Delicious and Innovative Food Recipes

Whole Green Gram Black Pepper Delicacy

2012-01-11T21:34:00.001-08:00

To Make: 6 Portions

Ingredients:

1. 1 cup whole green gram

2. 1 tsp salt

3. 4 cups water

For Masala:

1. 2 tsp black pepper corns, dry roasted

2. 2 tsp coriander seeds, dry roasted

3. 2 tsp split bengal gram, dry roasted

4. 1 cup grated fresh coconut

5. ½ cup water

6. 1 tsp clarified butter

7. 1 tbsp finely chopped coriander leaves

8. 50 gms (2 cubes) cheese, grated

9. 1 medium tomato, wedged (optional)

Method:

1. Pick, wash and soak whole green gram in sufficient water for 30 minutes. Drain and set aside.

2. Grind together black pepper corns, coriander seeds, split bengal gram and fresh coconut along with water in a grinder to a smooth paste

3. Place whole green gram, salt and water in a pressure cooker. Cook under pressure for about 10 to 12 minutes. Allow the pressure to fall on its own before opening the cooker. Drain and set aside.

4. Heat clarified butter in a deep frying pan and when hot add ground masala paste and cook for about 3 to 4 minutes, stirring constantly. Add cooked bengal gram, mix and cook for further 2 to 3 minutes

5. Remove from fire and in a serving bowl, garnish with coriander leaves and cheese

6. If desired garnish with tomato wedges

7. Serve hot with chapatti or rice.

Recipe: Egg and Green Pea Curry

2012-01-11T21:28:00.000-08:00

To Make: 6 Servings

Ingredients: For Eggs:

1. 50 gms/2 tbsp butter

2. 6 eggs, hard-boiled, shelled and cut into halve, lengthwise

3. ½ tsp salt

4. ½ tsp black pepper powder

For Green Peas:

1. 250 gms/1-3/4 cups shelled green peas, boiled

2. ½ tsp salt

3. ¼ tsp tumeric powder

For Curry:

1. 8 tbsp oil

2. 3 medium-sized onions, finely chopped

3. 2” piece cinnamon

4. 6 cloves

5. 1-1/2 tsp salt

6. 1-1/2 red chilli powder

7. ½ tsp tumeric powder

8. 3 medium-sized tomatoes, blanched, peeled and pureed

9. 4 tbsp thick curd, whisked till smooth

10. 1-1/4 cups coconut milk made from 150 gms

10. ½ large freshly grated coconut

11. 3” piece ginger

12. 25 cloves garlic

13. 4 green chillies

For Garnishing:

1. 2 tbsp finely chopped coriander leaves

2. 1 onion, sliced in rings

Preparation:

1. Grind to a fine paste ginger, garlic and green chillies together. Set aside.

Method:

1. Heat butter in a pan. Add eggs, salt and pepper, stir for a few seconds and cover pan immediately. Open pan, stir for a few seconds, cover pan immediately and cook till golden brown. Remove eggs from pan and set aside

2. In the same pan, add green peas, salt and tumeric. Stir-fry for a few minutes and set aside.

3. Heat oil for curry in a pan. Add onion and fry till lightly brown.

4. Add ground paste and stir for a minute. Add cinnamon and cloves and cook for a minute longer.

5. Stir in a salt, chilli powder, cumin and tumeric. Add tomato puree and curd. Mix well and cook for a few minutes.

6. Pour in a coconut milk, and cook on low heat for a few minutes more, stirring continuously

7. Add eggs and green peas, mix gently, making sure that the eggs do not break up. Cover pan and cook for a further 8 to 10 minutes on a low heat

8. Pour curry into a serving bowl and serve hot, garnished with coriander leaves and onion rings.

Recipe: Red Lentil With Tomato

2012-01-11T21:18:00.001-08:00

To Make: 6 Servings.

Ingredients: For Dal:

1. 1 cupred lentil (masoor dal), picked and washed

2. 6 medium tomatoes, finely chopped

3. 1 tsp salt

4. ½ tsp tumeric (haldi) powder

5. 4 cups water

For Tempering:

1. 2 tbsp oil

2. 2 tsp mustard seeds (rai)

3. 1 tsp cumin seeds (jeera)

4. 4 whole red chillies, broek

5. 4 garlic cloves, minced

6. 6 curry leaves

For Garnishing:

2 tbsp finely chopped coriander leaves

Procedure:

1. Place all the dal ingredients in pressure cooker and cook under pressure for 8 to 10 minutes. Allow the pressure to fall on its own before opening the lid. Mash the mixture and strain through the muslin cloth. Set aside the strained liquid and discard the residue, if any.

2. Heat oil in a pan

3. Add remaining tempering ingredients, stir and fry for few seconds

4. Pour the strained dal liquid. Stir and mix well.

5. Cook the dal covering the pan, simmer for about 6 minutes

6. Remove in a serving bowl.

7. Serve hot, garnished with coriander leaves, with rice

Recipe: Split Bengal Gram and Bottle Gourd

2012-01-11T21:17:00.000-08:00

Chana Dal and Lawki

To make: 6 Portions.

Ingredients:

1. 1 cup split bengal gram

2. 1 tsp salt

3. ¼ tsp tumeric powder

4. 3 cups water

5. 1 cup bottle gourd, washed, peeled and cubed

6. 3 tbsp clarified butter

7. 1 tsp mustard seeds

8. 2 medium onions, finely chopped

9. ½ tsp asafoetida

10. 2 tsp minced ginger

11. 8 garlic cloves, minced

12. 6-8 curry leaves

13. 1 tsp red chilli powder

14. 2 tbsp finely chopped coriander leaves

Method:

1. Pick, wash and soak split bengal gram in sufficient water for about 2 hours. Drain.

2. Place bengal gram, ½ tsp salt, tumeric powder and 2 cups water in a pressure cooker. Cook under pressure for 6 to 8 minutes. Allow the pressure to fall on its own before opening the cooker. Remove.

