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Showing posts from April, 2016

CHERRY SORBET

Ingredients:
Red cherries - 1 can (425 gms)
Castor sugar - 175 gms
Cherry brandy - 2 tbsp
Egg whites - 2

Method:

Drain the cherries ad make the juice up to 600 m with water.Put the liquid and sugar into a heavy based saucepan.Heat gently until the sugar has dissolved. Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.Stone the cherries and liquidize or sieve them to a puree.Stir the puree into the cold syrup and add the cherry brandy.Pour the mixture into a freezer container and, stirring occasionally, freeze for about  1 1/2 hours until mushy.Beat the egg whites until they form soft peaks and fold into the cherry mixture.Cover, seal and freeze.

PAPAYA SWEET DELIGHT

Ingredients:
Raw papaya - 1 cup (grated)
Khoya - 1/2 cup
Sugar - 1 cup
Water - 1/2 cup
Flour - 1 tbsp
Cardamom powder - 1/2 tsp
Raisins - few
Ghee for frying

Method:

Boil the papaya in a little water till soft.Drain and squeeze out the water. Add khoya and mix well.Make a syrup of one thread consistency with the sugar and water.Take a portion of the papaya mixture and a little flour; mash it up in the palm of the hand and, inserting a raisin or two, roll into a little sausage. Do the same till all the mixer is up.Deep fry in ghee and add the fried rolls to the syrup.Sprinkle with cardamom powder and keep for 2 hours before serving.

WOK FRIED LOTUS STEM AND WATER CHESTNUTS IN HONEY CHILLI SAUCE

Ingredients:
Lotus stem - 125 gms (peeled and sliced)
Water chestnuts - 125 gms 
Corn flour - 80 gms
Salt to taste
Oil for deep frying
Dry red chillies - 1 1/2 tsp (diced)
Garlic - 1 tsp (chopped)
Ginger - 1 tsp (chopped)
Tomato ketchup - 2 tbsp
Honey - 1 tbsp
Dark soya sauce - 1/4 tsp
Spring onions - 2  tsp (chopped)
Chilli oil - 1/2 tsp

Method:

Lightly season lotus stem and water chestnuts with salt and coat with corn flour.Heat  oil in a wok and deep fry lotus stem and water chestnuts till crisp. Drain and keep aside.In a wok, heat 2 tsp of oil and saute dry red chillies till lightly burnt.Add chopped garlic, ginger and saute.Add tomato ketchup, honey and cook.Add soy sauce and season.Add fried lotus stem and water chestnuts to the sauce and toss, adding chopped spring onions.Finish with chilli oil ad serve hot.

MEE NAHM MUU SAB (YELLOW NOODLE SOUP WITH PORK)

Ingredients:
Yellow noodles - 4 portions
Chicken stock - 800 ml 9keep aside the chicken)
Minced pork - 150 gms
Bean sprouts - 60 gms
Chilli paste - 1 tbsp
Roasted peanuts - 2 tbsp (crushed)
Lime juice - 3 tbsp
Ground chilli - 1 tbsp
Fish sauce - 5 tbsp
Sugar - 3 tbsp
Garlic - 3 tbsp (chopped)
Spring onion - 3 tbsp (chopped)

Method:

Heat the chicken stock in a saucepan, and when boiling, add the shredded chicken that was used to make the stock, the minced pork and noodles.When the noodles are cooked, add the chilli paste, ground chilli, crushed peanuts, lime juice, fish sauce, sugar and chopped garlic.Stir the soup so that all the flavours are well mixed, and at the last moment, just before serving, add the bean sprouts and sprinkle with spring onion.

GOURANGA POTATOES

Ingredients:
Potatoes - 8 (medium size)
Sour cream - 2 cups
Melted butter - 1/2 cup
Turmeric - 1 tsp
Salt to taste
Black pepper - 1 tsp
Paprika - 1 tsp
Ground rosemary - 1/2 tsp
Asafoetida - 1/4 tsp

Method:

In large saucepan parboil potatoes. Drain and refrigerate.When potatoes are cooled, peel and cut i 1/2" slices.Preheat oven to 400In bowl, combine sour cream, butter and spices. Add potatoes to cream mixture.Stir gently and place i casserole dish.Cover ad bake 25 minutes.Serve hot.

