprinkle with extra sugar.Bake in moderate oven about 45 minutes. Stand cake in pan 10 minutes, turn onto wire rack, invert onto another wire rack and brush apples with golden strup

FISH IN YOGURT (DOI MAACH)

Ingredients:
Fish (rohu, carp) - 500 gms (cubed)
Turmeric -1/2 tsp
Salt to taste
Oil to shallow fry

For the Yogurt gravy:
Yogurt - 250 gms
Turmeric - 1 tsp
Chilli powder  -1 tsp
Sugar - 1/2 tsp
Salt to taste
Mustard oil - 1 tbsp

For talimpu:
Oil - 2 tbsp
Bay leaves - 2-3
Cumin seeds - 1 tsp
Green chillies - 2-3 (to garnish)

Method:

Put the fish in a bowl and rub with turmeric and salt; set aside for 10-15 minutes.Heat the oil in a frying pan, shallow fry the fish. Drain and keep aside.Put all the ingredients for the yogurt gravy in a bowl; mix well and keep aside.Heat the oil in a pan, temper with the bay leaves, cumin seeds and green chillies till they flavour the oil; add the yogurt mixture and simmer till the oil comes to the surface.Add the fish pieces and simmer for 2-3 minutes; transfer to a serving dish and garnish with slit green chillies.Serve hot with plain rice.

MANBHAVAN PANEER PARANTHA

Ingredients:
For dough:
Wheat flour - 150 gms
Maida - 50 gms
Salt - 1/4 tsp
Oil - 1 tbsp
Ghee for frying the paranthas

For Stuffing:
Fresh paneer - 200 gms (mashed)
Onion - 1 (finely chopped)
Green chilli - 1 (finely chopped)
Ginger - 1/4 tsp (grated)
Pepper powder - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

Method:

Mix the ingredients for dough in a bowl. Add enough water to make soft dough.Cover and keep aside for 15 minutes. Knead again and divide into 6. Make balls and flatten and roll out into discs.Combine the stuffing ingredients in a bowl and divide into 3 portions.Place one filling on one disc and cover it with another disc and carefully roll out again.Do the same procedure for remaining.heat the tawa and fry the paranthas both sides with the help of ghee.Serve hot with butter,pickle or curd.

CHICKEN LIVER SOUP

Ingredients:
Chicken liver  -250 gms
Water - 7 cups
Salt - 2 tsp
Pepper powder -1/2 tsp
Spring onions - 1 tbsp (green, chopped)
Coriander leaves - 1 tbsp

Method:

Put the liver in a pan, add the water and boil for 10 minutes or till liver is tender and the water become light broth.Remove the liver from the broth, using a slotted spoon, chop finely and put it back in the broth, add salt, simmer on low heat for 10 minutes.Add the pepper and garnish with coriander leaves and spring onions.Serve hot.

BOONDI LADDU

బూందీ లడ్డు 

కావలిసిన వస్తువులు:

నూనె లేదా డాల్డా - 1 కిలో
శెనగ  పిండి - 1 కిలో
పంచదార - 1 కిలో
ఏలకుల పొడి  - 1 tsp
జీడీ పప్పు - 100 గ్రా
కిస్మిస్  -1 0 గ్రా
మిఠాయి రంగు  - చిటికెడు
పచ్చ కర్పూరం - చిటికెడు

తయారీ:

సెనగపిండిని దోశలపిండిలాగా పలుచగా కలుపుకోవాలి.  ఒక పెద్ద వెడల్పు గిన్ని తీసుకొని అందులో పంచదార, ఒక గ్లాస్ నీళ్లు తీసుకొని లేతపాకం పట్టి దించాలి. నూనె లేదా డాల్డా బాణలిలో పోసి బాగా మరిగిన తరువాత చిల్లుల గరిటలు పెద్దవి రెండు తీసుకోవాలి,ఒకదానిలో కలిపి ఉంచుకొన్న సెనగపిండి వేసి అలాగే ఒక నిమషం నూనె మూకుడుకు కొద్దీ  ఎత్తులో పట్టుకొంటే బూందీ నూనెలో పడుతుంది. అప్పుడు రెండవ చిల్లుల గరిటతో బూందీని ఆటూ ఇటూ కొద్దిసేపు వేగనిచ్చి తీసి, దించి ఉంచుకొన్న పాకంలో వెయ్యాలి. ఆలాగే పిండి అంతా అయిపోయేదాకా చెయ్యాలి. జీడిపప్పు, కిస్ మిస్ కూడా వేయించి పాకంలో పొయ్యాలి. పచ్చకర్పూరం నలిపి , ఏలకుల పొడి కలిపి  పాకంలో వేసి బాగా గరిటతో కుమ్మాలి.  మిఠాయి రంగు కూడా కలిపి బాగా వేడిమీద ఉన్నప్పుడే మనకు కావలిసిన సైజులో ఉండలు కట్టుకొని, చల్లారిన తరువాత డబ్బాలో పెట్టుకోవాలి. ఇవి 15 రోజులు నిల్వ ఉంటాయి.

