Ingredients
1/2 kg. shrimps, cleaned and de-viened
2 onions
For the smooth paste
1 small piece ginger
10 flakes garlic
1 tsp cumin seeds
3-4 black peppercorns
6 red chillies
1/2 tsp turmeric pwd
1/2 cup thick tamarind
juice or 2 tbsp vinegar
Salt to taste
Cooking oil
Method
- Slice and fry the onions in the oil till done.
- Add the ground masala and fry till the oil begins to separate.
- Now add the shrimps and salt and some water and simmer for a while.
- Bring to a boil. Add more vinegar if required and boil till done.
Ingredients
24 large mussels with shells
4 dried red chillies or peppers
A small piece of ginger
8 garlic cloves
¼ tsp garam masala
¼ tsp cumin seeds
2 tbsp vinegar
½ tsp sugar
¼ cup oil for cooking
1 onion, chopped
Method
- Smear the mussels with salt and set aside.
- Grind all the spices with vinegar, adding the sugar and salt.
- Marinate the mussels in the ground spices for two hours.
- Heat oil on a moderate flame in a frying pan.
- Sauté the onion and add the mussels.
- Stir-fry for 10 minutes or till it becomes soft.
- Now place each mussel into a half shell and garnish with coriander.
Oats Upma makes a great tasting, spicy yet reasonably healthy breakfast.
Ingredients
* Oats – 1 Cup (e.g., Quaker Oats)
* Finely Chopped Onion – 1
* Chopped Green Chillies – 1
* Oil – 1 and 1/2 tsp
* Mustard Seeds – 1/2 tsp
* Urad Dal or Split Black Bean (Gram) / White Lentils – 1/2 tsp
* Curry Leaves
* Turmeric Powder – 1/4 tsp
* Sugar – 1/4 tsp
* Lemon Juice – 1 tsp
* Coriander Leaves / Cilantro
* Salt to taste
Method
1. Heat Oil in pan, add Mustard Seeds, once the Mustard Seeds splutter, add Urad Dal (White Lentils) and fry until they turn golden brown.
2. Now add Curry Leaves and chopped Green Chillies and fry for a minute. Then add chopped Onions and Turmeric Powder and fry until the Onions start to look a little transparent.
3. Add Salt and Sugar to the the above mixture and fry for a minute.
4. At this stage, add Oats to the pan and fry for 2-3 minutes or till you smell a nice aroma and Oats turn light brown in color.
5. Now sprinkle about 1/2 to 3/4 cup of water to the above fried Oats mixture in the pan and mix well all the ingredients with a spatulla and fry till the Oats turn soft. Make sure to not add excess water to the Oats Upma as the whole mixture can become too soggy and Oats Upma may not taste as good as it should.
6. Add Lemon Juice to the Oats Upma and mix well. Garnish with Coriander Leaves / Cilantro.
7. Now Oats Upma is ready to serve. You can prepare Oats Upma for breakfast or this Oats dish can make a great evening snack too.
Soups make great starters or side dishes which are great for health and Oats Vegetable Soup is no exception. Soups are quite easy to prepare. Some people prepare Soup by grinding all the cooked vegetables into a vegetable paste, but here I prepared by chopping the vegetables into small pieces. Chopped vegetables give better taste to the Soup.
Ingredients
* Quakers Oats – 3 Tbsp
* Green Beans – 15
* Carrot – 1
* Green Peas – 1/4 Cup
* Sweet Corn – 1/4 Cup
* Milk – 1/2 cup
* Pepper powder – 1/2 tsp
* Salt to taste
* Sugar – 1/4 tsp
* Cilantro /Coriander Leaves
Method
1. Wash and cut Carrots and Green Beans into small pieces and cook them in a pressure cooker until you hear 2 whistles or cook in microwave for 6-8 min. The vegetables should be half cooked. As you follow the next steps, ensure that the vegetables are not cooked fully and turn too soft – soups with partially cooked vegetables taste much better in my experience and perhaps healthier too.