SORSHE BEGUN (BRINJALS IN MUSTARD)

Ingredients: Brinjals – 250 gms Mustard seeds – 25 gms (ground to paste) Kalonji seeds – ¼ tsp Green chillies – 2-3 Turmeric -1 tsp Red chilli powder – 2 tsp Salt to taste Sugar to taste Mustard oil – 2 tbsp
Method: Wash brinjals and cut into quarters.To make the mustard paste, soak mustard seeds in water for 10 minutes and grind to a coarse paste.Heat mustard oil to smoking point. Add kalonji seeds and green chillies.Add brinjals, turmeric, chilli powder, salt and 2-3 tbsp of water.Cook on low heat till the brinjals are done.Add mustard paste and sugar, cook for 2-3 minutes.Add a little more mustard oil and stir. Check the seasoning.Serve hot.


COLESLAW (CABBAGE SALAD)

Ingredients:
White or red cabbage - 325 gms
Carrots - 4
Celery sticks - 2
Mayonnaise or salad cream - 150 ml

Method:

Trim the cabbage and shred very finely. Grate the carrots, thinly slice the celery.Toss all the vegetables together with mayonnaise or salad cream until evenly coated.Allow to soften for an hour or so before serving.

MAX CHICKEN

Ingredients:
Chicken with skin - 4 pieces
Onion - 1 tbsp (chopped)
Carrot - 1 tbsp (chopped)
Celery - 
Bay leaf - 1
Pepper corns - few
Salt and pepper to taste
Egg - 1 (beaten)
Flour - 1/2 cup 
Bread crumbs - 1 cup
Oil to fry

Method:

Boil the chicken in a stock pot to which onion, carrot, celery, bay leaf and peppercorns to be added, cook the chicken in the stock pot until done.Remove from the stock pot and cool the chicken pieces.Sprinkle salt and pepper to taste.Beat the egg separately and keep aside.First coat the chicken in the flour, then in egg mixture and finally roll in bread crumbs.Deep fry in hot oil until it has a nice golden brown colour.Remove and drain off excess oil.Serve hot with bread and sauce.

KOKUM WITH COKE

Ingredients:
Coke bottles - 2
Kokum - 12 pieces
Water - 1/2 cup
Sugar syrup - 1/4 cup or as required
Black salt - 1/4 tsp
Cumin powder - 1/4 tsp
Crushed ice as required

Method:

boi kokum in 1/2 cup of water for 5-6 minutes. Cool and grind in the mixer.Sieve the pulp; add sugar syrup, black salt and cumin powder.In each glass put some crushed ice; pour 1/4 cup of kokum syrup then top it with coke.Serve immediately.

CHOW NAGAR CHOY (QUICK FRIED BEAN SPROUTS)

Ingredients:
Bean sprouts - 1 11/2 cups
Spring onions - 6 (finely sliced)
Garlic - 1 tsp (finely chopped)
Fresh ginger - 1 tsp (finely chopped)
Soya sauce - 1 tbsp
Ginger sauce - 1/2 cup
Vegetable oil - 3 tbsp
Parsley - 1 tbsp (chopped)

Method:

Clean and wash bean sprouts, drain well.Heat oil in a fry pan, saute onions, garlic and ginger for 2-3 minutes, stirring well.Add bean sprouts and soya sauce. Mix well. Cook for another 4 minutes over low heat.Remove from heat, place bean sprouts on a serving bowl.Pour hot ginger sauce over it and serve immediately.Sprinkle chopped parsley on top.

