All Recepies-More Recipes!!

Five Minute Tomato Sauce

2007-07-11T08:59:00.001-07:00

Five Minute Tomato Sauce;-

ingredients;-
500 gm ripe Tomatoes, chopped
500gm Spring onions,chopped
3 Basil(tulsi) leaves, chopped
1 tbsp Sugar
Salt and pepper to taste
2tbsp Tomato puree

Method:-
1.Put the tomatoes with remaining ingredients in a mixer/blender. Blend until a smooth consistency is obtained.
2.Pour the sauce into pan and heat for 10 minutes. Store in an airtight container or a jar.

Pepper sauce

2007-07-11T08:52:00.000-07:00

Pepper sauce;
ingredients;-
4 tbsp Butter
1 tbsp Flour(maida)
1 cup Cream
Salt to taste
2 tbsp coarsely ground Black pepper corns
1 tbsp parsley, finely chopped.
Method;1.Melt the butter in a pan; sprinkle the flour.
2.Add the cream and stir constantly over a low flame for 2-3 minutes.
3.Add salt and pepper,. Remove from fire and add the parsley.
4.Serve as an accompaniment to grilled meats or roasted potatoes.

Butter and herb sauce

2007-07-11T08:43:00.000-07:00

Butter and herb sauce;
serves 2.
Ingredients;-
100gm butter
2 tbsp lemon juice
1/2 tsp freshly ground pepper
1 1/2 tbsp parsley/mint leaves, finely chopped
1 tbsp Corainder leaves, finely chopped.

Method.-
1 Melt the butter; add the remaining ingredients and boil for a minute.
2 Serve as an accompaniment with poached fish, small boiled potatoes etc.

Basic white sauce

2007-07-11T08:39:00.000-07:00

Basic white sauce;
Ingredients;
4 tbsp Butter
2 tbsp Flour(Maida)
2 cups milk
Salt and pepper to taste
1/2 tsp Mustrad powder

Method;-
1 Melt the butter in a saucepan; add flour,striing over medium heat until bubbly and pale brown.
2 Remove from heat. Add the milk slowly, stirring constantly with a wire whisk to avoid any lumps.
3.Return to fire, continuing to stir. Cook until the sauce coats the back of a spoon.
4.Remove from fire; ad salt, pepper and mustard powder. Mix well.
Use as required. Makes 2 cups.

MAYONNAISE

2007-07-11T08:35:00.000-07:00

MAYONNAISE;-
2 eggs
1 1/2 cups oil
4 tbsp Lemon juice/vinegar
1/2 tbsp chilli powder
3/4 tbsp mustard powder
1 tbsp sugar
salt to taste
Method;-
1.Combine eggs,chilli powder,mustard powder,sugar and salt in a blender/mixer. Run the blender for 2 minutes.
2.Keeping the blender on, add oil in a thin stream continuously, until the sauce thickens.
3.Turn the blender off; add lemon juice/vinegar and stir lightly.
4.Run the blender at high speed for 2 minutes. Check seasoning to taste.
5.Transfer to a clean jar or bottle. Can refrigerate for a week.

Masala Dosa

2007-04-26T11:04:00.000-07:00

Ingredients:
Dosa :
1 1/2 cups rice
1/2 cup urad dal (black gram)
salt to taste
Oil to fry/roast
Masala Filling:
2 large potatoes
1 medium onion
1/2 teaspoon yellow split peas(zeera)
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa

* Separately soak rice and urad dal overnight in water.
* Grind to paste.
* Mix together, add salt with water to make batter.
* Leave in room temperature overnight.
* Mix onion and chilies to the thin batter.
* Heat pan with little oil.
* Spread the mix on pan in circular motion to make thin Dosa.
* Cook on both the sides, if desired.
( some skill is required to know when to remove the dosa and how)

Masala Filling (Spicy Filling):

* Heat oil. Add mustard seed, peas, onions and spice.
* Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
* Add potatoes and mix and cook some more Serve
* Add filling inside Dosa and roll. Serve hot with Chutney.

make dosa separately, keep this masala curry on dosa and just slightly wrap like buritto

Frizz Fish Recipe

2007-04-26T10:43:00.000-07:00

Ingredients:
1 lb fresh or salted codfish
1 large Spanish onion
1 green bell pepper
2 cans tomato sauce
1 cup corn oil
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Barbados Oh Ho! Hot Sauce
41/2 cups water (for cooking codfish)
cooking Method:
1. Cook codfish over medium high heat. Change water 3 to 4 times and re-boil each time to remove most of the salt. Cook about 30 mts . Fish should flake with a fork when cooked. Remove codfish from saucepan and shred apart in opposite directions with two forks.
2. Heat corn oil in a large skillet. Dice onion and green pepper. Stir well evenly. Remove and place on paper towel. Add shredded codfish to oil in saucepan. Saute fish for 5 minutes. Drain excess oil.
3. Add tomato sauce, onion and green pepper to saucepan. Bring to a bowl and simmer for 5 minutes.
Sprinkle with Barbados Oh Ho! hot sauce.

This will Serve 4 to 6.

Fillet of Sole

2007-04-02T19:23:00.000-07:00

Recipe Ingredients
2 lemon sole fillets (2 lb. total), each cut in half crosswise
1 lemon, thinly sliced
1/4 cup dry white wine
3/4 tsps. salt
1 large egg, lightly beaten
1/4 cup parve milk
3/4 cup fine dry bread crumbs.
1 large garlic clove, minced
2 tbsps. chopped fresh parsley
1/4 tsp. black pepper
4 tbsps. olive oil
1 tbs. unsalted butter

Recipe Method:

keep oven rack in middle position and preheat oven to 210°F. Mix fish, half of lemon slices, wine, and 1/4 tsp. salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.