2. Heat 1/2 cup of water in a vessel or pan. Transfer the cooked vegetables to this vessel. Also add Green Peas, Sweet Corn and allow to cook for 5 min.
3. At this stage, add Quakers Oats and cook for 5 more minutes. Once you add the Oats, the whole mixture turns a bit thick. If needed add 1/4 cup of water to the mixture and keep stirring so that the Oats do not turn into lumps and these Oats are cooked well.
4. Now add Pepper Powder, Sugar and Salt and heat for a minute. Finally add Milk and stir once and boil the mixture for a minute more. Do not overheat/cook this Soup mixture for more than 2 minutes once you add the Milk. You can skip the Milk if you want to by adding 1/2 cup of Water instead, but Milk provides better taste. See to it that the Oats Soup turns out to be sufficiently thin to your preference.
5. Oats Vegetable Soup is now ready to serve. If needed garnish with Cilantro/Coriander Leaves.
Oats make a great healthy breakfast. You can have Oats with a glass of Milk and with any of the fruits like Apple, Banana, Chikoo etc. and dry fruits like Walnuts, Figs/Anjoor, Dates etc. Unlike the corn flakes mixture, the Oats breakfast that I am suggesting here usually will not make you feel hungry till afternoon lunch.
Ingredients
* Quaker Oats – 1/2 cup (or White Oats)
* Milk – 1-1/2 to 2 cups
* Sugar – 1 Tbsp
* Walnuts – 7-8
* Fig or Anjeer or Anjoor – 1-2
* Dates or Kajoor – 2
* Apple – 1/2
* Banana – 1 small sized (Optional)
Method
1. Cut all the dry fruits like Walnuts, Fig and Dates into small pieces. Cut the fresh fruits you want to go with Oats like Apple, Banana, Chikoo etc. into cubed sized pieces.
2. Cook the Oats with 1 cup of Milk and Sugar in a microwave for about 2-3 minutes or cook them in a vessel for about 5 minutes.
3. Transfer the above cooked Oats with Milk to a serving bowl. Leave the mixture to cool for 2-3 minutes.
4. Now add all the cut Fruits, Dry fruits and remaining Milk to the serving bowl with cooked Oats. Mix all the ingredients well.
5. Now your fresh healthy Oats breakfast is ready to savoured.
Ingredients
* Banana – 2
* Sugar – 1 and 1/2 cups
* Curd / Yoghurt – 1/2 cup
* Salt – 1/4 tsp
* Cooking or Baking Soda – 1/4 tsp
* Maida / All Purpose Flour – 2 cups or use more if needed
* Oil for frying
Method
- Take a vessel with peeled banana in it. Mash the Banana with your hand until you have a really smooth banana paste. Do not attempt to grind the banana pieces in a mixer grinder since that will make the Buns to become really hard upon frying. Squeeze with your hand only.
- To the banana paste, add Sugar, Curd, Soda and Salt and mix it well. Leave this mixture for half an hour – helps the sugar granules to dissolve properly.
- Once you feel the Sugar has dissolved well, add Maida slowly spoon by spoon as the Maida gets absorbed into the paste. Again, do not attempt to add all the Maida at once. Add Maida to the Banana paste only as much as the paste can absorb, incrementally and finally arrive at dough like chapatti/poori dough. Do not add water at all while preparing the dough. If you find the mixture to be still a bit liquid then add more Maida. The dough should be as thick as Chapati dough.
- Keep this dough for full 24 hr – one whole day and night in fact. The dough becomes fluffy and soft with good fermention.
- Next day, make small balls from the maida dough and roll each one out into small round poori shape with the help of a chapati roll. The rolled out poori shaped dough should be thick, do not roll it out too thin. The thickness of rolled out dough should be almost 2 times that of poori or 3 times that of chapati.
- Heat the oil in frying pan. Slowly leave the rolled out Buns dough into the pan and deep fry. Fry out until the Buns turns brown in color as shown in image.
