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Showing posts from July, 2015

VANKAYA ALLAM PETTI KURA (BRINJAL GINGER CURRY)

Ingredients:
Tender brinjals - 500 gms
Green chillies - 15
Ginger - 2" piece
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves -  few
Oil - 1-2 tbsp

Method:

Grind green chillies, salt and ginger to make paste.Cut brinjals into 4-6 pieces and put them in salted water.Heat oil in kadai; add mustard and curry eaves, fry till mustard crackles.Add brinjal pieces and turmeric. Cook in low flame till pieces are almost tender then add ground paste.Mix gently and cook another 5 minutes in low flame.Serve with rice.
వంకాయ అల్లం పెట్టిన కూర 
కావలిసిన వస్తువులు: లేత వంకాయలు - 500 గ్రా  పచ్చి మిర్చి - 15 అల్లం - 2" ముక్క  ఉప్పు  పసుపు - 1/4 tsp  ఆవాలు - 1/2 tsp  కరివేపాకు - కొద్దిగా  నూనె - 1-2 tbsp 
తయారీ:  అల్లం, పచ్చి మిరపకాయలు, ఉప్పు కలిపి మెత్తగా నూరుకోవాలి. వంకాయలు కడిగి ముక్కలు కోసి ఉప్పు నీళ్లలో వేసుకోవాలి. బాణలిలో నూనె వేడి చేసి ఆవాలు, కరివేపాకు వేసి వేగనివ్వాలి. అందులో వంకాయ ముక్కలు, పసుపు వేసి మూడొంతులు మగ్గిన తరువాత నూరిన ముద్ద  వేసి కలిపి సన్నని సెగ మీద మగ్గనివ్వాలి. ఇది అన్నం…

SALSA DI CAPPERI ALL'OLIO (CAPER AND PARSLEY DRESSING)

Ingredients:
Olive oil- 5 tbsp
Lemon juice - 2 tbsp
Drained capers - 2 tbsp
Fresh parsley - 1 tbsp (chopped)


Method:

Mix together oil and lemon juice. Stir in the capers and parsley.Serve with hot or cold poached fish, cold chicken or meat.This is particularly good with cold lamb.Caper and parsley is also excellent for dressing salads.

HOW TO MAKE SWEET WHITE SAUCE

Ingredients:
Corn flour - 1 tbsp
Milk -284 ml
Butter - 15 gms
Sugar - 25 gms
Vanilla essence - few drops

Method:

Blend the corn flour with a little cold milk.Bring the rest of the milk to the boil, pour over the corn flour mixture and return to the pan with the butter and sugar and continue to cook steadily, stirring, until smooth and thick.Add the essence.Serve with the steamed puddings.


MUTTON WITH CAULIFLOWER

Ingredients:
Mutton - 250 gms
Cauliflower - 500 gms
Onion - 2
Green chillies - 2
Lemon  - 1
Ginger - 1" piece
Garlic - 1 pod
Cashew nuts - 10
Cinnamon - 2 sticks
Cloves - 4
Poppy seeds - 2 tsp
Coriander seeds - 2 tsp
Coconut - small piece
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 1 tbsp
Coriander leaves - small bunch
Oil - 50 gms

Method:

Grind green chillies, ginger and garlic to make paste.Grind 2 cloves, one cinnamon stick, poppy seeds, coconut, coriander seeds to make smooth paste.Wash and cut mutton into pieces. Marinate pieces with ginger paste and lemon juice.Wash and cut cauliflower into florets.Finely chop onions.Heat oil in pressure cooker, add cloves, cinnamon, cashew nuts and fry for few seconds.Add chopped onions and saute till brown; then add mutton pieces,turmeric, chilli powder, salt and mix well.Add one cup of water and close the lid. Cook up to 3 whistles; remove from flame.Once the lid open, add cauliflower and ground masala. Cook 8-10 minutes or till curry is done.Lastly ad…

GOA FISH CURRY

Ingredients:
Fish - 500 gms
Onions - 50 gms
Red chillies -10 gms
Turmeric - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 2 tsp
Coconut - 1/2 (grated)
Green chillies- 4-5
Tamarind - small ball size
Salt to taste
Curry leaves - few
Oil - 1/4 cup
Coriander leaves - small bunch

Method:

Finely chop onions; dry roast red chillies, cumin seeds and coriander seeds. Let it cool and powder.Add grated coconut to powder; grind once again.Soak tamarind in hot water and extract thick juice and keep aside.Wash fish pieces and marinate with salt and turmeric.Heat oil in broad pan; fry onions till light brown.Add ground paste, chopped green chillies and saute for awhile.Add tamarind juice and bring it to boil.Add fish pieces, salt and cook till pieces are tender and well cooked.Lastly add curry leaves and chopped coriander leaves.