Whisk egg, milk, and 1/4 tsp. salt together in another shallow dish. Stir bread crumbs, garlic, parsley, pepper and remaining 1/4 tsp. salt in a shallow bowl.

Dip fish pieces,one at a time, in egg mixture, allowing excess mix drip off, dredge in bread-crumb mixture, shaking off excess mix. Shift to a sheet of wax paper, arranging fish in onelayer.

Heat 2 tbsps. oil and 1/2 tbsp. butter in a 12-inch non-stick skillet over moderately high heat until hot; but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, further cook remaining 2 pieces of fish in remaining 2 tbsps. oil and 1/2 tbsp. butter in same manner. Serve fish with remaining lemon slices. Four servings capacity.

EGG BIRYANI RECIPE

2007-04-02T19:13:00.001-07:00

Required:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1 tsp garam masala powder (spicy powder)
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups water
Salt To Taste
Method:

Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until they turn golden color.
prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes. Rice should be in cooked condition.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.

EGG BIRYANI RECIPE

2007-04-02T19:13:00.000-07:00

Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until they turn golden color.
prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes. Rice should be in cooked condition.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Shrimp and Cod Soup-French recipe

2007-03-28T00:54:00.000-07:00

(with Tarragon Broth and Croutons)
INGREDIENTS

2 tbpn butter

1 onion, chopped

2 ribs celery, chopped 2 ribs celery, chopped

1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)

3 cups water

2 cups 1/2-inch bread cubes cut from good-quality white bread

2 1/2 tbpn olive oil
2 cloves garlic, minced

1 tspn salt

1/2 cup dry white wine

1 1/4 tspn dried tarragon

1 cup bottled clam juice
Fresh-ground black pepper

1/3 cup chopped fresh parsley

3/4 pound boneless, skinless cod fillet, cut into approximately 1-by-1/2-inch strips

3/4 pound medium shrimp, shelled and halved lengthwise
In a large pot, heat and melt the butter moderately at low heat. Add the onion, celery, garlic, and 3/4 tspn of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 12 minutes. Add the wine, tarragon, clam juice, tomatoes, and water. Bring to a boil. Reduce the heat and simmer for 11 minutes.

Meanwhile, put a frying pan over moderately low heat. Toss the bread cubes with the oil and the remaining 1/4 tspn salt; add them to the pan. Cook, stirring frequently, until crisp and golden brown, for about 6 minutes. Remove from the heat and toss the croutons with 1/8 tspn pepper and 2 tbpn of the parsley.

Now Stir the cod and shrimp into the soup. Cook, stirring occasionally, until the seafood is just done, 4 to 5 minutes. Stir in 1/4 tspn pepper and the remaining parsley and serve the soup topped with the croutons. Serve it with decoration.

Veggie Cuisine: Banana pepper curry

2007-03-26T12:44:00.000-07:00

Veggie Cuisine: Banana pepper curry

ORANGE BROCCOLI

2007-03-24T02:09:00.000-07:00

ORANGE BROCCOLI;-

Broccoli 2 medium sized
Carrots 2 medium sized
Ginger 1 one inch knob
Garlic cloves 4-6
Oranges 2 large sized
Corn flour 2 tblspns
Light Soya sauce 1 tblspns
Honey 1 tblspns
Refined oil 2 tblspns
Salt to taste
Pepper powder to taste

Method;
Wash the broccoli well and separate into small florets. Peel the stem and cut it into thin slices. Wash, peel and thinly slice the carrots. Peel and thinly slice ginger and garlic. Squeeze the juice of the orange and mix with the corn flour, Soya sauce, honey and half cup of water. Reserve a little peel from the oranges. Gently scrape the fibrous membrane from the inner side of the orange peel, then cut into thin strips and keep them in cold water. Heat oil in a pan, add broccoli stems and carrots and stir fry for about two minutes. Add ginger, garlic and broccoli florets, stir-fry for another two minutes. Sprinkle a little water and cook for a few more minutes. Stir in the orange juice mixture, cook on high heat for about a minute, stirring continuously. Do not overcook. Add salt and pepper. Remove the orange rind strips from cold water and stir into the pan before serving.

VEGETARIAN DESSERT

2007-03-24T01:50:00.001-07:00

DESSERT;-
PEAR PARADISH;-
Pears 4 large sized
Lemon juice 1 tblspns
Orange rind 1 tblspns
Pistachio nuts 6-8
Unsweetened mango pulp 1/2 cup
Fresh orange juice 1 cup
Sherri 4 tblspns

Method;
Wash, peel and halve pears. Remove seeds, apply lemon juice and keep aside. Cut orange rind into thin strips. Soak the pistachios in hot water for five minutes. Drain, peel and slice. Arrange pears with the cut side facing down in a medium sized oven-fresh orange juice, sherry and pour on the arranged pears. Bake in a preheated oven at 180 degrees Celsius for thirty minutes. Garnish with sliced pistachios and serve warm. You may also serve this chilled, if desire.