3. Heat 1 tsp clarified butter in a frying pan and add bottle gourd to it. Stir and fry for few minutes till tender.

4. Heat 2 tsp clarified butter in a sauce pan and add mustard seeds. When they splutter add onions and fry till light brown in colour

5. Add asafoetida, ginger, garlic, curry leaves and red chilli powder. Stir and fry for few minutes.

6. Add bengal gram and bottle gourd. Mix well and cook for few minutes

7. Add ½ tsp salt, 1 cup water and stir. Cook till specks appear on the surface.

8. Add coriander leaves, stir and cook covered for 5 minutes on reduced heat.

9. Remove in a serving bowl and serve hot with rice or chapati.

Recipe: Hot Pineapple Pudding With Saucee

2012-01-10T21:44:00.000-08:00

Pudding ingredients poured over lined mould, baked and served with sauce, makes this pudding lucious party dessert

To Make: 6 Servings.

Ingredients:

For Lining:

1. 2 tbsp butter, melted

2. 2 tbsp demerara sugar

3. 5 slices pineapple

4. 5 cherries

For Pineapple Sauce:

1. ¾ cup water

2. 1 cup pineapple syrup

3. 1 cup powdered sugar

4. 2 tsp corn flour, blend with ¾ cup of water

5. 1 cup water

6. ½ tbsp butter

7. Few drops yellow colour

8. Few drops pineapple essence

For Pudding Cake:

1. 4 eggs

2. ¾ cup sugar

3. ¾ cup milk

4. 4 tbsp butter, melted

5. ¾ cup flour, sifted with 1 tsp baking powder

6. 2 slices pineapple, washed, wiped and cubed

7. ½ tsp pineapple essence

8. Few drops yellow colour

9. Round cake mould of 5” to 6” diameter

Method:

1. For preparing lining, pour melted butter in mould

2. Sprinkle demerara sugar

3. Arrange pineapple slices

4. Insert a cherry in the centre of each slice. Set aside.

5. For preparing pineapple sauce, combine water, pineapple syrup, powdered sugar and salt.

6. Boil and stir in heavy-bottomed pan for few minutes

7. Add blended corn flour, stir and mix till slight thick.

8. Add butter and yellow colour, stir well

9. Remove from fire, cool, add pineapple essence, mix well, and set aside

10. For preparing pudding cake, combine eggs, sugar, milk and butter. Beat till well mixed

11. Add flour and baking powder, beat till smooth.

12. Add cubed pineapple, essence and colour. Beat slightly to form mixture.

13. Preheat the oven for 5 to 6 minutes

14. Pour mixture into prepared mould and bake at 170 °C or 340°F for 25 to 30 minutes. When baked, remove.

15. To un-mould the cake, slightly scrape the sides with knife after 8 to 10 minutes and turn pudding upside down on any plain dish or surface

16. For serving, pour half the quantity of sauce in serving dish

17. Place the cake with top side up, over the sauce.

18. Pour remaining sauce over the cake and serve hot pineapple cake pudding.

How To Make an Electric Guitar Cake

2012-01-09T23:34:00.001-08:00

This old fashioned lovely cake in a shape of guitar, is delicate and usually a highlighted celebration cake.

To Make: 60 pieces (after cutting)

Cake Mixture for Guitar Frame:

Ingredients:

1. 10 tbsp margarine

2. 2 cups powdered sugar

3. 6 eggs, beaten

4. 2 cups flour (maida), sifted together with 2 tsp baking powder

5. 1 tsp vanilla essence

Cake mixture for Guitar Handle:

1. 5 tbsp margarine

2. 1 cup powdered sugar

3. 3 eggs, beaten

4. 1 cup flour, sifted together with 1 tsp baking powder

5. ½ tsp vanilla essence

For Butter Icing:

1. 10 tbsp margarine

2. 6 cups icing sugar

3. Few drops red colour

4. Few drops strawberry essence

5. 5 tbsp cocoa powder

6. ½ tsp vanilla essence

For Garnishing:

1. 6 cherries, halved

2. 2-1/2 cups broken shelled walnuts (akhrot)

3. 6 small silver balls

4. Baking mould of size 11” x 9” x 2” for guitar frame, well greased and dusted with flour

5. Baking mould of size 10” x 3” x 2” for guitar handle, well greased and dusted with flour

6. Rectangular plank of 14” x 24” covered with silver paper

Procedure:

1. For preparing guitar frame cake mixture, mix margarine and powdered sugar ina bowl and lightly beat till creamy

2. Gradually add beaten eggs and mix well.

3. Add flour with baking powder, beat till well mixed

4. Add vanilla essence and mix to a smooth mixture

5. Pour mixture into the guitar frame baking mould.

6. Pre-heat the oven for 5 minutes and bake for 45 minutes at 170°C/340° F

7. Remove and set aside

8. For preparing guitar handle cake mixture and baking, repeat the same procedure as mentioned above.

9. For preparing butter icing, mix margarine and icing sugar bowl, beat to a very smooth icing.

10. Remove 8 to 10 tsp of icing mixture. Set aside.

11. Add red colour and strawberry essence to icing mixture. Mix thoroughly yet gently. Set aside.

12. Add cocoa powder and vanilla essence to 8 to 10 tsp separated icing mixture. Mix thoroughly yet gently. Set aside.

13. For preparing guitar cake, cut a plain paper for any thick sheet into a shape of a guitar.

14. Un-mould the guitar frame cake, attach the guitar cutting paper with toothpicks and cut the cake int o a guitar shape.

15. Un-mould the guitar handle cake.

16. Place both the guitar frame cake and handle cake on the plank in suitable position.

17. Spread cocoa butter icing on the upper vertical side of guitar frame cake as well as on one vertical side of the handle cake. Join both the iced ends to give the shape of a guitar and smoothen the icing with the help of a palette knife dipped in hot water.

18. Cut a neat rectangular 1-1/2” thick and 4” long strip from the left over cuttings of the guitar frame for the bridge of the guitar.

19. Place the bridge leaving 3” to 4” space from the upper portion of the guitar, perpendicular to the handle.

20. Cover the bridge by piping cocoa icing on it.

21. Pipe out a circle in pink icing on the centre of the guitar

22. Pipe out the pink icing on the borders of the guitar

23. Pipe out straight lines, vertically, with the pink icing from the bridge to the end of the handle to indicate its strings.

