strawberry with LoveI recipes I

Stir fried dried anchovy (Myulchibokkeum)

2011-06-25T13:22:00.000-07:00

Zucchini BuChim/AeHoBak BuChim

2011-06-24T13:43:00.000-07:00

Another fave of mine from aeri's kitchen

Spicy stir-fried fish cakes(Uhmook bokkeum )

2011-06-24T13:40:00.000-07:00

Maangchi another korean kitchen queen ..

one of my fave korean side dish.

(dubu buchim yangyumgang) panfried tofu with spicy sauce korean side dish

2011-06-24T13:31:00.000-07:00

I found this recipes at Aeri's kitchen im a regular at this website i simply love this tofu dish.

Home made Portabello mushroom with tomato sauce + mozerella + parmesan cheese

2011-06-24T11:40:00.000-07:00

grilled chicken quesallida

2010-08-24T02:50:00.001-07:00

I love this recipe it turn out really well especially with grilled pineapple. yummy

I found this recipe Grilled Chicken & Pineapple Quesadillas

in pioneer woman website her recipes are sooo good. you should try them. happy cooking:)

Japanese Croquette

2010-08-24T02:49:00.002-07:00

homemade salsa..

2010-08-24T02:49:00.000-07:00

Home made Seafood Spaghetti

2010-08-24T02:48:00.001-07:00

Griddled Chicken With French Salad

2010-08-24T02:47:00.001-07:00

Kueh Dadar

2010-08-24T02:46:00.000-07:00

Caramelized Banana With Sour Cream

2010-07-11T22:47:00.001-07:00

Tom Yam Fried Rice

2010-07-11T22:41:00.000-07:00

Thai Styled Chicken Wrapped in Pandan leave

2010-07-11T22:31:00.000-07:00

Shrimp-Stuffed twice Baked Potatoes

2010-07-11T22:29:00.000-07:00

Spanish Omelet

2010-07-11T22:24:00.000-07:00

pad thai

2010-06-21T20:42:00.000-07:00

I love padi thai it's full of flavors. i found this recipes at chez pim

also check out her red curry paste.

Bbq Chicken Quesadilla

2010-05-17T04:44:00.000-07:00

samosa

2010-05-03T22:24:00.000-07:00

Jody vassallo's -spicy fried noodle-Japanese

2010-04-23T21:39:00.000-07:00

Cecilia hae- jin lee's kimchi fried rice

2010-04-23T21:36:00.000-07:00

Vidhu Mittal's - Tomato rice

2010-04-23T21:34:00.000-07:00

Vidhu Mittal's - Aloo shimla mirch

2010-04-23T21:30:00.000-07:00

Rachel Rays' BBQ Chicken Burger

2010-04-23T21:06:00.000-07:00

kimchi omelette

2009-09-27T22:39:00.000-07:00

one of my fave rainy day dish

ingredients
2 eggs
chive
ikan billis( anchovies)
kimchi
salt to taste( 2 pinch)
oil

method:
beat the eggs with salt set aside.
heat the saucepan add 2 tbs oil add the ikan billis fry ,then add chives and kimchi fry for 1 min then add the egg cook until done. just have with plain white rice.

fresh mango pickle

2009-09-03T00:55:00.000-07:00

This recipe is from pure & simple vidhu mittal book

ingredients:

2/250gm raw mangoes ,cut into medium-sized cubes with skin

2 tsp/ mustard seeds

1/2 tsp fenugreek seeds

4 tsp fennel powder( try using 2 tsp )

2 tsp coriander powder

3/4 tsp turmeric powder

2 tsp red chilli powder

3 tsp salt

1 tbs white vinegar

2 tbs mustard oil

method:

*grind mustard seeds & fenugreek seeds together.

*mix the ground seeds with fennel,coriander,turmeric ,red chilli powders,salt,white vinegar & mustard oil to form a masala paste.

* mix the masala paste with mango pieces and leave aside for 2 hrs. serve.

**refrigerate for later use. but consume within 30 days.

**mixed masala paste can be stored for up to 6 months in the refrigerator

vinayagar chathurthi

2009-09-02T23:40:00.000-07:00

sweet appam

ingredients:

1 cup raw rice,soaked in water for 2 hrs

1 to 3 cardamom powder

shredded coconut 1/2 cup

ripe banana

jaggery 1 1/4 cup

ghee 1 tbs

pinch of salt

oil for frying

method;

Soak rice in water for - 1 -2 hrs grind into smooth paste. now add jaggery,shredded coconut,cardamom pod , salt & ripe banana, run the grinder till everything mix well & form a thick paste.add 1 tbs of ghee to it.

heat oil in a pan,make a ball with like dough then flatten then deep fry till golden brown.

kozhokkettai

ingredients

raw or rice flour -3/4 cup

jaggery-3/4 cup

grated coconut -2 tbs

cashew nuts 2tbs

cardamom pd

water -2 cup

ghee-1 tsp

pinch of salt

method:

1.dry roast the rice flour.

2.soak jaggery in the water & keep it aside.now filter the jaggery water to remove the mud & dust let it boil in a pan.

3. in a pan add ghee,grated coconut,salt,cardamom pd, & rice flour & mix thoroughly . cook with a lid & cover for 5 mins then add cashewnuts.

4.when it's still warm make oblong balls in stem it.

chudal

ingredients:

chickpea soak overnight then pressure cook it for 2 whistles

dry chillies-3

coconut grated-2 tbs

curry leave

turmeric pd- a pinch

mustard sds -tsp

urad dal - 1 tsp

asafoetida-a pinch

method:

1.pressure cook the chudal with salt for 2 whistles.

2.heat a pan with a top of the oil.when the oil is hot add the mustard sds, when they popping add the urad dal & fry till they turn light brown. add curry leaves,dried chillies & turmeric pd.

fry for a min till the red chillies puff up.

3. add cooked chudal & fry till it is covered with the seasoning. add the grated coconut,mix it again & remove from fire .

anchovy with cherry tomato pasta

2009-09-01T01:33:00.000-07:00

if you never tried anchovy or maybe hate the taste of it ,try this recipe out you may like it .. try using Penne pasta

anchovy with cherry tomatoes pasta

ingredients

anchovy 4 to 5

cherry tomatoes

3 garlic clove

fresh lemon juice

chopped fresh coriander leave

1 to 2 tbs evvo(extra virgin Olive oil)

Parmesan cheese

Fettuccine(pasta)

chilli flakes

salt to taste

black pepper

method:

heat the pan add evvo,garlic, chilli flakes stir in low medium heat, for 30 sec,then add anchovy, stir until it reduce n blends in the oil then add lemon juice,tomatoes,chopped coriander leave and season to your taste with salt and pepper. mash the tomatoes with potato masher

now add the pasta toss the well with the sauce completely coated then remove from pan then add Parmesan cheese.

malaysia laksa (food safari)

2009-06-05T21:04:00.000-07:00

i tried making laksa on monday it turn out really good.try adding 1/2 cup of hot water in chicken broth it will be less salty...

Rate:***

Ingredients Spice Paste
4-5 shallots, chopped
6-7 cloves garlic, chopped
Thumb size piece ginger, peeled and chopped
1 fresh red chilli (more if you want more kick!)
1 heaped tbsp dried prawns
½ cup water

Broth
12 green prawns
4 tbsp vegetable oil
180 mls of laksa paste
1 litre chicken stock (or water)
1 can coconut cream
Fish balls
Fried tofu puffs
1 tsp sugar
Fish sauce
Salt to taste
Juice of 1 lime
Finishing Touches
noodles Egg
Bean sprouts
Spring onions,
choppedRed chilli,
sliced Coriander leaves
Deep fried shallots
Fresh lime wedges
(boiled-stock can be used for the broth!)
Preparation
Process in blender, shallots, garlic, ginger, chillies, dried prawns and water until it forms a smooth paste. Set aside. Shell prawns and reserve meat. Heat oil in a large pot and fry prawns shells for about 1 minute until they turn red then remove from pan. Add spice paste to prawn flavoured oil and fry for a minute before adding the laksa paste. Fry until fragrant, about 2 minutes and pour in the stock. Bring to the boil and then add coconut cream. It's always good to allow time to simmer for the flavours to come out. Add fish balls and fried tofu. Add sugar, fish sauce and salt to taste. Squeeze in the lime.Blanch rice and egg noodles in boiling water and transfer some of each to serving bowls. Poach reserved prawn meat in same water. Pour over the broth and top with chicken, prawns and bean sprouts. Garnish with the spring onions, chilli, coriander and fried shallots. Squeeze in the lime before eating.