CHEESE AND BEETROOT SALAD

Ingredients:
Cheddar cheese - 200 gms (cubed)
Cooked beetroot - 200 gms (cubed)
Green pepper - 1 small (seeds removed and sliced)
Small onion - 1 (sliced)
Tomatoes - 2 (sliced)
French dressing
Chicory to garnish

Method:

Arrange cubes of cheese at either end of a flat serving dish, then cubes of beetroot, tossed in French dressing.Next to the beetroot arrange the slices of pepper, also tossed in dressing.Down the centre of the dish arrange alternate slices of onion and tomato.Garnish with chicory.

HOW TO PREPARE FRENCH DRESSING

Ingredients:
Salad oil - 1 tbsp
Vinegar - 1 dsp
Parsley/ Chives - 1 tbsp (finely chopped)
Pinch of sugar, salt and pepper

Method:

Mix all the ingredients together. Before using, mix again.

RED MILLET PUDDING (RAGI PUDDING)

Ingredients:
Ragi flour - 200 gms
Coconut - 1/2 (grated)
Sesame seeds -1 tsp
Jaggery - 50 gms
Cashew nuts -1 tbsp
Cardamom powder - 1/8 tsp
Ghee
Salt

Method:

Mix Ragi flour, grated coconut, Sesame seeds, Grated jaggery, pinch of salt in water to make dough.Press evenly and steam cook for 15 minutes or till done.Fry cashews in ghee.Remove pudding from vessel, top up with cashew nuts, sprinkle cardamom powder.Pour hot ghee on pudding and serve immediately.

MANGO - MOONGDAL CHUTNEY

Ingredients:
Raw Mango - 1
Moong dal- 2 tbsp
Red chillies - 15
Salt - 1 tbsp or to taste
Coconut - 1/2
Turmeric - 1/4 tsp

Talimpu:

Oil - 4 tsp
Mustard - 1/2 tsp
Asafoetida -  a pinch
Curry leaves -  few

Method:

Wash and soak moong dal for one hour.Grate the coconut and dry roast red chillies.Peel and cut mango into pieces.Grind all the ingredients together to make chutney.Heat oil, add mustard, asafoetida, curry leaves; fry till mustard crackles.Pour this over chutney.Serve with rice.

RAGI ROTI

Ingredients:
Ragi flour - 1 glass
Water - 3/4 glass
Onions - 2
Green chilies - 10
Salt - 1 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp

Method:

Finely chop onions; grind green chillies and salt to make paste.Bring to boil the water along with onions, chili paste, sugar and ghee.When water starts boiling, pour ragi flour, close the lid then remove from the flame.Keep aside for 5 minutes then mix thoroughly to make dough.Divide the dough equally and make roti's.Heat the pan; cook the roti's both sides in medium flame.Serve immediately.

TOMATO CHUTNEY FOR MOMOS

Ingredients:
large tomatoes - 2
Red chillies - 8-10 (deseeded)
Garlic paste - 1/2 tsp
Vinegar - 1 tsp
Salt to taste

Method:

Blend all the ingredients together to make smooth chutney.Transfer to serving bowl and serve with momos.

MEEN KAL MASALA (Spicy fish grilled in banana leaves)

Ingredients:
Seer fish - 200 gms (2 slices)
Shallots (sambar onions) - 6
Red chillies - 4
Garlic cloves - 3
Peppercorns - 1/2 tsp
Turmeric powder -  a pinch
Cumin seeds - 1/2 tsp
Fennel  seeds - 1/2 tsp
Tamarind pulp - 1 tsp
Salt to taste
Oil
Banana leaves - 4

Method:

For the spice paste, roast the shallots and red chillies directly over the fire for a few seconds. Keep aside.Dry roast peppercorns, cumin seeds, fennel seeds and garlic cloves till the spices release the aroma.Grind the roasted spices together with the shallots, tamarind and red chillies into a smooth paste. Add turmeric powder,  and salt to taste.Wash and pat dry the fish slices and spread the spice paste evenly over each slice. Keep aside for 1-2 hours.Then wrap individually in banana leaves.Put little oil over hot tawa and place the wrapped fish slices and cook on low heat for 10-15 minutes till the fish is done.Remove the banana leaves and serve hot with lemon wedges and onion rings.