VEGETARIAN DESSERT

2007-03-24T01:50:00.000-07:00

CARROT AND ONION FLORENTINE

2007-03-24T01:47:00.001-07:00

CARROT AND ONION FLORENTINE;-

Fresh spinach 2-3 medium sized bundles
Corn flour 2 tblspns
Carrots 3-4 medium sized
Broad beans 100 Gms
Onions 2 medium sized
Garlic 6-7 cloves
Oil 1 tblspns
Salt to taste
White pepper powder to taste
Skimmed milk 2 cups
Mixed herbs 1/4 tblspns
Fresh brown b read crumbs 1/4 cup

Method:-
Clean, trim and thoroughly wash the spinach under running water. Drain and finely chop the spinach. Dissolve the corn flour in quarter cup water. Wash, peel and cut carrots into one and a half cm.sized cubes. Wash, string and cut broad beans into one and a half cm.sized pieces. Peel and thinly slice the onion. Peel garlic and crush them lightly. Heat oil in a non-stick pan, add half the quantity of crushed garlic, stir briefly and add the chopped spinach. Sauté for four to five minutes over high heat, stirring occasionally or until the spinach cooked completely. Add salt and white pepper powder to taste, stir well and remove from fire. Heat the skimmed milk in a saucepan and bring to boil. Add the remaining crushed garlic, carrots and broad beans, and sliced onion. Cover and simmer for three to four minutes, stirring frequently. Add salt and white pepper powder to taste. Gradually add the dissolved corn flour, stirring continuously, till it has fairly thick sauce. like consistency. Sprinkle the mixed herb, stir well and remove from fire and keep warm. Take an over proof glass or a ceramic dish and layer the cooked spinach. Pour the cooked vegetables along with the sauce over the spinach and level it with a spatula. Sprinkle the fresh breadcrumbs on top of vegetables and bake in a preheated oven at 180 degrees Celsius for ten minutes..

CHILLED CUCUMBER AND BUTTERMILK SOUP

2007-03-24T01:41:00.000-07:00

CHILLED CUCUMBER AND BUTTERMILK SOUP;-

Cucumber 2 medium sized
Ginger 1/2 inch knob
Green chilli 1
Mint leaves a few sprigs
Lemon juice 2 tblspns
Buttermilk 2 cups
Salt to taste
Pepper powder 1/2 tblspns

Method:-Peel and wash the cucumber. Deseed and roughly chop. Peel, wash and roughly chop ginger. Wash, deseed and chop the green chilli. Clean and wash the mint leaves. Reserve a few sprigs for garnish and finely chop the rest. Put cucumber,.ginger,green chilli and lemon juice in a blender and blend till smooth. Stir in buttermilk and chopped mint leaves. Season it with salt and freshly ground pepper powder. Garnish with mint leaves and serve chilled

PEPPERYI CORNS AND TOMATO SALAD

2007-03-24T01:38:00.003-07:00

PEPPERYI CORNS AND TOMATO SALAD;-

Whole corn kernels 2 cup
Yellow capsicum 1 medium sized
Green capsicum 2 medium sized
Pineapple 4 slices
Tomatoes 3 medium sized
Green chillies 1-2
Mint leaves 1/2 cup
Pepper corns 15-20
Lemon juice 2 tblspns
Salt

Method;-
Boil corn kernels in salted water until soft. Drain thoroughly and cool. You may also use precooked canned corn kernels or sweet corn nib lets. Wash them thoroughly before use. Wash, halve,deseed yellow capsicum and green capsicum and then dice into one cm.sized pieces. Similarly cut pineapple slices into one cm sized pieces. Wash tomatoes, cut into quarters, deseed and then dice into one small sized pieces. Wash green chilllies, remove stem and then chop them. Clean, wash and chop mint leaves. Crush pepper corns. Combine corn kernels, yellow pepper, green pepper, tomatoes and pineapple. Stir in lemon juice and add crushed pepper corns, salt, chopped green chillies and chopped mint leaves. Arrange in a serving dish and chill before serving.

BAKED CUTLETS OR INDIAN MEAT LOAF

2007-03-06T09:31:00.000-08:00

1pound ground lamb or beef
1/4 cup yogurt or curds
1/4 cup gram or chic pea flour
1/4 cup oil
2 green chillies
1 medium onion
1 teaspoon salt
1/2 teaspoon chili powder or ground red pepper
1/2 teaspoon garam masala powder
1 teaspoon coriander powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 inch piece ginger
1/4 teaspoon ground black pepper
Pinch of turmeric
Few sprigs coriander leaves

Wash the ground meat and drain in colander to remove water completely. Set aside for 15 minutes. Roast the flour for 5 minutes on medium heat. Finely chop the onion, coriander and green chillies. Grate or grind ginger. Mix all the powders, salt, yogurt, flour, oil and chopped ingredients until well blended. Heat oven to 375 degrees. Grease 13X9x2 pan. Spread mixture throughout the pan evenly. Bake 40 to 45 minutes or until crisp. Remove from oven and cut into squares or diamonds for the cutlets. Main dish meat loaf may be baked in a loaf pan. Serve the cutlets with sliced onion and lemon wedges.

CHILLED MUSK MELON SOUP

2007-03-06T09:28:00.000-08:00

Musk Melon 1
Ginger 1 one inch knob
Mint leaves a few sprigs
Skimmed milk yogurt 1/4 cup
Lemon juice 3 table spoons
Salt to taste
Pepper powder 1/4 tblspns

Method:-

Cut the musk melon into two, remove and discard seeds. Peel and cut into one inch sized pieces. Peel ginger, wash well and cut it roughly. Wash the mint leaves thoroughly. Reserve a sprig for garnishing. In a blender or a food processor puree musk melon along with ginger and mint leaves. Add yogurt, lemon juice and crushed ice; blend for a few minutes more. Season with salt and pepper powder. Serve chilled garnished with a sprig of mint.