SANGKAYA FAK THONG (STEAMED PUMPKIN CUSTARD)

Ingredients:
Small pumpkins - 2
Eggs - 5
Brown sugar - 100 gms or
white sugar - 70 gms
Coconut cream - 250 ml

Method:

Beat the eggs, coconut cream and sugar until soft and fluffy.Slice off the pumpkin heads and scoop out the flesh.Now pour in the prepared mixture, replace the heads and steam until set.Leave to cool in the refrigerator and before serving , cut into slices.


MOONG DAL WITH ZUCCHINI AND TOMATO

Ingredients:
Moong dal - 1 cup
Tomatoes - 1 cup(chopped)
Zucchini - 1 (peeled and chopped into 1" cubes)
Water - 4 cups
Ghee - 5 tsp
Minced ginger - 1/2 tbsp
Cumin seeds -   1/2 tsp
Mustard seeds - 1/2  tsp
Green chillies- 4 (chopped)
Asafoetida - 1/4 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt
Fresh coriander leaves to garnish

Method:

Heat 3 tsp of ghee in pressure cooker, add washed moong dal, turmeric and asafoetida. Fry for 30 seconds on medium heat.Add vegetables, chillies, ginger and cook for 3-4 minutes on medium flame.Add water and close the lid. Cook upto 3 whistles or till dal is soft and tender.Once the lid is open,add salt and chilli powder and cook for 2-3 minutes.Heat the remaining ghee; add cumin and mustard; allow them to crackle.Pour this over dal.Garnish with coriander leaves. Serve hot. 

PITA PIZZA

Ingredients:
Whole wheat pita breads - 4
Zucchini - 2 cups (sliced)
Black olives - 1 cup (sliced)
Green pepper - 1 cup (chopped)
Mozzarella cheese - 1 1/2 cups
Monterrey jack cheese - 1 1/2 cups
Oregano
Tomato sauce

For Tomato sauce:
Tomato puree - 1 1/2 cups
Water - 1/4 cup
Olive oi - 2 tbsp
Asafoetida -  1/4 tsp
Sweet basil - 1 tsp
Salt - 1 tsp
Oregano - 1 tsp


Method:

For tomato sauce:

In a saucepan heat olive oil over medium heat. Add asafoetida and basir, and stir in puree, water and salt. Cover and bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in oregano.

Place 2 pita breads o baking sheet. Spread each with  1/4 of tomato sauce. Top with vegetables and cheese.Sprinkle with oregano.Bake 15 minutes or until the cheese begins to bubble ad brown.Repeat with remaining pita breads.

MANGO DESSERT

Ingredients:
Ripe mangoes - 3 (peeled and pitted)
Condensed milk - 1 tin
Lemon juice - 1
Raspberries - 1 cup (fresh or frozen)
Orange juice - 1/4 cup
Pistachio nuts - 4 tbsp (chopped)

Method:

Soak raspberries in orange juice.Place mangoes, condensed milk, and lemon juice in a bender. Blend until smooth.Pour half of this mixture evenly into 4 dessert dishes.Divide 3/4 cup raspberries evenly into the dishes, then add the remainder of the mango mixture.Chill for several hours.Immediately before serving, top with remaining berries and garnish with pistachio nuts.

BHAKRI

Ingredients:
Millet flour - 350 gms
Warm water - 120 ml
Ajwain seeds - 1 tbsp
Salt to taste

Method:

Knead all ingredients to form a soft dough.Divide into 8 balls and pat to flatten into discs 15 cm in diameter.Heat a flat pan, place a bhakri on the pan and spread tsp of water on it.Flip and cook till the underside is brown. Cook each side twice.Repeat for the remaining bhakri.Serve hot.

DRY SPICY POTATO

Ingredients:
Potatoes - 750 gms (boiled, peeled and diced)
Chilli powder - 1/2 tsp
Sesame seeds - 1 tsp
Chaat masala - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Roasted cumin powder - 1/2 tsp
Red chilies - 2 (broken)
Coriander leaves - 1 tbsp (chopped)
Oil - 3 tbsp
Lemon juice - 1/2

Method:

Toss the potatoes with the chaat masala, chilli powder and turmeric till the spices coat the potatoes.Set aside.Heat the oil in a pa. Add the sesame seeds and red chillies. Let them splutter.Add the marinated potatoes and salt. Mix well.Cook o a low heat for 10 minutes.Sprinkle cumin powder, coriander leaves and lemon juice on top. Toss well.Serve hot.