- You can have Buns with chutney or on its own like evening snacks. Once you get a hang of this, you will find that this is one of the tastiest snacks that everyone can enjoy.
Ingredients
Milk – 2 cups
Dates – 10 pieces
Sugar – 6 tea spoons
Method
- Soak dates in a glass of milk for 4-5 hours.
- Add sugar and remaining glass of milk to the soaked dates and grind it well in a mixer.
- Keep the prepared milk shake in a refrigerator for about half hour. Serve cool.
Butter Fruit can act as a rich source of essential protein for Vegetarians and Vegans. Butter Fruit or Avocado is known for high fiber content and is a good source of Vitamin K, Vitamin B6, Vitamin C, Potassium, Copper and has high levels of Folate. Folate promotes healthy heart and reduces risk of Stroke. Research studies indicate that Butter Fruit or Avocado can reduce risk of cancer (due to rich presence of carotenoids in Butter Fruit), help lower cholesterol, can help control blood pressure(since Butter Fruit is a rich source for potassium).
Unlike most other fruits, Butter Fruit is high in fat though most of it is monounsaturated, health enhancing and known to reduce bad cholesterol while maintaining good cholesterol.
Ingredients
* Butter Fruit or Avocado – 1
* Milk – 2 glasses
* Sugar – 2 Tbsp
Method
1. Cut the Butter Fruit into two pieces; discard the big seed from it. Extract the inner greenish yellow pulp from the fruit with the help of spoon. The green outer covering should be discarded as well.
2. Add milk and sugar to the Butter fruit pulp and grind it in a mixer grinder.
3. Keep the milk shake in a refrigerator for 2 hr. Serve cool.
Ingredients
Strawberry – 8-10
Sugar – 2 Tbsp
Milk – 1 Glass
Method
- Cut the Strawberry into small pieces.Transfer them to a mixer grinder jar; add sugar and 1/2 cup of Milk.
- Grind well in the mixer until the ingredients form a smooth paste. Then add remaining milk and grind some more.
- Keep the milk shake in refrigerator for an hour and serve cool.
Orange Yogurt Shake is a great drink to have when the outside climate is hot. Any drink involving Oranges is quite popular and this one is no exception. Its thick, rich foamy taste appeals to everyone.
Ingredients
* Orange – 2
* Yoghurt / Thick Curd – 2 cups
* Water – 1 cup
* Sugar – 2 Tbsp
Method
- Peel out the outer skin of Oranges to obtain the pulp.
- Add Orange pulp, Sugar and Curd in a mixer jar and grind them in the mixer grinder to prepare a smooth paste.
- Then pour a cup of water into the jar. Beat the Yogurt Shake or Lassi contents in the mixer jar by using whipper button in mixer grinder. This will help Lassi turn thick and foamy.
- Transfer the Yogurt Shake to a juice container and store it in a refrigerator.
- Serve Orange Yogurt Shake or Orange Lassi chilled.
Ingredients
* Musk Melon – 1 small sized
* Sugar – 2 Tbsp (as per your taste)
* Milk – 1 glass
Method
- Peel out the outer skin of the Musk melon and cut it into pieces. Add Sugar to the cut fruits and grind them in a mixer grinder until you obtain smooth paste.
- Pour out the contents of the mixer jar into into serving glass or vessel. Add Chilled Milk and mix well with a spoon.
- The Musk Melon Milk Shake is now ready to serve.
Note: Consume the milk shake fresh, immediately after preparation. Storing the Musk Melon shake in refrigerator or elsewhere even for an hour or so will make it to develop a bitter taste.