HEALTHY SALAD IN GARLIC DRESSING

2007-03-06T09:26:00.001-08:00

Spinach 16-20 leaves
Lettuce 16-20 leaves
Red pepper 1 medium sized
Tomatoes 4 medium sized
Pineapple 4 slices
Baby corns 6-8
Garlic 8-10 cloves
Malt vinegar 2tbsps
Virgin olive oil 1tblspn
Mustard paste 1 table spoon
Salt----to taste
Black pepper powder 1/4 teaspoon
Brown sugar 1 tspn

Method:-

Wash the spinach and lettuce leaves in running water thoroughly. Drain and tear them roughly. Wash and wipe red pepper dry. Apply very little oil on the pepper and roast in a very hot oven till blisters form on the pepper. Alternatively you can roast red pepper on an open flame also. Cool a little and peel the top skin. Halve the pepper, deseed and cut into one and half inch long strips. Wash and cut tomatoes into halves and deseed. Cut them into one and a half inch ling strip. Cut pineapple slices into one and a half inch long strips. If the baby corns tender, cut them lengthwise into strips and use raw. Otherwise blanch them in salted water for five to seven minutes, cool and use. Peel and chop garlic. Combine malt vinegar averaging olive oil, garlic mustard paste, salt, brown sugar and black pepper powder. Mix red pepper, baby corn, tomatoes and pineapple. Gently mix with lettuce and spinach leaves. Add the prepared dressing on the salad and to it. Serve cold.

HEALTHY PIZZA

2007-03-06T09:20:00.000-08:00

HEALTHY PIZZA

For pizza base;
Dried yeast 1 1/2 tablespoons
Sugar 1 tablespoon
Whole meal flour 1 1/2 cups
Soya flour 2 tablespoons
Salt 1 tablespoon
Olive Oil 1 tablespoon
Wheat bran 2 tablespoons

For Sauce;-
Tomatoes 4 medium sized
Onion 1 small sized
Garlic 4-5 cloves
Fresh basil a few leaves
Olive Oil 2 tablespoons
Salt -------to taste

For Topping;-
Mushrooms 10-12
Capsicum 1 medium sized
Tomatoes 2 medium sized
Onion 1 medium sized
Low fat mozzarella cheese 1 tablespoon
Oregano (dried) 1/4 tablespoon

Method:-

Mix yeast with sugar and one teaspoon warm water and leave aside until frothy. Add frothy yeast to a mixture of whole meal and Soya flour. Add salt, olive oil and wheat bran, Add water and knead into soft dough. Leave the dough covered with a damp cloth in warm place for about forty five minutes or until the dough is double in volume. Divide pizza dough into four; roll out each portion into medium thick eight inch discs. Prick them with a for all over. Preheat an oven to 220 degree Celsius. For the sauce, wash and chop tomatoes finely. Peel and chop onion and garlic,. Wash and tear basil leaves into small pieces. Heat live oil in pan, add chopped onion and garlic, stir fry briefly and add chopped tomatoes. Add one cup of water and bring it to a boil. Stir in the basil leaves, salt and crushed dried red chillies. Simmer for about five minutes on medium heat or till it reaches thick dropping consistency. For pizza topping, wash mushrooms thoroughly with plenty of water, pat the dry and slice. Wash capsicum, halve to deseed and then cut into thin strips. Wash and cut tomatoes into quarters and cut into thin strips. Peel and slice onion. Grate low-fat mozzarella cheese. Spread prepared pizza sauce on rolled pizza base, top it with sliced.

APPLE AND CHEESE TOAST

2007-03-06T09:15:00.000-08:00

1 Apples 2 large sized
2 lemon juice 1 tablespoon
3 Cashew nuts 8
4 Orange juices 1/2 cup
5 Whole wheat brad 4 slices
6 Low-fat cottage cheese 120gms
7 Cinnamon powder 1/2 tablespoon
8 Honey 1 tablespoon

Method;- Peel, core and cut the apples into thick slices. Sprinkle lemon juice on apple slices. Toast the cashew nuts in a pan or in a preheated oven till light golden, cool and crush coarsely. Heat a non-stick pan and gently poach the apple slices in the orange juice for about ten minutes or until just soft, turn them over carefully for even cooking. Toast the bread slices, trim the sides. Grate the cottage cheese and mix with the crushed cashew nuts thoroughly. Spread this mixture on the toasted bread slice and arrange the cooked apple slices on top. Sprinkle cinnamon powder and place under a hot grill or in a preheated oven(180 degree Celsius) until browned to light golden. Drizzle the honey on the hot roasts, cut to desired shape and serve.

CHICKEN ALMOND KORMA

2007-03-01T09:47:00.000-08:00

1 whole chicken cut into pieces 2 1/2 lbs.(12to 15 pieces)
4 oz. blanched slivered almonds
3 tablespoons yogurt or curd
1 1/2 to 2 inch piece ginger
6 cloves garlic
2 medium six onions
1/3 cup grated coconut (*Optional)
1 1/2 to 2 teaspoons poppy seed
I6 whole cashews
4 green chillies or 1 1/2 teaspoons
Chilly powder
8 table spoons oil
3 cardamoms
1/2 inch piece cinnamon sticks
3 or 4 cloves
1 bay leaf
1/2 teaspoon mustard seed
3 teaspoons garam,masala powder
2 1/2 teaspoons salt
1/8 teaspoon turmeric

Remove skin and fat from chicken. Wash and drain. Mix yogurt, 1 1/2 teaspoons salt and turmeric and marinate the chicken in the mixture, preferably for 2 hours. Dice onions. Peel the skin from ginger and garlic. Grin both into paste. Grind poppy seed into powder or soak in hot water for 2 hours. Grind coconut (if using) , poppy seed and cashews into smooth paste with 1/3 cup water. Pour oil in saucepan, fry the almond slices to golden brown and set aside. Season the remaining oil with cardamom, cloves, bay leaf, cinnamon tick and mustard seeds. Add ginger and garlic paste, marinated chicken and the rest of the salt. Cover with lid and cook on medium heat for 10 to 15 minutes. Add the coconut/cashew paste and 1/2 to 1/4 cup water and simmer for 5 to 10 minutes until sauce thickens. Add fried almonds, garam masala powder and chopped coriander leaves or mint. Stir and remove from heat. Add a teaspoon of lime juice if desired and serve warm with chapattis or rice. Coconut might be substituted with 1/2 to 3/4 cup sour cream. Add cream along with the cashew paste.