KHAO NIAO NAH KHA CHI (RICE WITH COCONUT)

Ingredients:
Glutinous rice - 300 gms
Coconut milk - 450 ml
Palm sugar - 120 gms
Salt - 1 tsp
Fresh coconut pulp - 160 gms
Sugar - 8 tbsp

Method:

Heat the palm sugar with the coconut pulp in a saucepan until the sugar has dissolved.Stir continuously for about fifteen minutes, until the mixture caramelises slightly.Remove from the heat and set aside, allowing to rest.At the same time, heat the coconut milk, adding white sugar and a tsp of salt.Bring to the boil and stir continuously so that it does not become lumpy. (the sugar and salt should dissolve in the mixture).When boiling, add the rice to the coconut milk and simmer for about five minutes. When the rice is ready, pour into a bowl and cover with the caramelised coconut.

LOBSTER WITH GARLIC SAUCE

Ingredients:
Lobster - 1 kg (cut into cubes)
Onions - 2 (chopped finely)
Water chestnuts - 50 gms (cleaned, boiled, peeled and cut into cubes)
garlic cloves - 6 (chopped)
Cream - 250 ml
Green chillies - 2 (chopped)
Spring onions - 2 (sliced thinly)
Salt - 2 tsp
Chilli oil - 2 tsp
Egg whites - 2 (beaten)
Corn flour - 2 tbsp
Water - 1 cup
Oil for frying

Method:

Place lobster cubes in a bow with salt, egg whites and corn flour, mix well and marinate for 2 hours.Heat oil, deep fry lobster cubes over medium heat until golden. Drain well.Add water to the remaining marinade.Heat 3 tbsp of oil in a pan. Add onion and garlic; saute for 2 minutes.Do not allow it to brown.Stir well and add water chestnuts, lobster cubes and chilies. Stir well and cook for 5 minutes.Add the marinade water. Stir well. Cook over low heat, as it thickens add cream. Mix well.Cook for another 5-7 minutes and remove from heat.Transfer into a serving dish, decorate with lobster shell (head and tail). Sprinkle chilli oil and spring oni…

PASTA WITH SPRING VEGETABLES

Ingredients:
Broccoli florets - 1 cup
Baby leeks - 115 gms
Asparagus - 225 gms (trimmed)
Fennel bulb - 1 small
Fresh or frozen peas - 115 gms
Butter - 3 tbsp
Shallot - 1 (chopped)
Fresh mixed herbs (parsley, thyme and sage) - 3 tbsp (chopped)
Double cream - 300 ml
Dried penne pasta - 350 gms
Salt and ground black pepper
Freshly grated Parmesan cheese 

Method:

Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 5 cm lengths. Trim the fennel bulb and cut into wedges.Cook the vegetables i boiling salted water until just tender. Remove with a slotted spoon and keep hot.Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned.Stir in the herbs and cream and cook for a few minutes, until slightly thickened..Meanwhile, cook the pasta in boiling salted water until just tender. Drain well and add to the sauce with the vegetables.Toss gently and season with black pepper.Serve the pasta at once with a gene…

SPINACH WITH RAISINS AND PINE NUTS

Ingredients:
Tender Spinach leaves - 500 gms (stalks removed)
Pine nuts -25 gms
Raisins - 50 gms
Crusty white bread slice - 1
Olive oil - 3 tbsp
Garlic cloves - 2 (crushed)
Salt and ground black pepper

Method:

Put the raisins in a small bowl. Pour over boiling water to cover and leave to soak while you make croutons and prepare the rest of the salad ingredients.Cut the bread into cubes and discard crusts. Heat 2 tbsp of the oi and fry the bread until golden. Drain. Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.Drain the raisins and add them to the pan.Toss gently and season lightly with salt and pepper.Transfer to a warmed serving dish.Scatter with the croutons and serve the salad at once.

