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Monday, July 19, 2010
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Sunday, July 11, 2010
FLUFFY PANCAKE
Fluffy Pancakes
yields 9-10
Ingredients:
1 1/4 C. whole wheat (or spelt) pastry flour
1/2 tsp. sea salt
2 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. dry unrefined sweetener
1/2 tsp. vanilla
1 1/4 C. soy or rice milk
2 T. safflower oil
Direction:
1. Sift all dry ingredients, except sweetener, into a bowl and stir well.
2. Combine sweetener and liquid ingredients in a separate bowl. Stir well.
3. Pour dry mixture into liquid mixture and stir until smooth. Do not over-mix.
4. Drop a spoonful of batter (at first, to test grill) onto a hot oiled or non-stick skillet.
5. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done.
APPLE CARROT QUENCHET
apple carrot quencher
Ingredients:
* 2 cups carrot juice
* 1/2 cups apple juice
* 6 ounces non-fat vanilla or plain yogurt, frozen
* 1 banana
Directions:
* Put all ingredients into blender. Blend until smoothie consistency is reached.
MOM'S PANCAKE
Mom’s Pancakes
yields 6-8
Ingredients:
1 1/2 t. active dry yeast
1/4 C. warm water
1 t. dry unrefined sweetener
2 C. whole wheat (or spelt) pastry flour
1/2 t. sea salt
1 T. baking powder
1 t. baking soda
1 t. cinnamon
1 1/2 T. powdered egg replacer
2 1/2 C. soy or rice milk
1 T. dry unrefined sweetener
1/8 C. safflower oil
1/2 t. vanilla
method:
1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.
2. Sift dry ingredients into a bowl, except sweetener, and stir.
3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.
4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.
5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.
6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done
GREEN BEAN AND BASIL SALAD
green bean and basil salad
Ingredients:
* 1 1/2 lbs green beans; topped, tailed and cut into 1 1/2 inch pieces
* 1/2 cup olive oil
* 1/2 cup vinegar (I prefer a mix of red wine and balsamic)
* 1/4 cup chopped fresh basil leaves
* 1 clove garlic, minced finely (or pressed)
* 1/2 teaspoon salt
* 2 scallions, chopped
Directions:
1. Steam the green beans for about 10 minutes, until tender.
2. You can also cook them in the microwave for about 4 minutes.
3. Set aside in a bowl.
4. Whisk together the oil, vinegar and seasonings.
5. Pour this over the green beans.
6. Add the scallions and toss gently.
7. Cover and place in the fridge until cold.
The flavor really intensifies if you let the salad chill for 24 hours.
Saturday, July 10, 2010
APPLE PIE SMOOTHIE
apple pie smoothie
Ingredients:
* 2 cups vanilla low-fat ice cream
* 1 cup unsweetened applesauce
* 1/4 teaspoons ground cinnamon or apple pie spice
* 1 cup fat free skim or 1% low fat milk
* Ground cinnamon (optional)
Directions:
* In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.
* Cover and blend until smooth.
* Add fat free skim or 1% low fat milk.
* Cover and blend until just mixed.
* Pour into glasses.
* If desired, sprinkle each serving with additional cinnamon.
* Serve immediately.
CREAM OF CUCUMBER SOUP
cream of cucumber soup
Ingredients:
* 3 large cucumbers
* 60ml (1/4 cup) butter
* 45ml (3 tbsp) flour
* 250ml (1 cup) milk
* 750ml (3 cups) chicken stock
* Salt and pepper to taste
* 125ml (1/2 cup) cream or evaporated milk
* 15ml (1 tbsp) aromatic bitters
* 30ml (2 tbsp) chopped mint
Directions:
1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.
2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.
3. Add milk and stock gradually.
4. Cook, stirring constantly until mixture thickens.
5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.