EGG CUTLETS

2007-03-01T09:44:00.001-08:00

6 eggs
2 dry red peppers or chillies
1 teaspoon gram dal
1/2 teaspoon coriander seeds
5 cloves
2 cardamoms
1 tablespoon oil

The following ingredients may be substituted for the above spices;

1/4 teaspoon chilly powder
2 teaspoons gram flour 1 teaspoon garam masala powder

Coating:_
1/2 cup water
1/4 teaspoon salt
Oil for frying
1/3 cup gram flour

Boil and shell eggs. Fry gram dal, dry peppers and all the spices in 1 tablespoons oil, drain and grind to powder. Cut each egg into 2 or 3 parts width-wise to make 12 rounds. Remove the yolk carefully, especially from the center slice without breaking the outer whit ring, Mix the yolk with the ground powder, a little salt and 1 tablespoon water. Dry foist the while using the gram flour and garam masala powder and combine with chill powder to the yolk. Mash the yolk with masala until it is smooth Stuff the mixture carefully into the white rings without breaking them. If the rings are not hollow enough for stuffing, scoop out a small part of the white with the knife. Cutlets can be stored in the refrigerator at this point. Mix gram flour with salt and water to form the consistency of thin batter. Dip the stuffed egg rounds in the batter and roll them in bred crumbs. Heat oil on medium heat and deep fry them until they turn golden brown. Serve them over crisp lettuce leaves with tomato sauce. Yields 18 cutlets.

BREAD GROUND MEAT CUTLETS

2007-03-01T09:40:00.001-08:00

BREAD GROUND MEAT CUTLETS;-

1 pound lean ground meat
1 small onion or 4 heaping tablespoons finely chopped onion
4 or 5 green chillies
5 cloves garlic
1 inch ginger
2 inch ginger
2 egg whites
1 teaspoon salt4 slices bread (Crusts removed)
1 1/2 heaping tablespoons cornstarch
1 teaspoon coriander powder
1/2 cup bread crumbs
Oil for frying
Coriander leaves, optional

Finely chop onion and green peppers. Grate garlic and ginger. Wash the meat in water in a colander until all the fat is removed. Squeeze out all water. Break bread into pieces. Soak in 3 or 4 tablespoons water and squeeze out water. Beat egg whites. Mix meat with all ingredients except bread crumbs, eggs and oil until well blended. Heat oil. Using small portions of the mixture shape into balls and press down into patties. Dip into beaten egg whites, roll in bread crumbs and fry in hot oil to golden brown. Fry a few at a time on medium heat. Yields up to 25.

INDIAN MEAT LOAF

2007-03-01T09:34:00.000-08:00

BAKED CUTLETS OR INDIAN MEAT Loaf
1pound ground lamb or beef
1/4 cup yogurt or curds
1/4 cup gram or chic pea flour
1/4 cup oil
2 green chilly
1 medium onion
1 teaspoon salt
1/2 teaspoon chili powder or ground red pepper
1/2 teaspoon garam masala powder
1 teaspoon coriander powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 inch piece ginger
1/4 teaspoon ground black pepper
Pinch of turmeric
Few sprigs coriander leaves

Wash the ground meat and drain in colander to remove water completely. Set aside for 15 minutes. Roast the flour for 5 minutes on medium heat. Finely chop the onion, coriander and green chillies. Grate or grind ginger. Mix all the powders, salt , yogurt, flour, oil and chopped ingredients until well blended. Heat oven to 375 degrees. Grease 13X9x2 pan. Spread mixture throughout the pan evenly. Bake 40 to 45 minutes or until crisp. Remove from oven and cut into squares or diamonds for the cutlets. Main dish meat loaf ma be naked in a loaf pan. Serve the cutlets with sliced onion and lemon wedges.

PORK COCONUT FRY

2007-03-01T09:33:00.000-08:00

PORK COCONUT FRY:-

1 to 1/4 pounds pork
3 medium onions
1 heaping tablespoon coriander seeds
3or 4 dry red peppers
7 cardamoms
12 cloves
2 inch pieces cinnamon sticks
1 1/2 inch ginger piece or 2 teaspoons ginger paste
4 cloves garlic or 1 teaspoon garlic paste
1 teaspoon lemon juice
1/4 cup grated coconut, optional
2 teaspoons ghee or oil
1 1/2 teaspoons salt
1/4 teaspoon turmeric
1/4 cup oil
SEASONING;
1bay leaf
1 teaspoon mustard seeds
1 cardamom
3 cloves
1 small cinnamon stick

Grind ginger and garlic. Remove seeds from red pepper. Fry coriander seeds, cloves., red pepper, cardamoms and cinnamon sticks in 2 tablespoons oil or ghee on medium heat for 5 minutes. Drain and grind. Cut port into 1/2 inch cubes. Wash and drain. Add 2 teaspoons ghee, 3/4 teaspoons salt and a pinch of turmeric to the pork cubes. Peel onions and slice them. Add 1 sliced onion and 1/2 cup water to meat and cook on medium heat until the water has evaporated. Heat the oil in the skillet and add al the seasonings. When the mustard seeds splutter, add onion, turmeric and salt. Fry until golden brown. Add ginger, garlic paste and stir for 1 or 2 minutes. Add cooked pork and fry for 5 to 6 minutes. Add ground masala and stir fry for another i6 or 7 minutes. Add grated coconut, lemon juice and sauté for 5 minutes. Garnish with coriander leaves.

