INGREDIENTS FOR SEMOLINA CAKES
Semolina – 2 cups
Yogurt [sour] – 3 cups
Turmeric powder – ¼ tsp
Soda bicarbonate –1/4 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 strand
Chilli powder – ½ tsp
Salt to taste
METHOD OF PREPARING SEMOLINA [RAWA, SOOJI] CAKES
Mix semolina with yogurt, add salt, soda bicarbonate and turmeric powder, and keep aside for 10 minutes.
Steam in a Pyrex dish for 30 minutes. To check if it is done, insert tooth pick. It should come out cleaner. When cooked, cut into cubes sprinkle red chilies on top. Temper mustard seeds and curry leaves and pour over semolina cakes.
Serve with coconut chutney or coriander chutney.
Saturday, July 31, 2010
VEGETABLE OMLETE RECIPE
INGEDIENTS OF VEGETABLE OMELETE
Chick pea flour [besan] — ¼ cup
Plain flour – ¼ cup
Tomato – 1 [peeled and chopped]
Cheddar cheese – ½ cup [grated]
Soda bicarbonate –1 pinch
Water – ½ cup
Fresh coriander leaves –1/4 cup
Onion – 1 [chopped]
Green chilli – 1 [chopped]
Red chilli powder – ¼ tsp
Salt to taste
PREPARATION OF VEGETABLE OMLETE
Beat all the ingredients into smooth paste. Add salt and mix well.
Heat the griddle or non stick pan and pour 3-4 spoon of oil. Ladle 3-4 table spoons mixture on pan and spread with the back of spoon.
Let it rise, reduce the flame and cook on both sides until golden brown and serve hot.
Chick pea flour [besan] — ¼ cup
Plain flour – ¼ cup
Tomato – 1 [peeled and chopped]
Cheddar cheese – ½ cup [grated]
Soda bicarbonate –1 pinch
Water – ½ cup
Fresh coriander leaves –1/4 cup
Onion – 1 [chopped]
Green chilli – 1 [chopped]
Red chilli powder – ¼ tsp
Salt to taste
PREPARATION OF VEGETABLE OMLETE
Beat all the ingredients into smooth paste. Add salt and mix well.
Heat the griddle or non stick pan and pour 3-4 spoon of oil. Ladle 3-4 table spoons mixture on pan and spread with the back of spoon.
Let it rise, reduce the flame and cook on both sides until golden brown and serve hot.
Friday, July 30, 2010
PRAWN WITH CASHEWNUTS RECIPE
INGREDIENTS FOR PRAWN WITH CASHEWNURS
Prawns – 1 cup
Cashew nuts – ½ cup
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coconut – 2 tsp [fry in oil until light brown and ground]
Onion – 1 [sliced]
Ginger garlic paste – 1 tsp
Tomato – 1 [chopped]
Green -- chilies
Vinegar – 1 tsp
Oil – ¼ cup Pepper powder – ¼ tsp
Salt to taste
METHOD OF PREPARING PEAWN WITH CASHEW NUTS
Peel and devein the prawns. Split the cashew nuts and soak them in hot water. Heat oil in a pan and fry the sliced onion till golden brown.
Add chill powder, pepper powder and turmeric powder. Add ginger garlic paste and chopped tomato fry for 5 minutes.
Add split green chilies and vinegar. Add prawns, salt, cashew nuts, and sufficient water and cook the prawns and cashew nuts until tender.
Add coconut paste mixed in little water and cook on low flame for 5 – 10 minutes.
Remove when done and serve with rice or bread.
Prawns – 1 cup
Cashew nuts – ½ cup
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coconut – 2 tsp [fry in oil until light brown and ground]
Onion – 1 [sliced]
Ginger garlic paste – 1 tsp
Tomato – 1 [chopped]
Green -- chilies
Vinegar – 1 tsp
Oil – ¼ cup Pepper powder – ¼ tsp
Salt to taste
METHOD OF PREPARING PEAWN WITH CASHEW NUTS
Peel and devein the prawns. Split the cashew nuts and soak them in hot water. Heat oil in a pan and fry the sliced onion till golden brown.
Add chill powder, pepper powder and turmeric powder. Add ginger garlic paste and chopped tomato fry for 5 minutes.
Add split green chilies and vinegar. Add prawns, salt, cashew nuts, and sufficient water and cook the prawns and cashew nuts until tender.
Add coconut paste mixed in little water and cook on low flame for 5 – 10 minutes.
Remove when done and serve with rice or bread.
LIVER CURRY RECIPE
INGREDIENTS FOR LIVER CURRY
Liver – 250 gms [cut into small pieces]
Pepper – ½ tsp
Red chilies – 8 [crushed]
Garlic flakes – 5
Ginger – 1 piece
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Oil – ¼ cup
Cinnamon – 2 [pieces]
Cloves – 5
Onion –2 [chopped]
Garlic – 1 tsp [sliced]
Ginger – ½ tsp [chopped]
Salt to taste
METHOD OF PREPARING LIVER CURRY
Grind. Red chilies, garlic flakes, ginger, turmeric powder, pepper and cumin seeds in a mixer grinder.