Ingredients
1/4 kg minced mutton(keema)
5-6 tbsp oil/ghee
½ cup fresh or frozen peas, thawed
4-5 cloves
1" cinnamon
4-5 black peppercorn
1 large onion — chopped (1 cup)
5-6 flakes garlic - finely chopped
1/2" ginger- finely chopped
2 large tomato · chopped (1 cup)
salt to taste
3/4 tsp red chilli powder to taste
3/4 tsp garam masala powder
½ tsp haldi powder
Method
1. Heat oil/ghee in a pressure cooker. Add cloves, cinnamon and peppercorns. Fry for 1 minute.
2. Add chopped onions, ginger and garlic. Fry till onions turn rich brown in colour.
3. Add tomatoes, all seasonings and keema. Fry very well till oil separates.
4. Add peas. Mix well. Add ½ cup water. Close the cooker and give 3 whistles.
5. Open the cooker when pressure drops. Cook and dry as much as you like.
6. Garnish with fresh coriander and lemon wedges and serve.
Watermelon is a universal fruit and many people just love to have this fruit. Watermelon contains lot of Vitamins, Potassium, low in Sodium and has little or no fat content in it. It has lot of water content (91%) and good to be consumed especially in the summer season. I prepared Watermelon Juice by adding Pepper and Salt to the Watermelon pieces, so that it gives more taste to the Juice.
Ingredients
* Watermelon pieces deseeded – 2 cups
* Powdered Sugar – 2 Tbsp (Optional)
* Pepper Powder – 1/4 tsp
* A pinch of Salt
* Ice Cubes (As per requirement)
Method
1. In a mixer Jar, add peeled and deseeded Watermelon pieces, Powdered Sugar, Pepper Powder and Salt.
2. Grind all the above ingredients until you see a nicely blended liquid.
3. Transfer to a glass and top with Ice cubes. Serve Watermelon Juice chilled.
Quick Tip
1. You know that Powdered Sugar should be added only if Watermelon is not sweet enough for you.
2. If needed, you can filter the Watermelon Juice, but Watermelon Juice gives good taste without filtering.
Sweet Lime or Sweet Lemon is a rich source of Vitamin C. It has little or no fat content and can aid weight loss. Sweet Lime Juice or Mosambi Juice is recommended during fever for its cooling effect.
The juice, when applied externally, is believed to help reduce skin blemishes and provide a healthy glow to the skin.
Ingredients
* Sweet Lime or Mosambi – 5
* Sugar – 1 Tbsp (Optional)
* Water – 1 Cup
Method
1. Peel out the outer skin of the lime. Remove the outer thin white layer of the fruit, separate out the fruit pieces and pull out the seeds from the Sweet Lime bits. It is essential to remove the seeds before you proceed to grind the fruit – helps to avoid the seed getting crushed, getting mixed up with fruit juice and imparting a not-very-desirable bitter taste to Mosambi or Sweet Lime Juice
2. Transfer the Sweet Lime pieces (with seeds removed) and Sugar to a mixer jar and grind the same with just a little water added. If you are going to use a Juicer (see below), do not add water.
3. Once ground, remove from the mixer grinder. Filter the whole mixture to obtain pure Mosambi or Sweet Lime Juice with the not-so-edible soggy mass filtered out.
4. Transfer to a glass, top with Ice cubes and serve chilled.
Ingredients
2 medium sized pomfrets
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
salt and pepper to taste
For the garnishing
1 lemon, sliced
Method
- Debone the fish and cut each into four fillets.
- Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
- Heat the olive oil in a pan and toss the fillets in it till done.
- Heat the butter in a separate pan and season with the chopped garlic.
- Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
- Garish with a lemon slice.
Ingredients
100 gms prawns
80 gms maida
1 cup milk
1 tbsp butter
20 gms cheese
1 tbsp white sauce
salt to taste
oil to fry
Method
- Prepare a paste with maida, water, salt & pepper.
- Dip prawn in maida and fry. Add white sauce to the fried prawn.
- Dot with butter and cheese and bake at 150ºC for 10 minutes.
Ingredients
2 promfrets Fish
1 onion, chopped finely
6 garlic flakes
1 bunch coriander leaves
4 green chillies
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt to taste
1 tbsp gram dal
Method
- Clean and wash the fish. Cut into medium size pieces.
- Apply salt and turmeric powder to the fish pieces.
- Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces.