6. Process in a blender.
7. Reheat and season with salt and pepper.
8. Add cream or evaporated milk and aromatic bitters just before serving.
9. Garnish with chopped mint.
10. Serve hot or cold
Thursday, July 8, 2010
BANANA NUT OATMEAL COOKIES
banana nut oatmeal cookies
Ingredients:
* 1 1/2 cups of sifted all-purpose flour
* 1/2 teaspoon of baking soda
* 1 teaspoon of salt
* 1 cup of sugar
* 3/4 teaspoon of ground cinnamon
* 1/4 teaspoon of ground nutmeg
* 3/4 cup of butter
* 1 egg, well beaten
* 1 cup mashed ripe bananas
* 1/2 cup of chopped nuts (walnuts or pecans)
* 1 3/4 cups of oatmeal
Directions:
1. Sift the dry ingredients together.
2. Cut in butter and add the egg, bananas, nuts and oatmeal and beat until well blended.
3. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake in a 400 degree oven for 12 to 15 minutes.
Thursday, July 1, 2010
ITALIAN PASTA AND TOMATO SALAD
italian pasta and tomato salad
Pasta Ingredients:
* 8 ounces (2 1/3 cups) uncooked dried penne pasta
Salad Ingredients:
* 1/4 pound (1 cup) Cheddar or Monterey Jack Cheese, cubed 1/2-inch
* 2 medium (2 cups) tomatoes, cubed 1-inch
* 2 medium (2 cups) zucchini, sliced 1/4-inch
Dressing Ingredients:
* 1/2 cup Italian vinaigrette dressing
* 1 tablespoon fresh oregano leaves
* 1 tablespoon chopped fresh basil leaves
* Lettuce leaves
Choose vine-ripened tomatoes to pair with penne pasta.
Directions:
1. Cook pasta according to package directions. Rinse with cold water; drain.
2. Combine pasta and all salad ingredients in large bowl.
3. Stir together all dressing ingredients except lettuce leaves in small bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve salad on lettuce leaves.
CAESAR SALAD
caesar salad
Ingredients:
* 1 small head of Romaine lettuce, torn into small bits
* Garlic croutons
* 3 large cloves of Garlic
* 1 tablespoon of Worcestershire sauce
* 1 tablespoon of Lemon juice
* 1/4 cup Olive oil
* 1/4 cup Parmesan cheese
* 1 Egg yolk
* 2 fillets of anchovies
Directions:
1. Combine all ingredients, except for lettuce and croutons, in a blender.
2. Blend to an even consistency.
3. Combine lettuce and croutons in a large clean salad bowl.
4. Add bacon bits if desired.
5. Add dressing and mix well.
6. Add pepper to taste.
COLD CUCUMBER SOUP
cold cucumber soup
Ingredients:
* 1 cucumber (unpeeled and of course well washed)
* 1 shallot
* 1 clove garlic
* 5 dl (2 cups) thick Greek-style yogurt
* 1 sprig fresh coriander
* 2 sprigs fresh mint
* pepper and salt
Directions:
1. Cut the cucumber, shallot and garlic clove into small pieces.
2. Put these with the yoghurt in the blender and process until the mixture is mousse-like.
3. Season to taste with salt and pepper.
4. Serve in a terrine after refrigerating thoroughly.
5. Garnish with mint.
COUSCOUS SALAD WITH DRIED CHERRIES
couscous salad with dried cherries
Ingredients:
* 1 cup water or chicken broth
* 3/4 cup quick-cooking couscous, uncooked
* 1/2 cup dried tart cherries
* 1/2 cup coarsely chopped carrots
* 1/2 cup chopped unpeeled cucumber
* 1/4 cup sliced green onions
* 1/4 cup toasted pine nuts or slivered almonds (optional)
* 3 tablespoons balsamic vinegar
* 1 tablespoon olive oil
* 1 tablespoon Dijon-style mustard
* Salt and pepper, to taste
Directions:
Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.
Serves 6 (4 cups).