24. Pipe out 5 to 6 horizontal lines on the handle of the guitar leaving a gap of 2” space in between each line. Place the halved cherries between the lines

25. Line the border of the guitar with broken walnuts and decorate with silver balls.

Note:

1. The cake can be decorated with few roses if desired.

2. To make the butter icing firm for piping the border, add 2 to 3 tsp of icing sugar to it.

3. Instead of paper cutting, use guitar cake mould, if available.

Recipe: Pigeon Pea with mango

2012-01-07T02:56:00.001-08:00

To make: 6 Servings

Ingredients:

1. 250 gms (1 cup) pigeon pea, picked and washed

2. 2 tsp salt

3. ¼ tsp turmeric powder

4. 5 ups of water

5. 2 tbsp clarified butter

6. 4 tbsp of panch phora (remove to my post of panch phora)

7. A pinch of asafoetida

8. 8 curry leaves

9. 1 tsp red chilli powder

10. 6 small raw mangos, grated

11. 50 gms (2 tbsp) jaggery, grated

12. 1 tbsp finely chopped coriander

Procedure:

1. Place pigeon pea, turmeric, salt and water in the pressure cooker and cook under pressure for 6 to 8 minutes. Allow pressure to fall on its own before opening the lid. Remove the cooked pea and set aside.

2. Heat clarified butter in a pan

3. Add panch phora, asafoetida, and curry leaves, stir for 1 to 2 minutes till they splutter

4. Add cooked pea, red chilli powder, mangos and jaggery.

5. Blend the mixture by wooden churner or beater in the pan itself till well mixed and cook for few minutes

6. Add coriander leaves and mix well

7. Remove in a serving bowl, serve hot with plain boiled rice.

Recipe: Sprouted Gram Layered Biryani

2012-01-07T02:49:00.001-08:00

To make: 6 servings

Ingredients:

1. 1 cup mixed grams and peas (eg. Whole brown bengal gram, whole white bengal gram, whole green gram, cow pea, moth beans, duly sprouted

2. 4 whole red chillies

3. 12 garlic cloves, minced

4. 2 tbsp finely chopped coriander leaves

5. 15 springs finely chopped mint leaves

6. 5 cloves

7. 8 black pepper corns

8. 1 tsp poppy seeds

9. 2” piece cinnamon stick

10. 2 tbsp grated fresh coconut

11. 1-1/2 tbsp salt

12. 4 tbsp clarified butter

13. 4 tbsp millet flour

14. 3 medium tomatoes, blanched and finely chopped

15. 1 big cardamom

16. 1 piece cinnamon stick

17. 2 bay leaves

18. 1-1/2 cup rice

Procedure:

1. Place sprouted whole brown bengal gram and whole white bengal gram with ½ cup water in a pressure cooker. Cook under pressure for about 6-8 minutes. Allow the pressure to fall on its own before opening the cooker. Strain and remove in a bowl. Set aside

2. Place sprouted whole green gram, cow pea and moth beans with ¾ cup water in a sauce pan. Place the pan on fire. Boil for 8-to 10 minutes till tender. Strain and remove in a bowl. Set aside.

3. Combine whole red chillies, garlic, coriander and mint leaves, cloves, 4 black pepper corns, poppy and cumin seeds, cinnamon stick, coconut and 1 tsp salt. Grind in a grinder to a smooth lump of masala

4. Heat 1 tsp clarified in a sauce pan, add masala lump and stir till raw aroma disappears

5. Add sprouts and pearl millet flour, stir and fry till well mixed

6. Add tomatoes, stir and cook for few minutes adding ¼ cup water extra to ease stirring. Remove and set aside the sprout’s gravy

7. Heat 1 tsp ghee in a sauce pan, add cardamon, 4 black pepper corns, cinnamon stick and bay leaves. Stir and fry for few minutes

8. Add rice and salt. Stir and fry for 2-3 minutes

9. Add water and cook for 5 to 8 minutes till rice is tender. Remove. Spread 1 tbsp pure clarified butter over the rice and mix it.

10. Heat 1 tbsp clarified butter in a heavy bottomed sauce pan

11. Place a first layer of rice followed by the layer of sprout’s gravy alternatively. Ensure that the final layer is of rice.

12. Cover tightly and cook on the very low heat for t to 8 minutes

13. Place the biryani in a serving dish and serve hot with curd or wafer

Recipe: Sweet Lentil Peas With Gum

2012-01-02T06:03:00.001-08:00

To make 12 adadyas

Ingredients:

1. 125 gms (1/2 cup) urad dal (split black gram) powdered

2. 30 gms (1-1/2 tbsp) eating gum (gaund)

3. 5 tbsp clarified butter (pure ghee)

4. ¾ cup sugar

5. 1 cup water

6. ¼ cup milk

7. 1/8 tsp nutmeg (jaiphal)

8. 1/8 tsp mace

9. ¼ tsp black pepper powder

10. ½ tsp cardamom powder

11. 1-1/2 dry ginger powder

12. 12 gms chironji nut (charoli)

13. 40 gms mixed dry fruits eg. almonds (badam), pistachios (pista) and cashew nuts (kaju) – shredded

Procedure:

1. Heat ghee in a thick, heavy bottomed pan, add gaund and stir. As soon as it is fully puffed, remove and pound in a mortar with a pastel to powder. Set aside. Preserve remaining ghee.

2. Heat water in a deep sauce pan, add sugar and stir occasionally till syrup of one-thread consistency is achieved. Add milk and remove the scum from the surface. Remove from fire and set aside.

3. In the same ghee used for frying gaund, add the dal powder and stir for 8 to 10 minutes till light brown in colour

4. Add powdered gaund, all the spices, dry fruits and sugar syrup. Mix well and stir constantly till brown in colour and well cooked.