- Keep aside for 1/2 hour. Roast the groundnuts and remove the covering.
- Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut.
- Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves.
- Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.
- Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes.
- Add fish pieces. Add salt as per taste. Cook till fish is done.
- Garnish with coriander leaves. Serve hot.
Ingredients
1 whole fish
1 tbsp of garam masala
3 tbsp cooking oil
To be ground into paste
1 ½ inch piece ginger
8 cloves of garlic
½ tsp cumin seeds
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste
Method
- Clean and scale the fish. Wash it well. Wipe and dry the fish.
- Make four slits on either side of the fish with a sharp knife.
- Apply the ground paste all over including the inside of the stomach.
- Marinate this mixture for 8 hours.
- Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue. However if these methods of cooking are not available then cook under a grill or bake in the oven.
- Turn the fish every 10 minutes and cook until light brown.
- Heat the oil and brush on the fish with a pastry brush while cooking. When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
- Serve with slices of lemon, naan and mint chutney.
Ingredients
-1/2 cup masoor daal
-1\2 cup moong daal
- 1\2- 3\4 cup warm water
-1 1\2 tsp. chilli powder
- 1tsp. salt
- 1 level tsp. baking powder
-1 large onion, peeled and finely chopped
-1 tsp. cumin
-1 tsp. coriander seeds, coarsely crushed
- 1\2 cup coriander leaves, chopped
- 2-3 green chillies, finely chopped
- oil for deep frying
Method
1. Soak the daals for several hours, then wash with few changes of water.
2. Place daal, 1\2 cup water, baking powder, salt and chilli powder in a food processor or blender and grind to a smooth thick paste. Add more water if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
3. Place daal mixture in a bowl and fold the remaining dry ingredients in it. The consistency of the batter should be like basin pakora batter. Add little more water if the batter is thick. Keep aside to rest for 10 minutes.
4. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
5. Drop carefully a tablespoon full of paste into the hot fat. Fry to a crisp golden colour, turning once or twice, about 5 minutes. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 pakoras at a time.
6. Sprinkle with chat masala.
7. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
Here's a fun activity for you to share with your kids. Everyone can choose their favourite animal cookie cutter to use for making the cookies.
Ingredients
16 tsp. (200gm) unsalted butter, at room temperature
3/4 cup granulated sugar
3 egg yolks
1 piece vanilla bean, about 2 inches long
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
You will need
Colored sugars and decorating pens
Animal Cookie Cutters
Method
- In a bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well.
- In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.
- Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing.
- Position a rack in the upper third of your oven and preheat oven to 180°C. Butter 2 large baking sheets.
- On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks.
- Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week.
- Makes 24 to 30 cookies, depending on cutter size.
This would make a wonderful dessert for Thanksgiving. Use the best looking and tasting apples that you can find. Enjoy!
Ingredients
For Crust
1/2 cup (100gm) margarine or butter
1/4 cup firmly packed light brown sugar
1 cup unsifted all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
For Filling
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 large eggs
1/2 cup frozen apple juice concentrate
2-3 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze
1/4 cup frozen apple juice concentrate
1 teaspoon cornstach
1 teaspoon ground cinnamon
Method
For Crust
- Preheat oven to 300°F/150°C.
- In a small mixer bowl, beat 1/2 cup butter or margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
For Filling
- In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
- In large skillet, cook apples in remaining 1 tablespoon butter or margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
Cinnamon Apple Glaze
- In small saucepan, combine 1/4 cup frozen apple juice concentrate, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.
Ingredients
· chicken pieces,about 400 gms
· broccoli or cauliflower,150 gms
· Celery,1
· Green onion,1
· Bell pepper,1
· Noodles,400 gms
· Green chilies,5
· Eggs,2
· Freshly ground pepper,2 tsp
· Ginger,1 sq.inch
· Garlic,10 flakes,crushed
· Star aniseed,1
· Carrot,cut lengthwise,150 gms
· vegetable oil,60 ml
· soy sauce,30 ml
· chicken broth 150 ml
· Cilantro,1 bunch
· chili powder 2 tsp.