Wednesday, June 30, 2010
BANANA BLUEBERRY SMOOTHIE
banana blueberry smoothie
Ingredients:
* 2 bananas
* 1/2 cups blueberries
* 1 cup plain yogurt
Directions:
1. Peel bananas, slice and place on a cookie sheet.
2. Put in freezer and freeze until solid.
3. Remove from freezer and place in blender.
4. Slice berries and add to blender.
5. Pour in yogurt.
6. Blend until smooth.
7. Pour into glass and serve.
BARLEY & ALMOND SALAD
barley & almond salad
Ingredients:
* 2 cups low-sodium vegetable broth
* 1 cup quick-cooking pearl barley
* 1/4 teaspoon salt
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 large red bell pepper, diced
* 3/4 cup diced zucchini
* 1/2 cup slivered almonds, roasted (roasting instructions)
* 1/3 cup diced scallions
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon balsamic vinegar
* Salt and pepper to taste
Directions:
Bring vegetable broth to a boil in a medium pot. Stir in barley and salt. Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.
Transfer cooked barley to colander and rinse with cold water (both to cool it down and keep it from getting sticky). Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste; toss and serve.
Serves 4.
BAKING POWDER BISCUITS
baking powder biscuits
Ingredients:
* 1 1/3 cup flour
* 2 tbsp sugar
* 3 tsp baking powder
* 1/8 tsp salt
* 5 tbsp unsalted butter, cut into pieces
* ½ cup milk
Directions:
1. Preheat oven to 425 F.
2. Combine the dry ingredients, then add butter pieces, and blend well until mixture resembles crumbs. Stir in milk.
3. Mix until nice and smooth, then transfer to a lightly floured surface, and roll out to about 1/4inch thickness.
4. Cut out biscuits with cookie cutters, and bake about 12 minutes or until lightly golden.
BEATEN BISCUITS
beaten biscuits
Ingredients:
* 6 cups all-purpose flour
* 1 1/2 tsp salt
* 1 tbsp sugar
* 1 tsp baking powder
* 1 cup shortening
* 1 cup milk
Directions:
1. Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade.
2. Add the shortening and cut in or process until the mixture is the consistency of coarse meal.
3. Pour in the milk and stir or process just until the dough holds together. If it is
dry or crumbly, add more milk. If it is too wet, add more flour.
4. Knead briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. When it’s ready, the dough should “snap”
when you hit it.
5. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick.
6. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit.
7. Keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits.
8. Preheat the oven to 350 degrees.
9. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer.
10. Split in two before serving.
Friday, June 25, 2010
BANANA HAZELNUT SMOOTHIE
banana hazelnut smoothie
Ingredients:
* 4 medium bananas, peeled and sliced into 1/2 inch pieces
* 6 tablespoons light brown sugar
* 1/4 cups hazelnuts
* 1 cup ice cubes
* 1/4 cups milk
* 1/4 cups dark rum or hazelnut liqueur
* 2 tablespoons chopped hazelnuts, for garnish (optional)
Directions:
1. Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour.
2. Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.
3. Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture.
4. Blend until smooth.
5. Pour the smoothies into 4 goblets or tall glasses.
6. Garnish with chopped nuts, if desired.
7. Serve immediately.
APRICOT APPLE SMOOTHIE
apricot apple smoothie
Ingredients:
* 1 apple (golden delicious), peeled, cored & chopped
* 1 cup apple juice
* 4 apricots, fresh, pitted (skin optional)
* 1 banana, peeled
* 3/4 cups yogurt, plain
* 10-12 ice cubes
* 1 tablespoon honey
Directions:
* Place all ingredients in a blender and puree until smooth.
APPLE SMOOTHIE
apple smoothie
Ingredients:
* 2 cups apple sauce
* 1 cup apple cider
* 1 cup orange juice
* 2 tablespoons maple syrup
* 1/2 teaspoons nutmeg
* 1/2 teaspoons cinnamon
Directions:
* Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.
ANGEL BISCUITS
angel biscuits
Ingredients:
* 5 cups flour
* 1/4 cup sugar
* 2 tsp. baking powder
* 1 tsp. baking soda
* 1 tsp. salt
* 1 cup shortening
* 1 yeast cake
* 2 tbsp. warm water
* 2 cups buttermilk
* 2 sticks margarine
Directions:
1. Sift dry ingredients.
2. Blend shortening.
3. Dissolve yeast in warm water, let stand 5 minutes. Add milk and butter.
4. Add yeast mixture to flour mixture. Mix well. Turn out on floured board.
5. Roll to thickness desired, cut out biscuits, let stand.
6. Dough can be refrigerated.
7. Bake at 450 degrees.
ALMOND-HONEY CLUSTER
almond-honey clusters
Ingredients:
* Almond oil or corn oil for greasing pan
* 2 3/4 cups whole natural almonds, roasted, divided
* 1/2 cup honey
Directions:
1. Preheat oven to 250°F (120°C).
2. Place 1 1/2 cups of almonds in the blender or food processor and process until ground.
3. Line a baking sheet with greased foil and stir together ground almonds, whole almonds and honey in a medium bowl, mixing well. Line the work surface with wax paper.