Chicken Parm Bites

2009-02-02T00:41:00.000-08:00

2 weeks ago my sis and i tried Rachael Ray's "Chicken Parm Bites" it was so Delicious we had chicken bites with pasta,you gonna love it
*****must try

click here for the recipes

deepavali 08-recipe 5-Potato Raita

2008-11-05T01:40:00.000-08:00

recipe from:recipe delights
must try:****

ingredients:
Yogurt
2 cups
Boiled Potato (medium size)
3 boiled potatoes
Mint leaves (minced)
1 tbsp.
Green chilli (minced)
1 tbsp.
Red chilli powder
1/2 tsp.( accord. to taste)
Cumin Powder (Roasted)
1/2 tsp.
Black pepper powder
1/2 tsp.
Black Salt (Rock salt)
accord. to taste
Vegetable oil
for frying

method:

1.Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3.Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4.Add these fried potatoes to curd and mix well.
5.Sprinkle roasted cumin powder on the top.

deepavali 08-recipes 4-Chilli Paneer

2008-11-05T01:32:00.000-08:00

must try****
recipe from : vah reh vah

deepavali 08 recipe 3-Shrimp-Coconut Masala

2008-11-05T01:23:00.000-08:00

recipe from vah reh vah
must try****
ingredients
1 & 1/2 tbsp Coconut powder
1 & 1/2 tsp Coriander powder
1 tsp Cumin seeds
2 tsp Curd/Yogurt
few Curry leaves(chopped)
1 & 1/2 tbsp Ginger garlic paste
few Green Chillies(chopped)
1 tsp Mustard seeds to fry Oil
1/2 cup Onion
pinch Pepper powder
1/2 tsp Red Chili powder
few Red chili(Whole)
2 lbs Shrimp/Prawn
1/4 tsp Turmeric Powder

method:

1. Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown]
2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries.
3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried.
4.Sprinkle pepper powder as seasoning .
5.Garnish it with chopped coriander leaves & lemon juice.

deepavali 08 recipe 2-Kashmiri Murgh Kofta

2008-11-05T00:56:00.000-08:00

Kashmiri Murgh Kofta Kari
must try:****
Category: Ground Chicken Curries
Makes 4 to 6 servings
As in other kofta preparations, there are three distinct steps to making this classic recipe from Kashmir: making the koftas (vegetable or meat balls), making the sauce, then simmering the two together until the meat balls soak up the fragrant sauce and become soft and packed with flavor. The cashew-and-saffron-enriched sauce, in turn, takes on the flavors of the chicken and turns into a luxuriant, delicately sweet puree that is delicious dippings for bread basmathi rice.

ingredients:
20 to 25 raw almonds, coarsely chopped
6 quarter-size slices peeled fresh ginger
1/2 cup coarsely chopped fresh cilantro, including soft stems
3 teaspoons fennel seeds (2 tsp. for kofta balls and 1 tsp. for sauce)
2 teaspoons Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground green cardamom seeds
1 pound skinless boneless chicken thighs, cut into small pieces
1 teaspoon salt, or to taste
1 large egg
3/4 cup raw cashew nuts
8 quarter-size slices peeled fresh ginger
3 cloves fresh garlic (large), peeled
1 to 3 fresh green chili peppers, such as serrano, stemmed
1/2 teaspoon saffron threads
1/2 cup milk
2 tablespoons vegetable oil
2 bay leaves
1 stick cinnamon (1-inch), broken lengthwise
2 cups finely chopped tomatoes
3 cups water
2 to 3 tablespoons fresh lemon juice or lime juice
1/4 cup finely chopped fresh cilantro, including soft stems (reserve some for garnish)

method:
1. To make the kofta balls: Place the almonds, ginger, cilantro, 2 tsp. fennel seeds, 1 teaspoon garam masala, black pepper, and cardamom seeds in a medium skillet and dry-roast, stirring and shaking the skillet, over moderate heat until fragrant, about 2 minutes. Let cool, transfer to a food processor, and process until finely ground.
2. Add the chicken and 1/2 teaspoon salt and process until minced. Add the egg and process once again. Remove to a bowl and divide the mixture into 25 equal but unevenly shaped balls. Refrigerate at least 30 minutes and up to 2 hours.
3: To make the sauce: In a clean food processor, process together the cashews, ginger, garlic, green chili peppers, 1 teaspoon garam masala, and saffron until minced. Add the milk and process again to make a smooth paste.
4. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the bay leaves and cinnamon about 30 seconds. Add the cashew paste and cook over medium heat, stirring, until golden, about 5 minutes.
5. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until all the juices evaporate and traces of oil are visible on the sides, about 7 minutes. Add the water and the remaining 1/2 teaspoon salt, and cook, stirring, over high heat until the sauce comes to a boil. Reduce the heat to medium-low and simmer about 10 minutes.
6. Add the chicken kofta balls and simmer about 20 minutes, adding the lemon juice, cilantro, and 1 tsp. ground fennel during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and garam masala, and serve.

deepavali 2008 (Zafrani Pulao)

2008-11-05T00:40:00.000-08:00

recipes from vah reh vah
must try ****
20 gram Rice (long, grained)
5number Almonds.
1pinch biryani masala
1/2tsp black cumin
4 tsp butter
10 number Cashew nuts.
1/2 bunch coriander leaves
fried onion
1 tsp ginger garlic paste
1/2 bunch mint
1 number onion
1/2 tsp pomogranate seeds ripe
10 number raisins
1 pinch Saffron.
1 tsp salt

method:
Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.
heat oil add cimin nuts and onions as shown and saute for few min add ginger garlic paste
add salt biryani masala
add water and when simmering add rice mix once and cook covered
when warter is almost absorbed top it with fried onion , safron color and pomogranate seeds
top of with little butter
let it steam for another 5 min
serve with kababs,kormas and curries

Chat-Pata Baby Potatoes

2008-11-05T00:38:00.000-08:00

it’s sweet and spicy….
try***
for the recipes click here

JEERA RICE

2008-11-05T00:35:00.002-08:00

simple jeera rice/cumin rice with basmathi rice it goes really well with paneer corn curry. recipe from http://www.indianfoodforever.com
try****

paneer baby curry

2008-11-05T00:35:00.001-08:00

I tried this recipes a month ago i forgot to upload sorry for the delay this dish it’s delicious you can op the peas if you don’t like them cause i know few pp who don’t like peas. i took the recipes from En Samayal Pakkam
try *****

Baby Corn Manchurian

2008-11-05T00:32:00.000-08:00

I took this recipes from Mosoon spice blog it’s a indo-chinese dish it’s sweet and spicy .
try: ***

Dal Makhani (Bukhara)

2008-11-05T00:25:00.000-08:00

love Dal Makhani this recipes is from sajany humma i cooked this dish twice already thanks to sanjay it goes really well with methi chappthi , puri you name it. recipe from VAH REH VAH

must try *****
250grams
Black grams
60grams butter

1tbsp coriander pdr
1cup cream
1 tsp cumin
1tsp garam masala whole or pdr
2tbsp Ginger garlic paste
50 grams Kidney beans
1tbsp oil
10 grams Red chilli powder
1to taste Salt
5 number tomatoes pureed
1 piece turmeric optional

method:
1.Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water for about few hours and cook the dal in a pressure cook to mashable consistency

2. heat oil in a heavy bottom pan.

3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .

4. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered

5. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

6. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.

7. Add the remaining butter and cream and cook for 10 minutes.Dal Makhni is ready to serve.

PHUDINA PURIS

2008-11-05T00:23:00.001-08:00

recipe from tarla dalal
Makes 15 puris.

Ingredients
2 cups plain flour (maida)
1/2 cup mint leaves (phudina)
1 teaspoon cumin seeds (jeera)
2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
salt to taste
oil for greasing and deep frying

Method
1.Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together in a mortar and pestle.
2.Combine this mixture with the flour, add enough water and knead into a firm dough. Divide into 15 equal portions.
3.Roll out on a lightly greased surface into thin circles of 75 mm. (3″) diameter.
4.Deep fry in hot oil till golden brown and drain on absorbent paper.
5.Serve hot.

easy grilled chicken teriyaki

2008-11-05T00:21:00.001-08:00

recipe from allrecipes.com
try **

INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

method:
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

panner butter masala

2008-11-05T00:16:00.001-08:00

on thursday i did paneer butter masala it was excellent i will do it again and again it’s in my favourite list now. pbm goes really well with naan, chapathi. i found this recipes in sailus food blog.
must try *****

Ingredients:
250 gms paneer - cubed and sauté in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste1 tsp red chilli pwd (I used kashmiri chillis)
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
½ tsp coriander pwd
pinch of haldi (turmeric pwd)
1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream

method:
Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine,followed by the cashew paste and combine.
Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.
Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves.