MEAT SPINACH CURRY

2007-03-01T09:24:00.000-08:00

MEAT SPINACH CURRIY;-
1to 1 1/4 pounds lean meat
1or 2 hot green chilllies10 oz. frozen cut spinach2 medium onions or 1/4 cup sliced onion1/4 cup oil3 cloves garlic 3/4 inch piece ginger or 1 1/2 teaspoons ginger paste1 teaspoon chilly powder 1 1/2 teaspoons garam masala powder3/4 teaspoon cumin powder1/2 cup curd or yogurt1 1/4 teaspoon salt 1 large tomato Seasoning:-1/4 cup of 1 bay leaf 2 cloves1 cardamom1 small cinnamon stick1/2 teaspoon mustard seeds
Grate ginger and garlic. Slice onion and cut meat into cues. Wash and drain meat. Mix with half the salt and 1 teaspoon ghee. Heat oil and season with spices. When mustard seeds splatter and sliced onion and sauté until soft. Add meat and sauce and cook on high heat for 2 or 3 minutes until the meat turns white. Add grated ginger, garlic chilly powder, cumin powder, sliced green chilly and tomato. When the tomato softens, and beaten yogurt. Cook for 5 minutes and add spinach and masala powder. Cook until the meat and spinach are tender

SWEET AND SPICY MEAT WITH MUSHROOMS

2007-03-01T09:20:00.000-08:00

SWEET AND SPICY MEAT WITH MUSHROOMS;-

1 to 1/14 pounds lean meat
1/4 cup oil
1/4 pound mushrooms
1 large onion
1 tablespoon vinegar
Salt to taste
1 1/2 tablespoons coriander seed
i6 cardamoms
1 bay leaf
1 teaspoon poppy seeds
1 teaspoon cumin seeds
12 cloves
1 inch piece ginger
6 cloves garlic
3 dry red chillies
1/2 cup coconut milk or beverage

Cut meat into small cubes. Wash and rain. Add 2 tablespoons oil, half of the required salt, vinegar and turmeric to meat and marinate for a couple of hours. Meanwhile slice onion. Fry cardamom, coriander seed, cumin, cloves, poppy seed ad chillies in 1 1/2 teaspoons oil. Drain, add ginger, garlic and little water and grind to smooth paste. Slice mushrooms. Heat the rest of the oil in the same pan and add bay leaf and sliced onion. Sauté until soft. Add marinated meat and sauté on high heat until water evaporates. Add masala, sliced mushrooms and so me more salt. Turn to medium heat and coconut beverage. If milk is used add 1/2 to 3/4 teaspoon sugar. Cook until all the liquid evaporates and the curry turns into rich brown color.

EGG POPPY SEED KORMA

2007-02-28T10:02:00.001-08:00

EGG POPPY SEED KORMA;-

6 eggs
2 medium onions
4 heaping tablespoons poppy seed
4 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon chilli powder
Seasoning:-
1/4 teaspoon mustaard seed
1 bay leaf
1 cardamom
2 cloves
1/4 teaspoon cumin seed
1/2 teaspoon urad dal

Boil eggs and peel. Dice onion. Grind poppy seed to powder. Combine with water and grind to thick passte. Heat oil and add whole spices, mustard and cumin seed. Add onion. Saute onion for 10 minutes until cooked. Add salt and chllil powder. Add poppy seed paste and cook for 10 minutes dwhile stirring. Add eggs and 4 tablespons water. Simmer for a few minkutes and gaarnish with coriander leaves. To prepare a vegetarian dish do not add eggs and water. Stir fryi the onions in skillet. Add chpped green chillies and poppy seed passte and fry. The resulting dish resembnles patoli.

DEVILED EGGS

2007-02-28T10:01:00.001-08:00

DEVILED EGGS;-
6 eggs
1 tablespoon margarine
1 1/2 teaspons garam masala powder
Few chopped coriander leaves
Salt to taste
1/4 teaspoon paprika

Boil and shell eggs into half length wise. Remove the yolks and mash with salt, finely chopped coriander and garam masala powder. Add water if necessaryi to form a thick paste. Fill a star piping tube with mixture and pipe into the hollows. Arrange on a plate. Sprinkle with paprika and chopped coriander. Curryi powder can be usedinstead of masala powder.

YOGURT KABOB

2007-02-28T09:59:00.002-08:00

YOGURT KABOB;-

1 lb.lean ground meat
1 cup curd or yogurt
1 teaspoon ginger powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/4 teasoib cubbanib oiwder
1/4 teaspon clove powder
2 pinches nutmeg
1/2 to 3/4 teaspoons chilli powder
1 teaspoon salt
4 tablespoons gram flour
1 medium onion or 1/2 diced onion
1 1 pinch turmeric
3 tablespoons oil

Wash and drain meat. Sueeze out all the water. Place 1/2 cup curd in clean cloth and hang until all the water is drained. Dice the onion. Heat oil and fry onion until golden brown. Dry roast gram flour for 3 or 4 minkutes and combine with all the powders,salt,drained curd,fried onion,meat and the remaining curd. Marinate for a couple of hours. Heat the grill. Divide mixture into 16 portions. Roll into oval shape sausages and cook for 7 to 8 minkutes cook for 8 minutes on each side. Serve with sliced onion and lemon wedges. Cottage cheese may bne substituted for iyogurt.

GROUND MEAT SHISH KABOB

2007-02-28T09:59:00.001-08:00

GROUND MEAT SHISH KABOB
1lb.lean meat
1 egg white
1 teaspoon ginger powder or 1 small piece ginger
1/3 cup curd
1 1/2 teaspoons garam masala powder
1 teaspoon coriander powder
1 teaspoon salt
5 tablespoons onion juice extracted from 1 small onion
2to 3 green chillies
2 tablespoons oil

Wash and drain meat. Squeeze out the water.Beat egg white. Finely chop green chillies. Grate ginger, Grind onion and squuze out the juice. Mix meat with all the ingredients and marinate for 1 or 2 hours. YIields about 16 or 18 small patties or sausages. Heat grill and cook on each side for 7 to 8 minutes. Place paties in tray and cook in apreheated 450 degree oven for 6i to 7 minutes on each side. Serve them hot with hot sauce.