4. With clean, wet hands, form the mass into a sticky ball; divide in half.
5. Keep dividing each ball in half until there are 32 small clusters.
6. Lay each cluster on prepared baking sheet and bake 30 minutes.
7. Let cool completely before removing from foil –cookies will still be soft and chewy.
8. Serve, or store airtight for up to 3 days.
Makes 32 cookies, or 32 servings
CURRIED LENTIL,SAUSAGE & ALMOND SOUP
curried lentil,sausage & almond soup
Ingredients:
* 3/4 cup slivered almonds, roasted (roasting instructions)
* 2 teaspoons mild curry powder
* 1 tablespoon olive oil
* 1 cup diced carrot
* 2 teaspoons minced garlic
* 1 (10-ounce) package soy-based meatless sausage
* 1 (15-ounce) can lentils, drained and rinsed
* 1 (15-ounce) can chickpeas, drained and rinsed
* 3 cups vegetable broth
* 2 tablespoons minced fresh cilantro
* Salt and pepper to taste
Directions:
Heat almonds in a large pot, stirring occasionally on high heat until light brown and toasted; remove and set aside. Heat curry powder in pot, tossing frequently, just until fragrant; remove and set aside.
Heat oil in pot; add carrot and garlic. Turn heat to medium-low and cover pot; cook, stirring occasionally, until carrot is nearly soft. Slice sausage into bite-sized pieces and add to pot; stir for 3 to 4 minutes. Stir in lentils, chickpeas and broth. Increase heat and bring to a boil; stir in curry powder to taste (not necessarily using all of it). Stir in toasted almonds and cilantro. Season with salt and pepper and serve.
Serves 4.
ALMOND BUTTER AND JELLY SANDWICH
almond butter and jelly sandwich
Ingredients:
* 2 slices oat bran bread
* 1 tablespoon almond butter
* 1 tablespoon 100 percent fruit spread
Directions:
Spread slice of bread with almond butter and fruit spread. Assemble sandwich and serve.
ABC SANDWICH
ABC SANDWICH
Ingredients:
* 1 cup mayonnaise
* 1/2 cup minced scallions
* 2 tablespoons brandy
* 1/4 teaspoon coarsely-ground black pepper
* 18 slices toasted whole-wheat bread
* Leaf lettuce
* 12 ounces crab meat, picked over well to remove any shells
* Tomato slices
* 12 slices slab bacon, cut in half, cooked crisp and drained
* 2 avocados, sliced
Directions:
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
Tuesday, June 22, 2010
DONUTS
DONUTS
INGREDIENTS:
REFINED FLOUR 1/2 KG
SUGAR 5TBSP
POWDERED MILK 4TBSP
OIL 3TBSP
YEAST 1TBSP
VANILLA ESSENCE 1/2TSP
SALT 1/2TSP
EGG 1
CHOCOLATE (MELTED) 200GRAMS
CASTOR SUGAR 1TBSP
OIL FOR FRYING AS REQUIRED
METHOD:
*PUT REFINED FLOUR,POWDERED MILK,OIL,YEAST,VANILLA ESSENCE,SUGAR,SALT AND EGG IN A BOWL.KNEAD INTO DOUGH AND KEEP ASIDE FOR 20 MINUTES TO FERMENT.
*WHEN YEAST HAS FERMENTED,MAKE BALLS OUT OF THE DOUGH AND WITH THE HELP OF A CUTTER MAKE A HOLE IN THE CENTRE OF EACH.
*PLACE THEM ON A TRAY AND COVER WIYH A PLASTIC SHEET FOR ANOTHER 5 MINUTES.