Banana wholemeal muffins

2008-11-05T00:14:00.001-08:00

ingredients:
2 ripe banana
1 egg
75g butter,melted
1/2 tsp baking soda
2 tsp baking powder
1/2 cup hot milk
1/2 cup sultana
1 1/2 cups wholemeal flour
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar

method:
1. Mash bananas & add egg, butter & baking soda dissolved in milk.
2. add remaining & mix,until just combined.
3.three-quarters fill well greased muffin pans & bake at 200″c for 15 -20 mins.

date & orange muffins

2008-11-05T00:12:00.001-08:00

ingredients:
1 1/2 cups flour
100g butter,melted
3/4 sugar
1 orange, peeled & quartered

1/2 cup orange juice
1 egg
1 tsp baking pd
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped dates

method:
1. place orange in a food processor & process until pulp.
2. add orange juice,egg & melted butter & combine.
3.stir flour,baking,salt,baking soda & sugar.
4.add mixture from processor to dry ingredients. add chopped dates & mix until just combined.
5.three-quarter fill greased muffins pans or use papercups & bake at 190″c for 15 mins or until cooked.

Nutella Frosted Cupcakes

2008-11-05T00:09:00.001-08:00

Everyone should try this recipe. if you love nutella this is for you.
*****must try

Nutella Frosted Cupcakes

Prawn balchaun

2008-11-04T03:30:00.000-08:00

I tried this reicpe on wed everyone loved it including myself :). add more dried chillies if you want your dish to be spicy.
***

Prawn balchaun

Khansama Tandoori Restaurant

2008-11-04T03:26:00.000-08:00

on my b-day on 25 nov we went to khansama for lunch check out the menu. The food was really good but the minus point-salty
**** you should try

plain naan ***

dal makani-****

chicken kathi kebab ***

tandoori prawns ( mouthwatering)****

chicken seek kebab (mouthwatering)****

Khansama Tandoori Restaurant
166-Serangoon Road, Singapore-218050
Tel : (0065) 62990300, 63967395

tips for snacks from nita mehta

2008-11-04T03:20:00.000-08:00

*Add a handful of puffed/crushed rice (chirwa or poha) to the pakora batter for extra crisp pakoras.
*Add a handful of puffed/crushed rice (chirwa or poha) to the rice while soaking for idlis. You will get fluffier idlis.
*If dosas stick to the tawa, cut an onion into half. Clean tawa with the cut side of the onion and a little oil. If this does not help, heat tawa empty very well till almost fuming. Switch off the gas. Let it cool. Then reheat and make dosas. Dosas will not stick.
*To add more flavour to dosas, add a few methi daana (fenugreek seeds) to the batter. And taste the difference!
*To make neat and crisp dosas, everytime you apply oil on the tawa, sprinkle salt water over it.
*Salt should be added to the dosa batter before it is kept for fermentation.
*Often the first dosa sticks to the tawa and refuses to come out. This can be solved by greasing the tawa with oil and a pinch of salt.
*For getting a thick, crisp coating on cutlets or rolls, dip the prepared snack in eggwhite beaten with a few tbsp of water and then roll in fine bread crumbs. If you do not take eggs, dip them in a thin batter of maida and water and then roll in bread crumbs. Fry till well browned.
*In the absence of bread crumbs, suji may be used to get a crisp coating.
*If your cutlets fall apart, dip some bread slices in water for a second, squeeze it and add to the cutlet mixture. You may also add a raw egg to the cutlet mixture for binding instead of the bread, if you take eggs.
*To make crisp potato chips, soak them in cold water for 1 hour. Drain. Wipe dry and deep fry
*To get extra crisp chips, sprinkle the soaked, dried chips with some maida (plain flour) before frying. Maida absorbs any excess water present.
*For deep frying any snack, add small quantities to the oil at one time. This maintains the oil’s temperature. If too many pieces are added together, the oil turns cold and a lot of oil is then absorbed by the snack.
*After deep frying, let the oil cool down. Add a little quantity of fresh oil to used oil before reusing. This prevents oil from discolouring.

cucumber raita

2008-11-04T03:19:00.000-08:00

Try ****
ingredients:
3 cucumber ,cut and remove the seed and cut in small piece.
pomegrante -1 reserve the seeds and juice
2 tbs raita masala (mdh)
salt to taste
method:
1. mix all together and stir. serve cold.

Dum Aloo ( taste of punjabi) from nita mehta

2008-11-04T03:17:00.001-08:00

it’s worth trying . I love dum aloo
must try *****
serves: 8
ingredients:
6 regular or 16 baby potatoes ( chhote aloo)
6 tbs oil
12-15 cashew nuts pieces soaked in water for 15 mins
3 tbs yoghurt
3 tomatoes
1 green chilli
2-3 tbs freshly chopped coriander
2 black cardamom
1 cinnamon
2 onions-chopped roughly
‘2′ inch ginger piece-chopped
1/4 turmeric powder
1/2 tsp coriander powder
3/4 tsp red chilli powder
3/4 tsp garam masala powder
2 tsp salt to taste

method:
1. peel potatoes,cut into 4 piece if regular ones or leave whole if baby potatoes are available.
2. deep fry the potatoes on medium flame till golden brown & till they feel soft when a knife is interted inthem.remove from the oil when well cooked-keep aside.
3. Soak cashew nuts in turmeric for 15 mins . grind together to a fine paste.
4.Grind the tomatoes & green chillies to a fine paste.
5.Heat 6 tabs oil.add cardamom & cinnamon.wait for a min & add the onion stir for 5-7 mins on low flame,till oil separates & onions turn golden brown.
6.Add turmeric,coriander,red chilles powder,garam masala & salt cook on low heat till well browned.
7. Add the freshly pureed tomatoes. cook till dry & oil separates.
8.Add turmeric - cashew nuts paste. cook for 4-5 mins till oil separates.Add enough water (about 2 1/2 cups) to get a thick gravy. boil.
9.Add fried potatoes. simmer on low heat for 5-7 mins till potatoes are well coated with masala. add chopped coriander & serve.

tandoori murgh chicken ( from just chicken )

2008-11-04T02:46:00.000-08:00

ingredients:
1/2 kg boneless chicken
oil for deep frying
Marinade:
1/2 cup yoghurt,whisked
1 tsp garlic ,paste
1 tsp ginger,paste
1 tbs lime juice
1 tsp ground mint paste
Batter:
100 gm (1 1/2 cup) besan flour
1 1/2 tsp salt
1 1/2 tsp red chilli powder
1 tsp amchur powder
1 tsp ajwain
1/2 garam masala
1/2 tsp powdered red food colouring (op)
1/4 tsp asafoetida
3/4 cup water
Garinsh:
1 tsp chaat masala

method:
1. wash chicken,pat dry and cut into “3″ cubes,combine all ingredients for mariande,add chicken ,mix well and marinate for 2 hrs.
2. Mix all ingredients for batter in abowl & beat well.The batter chould have a thick flowing consistenly.
3.add marinated chicken to batter & leave for 30mins. Heat oil for deep frying in a kadhai & fry chicken till crisp.
4.Place the fried chicken on aplatter ,sprinkle with chaat masala & serve with mint chuntey,onion relish & naan.,or basmati rice
note: pls be sure to use food colour from a recognized brand.

Gobhi kasoori (recipe from sanjeev kapoor cookbk)

2008-11-04T02:44:00.001-08:00

ingredients:
cauliflower -1 medium sized
kasoori methi 1/3 cup
onions- 2 medium sized
ginger -1 1/2 inch piece
garlic - 10 clove
green chillies 4
tomaoteos-2 medium sized
oil - 1tbs -to fry
mustard seeds -1/2 tsp
coriander powder-1tbs
turmeric powder-1/2 tsp
yoghurt 1/2 cup
salt to taste

method:
1. wash and cut cauliflower into florets. keep in salted water for ten mins. peel wash and chop onions.peel wash and grind ginger & garlic to a fine paste. remove stems, wash and chop green chillies. wash and chop tomatoes.
2. Heat sufficients oil in a kadhai and deep - fry the cauliflower florets until golden brown. remove onto an absorbent paper to remove the excess oil.
3.roast kasoori methi on atawa on medium heat. cool slightly and pound to powder form.
4.Heat 1 tbs spoon of oil in apan,add mustard seeds,when they crackle add onions and cook until golden brown in colour.add green chilles and saute along with onions.
5.add ginger and garlic paste,stir for a moment.
6.add tomatoes and stir. add half a cup of water,cover and cook.
7. add coriander powder,turmeric powder and mix.add yoghurt,stir and cook on high heat for 5 five mins.
8.add fried cauliflower and mix well.add salt and kasoori methi powder and mix.
9.cook for 5 to 7 mins and serve hot.

pudina rice ( mint rice)

2008-11-04T02:41:00.000-08:00

Try this recipe for deepavali ..
ingredients:
1 cup basmati rice
1 bunch pudina(mint)
2 onion,sliced
5-7 green chillies
3 tbs dessicated coconut
tamarind the size of small lime
pan-fry(thaalika)
1/2 tsp -mustard seeds
1 tsp urad dhaal
1 tsp channa dhaal
1 tbs cashew nuts
1 sprig curry leave

method:
1 cool the cooked rice on a wide try.
2. Heat the oil,add green chillies & mint leaves cook rill it wrinkles and remove from the heat.
3. grind the pundina with coconut ,tamarind & salt and grind it to paste.
4.use the remaining oil, add the required pan-fried items & sliced onions cook till it turn crispy.
5. add the green masala paste & stir till you smell the nice aroma then reduce the heat & add the cooled rice.
6. stir slowly when the rice starts to get warm remove from the heat.
7. serve hot.

deepavali menu November 13, 2007

2008-11-04T02:39:00.000-08:00

I will be updating the recipes soon….

kulfi

2008-11-04T02:36:00.000-08:00

on tuesday i went to kulfi with my sis and my frd, the place look really nice with alot of artfacts.we had asli kulfi,chocolate float and mango float it was really good .