SAVOURY CHEESE BITES

Ingredients:
Natural cheddar cheese - 3/4 cup (finely grated)
Soft white breadcrumbs - 1 1/2 cups
Eggs - 2 (beaten)
Salt and pepper to taste
Mustard - 2 tsp
Dry bread crumbs 
Oil for deep frying

Method:

Combine cheese and bread crumbs in a bowl. Beat the eggs until frothy and mix in the salt and pepper and mustard.Combine with the cheese mixture and form into small balls. If mixture is too moist add a little more soft bread crumbs, but do not make the texture too dry and crumbly.Roll the balls in dry bread crumbs to coat.Heat oil for deep frying and when hot, fry a few of the cheese balls at a time on medium heat until they are golden brown all over. Remove with slotted spoon and drain on absorbent paper.Serve warm or cold.

SPLIT PEA AND ONION FRITTERS

A favourite snack in Burma, similar to those vegetable fritters known as pakoras in India.

Ingredients:
Split peas - 1 cup
Medium sized onions - 2 (finely chopped)
Fresh red chillies - 2 (finely chopped) or 
Chilli powder - 1/4 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp
Oil for deep frying

Garnishing:
Sliced onion and lemon wedges

Method:

Soak split peas overnight, or for at least 6 hours, in water to cover.Drain, grind to a paste in grinder.Mix in the onions, chillies, turmeric and salt. Make small balls and flatten to 1/2" thickness.Heat oil in a wok and put fritters one at a time into the oil.Fry only 6 or 7 at a time. Spoon hot oil over the fritters until they are golden brown.Drain on absorbent paper.Serve garnished with sliced raw onion and lemon wedges.


ABALONE AND MUSHROOMS WITH OYSTER SAUCE

Ingredients:
Abalone - 1 can (454 gms)
Chinese mushrooms - 6 dried
Chinese mustard cabbage leaves - 3
Spring onions - 4

Sauce:
Oyster sauce - 1 1/2 tbsp
Light soy sauce - 2 tsp
Chinese wine or dry sherry - 1 tbsp
Corn flour - 3 tsp
Liquid from can of abalone - 1 cup

Method:

Drain liquid from can of abalone and reserve. Slice abalone in paper- thin slices.Soak mushrooms in hot water for 30 minutes, then cut off and discard stalks and slice each mushroom into 4. Cut cabbage into bite size pieces and spring onions into similar lengths.Sauce: Combine oyster sauce, soy sauce and wine, add a little to the cornflour and mix until smooth, then combine with abalone liquid made up to 1 cup with water if necessary.bring to the boil in a wok, stirring constantly.Add mushrooms, cabbage and spring onions.Cook, stirring until the vegetables are tender but still crisp, about 2 minutes.Add abalone and just heat through.Do not cook abalone on high heat or for longer than is necessary to just heat it or it will toug…

PASTA POMODORO

Ingredients:
Pasta - 120 gms
Small onions - 2 (chopped)
Tomatoes - 5 (chopped)
Garlic cloves - 5-6 (chopped)
Sugar - 1 tsp
Pepper - 1/2 tsp
Dried basil - 1/4 tsp
Olive oil - 2 tsp
Salt to taste

Method:

Cook the pasta as per the instructions of the packet. Drain the water and keep aside.Heat the oil; fry onion and garlic till light pink.Add tomatoes, sugar, salt and pepper. Cover and cook till the tomatoes soften.Sprinkle basil, mix in the cooked pasta and remove from the heat.Serve hot.

VEGETABLE AU GRATIN (Baked vegetables in white sauce)

Ingredients:
French beans - 10 (chopped)
Carrots - 2 (peeled and chopped)
Cauliflower florets - 2-3 small
Potatoes - 2 (cubed)
Shelled peas - 3/4 cup
White sauce/ cheese sauce - 2 cups
Grated cheddar cheese - 1/2 cup
Salt and pepper to taste

Method:

Boil vegetables till tender; but not soft. Drain the excess water.Mix white sauce in cooked vegetables with salt and pepper and transfer to baking dish; sprinkle on top with grated cheese.Bake  for 15-20 minutes till the cheese melts.Remove and serve hot with bread.

CHEESE WAFFLES

Ingredients:
Flour - 2 cups
Milk - 2 cups
Baking powder - 2 tbsp
Eggs - 3
Melted butter -1/2 cup
Sugar -1 dsp
Cheese - 1 cup (grated)
Salt - 1/4 tsp
Cayenne pepper - pinch

Method:

Sift flour, baking powder, salt, cayenne and pepper, thrice.Separate eggs, beat yolks until creamy, then add flour, butter, cheese and milk alternatively.Leave the batter for half an hour in the refrigerator, then fold in stiffly beaten egg whites, just before baking the waffles..These can be served with bacon or ham and eggs or stewed apples.