FRIED PRAWN BALLS

Ingredients:
Prawns - 500 gms (shelled, de-veined and chopped)
Spring onions - 3
Fresh water chestnuts - 6-8 (peeled, washed and finely chopped)
Salt - 2 tsp
Dry sherry - 2 tsp
Ginger - 1 tsp (grated)
Egg white - 1 (beaten until stiff)
Corn flour - 2 tsp
Oil for frying
Chinese red sauce - 1 cup

Method:

Chop spring onions very finely.Mix prawns, water chestnuts, spring onions, salt, sherry and ginger in a bowl.Add egg white to the mixture with corn flour. Make walnut size balls.Heat oil and fry a few balls at a time until golden brown.Drain on kitchen paper and serve hot with sauce. 

AVISE PUVVULATHO (LINSEED FLOWERS) PACHCHADI

Ingredients:
Linseed flowers-150 gms
Urad dal - 1 tbsp
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Gingely  seeds - 1 tbsp
Tamarind - lemon size
Red chillies - 12-15
Dry coconut - 2" piece
Jaggery - small piece
Turmeric - 1/4 tsp
Salt to taste
Oil -2 tsp

For Talimpu:
Oi  - 2 tsp
Mustard seeds - 1/2 tsp

Method:

Wash and fry the flowers in one tsp of oil. Remove and keep aside.In the same pan, add remaining oil, fry the remaining ingredients.Grind all the ingredients adding little water to make chutney.Heat the oil; add mustard seeds and fry them to crackle.Pour this over chutney.
అవిసి పువ్వులతో పచ్చడి 
కావలిసిన వస్తువులు: అవిసి పువ్వులు- 150 గ్రా  మినప పప్పు - 1 tbsp  దనియాలు - 1/2 tsp  జీలకర్ర - 1/2 tsp  నువ్వులు - 1 tbsp  చింత పండు - నిమ్మకాయంత  ఎండు మిర్చి - 12-15 ఎండు కొబ్బరి - 2" ముక్క  బెల్లం - చిన్న ముక్క  పసుపు - 1/4 tsp  ఉప్పు  నూనె - 2 tsp 
తాలింపు: నూనె - 2 tsp  ఆవాలు - 1/2 tsp 
తయారీ: అవిసి పువ్వూలు కడిగి 1 tsp ఆయిల్లో వేయించి పక్కన పెట్టుకోవాలి. అదే బాణలిలో మిగిలిన వస్తువులు వేసి వేయుంచుకోవాలి…

PAN FRIED SOLE WITH LEMON BUTTER SAUCE

Ingredients:
Plain flour - 2-3 tbsp
Lemon sole fillets - 4
Butter - 50 gms
Lemon juice - 60 ml
Olive oil - 3 tbsp
Rinsed bottled capers - 2 tbsp
Salt and ground black pepper

For Garnishing:
Lemon wedges
Fresh flat leaf parsley

Method:

Season the flour with salt and pepper.Coat the sole fillets evenly on both sides.Heat the oil with half the butter in a large shallow pan until foaming.Add two sole fillets and fry over a medium heat for 2-3 minutes on each side.Lift out the sole fillets with a fish slice and place on a warmed serving platter. Keep hot.Fry the remaining fillets in the same way, then lift them out carefully and add them to the platter.Remove the pa from the heat and add the lemon juice and remaining butter.Return the pan to a high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsey.Add the lemon we…

Lion's Head Casserole

The name of this dish - shi zi tou in Chinese - derives from the rather strange idea that the pork meatballs look like a lion's head and the chinese leaves resembles its mane.