5. Remove, cook for a while and divide int o 12 portions

6. Take each portion in your palm and give a pear shape. Cool.

8. Store in a tin lined with wax paper and use as required.

Recipe: Sprouted Whole Red Lentil Curry

2012-01-02T04:47:00.000-08:00

Ankurit Sabut Masoor Ki Amti

To make: 6 portions

Ingredients:

250 gms whole red lentil (sabut masoor dal), duly sprouted

For ground masala paste:

1. 4 tbsp oil

2 small onions, finely chopped

3. 8 tbsp grated dry coconut

4. 8 garlic cloves, chopped

5. 2 tsp grated jaggery

6 10 pieces of 1” tamarind (imli)

7. 4 tbsp water

For Curry:

1. 4 tbsp oil

2. 4 small onions, finely chopped

3. A pinch asafetida (hing)

4. 3 tsp red chilli powder

5. 1 tsp garam masala powder

6. 2 tsp coriander powder

7. ¼ turmeric powder

8. 2 tsp salt

9. 2 cups coconut milk

10. 2 cups hot water

11. 2 cups hot water

12. 2 tbsp finely chopped coriander leaves

Procedure:

1. Heat oil in a frying pan, add onions, coconut, and garlic. Stir and fry till light brown in colour. Remove.

2. Add tamarind and jaggery. Grind the mixture in a grinder to a smooth paste, gradually adding water to ease churning

3. Heat oil in a sauce pan, add onions and asafoetida, stir and fry till light brown in colour

4. Add red lentil, red chilli, garam masala, coriander and tumeric powders. Stir and cook for few minutes

5. Add hot water, stir well and cook covered on reduced heat till red lentil is tender

6. Add masala, salt and coconut milk. Simmer for a few minutes.

7. Remove in a serving bowl, garnish with coriander leaves and serve hot with chapati or rice.

Recipe: Fried Brain Masala Curry

2012-01-02T04:40:00.000-08:00

To make: 6 Portions

For Frying Brains:

1. 4 sheep brains (bheja), cleaned, washed and deveined

2. 1-1/2 tsp coarse salt

3. 3 ktsp oil

4. ½ tsp salt

5. ½ tsp turmeric (haldi) powder

6. ½ tsp garam Masala powder

For Curry:

1. 4 ktsp oil

2. 2 nos (medium sized) onions

3. 2” piece ginger, ground to paste

4. 20 flakes garlic, ground to paste

5. 4 cloves (laung)

6. 2 black cardamoms

7. 2” piece cinnamon

8. 1 tbsp poppy seeds

9. 1-1/2 tsp cumin seeds

10. 2 tbsp water for grinding paste

11. 1 cup blanched and pureed tomato

12. 1 tsp red chilli powder

13. 1 tsp garam masala powder

14. ½ tsp salt

15. 1-1/2 cup water

For Garnishing:

1. 2 tbsp finely chopped coriander

Procedure:

1. Rub brain with salt and leave for 25 to 30 minutes, wash and set aside

2. Heat oil in pan for frying. Add brains, salt, turmeric and garam masala powders and saute for 1 to 2 minutes

3. Remove from fire, cool. Cut into medium sized pieces and set aside.

4. Dry roast together cloves, cardamoms, cinnamon, poppy seeds and cumin seeds and grind with 2 tbsp water to form a smooth paste, set aside

5. For curry heat oil in pan. Add onion and ginger and garlic pastes, stir and cook for 2 to 3 minutes

6. Add prepared paste, stir and cook for 1 to 2 minutes

7. Add tomato puree, red chilli powder, garam masala powder and salt, stir and cook till oil oozes out.

8. Gradually add water, stir and cook till curry is semi liquid

9. For serving, reheat curry, stir and add brain pieces, stir and cook for 5 minutes

10. Remove brain curry in serving bowl and serve hot garnished with coriander leaves.

How to Make an Attractive and Fancy Salad Bar

2012-01-02T04:29:00.000-08:00

Let us see how we make a fancy salad far

To make: 6 take ups

Ingredients:

1. ½ cup, shelled peas (matar)

2. 1 tbsp butter

3. 1 pinch salt

4. A pinch black pepper (kali mirch) powder

For Potato:

1. 2 potatoes

2. A pinch salt

3. ¼ tsp white pepper (safed or degi mirch) powder

4. 1 tsp lemon juice

For Tomato:

1. 1 tomato

2. 1 tbsp salad oil

3. 1 tsp vinegar (sirka)

4. ½ tsp powdered sugar

For Cucumber:

1. 1 cucumber (kakdi)

2. 1 tbsp vinegar

3. 1 tsp salad oil

4. 1 pinch salt

For Onion:

1. 1 onion

2. 1 tbsp lemon juice

3. A pinch salt

For Beetroot

1. 1 beetroot

For Capsicum:

1. 1 capsicum (Simla mirch)

2. 3 ml/1 tsp lemon juice

For Carrot:

1. ½ carrot (gajar)

2. 1 tsp butter

3. A pinch salt

4. A pinch white pepper powder

For Cheese:

1. 2 cubes cheese

For Cabbage:

1. 1 leaf cabbage

2. 1 tsp lemon juice

3. 1 pinch salt

4. A pinch sugar

5. 2 raddish (muli), sliced

6. ½ head lettuce leaves, shredded

Procedure:

1. For preparing shelled peas, saute it in butter, salt and pepper and set aside

2. For preparing potatoes, boil, peel and slice it. Sprinkle salt, pepper and lemon juice over potatoes and set aside

3. For preparing tomato, cut into slices and dip in oil, vinegar and sugar and set aside

4. For preparing cucumber, cut slant and dip in vinegar, oil and salt and set aisde

5. Fore preparing onion, cut it into slices and severed into rings, dip in lemon juice and salt and set aside

6. For preparing beetroot, boil it and cut in round slices and keep aside

7. For preparing capsicum, core and cut into rings and dip in lemon juice and set aside

8. For preparing carrot, cut slant, boil and saute in butter, sprinkle salt and pepper and set aside

9. Fore preparing cheese, slice and cut the edges in zigzag manner and set aside

10. For preparing cabbage, shred it finely and dip in lemon juice, salt and sugar and set aside.

11. For arranging fancy salad bar, take a flat rectangular serving tray.

12. Arrange peas in straight line. Next arrange potatoes, tomatoes, cucumber, onions, beetroot, capsicum, carrot, cheese, raddish, lettuce and cabbage in a straight line, next to each other

13. This tray is arranged in a pattern to catch the eye in colour scheme.

All the best in your endeavour to make such a delicious and attractive looking salad.

Recipe: Caramel Custard Pudding

2011-12-25T00:27:00.000-08:00

A mixture of sugar, milk and egg, steamed together is a legendary light textured pudding with an appealing look. This pudding has, perhaps, the most universal appeal.