*WHEN DOUNTS HAVE RISEN A BIT, HEAT OIL IN A WOK ON LOW FLAME.PUT THEM IN THE WOK AND FRY ON LOW FLAME TILL THEY TURN GOLDEN.
*SPREAD MELTED CHOCOLATE ON TOP; SPRINKLE CASTOR SUGAR AND SERVE.
CHINESE OMELETTE
CHINESE OMELETTE
INGREDIENTS:
EGGS 2
CAPSICUM 1
SPRING ONION 1
SOYA SAUCE 1TSP
WHITE PEPPER 1TSP
SALT TO TASTE
OIL AS REQUIRED
METHOD:
*FINELY SLICE VEGETABLES.
*BEAT EGGS IN A BOWL; ADD CAPSICUM, SOYA SAUCE, SPRING ONION, SALT AND WHITE PEPPER.BEAT WELL.
*HEAT OIL IN FRYING PAN AND POUR EGG MIXTURE.
*WHEN COOKED FORM ONE SIDE, FLIP AND COOK FROM OTHER SIDE.
*SERVE HOT WHEN BOTH SIDES ARE DONE.
Saturday, June 19, 2010
HUNTER BEEF
HUNTER BEEF
INGREDIENTS:
BEEF (WHOLE PIECE OF UNDERCUT) 2KG
LEMON JUICE 1/4 CUP
WHITE VINEGAR 1 CUP
GARLIC 10 CLOVES
CRUSHED BLACK PEPPER 2 TSP
BUTTER 3 TBSP
LAHORI SALT TO TASTE
METHOD:
* MAKE SMALL HOLES IN BEEF WITH A SMALL KNIFE AND PUT A GARLIC CLOVES IN EACH HOLE.
*PUT VINEGAR,LAHORI SALT,BLACK PEPPER AND LEMON JUICE INA BOWL.
*MIX WELL.
*APPLY THIS MIXTURE ON BEEF AND COVER WITH A PLASTIC SHEET.LEAVE IT TO MARINATE OVERNIGHT.
*STEAM IT IN THE STEAMER FOR 30 MINUTES AND THEN APPLY BUTTER AND BAKE IN A PRE-HEATED OVEN FOR 15 MINUTES.
*DELICIOUS HUNTER BEEF IS READY TO BE SERVED.
Wednesday, May 26, 2010
VERMICELLI ZARDA
VERMICELLI ZARDA
Ingredients
250g or 4 oz vermicelli
200g or 1 cup sugar
250g or 1 cup milk
½ cup ghee, levelled
3 white cardamoms
¼ cup khoya
Yellow/orange food colour
Almond/pistachio
Method
Heat ghee in a pot and brown the vermicelli then quickly add the milk. When the milk dries up, add sugar and when the sugar dissolves add khoya, cardamom, food colour, almond, pistachio and leave on very low heat; you can also place a tawa on low heat and place the pot on it for about 10 minutes till the vermicelli is soft and well-cooked
VERMICELLI KHEER
VERMICELLI KHEER
Ingredients:
1 kg milk
3-4 tbsp vermicelli
2 tbsp sagodana
½ cup sugar
½ tsp cardamom
2 tbsp pistachio/almond sliced
Kewra or rose essence
4 tbsp condensed milk
Method:
Boil milk with sagodana till tender. Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.
Transfer to a deep serving bowl and garnish with silver foil (warq). Serve cold.
SHAHI SHEER KHURMA
SHAHI SHEER KHURMA
Ingredients:
1 kg milk
½ cup vermicelli
1 tbsp ghee
3 green cardamoms
4 dry dates
3 tbsp sliced pistachio,
3 tbsp sliced almond
½ tsp saffron
¾ cup sugar, levelled
1 tbsp khoya
Method:
Heat ghee and add cardamom. When it crackles, add vermicelli and fry till brown. Make sure the flame is not very high as the vermicelli can easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds and pistachio. Serve in bowls
SAFRON VERMICELLI
SAFRON VERMICELLI
Ingredients
250g vermicelli
½kg sugar made into syrup with 1½ cup water
1 cup ghee
1kg fresh milk
8 small cardamoms, crushed or ground
1/8 tsp yellow food colour
1 tbsp kewra
Saffron
Sliced almond/pistachio
Method
Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries. Now add the prepared syrup with colour, saffron and cardamom. When the sugar syrup dries up remove from heat. To serve garnish with sliced almonds/pistachios
SPICY CHICKEN BITES
SPICY CHICKEN BITES
Ingredients:
3 pounds boneless, skinless chicken breasts
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper
1/2 teaspoon black pepper
1 cup flour
Vegetable oil for frying
Method:
Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings.
Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 to 4 minutes. Drain on paper towels; serve with your favorite dipping sauce. Serves 6 to 8.
PINEAPPLE DESSERT
PINEAPPLE DESSERT
Ingredients
200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)
500 gms fresh cream
250 gms icing sugar
300 gms cream cheese (unsalted)
3 egg whites
1 ½ tbsp gelatine (dissolved in water)
Topping
Whipped cream
Pineapple slices
Crushed pineapple
Method
Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base. Press down firmly. Take a bowl and mix the cream cheese and sugar together. Blend them well then add the fresh cream to it as well. Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks. Gradually add the cream cheese and sugar mixture, blending gently until smooth. Pour this mixture over the bed of crumbs. Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple. Refrigerate and serve chilled.
MOZZARELLA CHICKEN
Mozzarella Chicken
Ingredients:
4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. butter
1/2 lb. Mozzarella cheese
1/2 lb. fresh mushrooms (optional)
Method:
1. Slice chicken breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour and refrigerate.
2. If using mushrooms, sauté and set aside.
3. Roll chicken pieces in breadcrumbs and fry in butter until brown (about 10 minutes).
4. Place chicken in 9 x 13 dish and place mushrooms on top (if using).
5. Bake for 10 to 15 minutes in a preheated 325 degree oven.
6. Remove from oven, place Mozarella cheese cheese on top.
7. Place chicken back in oven until cheese melts.
GREEN COCONUT CHATNI
GREEN COCONUT CHATNI
Ingredients:
½ bunch fresh mint
1 bunch fresh coriander
10 - 12 small green chilies
1 coconut, freshly grated
1 tbsp sugar
2 tbsp tamarind pulp
6 - 8 tbsp garlic cloves
Salt to taste
Method:
Wash all greens and grind them with grated coconut, sugar, tamarind pulp and garlic cloves to form a thick paste. Add as much water as required. Add salt at the end according to taste. Garnish with mint.
Variation
If fresh coconut is not available, substituted with 1 packet of coconut cream powder mixed with 1 cup water. The chutney will have a better texture if a grinding stone is used to grind it
FRIED CHICKEN BREAST
FRIED CHICKEN BREAST
Ingredients:
2 boneless chicken breasts
1 cup all-purpose flour
1 tablespoon paprika
4 tablespoons salt
1/2 teaspoon pepper
2 cups bread crumbs
2 eggs
1/2 cup milk
Salad oil to fry
Method:
Heat 1 inch salad oil to 370 degrees.
Cut chicken into strips.
Combine flour, paprika, salt and pepper in bowl. Place bread crumbs in another bowl.
Mix eggs and milk. Dip chicken in flour mix, then egg mix, then bread crumbs.
Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels.
CRISPY CAULIFLOWER PAKORA
CRISPY CAULIFLOWER PAKORAIngredients:
½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce
Oil for frying
For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement
Method:
In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.
In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden
CHOCOLATE MOUSSE
CHOCOLATE MOUSSE
Ingredients:
½ tbsp unflavoured gelatine
¼ cup cold milk
½ cup chopped bitter sweet or cooking chocolate
½ cup milk
2/3 cup sugar
2 tsp vanilla essence
2 cups whipped fresh cream
Method:
Combine gelatine and cold milk and let stand for five minutes. Combine chocolate and ½ cup milk and let it melt on a double boiler until smooth. Combine gelatine mixture, add vanilla essence. When mixture is cold and starts thickening, add whipped cream and fold in gently. Pour in serving glasses and refrigerate until chilled. Serve with a chocolate garnish.