STEWED MUTTON WITH VEGETABLES

Ingredients:
Mutton - 500 gms (cut into large pieces)
Mixed vegetables - 500 gms (cauliflower, peas and turnips)
Ginger - 1 " sliced
Small onions - 6 (whole)
Salt and pepper to taste

Method:

Place meat in a double boiler together with vegetables, ginger, onions, salt and pepper.Add 2 cups of water and boil.Allow to simmer on very low heat for half an hour, or till meat is soft.

MIMOSA

Ingredients:
Orange curacao -10 ml
Fresh orange juice - 30 m
Champagne - 60 ml

Method:

Pour the juice and liqueur into a champagne flute and top with curacao.

PRAWN ROLLS

Ingredients:
Cooked prawns - 2 cups (minced)
Shredded cabbage - 1 cup
Spring onions with greens - 2 (chopped)
Soya sauce - 1 tbsp
Lard or other fat - 1/2 cup
MSG -1/4 tsp
Salt and pepper to taste

Wrappers:
Eggs - 2
Flour - 1 cup
Salt to taste

Method:

Filling:

Heat lard or other fat in a frying pan, add onions and fry till light brown.Add all the other ingredients and cook over low heat till dry. Keep it aside.Wrappers: Make a thin batter of eggs, flour, salt and water.Fry thin pancakes on one side. Keep a little batter aside.Fill the pancakes with the prawn filling on the cooked side, roll up, dip in the remaining batter and deep fry till golden.Serve with chilli or tomato sauce.

CASHEW NUT SQUARES

Ingredients:
Cashew nuts - 500 gms
Sugar - 500 gms
Water - 1 cup
Thick cream - 1 cup
Vanilla essence - 1/2 tsp
Nutmeg - 1/2 (grated)
Butter - 1 tbsp
Cardamoms - 6

Method:

Pound cardamoms  and mix with grated nutmeg.Grid cashew nuts to a fine powder.In a heavy pan, stir sugar and water until all the sugar melts, then add cashew nut powder, butter and cream.Stir all this over a slow fire, it must not burn in the bottom of the pan.When the mixture begins to thicken and it leaves the pan, add vanilla, cardamom and nutmeg powder. Remove from the flame.Beat well until slightly cool, spread in  a greased tray and flatten it well.Cut into squares while still warm.

FRUIT JUICE GEL

Ingredients:
Orange juice - 2 cups
Pineapple juice - 2 cups
Agar flakes - 4 tsp
Pineapple chunks - 1 cup
Orange sections - 1 cup

Method:

Pour the juices into a saucepan and sprinkle the agar flakes.Allow the agar to soften, about 3 minutes.Bring the juice to a boil, stirring to dissolve the agar. Simmer for 5 minutes.Pour the juice into a mold or 4 dessert dishes.Refrigerate for 20 minutes or until the juice begins to gel. Stir in the fruit pieces.Chill to set.

FISH WITH FENUGREEK LEAVES

Ingredients:
Fish - 100 gms (Cleaned and cut into slices)
Fenugreek leaves - 2 cups (finely chopped)
Curd - 1 cup
Lime juice - 2 tsp
Onions - 2 (ground to paste)
Ginger, garlic, chilli paste - 1 tsp
Garam masala - 1/4 tsp
Salt - 1/2 tsp
Oil - 1 tsp

Method:

Mix the curd, lime juice, onion paste, chilli paste, garam masala powder and salt till well combined.Marinate the fish pieces in the above mixture for few hours.Heat oil and stir in the fish mixture along with the chopped fenugreek leaves. Pressure cook till done.Serve hot with rice or chapati.

THE BELLINI

An Italian masterpiece, best made with fresh peaches, although you can use peach nectar.

Ingredients:
Champagne
Fresh peach - 1 (peeled)
Castor sugar - little

Method:

Puree the peach and sugar in a blender.Pour into two chilled champagne flutes and top slowly with chilled champagne.

TOMATO PICKLE

Ingredients:
Tomatoes - 3 (roughly chopped)
Fresh green chillies - 4 (chopped and seeds removed)
Garlic clove - 1 (crushed)
Sugar - 1/2 tsp
Ginger - thin slice (chopped)
Small onion - 1 (chopped)
White vinegar - 3 tbsp

Method:

Blend all the ingredients in a food processor, until mixture is smooth.Pour mixture into a saucepan, bring to the boil. Reduce heat to low, simmer until mixture thickens, stirring often.When cool, seal in sterilized jars.http://reshlok.blogspot.in