· Chicken soup cubes,3
· Corn starch,50 gm
Note
Most of the ingredients mentioned above contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer,but also promote a sense of well being,especially with all those Red hot chilies inducing a flush....
Method
-Cut the chicken to bite−size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.In a non−stick pan.
- Add 1 tsp of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns,you need to cook them under low fire to preserve their texture or they get "rubbery".sprinkle the scrambled eggs with pepper and remove them to a plate.
- Add more oil to the hot wok.Add the crushed garlic and crushed ginger to the oil.Add the chopped green onions, chilies and chicken to the pan,stirring all the while. After a couple of minutes,reduce the heat so that the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.Meanwhile,prepare Noodles as advised and set aside.Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.
Ingredients
Crab (medium size) 500 gm
Black Pepper 3 teaspoon
Garlic 2 flakes
Fenugreek 2 teaspoon
Onion big size 2
cloves 3
cinnamon 1 piece
Tomatoes 4
Coconut milk 500 ml
Coriander leaves, chopped 2 tablespoons
Lemon 1
salt,as required
chilli powder 3 teaspoon
oil
Method
- Wash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a
paste.
- Grind the tomatoes and extract the juice.Slice the onions.
- Pour oil in a wok,and after the oil is hot,add cloves,cinnamon and fenugreek powder.Now add garlic paste and stir for 2 minutes.Add onions and fry till golden brown.Add tomato extract and the crabs.Mix well and allow it to boil for a few seconds.
- Pour the coconut milk,salt and let the crab cook in it,till the gravy dries out.Garnish with coriander leaves and halves of
lemon.
Ingredients
Chicken 500 gms
Chilly powder 5 tablespoon
Cornflour 3 tablespoon
Maida flour 2 tablespoon
Allspice powder 2 tablespoon
Garlic paste 2 tablespoon
Red colour powder, 2 teaspoons
Chopped Chinese parsley, 4tablespoon
Salt,as required
Oil,200 ml
Method
- Cook chicken in pressure cooker for 10 minutes and set aside the stock.
- Mix all the above items,except the oil,with the chicken and marinate for atleast 30 minutes.
- Heat the oil in a wok,and deep fry the chicken pieces and garnish it with chopped Chinese parsley.
Ingredients
Beef 500 gm,cut into small sized pieces
button mushroom 200 gm,
small onions 10
peas 100 gm
black pepper,freshly ground, 2 tbls
chili powder 1 tbls
garlic, 30 flakes,crushed
Tomato 6
clove 4
bay leaf 3
cinnamon 4
Chinese parsley (Cilantro) 1 cup
salt 2 teaspoon
green onion 2
green chili 4
ginger 1 inch piece
Method
- Grind 5 onions with about 15 flakes of garlic,pepper,salt and green chillies, add chili powder to this.Marinate beef in this for over 2 hours in normal temperature.In a wok,add oil and fry the remaining garlic and onion,add the spices and after a few minutes,add the beef with its sauce.
- Grind the tomatoes and after some time ,add it to the beef.Pour little oil into another wok,add onions,chopped green onions,ground ginger and fry .
- Add quartered mushroom and fry till mushroom reduces in volume by little.Meanwhile the first wok,with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half.
- Add the contents of the second wok and heat through for about 3 minutes.
- Garnish with Chinese parsley. Serve hot with Nan or Bread.
Ingredients
28 oz. of crushed tomatoes
3 oz. of tomato paste
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil
Method
Whisk all together. Allow flavors to blend for one hour before using.
Ingredients
2 Tablespoons Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces
Method
- Heat oil in a large pan over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste.
- Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring.
- When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.
- Yield: 1 1/3 cups
Ingredients
1 1/2 cups warm water
4 1/2 cups flour
1 Tbls. oil
2 1/2 tsp. sugar
2 1/2 tsp. salt
1/2 tsp. yeast
Method
- In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.