To Make: 6 Servings

Ingredients:
1. 3 tbsp sugar for caramel
2. 5 cups milk
3. 1/2 cup sugar
4. 4 eggs, lightly beaten
5. 1/2 tsp vanilla essence
6. 4 to 5 inch dia baking tin

Procedure:
1. Melt sugar in dry pan on low flame gently
2. When brown, pour immediately into tin
3. Coat the entire bottom, turning the sides round so that sugar spreads in bottom and sides of the tin
4. Cool and set aside
5. Boil milk till reduced to half, Strain and Cool.
6. Combine sugar, egg and essence. Add into reduced cold milk and beat lightly
7. Pour milk mixture into prepared tin
8. Cover the tin tightly with lid
9. For steaming the pudding, place pressure cooker on fire and add water.
10. Place pudding tin in pressure cooker
11. Steam pudding for 25 to 30 minutes. Remove and cool.
12. Remove tin, open lid, cool and keep in refrigerator to chill.
13. For serving, remove tin from refrigerator and slightly scrape the sides with knife.
14. Place serving dish on top of the tin and turn the pudding upside down so that the caramel layer can be seen on top. Serve chilled.

How to Make Crunchy and Delicious Brown Cookies At Home

2011-12-25T00:20:00.000-08:00

These cookies with demerara sugar is quick to make and are crunch and delicious

To make: 40 Cookies

Ingredients:

1. 6 tbsp margarine

2. 2 cups demerara sugar

3. 1 egg, mixed with soda bicarbonate & beaten well

4. ½ tsp soda bicarbonate

5. 3 cups flour, sifted

6. 1-1/2 cups walnuts, crushed

7. 1 tsp vanilla essence

8. Pre-greased baking tray

Procedure:

1. Mix margarine and demerara sugar in a bowl and lightly beat till creamy

2. Add egg and flour; beat till well mixed

3. Add walnuts and vanilla essence, mix and knead lightly to smooth cookie dough

4. Dredge the dough with flour

5. Divide the dough into 4 equal portions

6. Make rope roll of each portion of dough in approximate size of 2” dia and 2-1/2” in length. When done, put all the rolls in polythene bags and refrigerate for 4 hours

7. Remove, cut each roll into 10 nos. 1/4” thick circular slices.

8. Place the slices in pre-greased baking tray dusted with flour

9. Preheated the oven for 5 minutes and bake for 30 to 35 minutes to 175 degree C or 350 degree F

10. Remove, cook and store brown cookies in sterilised airtight container lined with wax paper

How to Make a Date Bar Cake

2011-12-25T00:10:00.000-08:00

Khajur cake with icing

To make: 12 pieces

For cake:

1. 10 gm margarine preferably or butter

2. ¾ cup caster sugar

3. 2 eggs, lightly beaten

4. 1-3/4 cups plain flour (maida), sifted with ½ tsp baking powder

5. 1 tsp vanilla essence

6. 400 gms seedless dates, finely chopped

7. 200 gms cups walnuts, coarsely ground

For butter icing:

1. 1 tbsp margarine preferably or butter

2. 100 gms icing sugar, sifted

3. A few drops of yellow food grade colour

4. 12 sheet wax paper, 7” x 7 “ in size, for wrapping

5. Square baking mould of size 12” x 8”, well greased and dusted with flour

Procedure:

1. For making cake, mix margarine or butter and castor sugar in a bowl and beat lightly till creamy

2. Gradually add eggs, a little at a time, beating after each addition till eggs are well incorporated

3. Fold in flour with baking powder and vanilla essence and mix gently till well blended

4. Mix in dates and walnuts

5. Pour mixture into a well greased 12 x 8 inch cake tin, dusted with flour

6. Bake in an oven preheated to 170 degree C or 340 degree F for 35 to 40 minutes

7. To test if done, pierce a skewer into center of the cake. It should come out clean.

8. Remove from oven and allow to cool slightly

9. Gently run a knife around the edges, flip over the cake tin to turn out the cake and set aside

10. For butter icing, combine all ingredients for butter icing and beat till smooth and creamy

11. For assembling cake, slit cake horizontally into half.

12. Spread butter icing on both sides of cut parts and join

13. Cut into 12 pieces

14. Wrap in wax paper, to make it easier to handle, and to stay fresh for a longer period.

Indian Cuisine: Panch Phora

2011-12-22T21:50:00.000-08:00

Panch Phora is a combination of fiver different aromatic spice seeds and these are used whole while cooking to add typical aroma, associated with the Indian Cuisine.

The combination is as below:
1. 1 tbsp mustard (raai) seeds
2. 1 tbsp cumin (jeera) seeds
3. 1 tbsp onion seeds (kalonji) or black cumin (shahjeera) seeds
4. 1 tbsp fenugreek (sukhi methi) seeds
5. 1 tbsp fennel seeds or anniseeds (saunf)

Mix all the above five aromatic seeds together and store in an airtight glass jar. Shake well before use to ensure the even distribution.

Recipe: Hakka Noodles With Vegetables

2011-12-22T21:43:00.000-08:00

Noodles with mixed vegetables is alight filling meal on lazy days, isn't it? So, here's how we make it.

To Make: 6 Portions

Ingredients:
1. 3 tbsp oil
2. 4 green chillies, slit lengthwise
3. 3 spring onions (hara pyaz) bulbs, finely shredded
4. 1/2 cup finely chopped spring onion stalk
5. 3/4 cup chopped French beans, parboiled
6. 100 gm carrots (gajar), cut into strips and parboiled
7. 1/2 cup cored and chopped capsicum (simla mirch), parboiled
8. 3/4 cup finely chopped cabbage (patta gobi)
9. 3 tsp ginger juice
10. 3 tsp garlic juice
11. 6 cups boiled noodles
12. 3/4 tsp salt
13. 1/2 tsp MSG (mono sodium glutamate or Ajinomoto)
14. 3/4 tsp white pepper (safed mirch) powder

Procedure:
1. Heat oil in pan
2. Add chillies and onions, stir for few seconds.
3. Add onions stalks, beans, carrots, capsicum, cabbage, ginger juice and garlic juice, saute for 1 to 2 minutes
4. Add boiled noodles, salt, MSG and pepper, stir and cook for 1 to 2 minutes
5. Remove and serve hot in serving dish.

