Tuesday, April 26, 2005
4 Desert cups (available in produce section of groceries, looks like small cakes) or 4 individual serve store bought sponge cakes
4 servings of any custard or 4 servings store bought prepared vanilla pudding
(Use mango custard ahmed brand it is good)
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market
Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared custard/instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.
dervied from foodtv.com Racheal rays recipe
Wednesday, April 20, 2005
500 gms okra (bhindi)
2 tsp urad dal (white gram)
1/2 tsp mustard seeds
1 tsp cumin seeds
4 red chilies,
whole1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp chili powder1/2 tsp turmeric powder3/4 cup yogurt, whisked
Salt to taste
1/2 coconut, grated1/4 cup cashew nuts
8-10 curry leaves
Oil for frying
Grind together the coconut and cashews to a fine paste. Keep aside. Remove the base and tip of each okra and cut into halves.
Heat oil in a frying pan and deep fry the okra for 5-10 minutes. Drain excess oil and keep aside.
Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute. Also add onion and fry until golden brown.
To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
Now add fried okra, cover the pan and simmer for 10-15 minutes.
Serve hot with chapaties or pulao rice.
Serves: 4 Preparation time: 30-40 minutes
1 cup dried macaroni
1 capsicum diced
1 onion diced
1 spoon kathoori methi
1/2 spoon each of turneric, dhania, jeera and chilli powder (dry powders)
1/2 spoon kitchen king masala (available in all indian stores...MDH brand is good)
1/2 can tomato sauce (regular.. dont get flavored one)
salt as needed
1/ cup panner diced into small cubes
3 table spoon oil
1/2 spoon sugar
boil macroni and drain water.
add oil to a pan in medium heat
add onion and capiscum at the same time, toss and leave it till the vegatbles becomes shiny and fork tender
add dry powders, salt mix leave for a minute
add tomoto sauce, kasthoori methi
boil till raw smell vanishes.
add pasta and kitchen king
add panner. mix keep in low flame for 2 to 3 minutes.
Note: dont fry panner. if frozen microwave for 40 seconds and dice into pieces.
Tuesday, April 19, 2005
1 can condensed milk
1 can evaporated milk
after dispensing evaporated milk measure curd in that can
preheat over to 250 degrees
fill baking dish till 1/2 with water
Take a bowl and whisk all 3 ingredients(condensed milk, evaporated milk and yogurt) together
pour the mixture till 3/4th in each ramekin
place all the ramekins in the baking dish
keep the dish in center rack.
place the aluminium foil just over the baking dish to cover it loosely
bake for 2 hours.
take out the ramekins, cool them, close each with a plastic wrap and refrigerate overnight.
enjoy yummy misti doi next day.
1/2 cup wheat flour
1/2 cup mashed potatoes powder (any brand)
salt as needed
1/2 spoon garam masala
1/2 spoon cilantro/coriander leaves minced
water as needed
mix all the above ingredients into a dough
make small balls
roll and cook on a medium flame dotting both sides with oil or butter or ghee.
server hot with pickle/boondi raita!
To enhance the taste u can add a handful of frozen shredded hash browns/1 small potato boiled and mashed. EVne can add 2 spoon diced onion to the dough.
2 tbsp soy sauce
3 tbsp tomato ketchup
3 tbsp water
¼ tsp ground pepper Grind finely
3 – 4 fresh red chillies
4 large cloves garlic
3 pcs firm white tofu
2 medium-size potatoes
½ cup oil
1 onion, halved and sliced thinly
2 small ripe tomatoes, cut into thin wedges
2 cups (loosely-packed) mustard greens (sawi), plucked into 5 cm lengths
1 ½ cups (loosely-packed) cabbage, shredded 1 cm thick
500 g fresh yellow wheat noodles (place in a colander and rinse quickly under the tap to rid of excess oil) (Or you can just use spagetti here)
1 ½ cups bean sprouts Garnish
3 tbsp crisp, fried shallots
3 tbsp spring onion, sliced 0.5 cm thick
4 – 5 limes, halved
In a small bowl, stir the sauce ingredients together and set aside. Grind the chillies and garlic in a small food processor or chopper, adding a little water to help the blades work, if necessary. Peel potatoes and cut into halves lengthwise. Cover with water and boil for 10 – 12 minutes or until tender (but not soft). Drain. Cut tofu into halves and blot carefully with kitchen paper to get rid of excess moisture (this prevent splattering during frying).