Kulfi Bar15 Upper Dickson Road(S) 207475

Tel : 6294 2334

Opening Hours 11am -10pm

prawn reiachado

2008-11-04T02:30:00.000-08:00

spicy prawns…
try****
ingredients:
whole dried red chillies 4-6
black peppercorn 1 tsp
cumin seeds 1 tsp
coriander seeds 2 tbs
turmeric powder 1/2 tsp
white vinegar-3 tbs
ginger,crushed-1 tbs
garlic, crushed,1 tbs
salt-to taste
sugar 1/2 tsp
medium prawn, 1kg ,shelled & de-veined
flour for coating
vegetable oil -1tsp
juice of a lemon,freshly squeezed

method:

1.grind the ingredints from 1 to 10 to form a fine paste.
2. flatten the prawns lenghtwise & coat the prawns with the mixtures on both sides.
3.dust the prawn in the flour ,heat the oil in a pan and fry the prawns till done.
5. when serving drizzle the prawn with lemon juice and serve hot.

Chicken Sandwich

2008-11-04T02:27:00.000-08:00

Ingredients
2 boneless, skinless chicken breasts
½ tsp oregano
1 tsp of garlic powder
6 tbsp. of pesto
6 ounces of jarred roasted peppers
A couple of handfuls of arugula
1 clove of garlic
2 ciabatta rolls
A little extra virgin olive oil
Salt and pepper to taste

Directions
1. Drizzle rolls with a little extra virgin olive oil. Pop under the broiler for 5 minutes until toasty. Rub each roll with garlic clove and set aside.2. Rub each chicken breast with just extra virgin olive oil to lightly coat them. Season with salt, pepper, oregano and garlic powder. Grill on each side 4-5 minutes or until cooked thru. Once cool enough to handle, slice cooked breasts in half horizontally.
3. Spread pesto on each side of the toast. Layer arugula, chicken, peppers, and more arugula. Pop the top on and enjoy!!
Makes 2 hearty sandwiches.
http://www.danispies.com/

barbecue mop ( marinade and rub) September

2008-11-04T02:25:00.000-08:00

This proportion of vinegar may seem high in this recipes,but don’t be put off by it,beacause it works well with fish,meat & vegetable.

ingredints:
6 tbs cider vinegar
3 tbs water
1 1/2 tbs worcestershire sauce
1 1/2 vegetable tbs oil
2 tsp freshly ground black pepper
1 1/2 tsp cayanne pepper
method:
1. combine the ingredints in a medium bowl.brush over the food to be grilled before cooking & then frequently during cooking.
make 125ml /1 1/2 cup

piri piri glaze ( marinade and rubs)

2008-11-04T02:24:00.000-08:00

piri piri is a portugal’s favouite hot spicy sauce .

ingredints:
3 hot red chillies , deseeded,& chopped finely
3tbs olive oil
3 tbs brown sugar
1tbs white wine vinegar
2 cloves garlic,crushed
1 tbs tomatoes
125ml/1 1/2 cup water
method:
1.place all the ingredints in a small pan. bring to the boil.simmer over low heat until the galze thickens.
2.remove from the heat & let it cool.
makes 175ml/3/4 cup

spaghetti al pomodori (perfect for veggies)

2008-11-04T02:20:00.000-08:00

A very simple sauce as no stirring needed. i just had for lunch today cause i’m veggie for today so i tired this recipes and it turn out really well . i like the taste of roasted charred sauce it bring out the flavour . but don’t forget parmesan & chilli flakes which i can’t leave out when we (my sis and i)have our pasta.i didn’t take any pic cause i was so hungry maybe some other time .
you should try****

ingredients:
3 tbs olive oil
1 small red onion
5 garlic cloves,peeled
350g(12oz) ripe tomatoes
2 red pepper, quartered
400g (140z) dried spaghetti
8 tbs chopped fresh basil
8tbs chopped fresh parsely
salt and pepper to taste
freshly grated parmesan
chilli flakes

method:
1.preheat the oven to 220′c,425′f.
heat a pan ,palce the olive oil & onion in large pan & stir for 10 mins. add the garlic,tomatoes & peppers and season well.
2. remove and place it on a try and roast for 20 0r 30 mins until the ingredints are softened & lightly charred.
3.meanwhile,cook the pasta according to the instruction until al dente & reserve a little of the cooking water.place the roasted vegetable in ablender & whizz 30 sec to make a thickly textures sauce.
4.check the seasoning & stir in the herb.this is where you can add alittle extra water from the pasta if you sauce seems a bit too thick.pour over the cooked spaghetti & combine well .serve with a drizzle of olive oil & freshly grated parmesan and chilli flakes.

prawn in spicy tomato sauce

2008-11-04T02:18:00.000-08:00

while my sis was baking chocolate muffins, i was busy cooking prawns it’s our fave dish it goes really well with basmati rice and cold cucumber or starfruit raita ……
must try: *****

ingredients:
400g large raw prawns
2 tbs oil
200g onion diced
1 tsp cumin seeds
1 tbs garlic pulp
1 tbs ginger pulp
2 tomatoes chopped
1/2 tsp tumeric powder
1/2 tsp chilli powder
pinch of sugar
1/2 tsp crushed balck peppercorn
1 tsp crushed coriander seeds
1 tsp crushed fennel
1/2 tsp dried red chilli flakes
3 tbs chopped fresh coriander
salt to taste

method:
Heat the oil ,add the cumin sd & when they begin to crackle add the diced onion & fry for 10 mins.
Add the garlic & ginger paste & fry another min.stir in the chopped tomatoes,turmeric & redchilli powder.
Saute & cook for 10 mins strring constantly. sprinkle with a little water if needed.when the oil begin to separates add the prawns,salt to taste & sugar & cook for 8-10 mins.
Add the crushed black peppercorns,coriander sds,grd fennel & crushed red chilli flakes cook for further min add half of the chopped coriander.
sprinkle with the remaining coriander & serve.

Chocolate Chip Muffins

2008-11-04T02:11:00.000-08:00

My sis and i was thinking to do muffins for 2 wks cause we went out last wkend so we made the muffins yesterday i mean my sis was making muffin while i was cooking lunch. for more chocolaty taste she add chunky dark chocolate and addtional chopped walnuts it was Delicious… this recipe is from nigella lawson
must try****

ingredients:
250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
250ml milk90ml vegetable oil1 large egg 1 teaspoon real vanilla extract

method:
Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases. Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.Mix both together – it will be a runny batter - then spoon into waiting muffin cases.Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy. Makes 12

recipe from:http://www.nigella.com/recipes/recipe.asp?article=1234

tomato chutney-chettinad style

2008-11-04T02:08:00.001-08:00

make:3/4-1cup
ingredients:
2-3 dry red chillies
3 medium onions,minced
3 large tomatoes,finely chopped
3/4 tsp salt or to taste
tempering:
3 tbs oil
1/2 tsp asafoetida powder
1/2 tsp husked black beans (urad dal)
1 tsp husked bengal gram (channa dal)
1 sprig curry leave

method:
1.heat oil for tempering in a frying pan over moderate heat and add remaining ingredient for tempering.when mustard seeds start spluttering. add red chillies & onions & saute for 1-2 mins.
2.Blend in tomatoes & simmer for about 15 mins till mixture thickens & resembles a chutney.
3.sprinkle in salt & grind to a paste without adding water.

recipe from:Southern Spice South India, Chandra Padmanabhan

Chocolate and Banana Cake

2008-11-04T02:04:00.000-08:00

Makes 1 loaf, about 12 slices

ingredients:
75g (3oz) chocolate
110g (4oz) soft butter
125g (4 ½ oz) caster sugar
2 eggs
125g (4 ½ oz) self-raising flour
1 level tsp baking powder
1 rounded tbsp cocoa
2 medium bananas, peeled and mashed (really ripe ones are great for this)

method:
1.Preheat the oven to 180oC/350oF/gas 4. Line with parchment paper a 900g (2lb) loaf tin.
2.Melt the chocolate in a low oven, microwave, or in a bowl set over a pan of barely simmering water. With a wooden spoon, cream the butter, add the sugar, and beat well; then add the eggs one by one, beating all the time.
3.Add the sieved flour, baking powder and cocoa, followed by the melted chocolate and the mashed bananas. Stir to bring together. Pour into the prepared loaf tin and place in the preheated oven.
4.Cook for 50-55 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for about 5 minutes before removing.

recipe from http://www.nigella.com

banana yoghurt pots

2008-11-04T02:01:00.000-08:00

my sis did this dessert on sunday it’s healthy and tasty. in this recipe it only stated sprinkle sugar in the end and add walnuts but try adding sugar when you dolloping the yoghurt sprinkle the sugar then the banana repeat the layers . you can also use demera sugar. Must Try!!!! ****

it’s from feminia mag (july issue)

you need :

450g thick yoghurt
3-4 bananas,cut into chucks
soft dark brown sugar
25g walnuts,toasted & chopped
methods:
dollop about 1 tbs yoghurt into the bottom of 4 small glasses .
add a layer of banana,then some more yoghurt.
repeat the layers until the glasses are full. sprinkle over the sugar & nuts,then leave in the fridge for 20 mins until sugar has dissolved.