Recipe: Easiest Way to Make Vegetable Stock

2011-12-22T21:37:00.000-08:00

To Make: 3 cups

Ingredients:
1. 1 Big Size potato, unpeeled and cubed.
2. 1 carrot, scrapped and cubed
3. 1 small turnip cubed
4. 15 French beans broken
5. 10 cabbage leaves, broken
6. 1 onion, peeled and chopped in big pieces
7. 1/4 tsp salt
8. 6 cups water

Procedure:
1. Heat the sauce pan. Add water, salt and all the vegetables
2. Simmer for 20 to 25 minutes till vegetables are very tender
3. Strain the vegetable stock. Discard the residue
4. Use vegetable stock for soups and as required

Important Note: Other vegetables such as cauliflower, broad beans etc. can also be used. Stems, pea pods, thick peels can also be used after mashing.

How to Make Mein Chow Soup

2011-12-22T21:33:00.000-08:00

This versatile soup with additional vegetable stock flavors looks tempting with topped chilli oil.

To Make: 6 Portions.

Ingredients:

1. 2 Tsp oil
2. 2 Tsp ginger juice
3. 2 tsp garlic juice
4. 1/2 cup finely chopped carrots (gajar)
5. 1/2 cup finely chopped French beans
6. 1/2 cup finely chopped cabbage (patta gobi)
7. 1/2 cup finely chopped capsicum (simla mirch)
8. 1/2 cup finely chopped cauliflower (phool gobi)
9. 10 mushrooms, sliced
10. 8 cups vegetable stock
11. 3 tbsp corn flour, blended in 2 cups water
12. 1/2 tsp vinegar
13. 1/2 tsp salt
14. 1/2 tsp MSG (mono sodium glutamate or ajinomoto)
15. 1/2 tsp white pepper (safed mirch) powder
16. 2 tbsp soya sauce

For Topping:
1. 2 tsp red chilli sauce
2. 2 tsp oil

Procedure:
1. Heat oil in pan
2. Add ginger juice, garlic juice, carrots, beans, cabbage, capsicum, cauliflower and mushrooms, stir and cook for 2 to 3 minutes
3. Add vegetable stock, stir boil and cook for 3 to 4 minutes
4. Gradually add well mixed cornflour, stir and cook for 2 to 3 minutes
5. Add vinegar, salt MSG, pepper and soya sauce, stir and boil for 1 to 2 minutes. Remove and set aside
6. For preparing chilli oil for topping mein chow soup, heat oil slightly in pan.
7. Add red chilli sauce, stir and cook for few seconds and remove.
8. Top the mein chow soup with chilli oil and serve hot, with chillies in vinegar and soya sauce.

Recipe: Chicken With Mushrooms

2011-12-18T03:00:00.000-08:00

To Make: 6 Servings

Ingredients:

1. 3 chicken breasts, thinly sliced

2. 1-1/2 tsp corn flour

3. 1-1/2 tsp salt

4. 6 tbsp oil

5. 250 gms mushrooms, fresh or canned, sliced

6. 300 gms cabbage (bandh gobi), shredded

7. 6 bulbs of spring onions, cut into wedges

8. ¾ tbsp white pepper powder

9. 1 tbsp soya sauce

Procedure:

1. Combine chicken, corn flour and ¾ tsp salt. Mix well and set aside prepared chicken

2. Heat oil in sauce pan, add prepared chicken, stir and fry for 2 to 3 minutes till white in colour

3. Add mushrooms, stir and saute for few minutes

4. Add cabbage, spring onion, balance salt, white pepper powder and soya sauce

5. Stir and mix well and cook for about 5 minutes on high flame

6. Remove. Serve hot, with white or fried rice.

How to Make Chicken Noodle Soup

2011-12-18T02:38:00.000-08:00

To make: 6 servings

Note: If Bamboo shoots are not available then additional 40 gms of mushrooms be added

Ingredients:

1. 200 gms shredded chicken meat

2. 40 gms mushrooms, sliced

3. 40 gms bamboo shoots, sliced

4. 6 cups chicken stock

5. ½ tsp salt

6. ¼ tsp white pepper powder

7. ¼ tsp MSG ( mono sodium glutamate)

8. 30 gms cabbage, shredded and mixed with 1 tsp vinegar

9. 100 gms boiled noodles

For sprinkling and garnishing:

1. Few drops sesame (til) oil

2. 2 bulbs of spring onions, cut into wedges

Procedure:

1. Heat saucepan, add all the ingredients, except cabbage and boiled noodles

2. Stir and boil for 4 to 5 minutes

3. Add cabbage and boiled noodles. Stir and cook for 1 to 2 minutes

4. Add cabbage and boiled noodles. Stir and cook for 1 to 2 minutes

5. Remove, serve soup hot sprinkled with sesame oil and garnished with spring onions

6. If desired, 3 gms of shredded ham can also be added.

How to Make Delicious Spring Rolls at Home.

2011-12-18T02:19:00.000-08:00

You can prepare delicious spring rolls at home with the combination of following ingredients and following the below mentioned procedure very easily.

To make: 6 portions

Ingredients:

1. For pancake batter:

2. ¾ cup flour

3. 3 tbsp corn flour

3. 2-1/4 cup water

4. ¼ tsp salt

5. 3 tbsp melted butter

6. Oil or butter for greasing

For filling:

1. 1-1/2 tbsp oil

2. 2 bulbs of spring onion, finely chopped

3. 2 green chillies, finely chopped

4. 100 gms French beans, cut into strips and parboiled

5. 100 gms carrots, cut into strips and parboiled

6. 100 gms cabbage, shredded 100 gms capsicums, cut into strips

7. 50 gms bean sprouts

8. 159 gms noodles, boiled

9. 1-1/2 tsp soya sauce

10. ¼ tsp salt

11. ¼ tsp MSG (mono sodium glutamate)

12. ¼ tsp white pepper powder

For paste:

1. 1-1/2 tbsp flour

2. 1-1/2 tbsp corn flour

3. ½ cup water

3. Pinch of salt

4. Oil for deep frying

Procedure:

1. Combine all the ingredients of batter, except melted butter, mix and beat to a smooth batter

2. Add melted butter, stir and mix well. Divide batter in 6 equal portions

3. Heat griddle or frying pan on low flame, grease will oil or butter

4. Spread one portion of batter with the back of the ladle or by swirling the pan, so that the entire flat surface of the griddle is coated with batter

5. Cook pancake on both the sides, sprinkling few drops of oil or butter, Remove when cooked

6. Repeat the process to make total 6 pancakes. Set aside.

7. Heat oil for the filling in the saucepan. Add onions and green chillies, fry for 2 to 3 minutes

8. Add French beans, carrots, cabbage and capsicums and saute for few seconds

9. Add bean sprouts, boiled noodles, soya sauce, salt, MSG and white pepper powder. Stir and cook for few minutes. Remove, cool, divide in 6 equal portions and set aside

10. Combine all the ingredients of paste. Mix to a smooth paste.

11. Place pancake on flat surface, place 1 portion prepared filling at the edge and tightly roll the pancake to form a proper roll.