Ingredients:
Minced pork - 450 gms
Mushrooms - 50 gms
Prawns - 50 gms (cooked, peeled and finely chopped)
Spring onion - 2 tsp (Finely chopped)
Fresh root ginger - 1 tsp (finely grated)
Light soy sauce - 1 tbsp
Light brown sugar - 1 tsp
Chinese rice wine or dry sherry - 1 tbsp
Corn flour - 1 tbsp
Chinese leaves - 675 gms
Vegetable oil- 3-4 tbsp
Salt to taste
Basic stock or water - 300 ml

Method:

Mix together the pork, spring onion, ginger, mushroom, prawns, soy sauce, brown sugar, rice wine and corn flour. Shape the mixture into 4-6 meatballs.Cut the chinese leaves into large pieces, all about the same size.Heat the oil in a wok or large frying pan. Add the chinese leaves and salt and stir fry for 2-3 minutes.Add the meatballs and the stock, bring to the boil, cover and simmer gently for 30-45 minutes.Serve immediately.


RUM AND RAISIN ICE CREAM

Ingredients:
Raisins - 75 gms
White rum - 4 tbsp
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml

Method:

Put the rum and raisin  in a small bowl and set aside to marinate.Meanwhile, use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.Add vanilla essence to the single cream and gently heat to simmering point.Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour. Gradually pour the hot cream into the egg mixture, stirring constantly.Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.Pour into a large mixing bowl and allow to go cold.Beat the double or whipping cream until it forms soft peaks and fold gently into the custard with the rum and raisins.Pour into freezer container and freeze.Beat the mixture twice, at hourly intervals.Cover, seal and freeze.

APRICOT DESSERT

Ingredients:
Apricots - 24 (pitted)
Tia maria - 1/2 cup
Butter - 2 tbsp
Sugar - 2 tbsp
Orange juice of one
Lemon juice - 1/2
Whipped cream for topping

Method:

Marinate apricots in Tia maria for 30 minutes.Drain and reserve liquid; thread apricots on skewers.Heat butter in frying pan. Stir in sugar and cook until golden brown; stir constantly.Pour in reserved marinade and flambe.Add orange and lemon juices; cook 2 minutes.Pour sauce into fairly deep baking dish and place skewers on top.Broil 6 minutes in oven.Top with whipped cream if desired.

INDONESIAN CHICKEN

Ingredients:
chicken breast - 2 (skinned, halved and boned)
Walnuts -1/2 cup (chopped)
Lime juice- 1/2 cup
Hot chicken stock - 1 cup
Garlic cloves - 2(smashed and chopped)
Olive oil - 1 tbsp
Sour cream - 1 cup
Chives - 2 tbsp (chopped)
Salt and pepper

Method:

Cut chicken into 1/2" pieces. Place in  bow along with walnuts, lime juice, chicken stock, garlic, salt and pepper; marinate 2 hours in refrigerator.Thread chicken on skewers with oil and broil 6-7 minutes each side in oven 6" from top element.Before kebabs are done, mix reserved marinade with sour cream and chives.Serve with chicken.

FRIED MONKFISH COATED WITH RICE NOODLES

Ingredients:
Monkfish - 450 gms
Fresh root ginger - 1 tsp (grated)
Garlic clove -1 (finely chopped)
Soy sauce -30 ml
Rice vermicelli - 175 gms
Corn flour - 50 gms
Eggs - 2 (beaten)
Salt and pepper to taste
Oil for deep frying
Banana leaves - to serve (optional)

For the dipping sauce:
Soy sauce - 2 tbsp
Rice vinegar - 2 tbsp
Sugar - 1 tbsp
Red chillies - 2 (thinly sliced)
Spring onion - 1 (thinly sliced)

Method:

Trim the monkfish and cut into 1" thick medallions. Place in a dish and add the ginger, garlic and soy sauce. Mix lightly and leave to marinate for 10 minutes.Meanwhile, make the dipping sauce. Combine the soy sauce, vinegar and sugar in a small saucepan.Bring to the boil. Add salt and pepper to taste.remove from the heat, add the chillies and spring onion and set aside until required.Using kitchen scissors, cut the noodles into 4 cm in lengths. Spread them out in a shallow bowl.Coat the fish medallions in corn flour, dip in beaten egg and cover with noodles, pressing them on to the fish so…