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Showing posts from December, 2014

AVOCADO SAUCE

Ingredients:
Avocado - 1
Cream - 1/2 cup
Lime juice - 2 tbsp
Salt and pepper to taste
Sugar -  little

Method:

Cut ,deseed and scoop out the flesh of the avocado. Mash along with the lemon juice.Whip the cream and fold in the mashed avocado.Add salt, freshly ground pepper and sugar.Pour into serving bowl and cover and refrigerate till needed.Serve chilled with meat or chicken, garnished with lemon slices.

MOUSSAKA

Ingredients:
Large eggplant - 1
Minced mutton - 1 cup
Tomatoes - 1 cup (chopped)
Onion - 1 (finely chopped)
Garlic cloves - 2
Vinegar - 1 tbsp
Parsley - 2 tbsp(chopped)
Butter - 1/4 cup
Milk -2 cups
Oil - 4 tbsp
Nutmeg -  a pinch
Grated cheese - 1/4 cup
Salt and pepper to taste

Method:

Cut eggplant into roundels. Apply salt and pepper. Let it stand for 10 minutes. Fry them in 2 tbsp of oil. Keep aside.Heat the remaining oil, fry onion, garlic, tomatoes and parsley. Add meat, stir fry for one minute.Add the vinegar and water.Cover and cook for 15-20 minutes or until done. Keep aside.Melt butter in  a pan. Stir in the flour. Slowly add milk and nutmeg without lumps. Bring it to a boil, stirring constantly, so that there is no lump formation. Keep aside.Take an oven proof dish, place a layer of eggplant. Top it with half the meat. Then place another layer of eggplant followed by topping the remaining meat.Pour the prepared white sauce on top. Sprinkle grated cheese.Bake it in a preheated oven 180 C for…

BENGAL APPLE CHUTNEY

Ingredients:
Cooking apples - 8 (large)
Brown sugar - 250 gms
Malt vinegar - 900 ml
Fresh ginger - 30 gms (grated)
Onion - 1 small(finely chopped)
Garlic cloves - 3 (crushed)
Mustard seeds - 1 1/2 tbsp
Salt - 2 tsp
Chilli powder - 2- 3 tsp
Raisins - 125 gms

Method:

Peel and slice apples, combine, in a saucepan, with sugar and vinegar, bring to boil. Cover, reduce heat to low, simmer until apples are tender.Add ginger, garlic, mustard seeds, salt, chilli powder and raisins.Simmer, uncovered, for 15 minutes or until mixture has reduced and thickened, stirring often.When cool, seal in sterilized jars.

LAYERED COCONUT MILK CAKE

Ingredients:
Sugar - 350 gms
Water - 125 ml
Plain flour - 125 gms
Coconut milk - 625 ml
Egg yolks - 10 (lightly beaten)
Ghee- 90 gms (melted)

Method:

Combine sugar and water in a saucepan, stir over low heat until sugar dissolves, cool.Stir coconut milk into flour, stir in sugar syrup and egg yolks until smooth, stand one hour.Preheat grill to moderate, remove grill tray.Pour 2 tsp of ghee into an 18 cm round cake pan. Pour in 3 tbsp of batter, tilt pan until mixture forms a thin layer, grill about 4 minutes or until golden brown.Brush top with melted ghee, pour 3 tbsp of batter over first layer, grill until golden brown.Repeat until all mixture is finished, brushing each layer with ghee before pouring the next layer.Lower temperature of grill if necessary.Cake will take approximately one hour to cook.Allow cake to cool, turnout, cut into wedges to serve.

MADRAS PRAWN CURRY

Ingredients:
Boiled prawns - 500 gms
Onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Tomatoes - 250 gms (peeled and chopped)
Curry powder - 1 tbsp
Salt to taste
Lemon juice - 2 tbsp
Ghee - 20 gms

Method:

Peel prawns leaving tails intact, remove back vein.Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 2 minutes. Add tomatoes and salt. Cover, bring to boil, reduce heat to low,simmer for 10 minutes or until tomatoes are pulpy.Add prawns, continue cooking until prawns are coated.

PANEER PAKORAS

Ingredients:
Paneer - 500 gms
besan - 500 gms
Chilli powder - 1 tsp
Cumin seeds - 1 tbsp
Garam masala - 1 tsp
Asafoetida- a pinch
Turmeric - 1/2 tsp
Coriander leaves - a bunch (chopped)
Pepper powder - 2 tsp
Amchur powder - 1 tsp
Salt to taste
Oil

Method:

Cut the paneer in square pieces, sprinkle on them a little salt and pepper powder and set aside.Now take besan and mix the rest of spices and water to make smooth batter.Heat oil and dip the paneer cubes into the batter, drop in the heated oil and fry till golden brown.Serve hot with any chutney or tomato ketchup.


CHINESE ALMOND RICE PUDDING

Ingredients:
Almonds - 1 cup (blanched and ground)
Milk - 1 cup
Rice powder - 1/2 cup
Sugar to taste

Method:

Mix rice flour and ground almond in 2 cups of water.Add milk and cook in a double boiler for 2 hours on a very low heat.Add sugar and cook for another 10 minutes. Pour into individual bowls and serve.

KOZHI URULAI STEW

Ingredients:
Chicken - 1 kg
Coconut milk - 800 ml (1st and 2nd extract)
Onion - 100 gms
Ginger - 5 gms
Green chillies - 10 gms (slit)
Salt to taste
Potatoes - 2
Curry leaves -  few
Cinnamon - 1" stick
Cardamom - 2
Cloves - 2
Bay leaves - 1
Peppercorns - 5 gms
Coconut oil - 3 tbsp

Method:

Heat the coconut oil in a pan. Add the whole garam masala, the sliced onions, curry leaves, ginger and green chillies and saute.Add chicken and potato pieces and saute.Add the second extract of coconut milk and salt and cook.When the chicken is 3/4th done, add the first extract of coconut milk and cook till chicken is done.