12. Fold the edges and seal with the paste

13. Repeat the process to prepare total 6 rolls

14. Heat oil in deep but flat griddle or frying pan and place 2 rolls at a time and fry till golden brown, basting if required.

15. Drain, remove on absorbent paper and set aside

16. Repeat the process till all the 6 rolls are fried.

17. Cut the rolls into 2” length pieces by giving diagonal cut

18. Serve hot with chilli of Schezwan sauce

Recipe: Coconut Loaf Cake

2011-12-17T22:46:00.000-08:00

Desiccated coconut mixed with cake batter and then baked has a reputation of being irresistible among young and old So, it's how we make it.

To make: 9 Slices

Ingredients:

1. 2-1/2 cups flour (maida)

2. 1-1/2 tsp baking powder

3. 2 eggs

4. 200 gm margarine

5. 1-1/2 cup powdered sugar

6. 140 gms sugar

7. Few drops vanilla essence

8. 1 cup desiccated coconut

9. 9” x 3-1/2 “ x 4 “ loaf mould, duly greased and lined with wax paper or brown paper

Procedure:

1. Sift the flour together with baking powder and set aside

2. Separate yolks and whites of egg. Beat yolks and leave whites unbeaten.

3. Mix margarine and powdered sugar in a bowl and beat till creamy

4. Add beaten egg yolks, mix and beat mixture again.

5. Add sifted flour and mix and beat the mixture again

6. Add vanilla essence and whites of egg and mix thoroughly

7. Add desiccated coconut and mix and beat the mixture this smooth

8. In the meantime pour the cake mixture in the prepared loaf mould

9. Bake the mixture for 45 minutes. Insert the skewer which should come out clean if fully baked. If not, then bake for 10 minutes more.

10. Remove from oven, allow to cool, scrape the sides and unmould the cake. When fully cool, cut into 9 slices of 1” thickness

11. Serve and store in the a sterilised airtight container.

Recipe: Christmas Pudding

2011-12-17T22:07:00.000-08:00

To make: 12 portions

Ingredients:

1. 250 gms sultanas (badi kishmish)

2. 250 gms raisins (kishmish)

3. 250 gms black currants (sukhe kale angoor)

4. 125 gms dates (khajur), chopped

5. 90 gms almond (badam), chopped

6. 65 gms candid orange peel, chopped

7. 65 gms candid lime peels, chopped

8. 190 ml brandy

9. 125 gms flour (maida)

10. 1/2 tsp cinnamon (dalchini) powder

11. ¼ tsp nutmeg (jaifal) powder

12. ¼ tsp ginger powder (saunth)

13. ¼ tsp powdered cloves (laung)

14. 1 tsp salt

15. 190 gms butter

16. 125 gms brown sugar

17. 3 eggs, beaten

18. 65 gms fresh breadcrumbs

19. 1 tbsp jaggery (gur)

20. large round pudding mould

21. Butter paper for lining and topping

22. Aluminium foil to cover the mould

23. Stings to tie up

Preparation:

1. Soak all the day fruits and peels in the brandy for 24 hours

2. Grease the mould at bottom and sides and line with butter paper at bottom and at sides

Procedure:

1. Sit the flour with all the powdered spice and salt

2. Add the flour butter, sugar, eggs, breadcrumbs and jaggery, mix and blend well

3. Add to mixture all the soaked fruits and brandy. Mix and blend well.

4. Pour the mixture in the round mould so that it is 3/4^th full and top it with the round butter paper

5. Cover the mould with aluminium foil and tie the sides with string so that the steam does not get inside

6. Steam the pudding for about 5 hours or so or till the skewer inserted in the centre comes out clean

7. Remove and serve hot

How to Make a Delicious Christmas Cake

2011-12-17T21:32:00.000-08:00

I’m going to tell you how to make a delicious Christmas cake

Ingredients:

For the Cake:

1. 225 gm flour (maida)

2. 1 tsp mixed spices

3. ½ tsp powdered cinnamons (dalchini)

4. 50 gm ground almond (badam)

5. 4 eggs

6. 2 tbsp brandy

7. 125 gm margarine

8. 175 gm brown sugar

9. 1 tbsp black treacle (kala gur)

10. 300 gm currents (sukhe kale angoor)

11. 200 gm sultanas (badi kishmish)

12. 125 gm raisins (kishmish)

13. 90 gm glace cherries

14. 60 gm whole almond

15. 90 gm candid peels

16. Rind of 1 lemon

For Almond Paste:

1. 500 gm ground almond

2. 250 gm castor sugar

3. 250 gm icing sugar

4. ½ tsp almond essence

5. 4 egg yolks

For Royal Icing:

1. 700 gm icing sugar

2. 3 egg whites

3. 1 tbsp

4. Lemon juice

For the cake Tin:

1. 7” Diameter round cake tin, 3-1/2” deep

2. Greaseproof papers

3. Thick brown papers

Lining the Cake Tin:

1. Grease the tin all over inside, lightly

2. Take 4 thicknesses of greaseproof paper, place tin on the top and mark with pencil the round shape of the tin

3. Cut the paper in round shape trip properly so that it can be placed inside the tin

4. Lightly grease all the 4 cut papers and place inside the tin at the bottom, one above the other

5. Similarly take the 4 thicknesses of greaseproof papers, of length enough to encircle the tin in the sides inside, with overlapping by an inch or two and with height an inch or two above the rim of the tin

6. Lightly grease oil all the 4 cut papers and place inside the tin at the sides, one sticking to the other

7. Cut the thick brown paper in the length of the outsides of the tin cake, with an overlapping of an inch or two and the height 2 inch more than the height of the tin.