MEAT BALLS

2007-02-28T09:55:00.001-08:00

MEAT BALLS;-
1lb.lean meat
1/2 inch ginger piece or 1 teaspoon ginger paste or 3/4 teaspon ginger powder
4 cloves garlic or 3/4 teaspoon garlic paste
1/2 teaspon chllil powder
1 tablespoon garam masala powder
2 1/2 tablespoons gram flkour
1 teaspon slt
1/4 teaspoon turmeric
Coriander leaves

Wash and drain meat in hot water. Squeeze out the wataer in a colander. Roast the gram flour for 3 or 4 munuktes on medium heat in small pan. mix all ingredients and shape into 20 balls. Place them in skillet with 2 tablespoons wataer and stew for 6 or 7 minutes on medium heat. Turn to the next side and cook for anoother 4 minkutes. Remove from skilet,cool and store in freezer. Friy them in hot oil for appetizers for curry.

Lamb Korma

2007-02-28T09:54:00.001-08:00

LAMB KORMA;-
1 pound lean lamb
1 tablespon popy seed
4 medium onions
1/3 cup oil
1/3 to 1/2 cup grated coconut
1 cup curd or yogurt or 1/2 cup hevy cream and 1/2 cup yogurt
1 1/2 tablespoons garam masala powder
1 bay leaf
3 cloves
1 small cinnamon stick
3 cardamoms
1 inch piece ginger
4 cloves gaarlic or 1 teaspoon garlic paste
Salt to taste
1/2 teaspoon ground red pepper
1/4 teaspoon turmeric
1/2 teaspoon mustard seeds
2 tomatoes

Dice onion. Chop tomatoes. Grinc the poppy seed into powder. Add coconut and water to ti and grind to smooth paste. Grind ginger and garlic to paste. Cut and wash lamb. Drain and marinate in yogurt and salt. Heat oil,add bayleaf,cloves,cardamom and cinnamon stick. Add mustard seeds and diced onion when the seedssplatter. Fry the onion until clear. Add tomatoes and gingergarlic paste. Saute for 2 munutes and addd marinated lamb. Cook on medium heat until soft. Add coconut,cream and poppy paste. Simmer until the sauce is thick and oil comes up. Add litle water if needed. Add garam masala powder and garnish with coriander leaves.

MEAT SPINACH CURRIY

2007-02-28T09:50:00.000-08:00

MEAT SPINACH CURRIY;-

1to 1 1/4 pounds lean meat
1or 2 hot green chilllies
10 oz. frozen cut spinach
2 medium onions or 1/4 cup sliced onion
1/4 cup oil
3 cloves garlic
3/4 inch piece ginger or 1 1/2 teaspoons ginger paste
1 teaspoon chilli powder
1 1/2 teasoiibs garan nasaka oiwder
3/4 teaspoon cumin powder
1/2 cup curd or yogurt
1 1/4 teaspoon salt
1 laarge tomato
Seasoning:-
1/4 cup oi
1 bay leaf
2 cloves
1 cardamom
1 small cinnamon stick
1/2 teaspoon mustard seeds

Grate ginger and garlic. Slice onion and cut meat into cues. Wash and drain meat. Mix with half the salt and 1 teaspoon ghee. Heat oil and season with spices. When mustard seeds splater and sliced onion and saute until soft. Add meat and sauce and coook on high heat for 2 or 3 minutes until the meat turns white. Add grated ginger, garlic chillil poweder, cumin powder,slliced green chilli and tomato. Whenthe tomato softens, andd beaten yogurt. Cook for 5 munutes and addd spinach and masala powder. Cook until the meat and spinach are tender.

meat curry

2007-02-28T09:46:00.000-08:00

MEAT CURRY;-

1to 1 1/4 pounds meat
2 medium onions
6 tablespoons oil
salt to taste
1/2 teasoiib griybd red peper
1 tablespoon coriander seeds
1 inch piece ginger or 1 teaspoon ginger paste
3 or 4 large cloves garlic
1 inch stick cinnamon
10 cloves
5 cardamoms
Pinch of turmeric

Diece onion. Cut meat into small pieces. Wash and drain. Mix meat, 3 tablespoons oil or gheee,salt,turmeric, chillli powder and diced onion in a saucepan with a tight fitting lid and cook on medium low or medium heat until it is fairlly soft. Add water if necessarky. Grind remaining ingredients to smooth paste. Add this paste to the cooked meat and simer kuntil all the waater evaporates. Heat the rest okf the oil and add musta5d seed and bay leaf. Add cooked meat and fry until dark brown in colour. Granish with coriander leaves.

Lamb Chops

2007-02-28T09:41:00.000-08:00

LAMB CHOPS;-
3 sirloin chops
1 medium onion
4 tablespoons oil
1 small piece ginger
2 large cloves garlic
1 teaspoon coriander seed
1/2 teaspoon cinnamon powder
1 tablespoon vinegar
5 to 6 whole black peppers
1/4 teaspoon ground red pepper
2 cardamoms
5 cloves
salt to taste
Few drops food colour,if desired

Grind onion and extract the water. Discard the pulp. Add the rest of the ingredients to the onion water and grind to smooth paste. Wash and dry chops on paper towels. Trim the fat edges. Marinate them in paste for 12 to 1 1/2 hours. Smear oil in a baking pan and place the chops. Place the pan in a 450 degree oven and boil for 8 minutes. Turn and cook for 10 minutes or until water evaporates and oil starts sizzling. Cook on a grill to medium rare or well done. Serve with baked bananas or baked potatoes with sour cream.