CHOCOLATE MOUSSE
CHOCOLATE MOUSSE
Ingredients:
250 gms grated chocolate
550 gms fresh cream
2 eggs (separate the yolks)
150 gms icing sugar
Method:
Mix the egg yolks and grated chocolate together and put them in a glass bowl over boiling water, wait for the chocolate to melt completely. Let it cool. Whip the cream and sugar in a bowl, add to the chocolate and egg mixture. Beat the egg whites separately until they are soft and foamy. Gently fold into the chocolate mixture. Garnish with whipped cream, chocolate flakes and grated nuts. Refrigerate and serve chilled.
Tip: You can set the mousse in small bowls or ice-cream goblets to make individual servings.
CHINEES CHICKEN PAKORA
CHINEES CHICKEN PAKORA
Ingredients
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying
Method
Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce
CHICKEN SANDWICH
CHICKEN SANDWICH
INGREDIENTS:
boneless chicken breast halves, skin removed
2 teaspoons butter
2 teaspoon olive oil
1 small onion, sliced
4 slices toasted bread
4 teaspoons steak sauce
4 slices Cheddar, Monterey Jack, or hot pepper cheese
8 slices cooked bacon
METHOD:
Place chicken breast halves between pieces of waxed paper or plastic wrap and pound to an even 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened, about 4 to 5 minutes. Remove onion from skillet. Add chicken to skillet; cook for about 6 to 8 minutes on each side, or until browned and no longer pink. Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce. Top each slice of bread with a cooked chicken breast half, a slice of cheese, two slices of cooked bacon, and onion slices. Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.
Serves 4
CHICKEN SANDWICH
CHICKEN SANDWICH
Ingredients:
boneless chicken breast halves, skin removed
2 teaspoons butter or margarine
2 teaspoon olive oil
1 small Onion, sliced
4 slices toasted bread
4 teaspoons steak sauce
1 cup shredded Cheddar cheese
8 slices cooked bacon
method:
Place chicken breast halves between pieces of waxed paper and pound to about 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened. Remove onion from skillet. Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink. Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce. Top each slice of bread with a cooked chicken breast half, two slices of cooked bacon, onion slices, and shredded cheese. Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.
SPECIAL SHEER KHURMA
SPECIAL SHEER KHURMA
Ingredients
1 kg milk
½ cup sugar, heaped
½ cup vermicelli
¼ cup almonds, blanched, fried and ground
¼ cup pistachios, fried and ground
2 tbsp sunflower seed, fried
½ tsp saffron, crushed
1 tsp cardamom powder, levelled
1 tsp ghee, heaped
Method
Cook milk and sugar in a deep pot and when it gets to boiling point add the vermicelli and cook for five minutes. Add in all the rest of the ingredients and cook for five more minutes. Serve either hot or cold
Method
Cook milk and sugar in a deep pot and when it gets to boiling point add the vermicelli and cook for five minutes. Add in all the rest of the ingredients and cook for five more minutes. Serve either hot or cold
Tuesday, May 18, 2010
CHICKEN CHAAT
CHICKEN CHAAT:
Ingredients:
1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies
Method:
Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.
In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.
Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.
Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.
Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste
Monday, May 17, 2010
BUTTER CHICKEN
BUTTER CHICKEN:
INGREDIENTS:
1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
METHOD:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .
BLACK FOREST CUP CAKE
Ingredients:
300 gms sugar
300 gms butter
50 gms fresh cream
6 eggs
250 gms flour
250 gms chocolate powder
1 ½ tsp baking powder
Pinch of salt
Topping
150gms whipped cream
12 cherries
25gms grated chocolate
12 cup cake moulds, lined with butter paper.
Method:
Mix the butter and sugar then gradually add the eggs one by one to make a smooth batter. Now mix in the fresh cream and blend well. Sieve flour and chocolate powder together with the salt and baking powder. Now gently fold the dry ingredients into the batter, pour the mixture into moulds and bake for 15-20 minutes at 170 centigrade. Once baked, remove from mould and leave to cool. Garnish with a swirl of whipped cream and a cherry. Sprinkle with grated chocolate and serve.
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