Make it For Breakfast:
scatter muesli over the top instead of the walnuts-it’s just as tasty.

Lal murgh

2008-11-04T01:58:00.000-08:00

chicken breast marinated in a paste of sweet red pepper,onion & spices.. it goes really well with pita bread or tortilla. i had this with tortilla it’s simple and Delicious .
MUst TRY ****

serves:4
ingredents:
1 medium onion,peeled & coarsely chopped
4 cloves of garlic, peeled and coarsely chopped
1-inch piece of ginger,peeled & coarsely chopped
1 medium sweet,red pepper deseeded,stemmed, & coarsely chopped
1/2 tsp garam masala
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
salt to taste
1/4-1/2 tsp freshly ground black pepper
2 tbs plain yoghurt
500g boneless chicken breast,cut into 1-inch-chunks,washed & dried
lemon juice

method:
1.mince the onion,garlic,ginger & red pepper in a blender.add all the spices & yoghurt & mince again.
2.transfer to a bowl and add the chicken.toss to mix,cover & refrigerate for 4 hrs or longer.
3.when ready to grill,lift up the chicken out of the marinade & thread onto skewers. cook covered on a medium-hot grill,turning occasionally until tender and lightly browned,about 8 mins per side.
4.spoon some of the leftover ,marinde over the skewers as they cook.when the chicken is done,uncover,turn up the heat & char the skwers lightly for a few mins more.
5.slide chicken off the skwers,heap onto a platter & sprinkle with lemon juice.

recipe from: indian grill - smita chandra

Guacamole

2008-11-04T01:56:00.000-08:00

I never tried guacamole before until last sun,it was the best cause it’s “jamie oliver” recpies . you can had it with taco,tortilla,corn chips.one of the best dip. i love mexican food…
musT TRY *****

ingredients:

2 or 3 ripe avocados
2 0r 3 ripe deseeded tomatoes
2 to 3 deseeded red chillies or more
handful chopped spring onion
handful chopped coriander leave
1 lemon
sea salt and black pepper to taste

methods:
throw avacado ,tomatoes chopped,,red chillies ,spring onions,coriander ,and mix blend it in blender if you can cause it didn’t turn out well for me so the best way to do guacamole is pounded in pestle don’t worry it’s worth it.
after it turn to a paste ,transfer everthing to a bowl and add the chunk tomatoes and avacados it give a nice chunky texture. season carefully with sea salt ,freshly ground pepper and a good squeeze of lemon .

recipe from :jamie oliver

quick grilled tomato salsa

2008-11-04T01:54:00.000-08:00

mexican salsa with indian twist.you can serve it as a dip b.b.q meats,or you can toss chopped -up kabab into it for a salad -like dish and of course dip for tortilla…
you gonna love this salsa……

ingredients:
1 medium red onion, peeled
2 clove of garlic,peeled
4 medium red ripe tomatoes ,halved
1 medium green pepper or red pepper
salt to taste
1/2 tsp roasted ground cumin seeds
1/2 tsp ground black pepper
1/4 tsp garam masala
2 tbs chopped fresh coriander leaves
3 tbs lemon juice
1/2 tsp tabasco

methods:
1.grill th onion ,garlic,tomatoes & green pepper,uncovered,at medium high heat until lightly charred,turning for evenness.
2.the garlic will be the first to be done,about 5 to 7 mins. the tomatoes should be next, about 10 mins : then the onion, about 15 mins: and lastly the pepper about 15 to 20 mins, which sholud be nicely blackened all over by the timw it is done .
2.put the pepper in the brown papper bag to cool.
3.meanwhile,quarter the onion,coarsely chop the garlic,& put them in a food processor or blender along with tomatoes & all the remaining ingredients.
4.remove the pepper from the bag & peel off the charred skin.wash under runnung water & dry with paper towels. cut off the stem & seeds from the pepper,chop it coarsely, & add it to the blender.
5.pulse it a few times until you have a chunk blend of salsa.if you want a smooth blend ,pulse it a little longer.
6.transfer to a bowl & serve. this salsa should keep in the refrigerator for up to a wk.

recpie from : indian grill- smita chandra

On sunday

2008-11-04T01:53:00.001-08:00

yesterday my friends came over to my house we had a great time . I tried some few recipes and it turn out really well.
i made quesadillas with homemade tortilla and indian style grilled chicken, guacamole which my sis always wanted me to do and it tasted really good and also salsa with indian twist for dessert chocolate cupcake and vanila ice-cream with chocolate chip … i’ll update the recipes soon…

Spicy-paneer Bread Sandwiches

2008-11-04T01:50:00.000-08:00

12 slices brown bread
1/4 kg tomatoes
1/4 kg onions
1/4 kg red capsicums
2-3 teaspoons chili flakes
250g paneer
2 teaspoons salt
1 teaspoon white pepper(powder form)
1/2 teaspoon mustard
10 teaspoons oil
200 g chedder cheese
2 teaspoons chili powder
1/2 cup water

method:
First of all,cut the panner into small cubes.Heat about 5 teaspoons of oil in a pan,and fry the paneer cubes in this until golden.You can fry it until it becomes a little crisp.
Keep the fried panner aside.
Now chop very finely the onions,capsicum and tomatoes.
Heat another 5 teaspoons of oil in the pan.Keep on high flame for about a minute.Add the mustard.
Next fry the chopped onions in this oil until golden brown.
The capsicum and tomatoes are added to the onion and this mixture is cooked for about 2 minutes.
Add about 1/2 cup of water to this and also add the salt,white pepper powder and chilli powderand and cook the mixture for about 2 minutes.
After this,add the cheese and stir the mixture as the cheese melts.Keep stirring until the mixture solidifies a little.
Now add the crisp paneer and continue stirring for another 5 minutes.Finally add the chilly flakes.
Toast the brown bread.Place this spicy-panner mix inbetween two slices of bread and voila — your spicy-paneer bread sandwich is ready!

recipes from: http://www.recipezaar.com/member/206684

Makkai Murgh (Corn Chicken)

2008-11-04T01:03:00.000-08:00

4 medium boneless chicken breasts, skinned and cut into 1/2 inch size pieces
1cup corn kernels, blanched
1teaspoon cumin seeds
7-8 black peppercorns
1teaspoon coriander seeds
5 cloves
1/2 cup yoghurt
salt
1teaspoon red chili powder
1/2 teaspoon turmeric powder
1 1/2 tablespoons oil
5-6 garlic cloves chopped
1 inch piece ginger, chopped
3 medium tomatoes, pureed
2 medium red capsicums, seeded and cut into 1/2 inch cubes
tablespoons fresh coriander leaves, chopped

Method:

Roast cumin seeds, peppercorns, corriander seeds and cloves in a pan.
Allow to cool completely and then crush them.
Transfer chicken pieces to a bowl.
Add salt, red chilli powder, turmeric powder and yoghurt. Mix well.
Heat oil in a wok.
Add ginger and garlic.
Saute for a few minutes until the raw smell is gone.
Add blanched corn kernels and mix well.
Stir in half cup of water and bring to a boil.
Add the roasted crushed masala and mix well.
Fold in tomato puree and simmer for 4 minutes.
Add chicken pieces and mix thoroughly to combine.
Simmer till the chicken is almost done.
Add bell pepper cubes, salt and corriander leaves.
Mix and cook for a minute.
Serve hot.

recipe from http://SanjeevKapoor.com

20 Minute Tomato Sauce

2008-11-04T00:59:00.000-08:00

Ingredients
1 tbsp of extra virgin olive oil
4 cloves of garlic, chopped
A pinch of red pepper flakes
28 oz. can of diced tomatoes
28 oz. can of crushed tomatoes
1 bay leave
1 Tbsp. of dried oregano
A handful of fresh parsley
Salt and pepper

Directions
1. Heat oil over medium heat in a pot. Add garlic and red pepper flakes and sauté for 2-3 minutes until garlic is tender and fragrant.2. Add both your crushed and diced tomatoes, bay leaf, oregano, salt and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.3. Stir in your fresh parsley, adjust seasonings and serve.