(Or u can get frozen hasbrowns(which shape u like) from freezer section and oven fry them)Heat oil in a wok and fry potatoes until golden brown. Remove and drain on absorbent paper. When cool enough to handle, cut crosswise into 0.5 cm slices. Now fry the tofu in the same oil until golden brown. Drain on absorbent paper and when cool enough to handle, cut into 1 cm slices. Remove all but 3 tbsp of the oil from the wok. Place wok over medium heat and fry the ground chilli and garlic mixture, stirring continuously, until the paste is well cooked. Add the sliced onion, turn up the heat to high and add the tomatoes, potatoes and tofu. Fry for 2 – 3 minutes. Stir in the mustard greens and cabbage and continue frying for a few more minutes. Add noodles and sauce mixture and continue frying until noodles are tender. Finally, add the beansprouts, fry on high heat for another 2 or 3 minutes and dish out onto a serving platter. Garnish the top with fried shallots, spring onion and limes. Mee goreng is of course best served hot off the pan, but it will tolerate standing around for a bit and being served at room temperature.
2 potato medium sized cut into long strips like French fries and cut each strip into 2, so each potato will be of 1/2 French fry size
2 squash(this will be like zucchini but light green in color) or use 2 zucchini, cut these also like potatoes
1 spoon kasthoori methi dry leaves, crushed with you hands
3/4 spoon red chilli powder
3/4 spoon turmeric powder
salt to taste
mustard and urad dal for garnish
2 table spoon oil.
microwave potatoes so that they are boiled but not mashed, for 2 potatoes, 5 minutes should do the trick
Take a non stick pan keep flame on high, add oil, add mustard and urad dal, hing. when it starts crackling add squash or zucchini, chilli powder, turmeric, salt .
reduce flame immediately to medium.
saute once and leave it for sometime till squash looks transparent...i mean little cooked, now
drain water and add potatoes, kasthoori methi
, mix slightly, leave for 2 minutes, then reduce flame to low and leave till it gets roasted.
Make sure to drain all the sugar water.
Take each rasgulla, give a gentle squeeze to remove the sugar water and add it to a bowl.
Take another bowl add 2 packs of half anf half, yellow/coloring or saffron, 2 cardamom, sugar as need and mix.
Take 1 handful of pistachios...no salt...grind and add to half and half mixture .. mix and add to squezzed rasgolla patties.
Refrigerate for 4-5 hours...yummy rasmalai ready
1. 3/4 cup 1/2 and 1/2
2. 2 table spoon frozen mixed vegetables
3. 1 spoon cashew and golden raisns
4. 1/4 spoon turmeric/ yellow color
5. 1 small potato bolied and diced
6. 1/4 cup panneer diced
7. 1/2 spoon dhania powder, jeera powder, chili powder each
8. pinch of black pepper powder
9. 1/2 spoon of crushed dried kasthoori methi leaves.
10. 1/4 cup onion mined
11. 1/2 spoon ginger garlic paste.
12.1/4 spoon jeera
13. Salt to taste
14. 1/4 spoon powdered elaichi
Keep the flame to medium
When splutters add onion, ginger garlic paste.
Add dhania, jeera, red chilli, salt, turmeric. leave in mdeium till onion becomes slight browm
Now add vegetables, potato, kasthoori methi.
saute for 2 minutes.
add 1/2 and 1/2, simmer for 5 mins
add elaichi, panner, cashew, raisins and black pepper.
simmer it for another 5 mins.
Serve hot with rotis, naans or rice.