MEAT PULAO

2007-02-28T09:27:00.001-08:00

MEAT PULAO;-
1 POUND LEAN MEAT
3 Tablespoons curd or yogurt
2 teaspoons garam masala powder
1 1/2 teaspoons coriander powder
1/4 teaspoon cinnamon powder
1/2 teaspoon chilli powder
1 1/4 teaspoon cloves powder
1 teaspoon vinegar
1 teaspoon salt
1 SMALL piece ginger
4 or 5 cloves garlic
1/3 cup oil
1 tablespoon ghee or butter
1 large onion
3 tablespoons slivered almonds
2 cups rice
3 cups water
1 cardamom
3 cloves
1 bay leaf
1 stick cinnamon
1 teaspoon salt
1/2 green pepper
1/2 teaspoon curry powder

Cut meat into cubes, wash and drain. Slice onion and green pepper. Grate or crush ginger and garlic. Mix meat with first 8 ingredients and marinate for one hour. Heat 1/4 cup oil an fry onion until brown. Remove onion and reserve. Add meat, grated ginger and garlic. Cook on medium heat until the meat is soft. Add 1/2 cup water if necessary. Mean while wash the rice and drain. Add 3 cups water, clove, cardamom cinnamon, bayleaf,salt and a pinch of turmeric and cook in rice cooker. Heat the rest of the oil and fry almonds. Remove and sauté green pepper on medium high heat for 2 or 3 minutes. Add curry powder. Remove green pepper. Add 1 teaspoon lemon juice and stir fry for 3 or 4 minutes. Add green pepper, fried onion and almonds. Serve with cream salad and chicken or vegetable korma. Left over rice may be used to prepare this dish.

PURI OR WHEAT PUFFS

2007-02-26T08:35:00.001-08:00

2 ckups smooth wheat flour or all-purpose flou(Maida)
1/2 teaspoon salt
1 tablespoons vegetable oil
Approximatel 1/4 cup water
Oil for frying

Add oil or shortening to the flour and xit it in until it apears like coarse meal. Add water to from a soft but not sticky dough. Knead dough for 5 minutes and let it covered for about 15 to 30 minutes. Divide the dough into 16 to 18o portions and make round balls. Flatten the balls slightly and on floured surface roll into thin rounds to the thickness of penniy. Place the rolled puris in a singel laiyer on a newspaper or wax paper. Cover it with another paper until readyk to fry. Heat oil in a skillet or wok until hot, about 375 to 400 degrees. Add one puri at a time to the oil. Gentliy apply pressure on the puri with a slotted spoon and let it rise to the surface. It starts puffing up at this point. Gently press the unpuffed portion in to the oil to let it puff up evenly. Turn the uri to other side and fry for one more minut to light brown in clolr. Remove from oil and place on a plattter with paper towels. Serve warm with potato or lamb kurma or curry. The pkuris sink down in a few minuktes ater removing from oil.

MASAL VADAA OR SPICED PATTY

2007-02-26T08:20:00.000-08:00

1 cup gra dal
1/4 cup moong dal
1/4 cup urad dal
1 tablepoon rice
1 teaspoon rice
1 teaspoon salt
3to 4 chillies
1 medium onion
1 teaspoon coriander seeds
8 cloves
1 cardamom
2 pieces of cinnamin sticks
Small ginger peice
Oil for fring
Coriander leaves, ptional

Soak all the dals and rice. Chop green chilllies and onion finely. Grin the dals coarsely with salt and ginger. Grind the spices to powder. Add to the mixture. Heat oil in a skiet. Take small portions of the mixture, flatten and drop in oil. Fry them until golden and crisp.

DAHI VADA OR YOGURT PATTY

2007-02-26T08:17:00.000-08:00

1 cup uraad dal(skin removed)1 teaspon salt1 inch piece ginger1/2 cup water2 green chillies Oil for frying1/2 inch piece ginger1 teaspoon cumin seedsCoriander leaves, potionalSauce:-6 cups milk3 teasoiibs salt2 green chilliesSeasoning:-1 1/2 tablespoons oil1 teaspoon uradadal1/2 teaspoon cuming seeds1/2 teaspoon mustard seeds1 dry red chilli
Boil milk and prepare curd overnight. Or use q quart buttermilk and 1 quart yogurt. Soak urad dal ovenight or for 6 to 7 hours. Wash and remove husks. Drain well. Add salt, green chilli, ginger and water to the dal and blend half at a time until smooth. Can be stored in refrigerator. Blend ginger, chillies and cumin coarsely. Add the mixture and 2 tablespoons salt to thke yogurt. Heat the oil and seasonings. Add the seasoning to the yougurt mixture. Heat oil in the skillet or wok. Place a wetcloth and or plastic wrap on the back of a saucer. Take a small ball of dough with a wet hand.,place it on the wrap and pat it to make a round circle, the size of if vbittin rubg if tge sayccer. Make a small hole in the center as for a doughnut. Remove form the wrap and place it gently on oil. Fry until golden brown. Mix half a cup of buttermilk and 1/2 cup waater with 1 teaspoon salt. Place the fried vada in water for minute. Remove, squeeze out some water, and place in the prepared yogurt mixture. Set aside for 2 to 3 hours. Garnish with paprika and coriander leaves. Can be stored in the refrigerator for about 2 days. During hot summer days use milk and wataer for dipping instsead of buttermilk and wata4er, to keep them from tkurning too sour. These are served cool.

Bhaatukli: Lettuce Salad

2007-01-26T12:27:00.000-08:00

Bhaatukli: Lettuce Salad

Bhaatukli: Eggless Strawberry Cake

2007-01-26T12:25:00.000-08:00

Bhaatukli: Eggless Strawberry Cake