8. Grease the outside wall of the tin as well as the cut thick brown paper and wrap around the outside tin wall. The height of 2 inch more saves the cake from overbrowing

Procedure:

1. Lightly flour currants, sultanas, raisins, cherries, whole almonds, candid pearls and lemon rind. Set aside.

2. Sieve together flour, mixed spices, nutmeg, cinnamon and almond. Set aside.

3. Whisk together eggs and brandy vigorously and set aside

4. Mix together margarine, brown sugar and black treacle in a large bow and form a creamy mixture by mixing vigorously with wooden spoon

5. Add the sieved ingredients and fold together

6. Add the whisked egg and brandy and fold the mixture

7. Add the floured ingredients and lightly mix the mixture together without overheating it, but thoroughly. The cake mixture is ready.

8. Place the cake mixture in the lined cake tin. Smooth the top of the cake mixture with black of the wet spoon.

9. Bake the cake in preheated oven at 275 degree F or 135 degree C for 3-1/2 to 4 hours

10. Before removing the cake, see that it has shrunk away from the sides of the tin and secondly press firmly on the top to feel the setting of the cake. When taken out, listening carefully for the humming sound, if any. Even it is there faintly, the cake is not fully cooked and should be put back in the oven for about 10 to 15 minutes more

11. Then take out, allow to cool in the tin itself and then unmold on the wire rake.

12. When fully cold, store in an airtight tin.

13. Rich cakes, such as the above, requires a fortnight at least to get mature before it is ready for the icing.

14. For making the almond paste, mix all the ingredients together and make a firm mixture. Kneed thoroughly but do not over handle

15. For making the royal icing, whisk the egg white lightly. Stir in the icing sugar and lemon juice. Beat well until icing is very white and has a smooth texture.

16. Cover the top and the sides of the cake with almond paste.

17. The cakes are never iced with the piping since they need to look like the white snow at the time of Christmas. To achieve this, apply the icing with knife. First coat with very thin layer of royal icing all around. Put on the second layer evenly, covering the cake completely on the top and the sides and it needs to be absolutely flat. For the stunning presentation, the top could be flat and the sides picked up a little with the knife since the royal icing holds its shape wonderfully.

Recipe: Clear Mutton Soup with Dumplings

2011-12-13T19:54:00.000-08:00

A thin and light up soup with dumpling is a fine and refreshing starting of the main meal.

To make: 6 Servings

Ingredients:
1. 1/2 kg Mutton with bones, cleaned, and washed
2. 1-1/4 cups roughly chopped onion
3. 1-1/4 roughly chopped carrots (gajar)
4. 1 cup roughly chopped tomatoes
5. 1" piece ginger, chopped
6. 1/2 tsp salt
7. 2 tbsp chopped mint leaves
8. 10 black pepper corns (kali mirch sabut)
9. 6 cups mutton stock

For seasoning:
1. 1/4 salt
2. 1/4 tsp black pepper powder
3. 1/2 tsp white pepper (safed mirch) powder

For dumpling mixture:
1. 2 potatoes, boiled, peeled and mashed
2. 2 cubes cheese, grated
3. 5 spring onions, finely chopped
4. 1/2 tsp salt
5. 1/2 tsp black pepper (kali mirch) powder
6. 1/2 tsp red chilli powder
7. 2 tbsp finely chopped coriander leaves

For Dumpling Paste:
1. 3/4 cup flour (maida)
2. 1/2 tsp salt
3. 1/2 tsp black pepper powder
4. 1/2 tsp red chilli powder
5. 1/4 tsp baking powder
6. 1-1/2 cups water

Procedure:
1. Combine mutton, onions, carrots, tomatoes, ginger, salt, mint leaves, pepper corns and stock in pressure cooker and pressure cooks for 35 to 40 minutes. Reduce fire and allow to simmer and cook for approximately further 15 minutes. Let the pressure fall by itself. Remove, cool, strain and discard the residue.
2. Reheat the strained soup in saucepan
3. Add salt, black pepper and white pepper. Stir and cook for few minutes. Re-season if required and remove from fire. Set aside.
4. Combine all the ingredients of dumpling together and mix the mixture well.
5. Divide dumpling mixture into 30 equal portions. Shape each portion into round balls and set aside.
6. Combine all the ingredients of dumpling paste together and mix into a smooth paste. Set aside.
7. Heat oil in deep frying pan.
8. Coat dumpling balls with the prepared paste from all sides.
9. Fry few balls at a time, basting and frying till light brown.
10. Drain, remove on absorbent paper to soak excess oil and set aside
11. Pour clear mutton soup, reheated if reheated, in soup bowl, add few dumplings and serve hot.

How to Make Sprouted Whole Green Grams and Moth Salad

2011-12-13T19:52:00.001-08:00

To make: 6 portions

Ingredients:
1. 1/4 cup whole green gram (moong), duly sprouted
2. 1/4 cup moth beans (matki), duly sprouted
3. 4 tbsp water
4. 1 medium capsicum (simla mirch) cut into strips
5. 100 gms cabbage, shredded
6. 50 gms carrot, shredded
7. 100 gms paneer, cut into big pieces
8. butter, for sauting, vegetables and trying paneer
9. a pinch of black pepper powder
10. 2 green chillies, slit into two
11. 2 spring onions, cut into wedges
12. 1/2 tsp sugar
13. 2 tsp salad oil
14. 1/2 tsp whole gain French mustard sauce
15. 1 tsp white pepper powder
16. 1/4 tsp salt

Procedure:
1. Place the sprouts and water in pan, steam for 1-2 minutes. Remove.
2. Saute all the vegetables in butter for 2-3 minutes. Remove
3. Fry Paneer in butter, sprinkle black pepper powder while frying. Remove and cut into small pieces
4. Mix all the above boiled, sauted and fried ingredients with all the remaining ingredients in as bowl and mix well by tossing.
5. Remove in a serving bowl/dish and serve.