CAULIFLOWER AND CHICKPEA PILAF

Ingredients:
Cauliflower florets - 350 gms
Chickpeas - 400 gms can (rinsed and drained)
Basmati rice - 200 gms
Large onions - 2 (sliced)
Vegetable stock - 500 ml
Toasted flaked almonds - 50 gms
Handful of chopped coriander
Curry paste - 1 tbsp
Oil- 1 tbsp

Method:

Heat the oil in a large non stick pan and add the onions. Cook over a medium heat for 5 minutes, until starting to turn golden.Stir in the curry paste and cook for one minute.Add the rice, cauliflower and chickpeas, stirring to coat.Pour in the stock and stir.Cover and simmer for 10-15 minutes, until the rice is cooked and the liquid has been absorbed.Stir in the almonds and coriander, then serve.

BUTEA TREE (MEDICINAL PLANT)

BOTANICAL NAME: Butea monosperma
Indian name: Palas

Butea, also known as 'flame of the forest" is a well known tree of India. The scarlet and orange flowers of the tree make its name appropriate.

Butea is a medium-sized tree, with compound leaves. The leaves fall in winter and flowers bloom in Feb - March in small but dense clusters generally on leafless branches, and the tree appears to be aflame. The fruits are flat pods, with a single seed in each fruit.

This herb is indigenous in India. the tree is found mainly in the mixed or dry deciduous forests of Central and western India.

The red coloured gum, called Bengal kino or butea gum, obtained from the tree, is rich in gallic and tannic acids.

The seeds contain a yellow fixed oil called moodooga oil or kino-tree oil, small quantities of a resin and large quantities of  a water-soluble albuminoid.

Fresh seeds contain proteolytic and lipolytic enzymes.

Healing power and curative proporties

The butea gum, the seeds and leaves of the tre…

SHALGAM (TURNIP) BHURTHA

Ingredients: Tender turnips – ½ kg Green peas – 100 gms Onion -1 (chopped) Ginger garlic paste – 2 tsp Cumin seeds – 1/3 tsp Tomatoes – 2 (chopped) Green chillies – 2 Sugar – 1 tsp Chilli powder – 1 tsp Turmeric -1/4 tsp Salt to taste Oil – 1 tbsp Coriander leaves – 1 tbsp
Method:. Peel and cut the turnip into pieces. Cook in water till tender and soft. Drain and mash the pieces and keep aside.Heat oil in a pan; add cumin seeds. When they splutter, add chopped onion, green chillies and ginger garlic paste and fry till brown. Add tomatoes, green peas, turmeric and chilli powder and stir well.Now add mashed turnip, sugar and salt and cook for 5-7 minutes or till the water is absorbed fully.Lastly add coriander leaves and serve with chapathi.

POTATO LACHA

Ingredients:
Potatoes - 2 kgs
Salt - 1/2 tsp
Pepper  -1/2 tsp
Chilli powder - 1/2 tsp
Oil for frying

Method:

Wash, boil and peel the potatoes. Arrange a tray and a broad holed grater.Grate the potatoes by keeping the grater in the tray.Spread grated potatoes at little distances so that they may dry easily.Keep them in the sun until totally dry.Heat oil in a pan and fry the grated aloo ka lacha on low fire until golden brown.Transfer to another tray.Lett the extra oil dry, and the lacha cool down.Sprinkle salt, pepper. chili powder as per taste and mix well.Store the lacha in airtight container.