20 Minute Tomato Sauce
Uploaded by danispies

recipe by: http://www.danispies.com/

Aysha’s Banana Loaf

2008-11-04T00:52:00.000-08:00

A moist and fragrant banana loaf with a cinnamon kick

ingredients:
2 over ripe bananas
5oz self raising flour
4oz demarara sugar
4oz butter
3 level tsp cinnamon
2 eggs

method:

Preheat oven to gas mark 5/200 degrees. Place flour in bowl and rub in butter till you get rough breadcrumbs (not too fine). Add the sugar and cinnamon and stir. In a separate bowl, mash the bananas until slightly lumpy (you don’t want it to be full of massive lumps, but not so smooth it looks like a milkshake!). Add bananas to mix and stir. Add eggs. Stir until a lumpy-ish batter (you don’t want to take all of the air out of it so stir it until all of the ingredients have combined). If youfind it is too stodgy, add milk- likewise, if it is too watery, add flour. Pour into large greased loaf tin and cook for approximately 1 hour, or until springy to the touch. This is gorgeous served warm and spread with butter or with creme fraiche….

recipes from http://www.nigella.com/
tips from kurt
to make your bread moist, try adding 1/2 cup milk plus 1 tbsp. lemon juice.

Mushroom spring roll

2008-11-04T00:48:00.000-08:00

Spring roll stuffed with onions mushroom in a chili-garlic-coriander sauce.

for the musroom stuffing:
2 green chillies,stemmed
1 garlic cloves,chopped
1/4-inch piece of ginger,chopped
1 tsp con flour
1/4 cup water
1 tbs soy sauce
1 tbs rice vinegar
1 tsp sesame oil
1/4 tsp ground black pepper
salt to taste
1/4 tsp red pepper flakes
1/2 sugar
2 tbs vegetable oil
1 cup finely chopped onions
12 medium white mushrooms, washed & thinly sliced(about 2 cups)
1/2 cup loosely packed fresh coriander leaves,washed & drained
spring roll wrappers

method:
1. in a food processor,finely mince the chillies,garlic, & ginger.dissolve the corn flour with the water:add the soy sauce,vinegar,sesame oil,black pepper,salt,red pepper flakes & sugar.mix well & set aside.

2.warm the oil in non-stick pan over medium - high heat.Add the minced chillies,garlic , & ginger. saute for 1 min,then add the chopped onions. stir for 2 mins,then mix in the sliced mushrooms. saute for 2-3 mins, just until they begin to release their juices.add the chopped coriander leaves,then the cornflour mixture,stir quickly .& switch off the heat.the sauce will thicken immediately.stir once again to mix ,the remove from the heat . set aside to cool slightly.this stuffing can be made up to 3 days ahead of time.

3.when you are ready to make the spring rolls , have the mushroom stuffing & a small bowl of water nearby.put 2 tsp or more of the mushroom mixture in the center or the wrapper .now roll up the 2 ends of the wrapper & fold in the edges tightly seal the edges by moistening with a few drops of water.

4.fry over a medium heat & add enough oil to come about halfway up the sides of the pan. add a few rolls at a time & turn them around gently until they have cooked through & are lightly browned. drain on a absorbent paper serves hot as appetizers.

recipes from:cuisines of india

QuickBites: Baked Chicken Parmigiana

2008-11-04T00:30:00.000-08:00

Ingredients
1-1.5 lbs. of thinly sliced boneless, skinless chicken breasts
1 beaten egg
2 cups of Italian breadcrumbs
1/4 cup of grated parmesan cheese
4 slices of fresh, part skim mozzarella cheese
1 cup of tomato sauceSalt and pepper to taste]

1. Preheat oven to 425. Combine breadcrumbs with ¼ cup of parmesan cheese.
2. Season breasts with salt and pepper.
3. Dip chicken into egg mixture and then coat with breadcrumb mixture.
4. Place chicken on baking sheet and bake for 8 minutes on each side.
5. Remove from oven and top with your favorite tomato sauce and a slice of fresh mozzarella cheese before popping back in the oven for two minutes or until cheese is melted.
6. Serve along with some whole wheat spaghetti and enjoy!If you looking for good food in few ingredients look no further check this video you gonna love it!! yummy!!!!

thanks to :danispies

Baked Chicken Parmigiana
Uploaded by danispies

North Beach Grilled Chicken

2008-11-04T00:22:00.000-08:00

6 servings
ingredients:
4 cloves garlic, minced
1 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
12 boneless skinless chicken thighs (or 8 breast halves)

method:
1.Combine the first 9 ingredients in a heavy-duty plastic zip-top bag; seal and shake to combine the ingredients.
2.Place the chicken pieces inside the bag; seal and marinate 8-12 hours or 24 hrs in the refrigerator, turning occasionally.
3.Remove from the refrigerator 1 hour before ready to cook.
4.Remove chicken pieces from marinade and drain well.
5.Place on a well greased grill rack, over medium-high heat.
6.Grill, turning once, until the chicken is no longer pink (cook time will vary according to thickness of chicken pieces) usually 10-15 minutes.
the owner: NurseDi

Amazingly Good Prawn Pulao

2008-11-04T00:17:00.000-08:00

4-5 servings
ingredients:

1 1/2 cups basmati rice (long grain)
600 g headless prawns
2 medium onions
3-5 sprigs fresh coriander leaves
2 green chilies2 tablespoons oil
2 bay leaves
2 cloves
1 inch cinnamon sticks
2 green cardamoms
2 black cardamom pods
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
3 tablespoons or more coconut milk
salt
1 tablespoon fresh coconut, for garnishing (scraped)

method:
1.Pick, wash and soak rice in 3 cups of water for 30 minutes. Drain.Keep aside.
2.Peel, wash and thinly slice onions.
3.Clean and wash the coriander leaves.
4.Wash and slit the green chillies.
5.Shell, de-vein and wash prawns extremely well.
6.Now, heat oil in a thick-bottom pan.
7.Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms,
Stir-fry for a minute.Add onions,Saute until they turn pink.
8.Add 3 cups of water, turmeric powder, lemon juice and green chillies. Bring to a boil.
9.Add rice.After a minute, stir in prawns, salt to taste and coconut milk.
10.Stir till the rice absorbs all the water.
11.Cover with a lid.Cook on low flame till the rice and prawns are fully cooked.
12.Garnish with finely chopped fresh coriander leaves and freshly scraped coconut.
13.Serve hot!

uploaded by: Charishma Ramchandani
This is Chef Sanjeev Kapoor’s recipe that was published in today’s Young Times magazine

Double Chocolate Brownies

2008-11-04T00:13:00.000-08:00

Ingredients
Makes 8

6 tablespoons unsalted butter

6 ounces semisweet chocolate

1/4 cup best-quality unsweetened Dutch-process cocoa powder

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup sugar

2 teaspoons pure vanilla extract

Vegetable oil cooking spray

Directions :

Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Coat with cooking spray; set aside.

Melt together butter, chocolate, and cocoa in a heatproof bowl set over a pan of simmering water. Remove from heat. Stir until smooth; let cool slightly.

Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put eggs, sugar, and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Beat until pale, about 4 minutes. Beat in chocolate mixture. Add flour mixture; beat until just combined, scraping down sides of bowl as needed.

Transfer batter to prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes. (Do not overbake.) Let cool 15 minutes; lift out of pan, and transfer to a wire rack. Let cool completely. Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.

http://www.marthastewart.com

Chicken Methi ( Chicken With Dried Fenugreek Leaves)

2008-11-04T00:09:00.000-08:00

4-6 servings
750 g chickens

2 bay leaves

2-3cardamom pods

1tablespoon garam masala powder

2 cups onions, chopped

2 tablespoons garlic paste

2 tablespoons ginger paste

2 tablespoons green chilies, chopped

1 cup yogurt

2 tablespoons dried fenugreek leaves (Kasoori Methi)

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 tablespoon coriander leaves (chopped)
salt
2 tablespoons oil

method:

1.Clean, skin, wash and cut chicken into medium sized pieces.

2.Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.

3.Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.

4.Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.

5.Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.