- Divide dough into portions
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
- Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
- Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.
Most of my breads are made with all-purpose flour. Bread flour can also be used instead of all-purpose flour in most recipes. Most bread recipes call for shaping bread into a loaf and baking in a loaf pan. However, bread can be shaped into any shape and baked in almost any pan, just adjust your baking time as needed.
Bread rises best in a moist, warm enviorment. For a perfect place to raise bread, place bread in a microwave oven or regular oven with a pan of steaming water. Do not turn oven on, but close the door.
When yeast is dissolved in warm water, the water temperature should be 105 degrees F to 115 degrees F. This is usually very warm tap water. If a thermometer isn't available, run hot water over your wrist. It should feel very warm, but not uncomfortably hot.
Even though you don't need it when making bread, a little sugar can bring out flavour, just as salt can. For added moisture, try honey, maple syrup or regular or dark un-sulphured molasses.
Do not increase or decrease the amount of salt. Salt helps strengthen gluten, which gives bread texture. Too much salt, however, can affect how well the yeast works.
Ingredients
1/4 ounce dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Method
- Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix 1 3/4 cups unbleached all−purpose flour or bread flour, 1/2 teaspoon salt
- Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
- On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).
- Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.
- Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy,
not soggy and soft like many other doughs.
Ingredients
2 cups semolina/rava
1/2 cup rice flour
1/2 cup maida (all-purpose flour)
1 1/2 tsps cumin seeds
1 tsp grated ginger
coriander leaves – 2 tbsps (optional)
curry leaves – few (optional)
finely chopped green chillies – 1 or 2
water – 6 cups (approx)
salt to taste
oil as required
Method
- Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
- Batter for preparing rava dosa, semolina, maida and rice flourRava dosa batter being spread over hot tava
- Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.
- Ravva Dosa batter spread over hot tavaRawa dosa batter spread over hot tawa and roasting
- But for a crisper dosa, let the dosa roast further on high for another one mt or till it reaches a nice golden brown stage .
- Serve hot with chutney or sambar.
Quick Tip:
It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.
~ Prepare the batter at least an hour or half an hour before you actually want to eat the dosas.
~ There is no need of fermentation for ravva dosa batter unlike masala dosa batter. Its instant.
~ The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
~ Letting the batter sit in the refrigerator for a few hours also helps in attaining crisp dosas not that you cannot prepare crisp dosas with batter sitting for just an hour. Infact the dosas you see in this post were prepared from dosa batter that was mixed just an hour before preparation.
~ Infact the most important factor in the making of ravva dosa is adjusting the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas.
~ There are many variations in preparing rava dosa. You could add grated carrot and coconut to the batter along with rest of ingredients. Or add some sliced onions while the dosa is cooking. Broken cashewnut pieces can also be added to the dosa batter.
~ At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa.
~ You can flip the dosa and cook the other side as well but I don’t usually flip the dosa. I let it cook on one side only.
~ A cast-iron tawa is best or a non-stick pan (used exclusively for dosas) can be used to prepare rawa dosas.
~ Don’t skimp on the oil to save a few calories, as it helps the rawa dossa get crisp. (don’t ever think of calories when you want to relish rava dosa):)
~ The batter can be stored in the refrigerator for 2-3 days after which it will turn sour (i.e the dosas prepared from batter more than 3-4 days old).
This recipe makes really nice low cal/sugar free muffins
Ingredients
1 cup oatmeal
1 cup skim milk
3 mashed bananas
2 egg whites
3/4 cup wheat flour
1/2 cup splenda brown sugar (I use regular splenda here to reduce calories)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Method
- Mix oatmeal and skim mile and soak for 1 hour
- Then add 3/4 cup mashed bananas, 2 egg whites, slightly beaten
- Mix these dry ingredients together then add to oatmeal mixture
3/4 cup sifted wheat flour
1/2 cup Splenda brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
- Mix batter then fill muffin cups. Bake at 400 degrees for 20 minutes.
Note: You can add walnuts to the tops of muffins