ALMOND TORTE

Ingredients:
Milk - 1 litre
Sugar - 250 gm
Risoni - 225 gm
Vanilla - 3 tbsp
Blanched almonds - 250 gms
Sugar - 2 tbsp
dried bread crumbs - 1 tbsp
Eggs  -6
Almond liqueur - 60 ml
Almond extract - 1 tsp

Method:

In a large saucepan combine milk with 250 gms sugar and bring to the boil.Add risoni and i tbsp vanilla and boil for 10 minutes, stirring once or twice. Set aside.Preheat oven to 300 f.Put almonds close together on a sheet of foil on a baking tray. Sprinkle with 2 tbspsugar and some water and place under the broiler until caramelized.Chop almonds coarsely with bread crumbs in a food processor or by hand.Beat together eggs, almond liqueur, extract and remaining vanilla.Add risoni mixture and almonds and mix well.Pour into a greased shallow 10" dish and bake for about one hour,or until the top is golden brown and the torte is set.Remove from the oven and immediately prick holes over the entire surface with a toothpick or skewer.Sprinkle generously with additional almond liqueur and let co…

NOODLE SURPRISE SOUP

Ingredients: Corn – ½ cup Water - 3 ½ cups Corn flour – 1 tsp Boiled noodles – 1 cup Tomato puree – ½ cup Tomato sauce – 2 tbsp Soya sauce – 1 tbsp (optional) Chilli sauce – 1 tsp Salt – 1 tsp Black pepper powder – ½ tsp Butter – 2 tbsp
Method: Boil corn in a cooker with 2 ½ cups of water till tender. Remove from flame.Mix 1 tsp of corn flour into ½ cup of water and add to the mixture. Place the mixture on slow flame. Keep stirring so that no lumps form.Add tomato puree to the noodles and one cup of water. Add tomato sauce and boil it for few minutes.Add corn mixture to it.Add salt, pepper, soy sauce and chilli sauce.Serve the hot soup with butter.


DRIED ORANGE PEEL

As the dried peel of citrus fruit has a stronger flavour than fresh peel, it should therefore be used in very small quantities.
You may sun dry the peels or place them in a very cool oven (120 C, 250 F) for 3-4 hours.

Turn the heat off and allow it to remain in the oven overnight.

PACHI VANKAYA PULUSU

Ingredients:
Big brinjal - 1
Tamarind - lemon size
Turmeric- 1/4 tsp
Salt to taste
Jaggery or sugar to taste
Coriander leaves - small bunch
Green chillies - 2-3 as per taste
Onion - 1 (chopped)

For Talimpu:
Oil - 2 tsp
Red chilli - 1
Asafoetida - pinch
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves few

Method:

Grease the brinjal with oil and roast directly on low flame. Roast all sides by rotating it. Once it is done switch off the flame.Put the brinjal in cold water for few minutes. Remove and peel the skin and mash the brinjal.Soak the tamarind in 2 cups of water and extract the juice.In a bowl, mix mashed brinjal, chopped onion, green chillies, jaggery or sugar, salt and turmeric and coriander leaves.Add tamarind juice and mix well.Heat the oil in a pan, add all talimpu ingredients and allow it to splutter.Pour this over pulusu.Serve with rice.

పచ్చి వంకాయ పులుసు 
కావలిసిన వస్తువులు: పెద్ద వంకాయ - 1 చింతపండు - నిమ్మకాయంత  పసుపు - 1/4 tsp  ఉప్పు  బెల్లం/ పంచదార - సరిపడా  ఉల్లిపాయ - 1 పచ్చిమిర్చి - 2…

KARAPINCHA KANDA (CURRY LEAF KANJI)

Ingredients:
Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste

Method:

Put the rice garlic and 2 cups of water in a pot and boil until the rice is cooked.In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.Add it slowly to the rice.Stir well and cook for 8-10 minutes.Season with salt and serve with piece of jaggery. 

MELON AND CHILLI SOUP

Ingredients:
Muskmelon - 2.5 kg
Green chillies -6
Salt and pepper to taste
lemon juice - 2 tbsp
jalapeno - 30 gms (chopped and fried)

Method:

Roughly dice the melon and blend briefly for around 30 seconds.Slit the chillies in 2 and add it to the mixture.then add the lemon, season with salt and pepper and refrigerate for around 2-3 hours.When serving garnish with some fried jalapenos and basil seeds (sabja).