6.Serve hot.

http://www.sanjeevkapoor.com/

Punjabi Style Gobhi Aloo

2008-11-04T00:07:00.000-08:00

3 servings
3 medium onions, chopped
1 1/2 inches fresh ginger, chopped
2 green chilies, chopped
3 tomatoes, chopped
1 large potato, cubed
1 small cauliflower, cut into florets
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
1 teaspoon red chili powder
3 tablespoons oil
3/4 teaspoon salt

method:
1.Heat oil in a pot on medium flame.2.Add onions and stir-fry until pink and translucent. 3.Add chopped ginger and stir-fry for 7 minutes.
4.Fold in the potato cubes and stir-fry for 10 minutes.
5.As the potato starts to soften, add the cauliflower florets(you may chop them small or big depending on how you like them). Mix well and allow to cook for 10 minutes on low flame.
6.Add the dry masalas, salt and tomatoes.
7.Mix thoroughly and allow to cook until the florets are just tender and tomatoes have softened.8.Garnish with corriander leaves and serve hot with rotis or naan or parathas and yoghurt.

http://www.recipezaar.com/recipes.php?chef=6357

Martha’s Favorite Egg Salad Sandwich

2008-11-04T00:02:00.000-08:00

Ingredients

Makes 6

10 hard-boiled egg whites

2 hard-boiled egg yolks

2 to 3 tablespoons light mayonnaise

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

1/2 avocado, mashed, plus 1/2 avocado roughly chopped

Coarse salt and freshly ground pepper

Boston lettuce, arugula, and tomato slices (optional)

12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted

Directions:

Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

http://www.marthastewart.com/

TAKATAK MASALA DOSA

2008-11-03T23:38:00.000-08:00

Veg Hot South Indian

IngredientsServes 4

4 cups Dosa batter

1 1/2 cups Potato bhaji2 large Onions (chopped)

2 large Tomatoes (chopped)

1 tsp Red chilli powder

1 1/2 tsps Chaat masala

Oil to shallow fry

4 tbsps ButterFor red chutney

1/2 cup Roasted chana dal

7-8 cloves Garlic

5-6 Whole dry red chillies

1 tbsp Lemon juice

Salt to taste

1/2 tsp Roasted cumin powder

Method

Grind all the ingredients of the red chutney.
Heat and season a dosa tawa. Place a small ladleful of dosa batter on the tawa and spread evenly to make a small sized dosa.
Drizzle half a teaspoon of oil around the dosa and cook on low heat for half a minute. Spread red chutney all over the dosa. Sprinkle some onions, tomatoes, red chilli powder and chaat masala. Over these place some potato bhaji.
Press everything gently till everything is lightly mashed. Spread it all over the dosa.Gently fold over one side and drizzle some oil all around so that the underside turns golden and crisp.
Flip over and fry till the other side too turns golden and crisp. Cut into triangular pieces and serve hot.

http://www.sanjeevkapoor.com/

Janet’s Chocolate Chip Coffee Cake

2008-11-03T23:28:00.000-08:00

MAKES EIGHT SERVINGS

Prep Time: 15 minCook Time: 30 min

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon cinnamon
1 stick (4 ounces) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)

1. Preheat the oven to 350°. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.
2. Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
3. Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Every Day with Rachael Ray

Balinese sambal

2008-11-03T23:24:00.000-08:00

Balinese sambal tomato,unlike our local sambal belacan,is pounded after being fully cooked.

First, peel & thinly slice 6 shallots & 3 cloves of garlic. deseed & chop up 7 to 8 big red chillies & 2 medium-sized ripe tomatoes into small bits; peel the tomatoes first if you like.Heat 3 tbs vegetable oil in awok over medium-high heat. add shallots & garlic & fry,strring constantly,until they turn pale gold after about 2 mins.

Throw in the chillies and three-quarter tsp crumbled belacan & fry for another min.until chillies are limp & belacan smells toasted. Add tomatoes & a pinch of palm sugar ( gula melaka) & fry for 1 to 2 mins more until tomatoes are pulpy & a little of their moisture has evaporated.

let cool completely, then grind to a coarse paste with a pestle & morter or in a food processer.season with salt & lime juice to tatse.turn up the heat by leaving the chilli seeds in , or add chilli padi. always use the ripest,most flavourful tomatoes

you can find this recipe from : “taste” the life style (the sunday times)

Cornmeal Muffins

2008-11-03T23:21:00.000-08:00

ingredinets:

cornmeal 250g
plain(all purpose)flour 170g,sifted
castor sugar 55g
salt 1 tsp
baking powder 3/4 tsp
egg yolks 3
cream 1 cup
milk 1 1/4 cups
butter 150g,melted
egg whites 5

method:

Preheat the oven to 180*c .
combine the cornmeal,plain flour,castor sugar,salt,baking powder,egg yolks,cream,milk & butter.mix well & leave the batter to set for 10 mins.
Beat egg whites until fluffy & gradually pour into the batter.
Grease a muffin mould with butter before pouring in the batter.bake for 20 mins until the muffins are golden brown. serve hot.
chef’s note:tomake savoury muffins,omit the sugar & add sliced oinions,chopped green chilles,ground pecan nuts or grated chedder cheese to the batter.

recipes from : chef wan’s “around the world” cookbook

fried rice vermicelli

2008-11-03T23:17:00.001-08:00

ingredients:
1/4 cup (60ml) vegetable oil

4 clove garlic,smashed & finely chopped

6-8 shallots,thinly sliced

2 large red chillies,very finely chopped

4 dried black mushroom,soaked to soften,caps finely shredded

200g lean pork or chicken ,shredded

200g raw prawns,peeled & deveined

2 eggs

300g dried rice vermicelli (been hoon),soaked

in warm water to soften,drained

3 cups (250g) bean sprouts,washed & drained,tails removed

2 spring onions,chopped

sprig of coriander leave to garnish

method:
Heat a wok then add oil.stir-fry the garlic,shallots,chillies & mushrooms until they start to soften,about 3 mins,then add the pork or chicken & stir-fry over high heat for 2-3 mins .add the prawns and stir-fry 1 min.
break the eggs into the wok and stir to spread.as soon as the egg starts to set,add the rice vermicelli & stir-fry over high heat for 1 min.add the bean sprouts & spring onions & stir-fry for another 2 mins.transfer to serving bowl and garnish with coriander leaves.serve with sauce bowls of pickled green chillies or sliced large red chillies in light soy sauce,if desired.

Recipe from :Wendy Hutton’s Singapore food

GRAMFLOUR” (besan flour)

2008-11-03T23:15:00.000-08:00

DO you know you that you can do alot of recipes with gramflour i always use to do cauliflower and panner pakoda which are my fave and i also do kadai … i just surf around to find recipes that i can to with gramflour and i like to share with everyone so check out!!

Onion Bhaji
8 ounces gram flour (chickpea flour)
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon baking powder
1/2 teaspoon fennel seeds
1/2 teaspoon onion seeds
1/2 teaspoon cumin seeds
2 large onions, sliced
3 green chilies, finely chopped
1 cup fresh coriander leaves, chopped
water
oil (for deep frying)

Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.Crush the seeds in mortar and pestle, add to the bowl.Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.These can be eaten as they are or with a dip.

thanks to the http://www.recipezaar.com/203074

masala prawn

2008-11-03T23:08:00.000-08:00

Last wk sun i tried a recipe from the cooke book i borrowed from the library “the Calcutta kitchen”everybody in my house love it esp my sis cause we love prawns .mine was a bit spicy cause i add few more dried chilli ,it’s up to you if you need more or less spicy.. don’t get hesitated by the long list of masala paste, pls do try them it’s worth it…
must try*****

serves: 4
ingredients:

1 kg medium tiger prawn

juice of 1/2 lemonsalt

1 tsp red chili powder

1 tsp turmeric powder

3 tbs veg oil

3-4 fresh coriander,chopped

masala gravy:
6 garlic cloves, peeled & sliced

2 medium onion,peeled & finely chopped

4 medium tomatoes,chopped

1 tbs tomato paste

red masala paste:

1 tsp cumin seeds

1 tbs coriander seeds

1/2 tsp black peppercorns

4 cloves1*2.5cm cinnamon stick

2 green cardamom pods

1 medium dried bay leaf

6 medium whole dried red chillies torn

2.5cm (1 in) fresh root ginger,peeled & roughly chopped

1 small onion,peeled & roughly chopped

1 tsp sugar

1 tsp turmeric powder

1/2 tsp salt

2 tbs malt vinegar

method:

1.shell & de-vein the prawns .rub the the lemon juice,salt to taste,the chilli powder & turmeric into the prawns, & leave for a few mins to marinade.

2. Grind or blend the red masala ingredients to a fine paste,using ,if necessary, at little more vinegar instead of adding water.
3.To cook the prawns,heat the oil in a medium frying pan,& fry them for 2-3 mins, until they change colour. remove drain.
4.Reheat the oil, & add the sliced garlic for the gravy. cook fro 2 mins, until it just starts darkening. add the onion, stir & gently cook for 8-10 mins ,until just starting to change colour. at the point, add the masala paste & fry for about 3 mins , stirring continuously . add chopped tomatoes , & cook for 4-5 mins ,until they dissolve into the gravy. mix the tom toes paste in well, then add prawns & check the salt. the gravy should be thick coating consistency if required,add 2 tbs water.
5.Cook for a few mins, until the dish is heated though, & serve garnish with chopped coriander.

recipe from:the Calcutta kitchen”

spicy prawn

2008-11-03T23:05:00.000-08:00

I love seafood esp prawn you should try this recipe if you like fried prawns….yummy!!!!
must try:*****

ingredient:
1 kg fresh prawn (tail left on)
1 tbs lemon juice
1 tbs garlic pulp
3/4 tsp turmeric powder
2 1/2 tsp chilli powder
1/2 tsp fennel powder
2 1/2 tsp cumin powder
2 tsp garam masala
1 egg yolk
salt to taste
veg oil tp deep- fry
lemon wedge , to garnish

method:
1.sprinkle the prawn with a pinch of salt & a tsp lemon juice & set aside.
2. mix together the remaining lemon juice, garlic , the ground spices,egg yolk & salt.
3. deep fry the prawns. serve hot with lemon wedges.

SWEET CHILLI CHUTNEY

2008-11-03T23:00:00.000-08:00

Ingredients

Serves 4

25-30 Kashmiri red chillies (broken)

1 cup Vinegar

1/2 cup Sugar

1 tbsp Oil

1/2 inch Ginger (chopped)

15-20 cloves Garlic (chopped)

Salt to taste

1/2 tsp Black salt

1 tsp Roasted cumin seeds (crushed )

Method:

Slit and remove most of the seeds and the white pith from the chillies. Add vinegar and soak for about half an hour. Grind to a fine paste.Take sugar and half a cup of water in a pan and cook till sugar dissolves. Add chilli paste to the sugar syrup and mix. Let it cook on medium heat.Heat oil in another pan. Add ginger and garlic and sauté. Add salt and black salt to the red chilli mixture and mix well. Add the sautéed ginger-garlic and mix.Add crushed roasted cumin seeds and a little water. Mix and cook for around five more minutes. Cool and store in sterilized bottles.

recipe from :http://www.sanjeevkapoor.com/vkapoor.com/

Costa Rican Chilasquiles (tortilla & Meat)

2008-11-03T22:53:00.000-08:00

6 servings
40 min 20 min prep

Change to: servings US Metric

2 cups cooked and shredded meat (poultry)20
8 inch tortillas (corn are best)
5 eggs, beaten
3 cups tomato sauce
3 cups grated cheese (Use feta, Jack or mozzarella)
oil
salt & pepper
2 cloves garlic, minced
3 jalapeno peppers, chopped

method:
Heat oven to 350 degrees F.Fill each tortilla with meat, fold in half.Dip the folded tortilla in the beaten egg and fry on a skillet in oil.Brown on both sides.Arrange the tortillas in an oven proof dish.(you can prepare the dish up to this point and do the final steps just before serving) Cover the tortillas with the tomatoe sauce, garlic, jalapenos and cheese.Season with salt& pepper.Bake at 350 for 15-20 minutes or until hot through.

Thanks to http://www.recipezaar.com/

Flour Tortilla Recipe

2008-11-03T22:51:00.000-08:00

6-10 servings
20 min 15 min prepChange to:
servings US Metric
2cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2teaspoon salt
1/4cup vegetable shortening or vegetable oil
1teaspoon baking powder
1/2cup warm water or milk (may possibly need to add more, up to 3/4 cup)
method:
Sift the flour, salt & baking powder into a large mixing bowl.Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.Add the milk or water, working the liquid into the dough until a sticky ball forms.Wrap in plastic and let rest for at least 30 minutes.Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4″ thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don’t roll the dough out more than once or the tortillas will be tough.Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.
thanks to http://www.recipezaar.com/

toasted Almond & Apricot Muffin

2008-11-03T22:49:00.000-08:00

I like to share this recipe cause it’s my fave …

ingredients:
2 cups unbleached all-purpose flour
2/3 cup packed light brown sugar
1 tbs baking powder1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup (1stick) unsalted butter, melted
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup diced dried apricot
1/3 cup sliced almond
method:
Preheat the oven to 400 degree f.lightly butter 12 muffin cups .Combine the flour,brown sugar,baking powder,baking soda & salt in a large bowl: stir until well blended.In a separate bowl, whisk together the buttermilk,melted butter,egg ,vanilla & almond extracts.stir the apricot into the dry ingredients. add the liquid ingredients all at once and fold until evenly moistened.do not over mix.Divide the batter evenly among the muffin cups .sprinkle the almonds evenly on the tops. bake until the tops are golden and a toothpick inserted in the centers comes out clean, 20 to 22 mins.Cool on a wire rack before removing from the pan

paneer!

2008-11-03T22:43:00.000-08:00

I love paneer …. i grill them,fry them,and sitr-fry them…it always taste fabulas!!i always fry the paneer before adding to the gravy. i read in a mag once ..while your shallow frying the paneer take a big bowl, pour ,some luke -warm water and big pinch of tumeric powder when the paneer turn light brown add the to the bowl.the paneer will be soft &mmmmmmm… you must try them!!!stay tune for more .
must try:*****
KADAI PANEER

ingredients

paneer 350g or more

onion 5,sliced

bell pepper,1,slice

coriander powder,1 tbs

1 tbsgaram masala,

1 1/2 tspsugar,

1 1/2 tsp salt to taste

oil ghee

Grind ingrediants

garlic clove,

7ginger,1 cm

green chilli ,4

dried chilli,7

tomatoes,5,dice

start cooking:

Heat: the pan with ghee ,add onion stir until brown,add bell pepperthen add coriander powder,garam masala,then set aside.Add oil inthe same pan add the grind ingrediants & stir,then add salt N sugar stir until the oil separate.Lastly add the paneer n sitr. Add some water & stir in low fire.cook for 20 mins.add the onion and bell pepper and cook for few mins.

Vazhaipazha rava Kesari (banana & semolina dessert)

2008-11-03T22:39:00.000-08:00

serves:4-6
ingredients:2 tbs +1/4 cup+1/4 cup ghee
2 tbs halved cashew nuts
2 tbs sultanas (kishmish)
1 cup fine semolina (sooji/rava)
1 cup sugar
2 cups milk
2 medium,ripe table bananas
1 tsp powdered green cardamom
A pinch of orange food colouring
1/2 tsp saffron strands soaked in 1 tbs milk for 20 mins

method:

1.Heat 2tbs ghee in a deep frying pan or kadhai over low heat.Add cashew nuts & fry till golden. Drain & set aside.Add sultanas to pan & fry till they puff up. Drain & set aside.
2.Add 1/2 cup ghee to pan & heat through.add semolina & fry over low heat till pink.Remove from heat & set aside.
3.Combine sugar & milk in a pan bring to boil over moderate heat.lower heat & add semolina gradually,stirring continuously .
4.cook over low heat till milk is completely absorbed,stirring continuously to prevent lumps.
5.Peel & cut banana into 1/2″cubes. Add to pan with 1/4 cup ghee,cardamom powder,food colouring and saffron.Mix well & cook till mixture leaves asides of the pan.
6. Spoon into a serving dish,garnish with cashew nuts & sultanas & serve hot or cold.

variations: you can substitute bananas with 3/4 cup chopped mango or pineapple.

recipes from :chandra padmanabhan (Southern Spice)

Baby corn paneer masala

2008-11-03T22:35:00.000-08:00

servings: 4 ingredients

200g paneer
3-4 dried red chillies,whole
2 medium sized onions (roughly chopped)
10-12 baby corn (sliced thinly)
4-5 garlic cloves (roughly chopped)
2 cups tomato puree ( 3 big red
tomato chopped and grind to puree)
1 tsp red chilli pd
1/2 tsp cumin pd
2 tsp coriander pd
1 tsp garam masala
1 tbs dry ground roasted fenugreek (kasturi methi)
2 inches pieces ginger peeled
12-15 almond

method:

1.Cut paneer into 1 inch sized triangular pieces.

2.Chop half of the ginger & cut the remaining half into julienne. Reserve these for garnishing.

3.Grind red chillies,almond,onions,garlic and ginger into a fine paste,using half a cup of water.

4.Heat oil in a pan, add the ground paste & saute for 3 to 4 mins.

5.Add tomato puree ,salt & continue to saute for a couple of mins

6.add red chilli pd,cumin pd, & coriander pd & saute till oil begins to leave the masala.
7. stir & add sliced baby corn,paneer pieces, garam masala pd & mix well. cover n cook on low heat for 5 mins. lightly roast kasturi methi & crush, sprinkle over the gravy. serve hot.

Metti prawn

2008-11-03T22:34:00.000-08:00

I have uploaded 2 recipes which i used kasturi methi (fenugreek dried leave)I love the smell and the the taste of kasturi methi…. i simply add them in chapatti,pakoda, kebab,curry,and many more dishes.

indgredients:1 kg prawns ( shelled & deveined)
Frying items:
50ml oil
2 large onion (sliced)
1 tsp mixed spices (mustard,cumin,white urad dal & fenugreek)
2 large tomatoes
2 green chiliies (slit lengthwise)
10gm dried methi leaves
spices powder:
2 tsp turmeric pd
1 tsp cumin pd
1 tsp fennel pd
2 tsp chilli pd
2 tbs coriander pd
2 thumb size ginger ( blend with 1 cup of water)
20 cashew nuts (paste)
salt to taste
method:
1.heat & fry all the items meant for frying until onion turn soft.
2.add in all the spice pd powders & stir till aroma.
3. add in ginger juice , salt & cashew nuts paste together with prawns.
4. stir & cook till mixture is thick.