Heat oil in a pan and fry the grind ingredients for 2 minutes. Add the liver pieces and 1 cup of water and cook for 30 minutes.
Add salt only after the liver is cooked.
Heat oil in another pan and fry the cinnamon, cloves, , chopped onions, garlic sliced and ginger chopped for 5 minutes and add to the liver and cook for another 15 minutes.
Serve hot.
Liver – 250 gms [cut into small pieces]
Pepper – ½ tsp
Red chilies – 8 [crushed]
Garlic flakes – 5
Ginger – 1 piece
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Oil – ¼ cup
Cinnamon – 2 [pieces]
Cloves – 5
Onion –2 [chopped]
Garlic – 1 tsp [sliced]
Ginger – ½ tsp [chopped]
Salt to taste
METHOD OF PREPARING LIVER CURRY
Grind. Red chilies, garlic flakes, ginger, turmeric powder, pepper and cumin seeds in a mixer grinder.
Heat oil in a pan and fry the grind ingredients for 2 minutes. Add the liver pieces and 1 cup of water and cook for 30 minutes.
Add salt only after the liver is cooked.
Heat oil in another pan and fry the cinnamon, cloves, , chopped onions, garlic sliced and ginger chopped for 5 minutes and add to the liver and cook for another 15 minutes.
Serve hot.
Wednesday, July 28, 2010
BAKED PARSNIPS RECIPE
INGREDIENTS FOR BAKED PARSNIPS
Parsnips – 5
Dash cayenne
Onions – 2 [sliced]
Oil – 1 tbsp
Tomatoes – 200 gms
Tomato sauce – 2 tbsp
Salt and pepper to taste
METHOD OF PREPARING BAKED PARSNIPS
Wash and peel and cut into half length wise and boiled in salted water until nearly tender.
Heat oil in a pan and fry the sliced onions for 5 minutes. Add to tomatoes peeled and chopped and fry for 2 minutes.
Add salt and pepper and cook few minutes. Place parsnips in baking dish and pour the tomato sauce over them.
Bake in moderate oven until tender.
Parsnips – 5
Dash cayenne
Onions – 2 [sliced]
Oil – 1 tbsp
Tomatoes – 200 gms
Tomato sauce – 2 tbsp
Salt and pepper to taste
METHOD OF PREPARING BAKED PARSNIPS
Wash and peel and cut into half length wise and boiled in salted water until nearly tender.
Heat oil in a pan and fry the sliced onions for 5 minutes. Add to tomatoes peeled and chopped and fry for 2 minutes.
Add salt and pepper and cook few minutes. Place parsnips in baking dish and pour the tomato sauce over them.
Bake in moderate oven until tender.
SHEEP BRAIN FRY RECIPE
INGREDIENTS FOR SHEEP BRAIN FRY
Sheep’s brain – 2
Onions – 2
Chilli powder – 2 tsp
Pepper powder – ½ tsp
Vinegar to taste
Salt to taste
Oil – ½ cup
METHOD OF PREPARING SHEEP’S BRAIN
Wash brain in salt water and drain. Heat oil in a pan and fry the chopped onions and remove
Then fry the brain carefully, turn it over frequently with ladle.
Mix the red chili powder, pepper powder with little water and add to the sheep’s brain fry.
Add fried onions and salt. Cook the brain until tender.
When done add vinegar and remove from the fire and serve hot.
Sheep’s brain – 2
Onions – 2
Chilli powder – 2 tsp
Pepper powder – ½ tsp
Vinegar to taste
Salt to taste
Oil – ½ cup
METHOD OF PREPARING SHEEP’S BRAIN
Wash brain in salt water and drain. Heat oil in a pan and fry the chopped onions and remove
Then fry the brain carefully, turn it over frequently with ladle.
Mix the red chili powder, pepper powder with little water and add to the sheep’s brain fry.
Add fried onions and salt. Cook the brain until tender.
When done add vinegar and remove from the fire and serve hot.
YAM—YUMMY RECIPE
INGREDIENTS FOR YAM
Yam – 250 gms
Peas – 100 gms
Tomatoes – 100 gms [pureed]
Ghee or butter – 50 gms
Onion – 1 [chopped]
Bay leaf – c
Coriander leaves – 2 tbsp [chopped]
INGREDIENTS FOR SAUCE
Red chilies – 4
Cumin seeds – 2 tsp
Garlic flakes – 2
Vinegar – 2 tsp
Garam masala – ¼ tsp
Turmeric powder – ¼ tsp
Sugar to taste
Salt to taste
METHOD OF PREPARING YAM
Chop yam into big pieces, wash and boil in salted water. Drain peel and mash and keep aside.
Grind all the ingredients of sauce into a paste.
Heat butter in a pan and fry bay leaf, chopped onion until golden brown. Add paste, tomato puree, peas, and cook for 2 minutes on low flame.
Add mashed yam. Cover and cook for another 2 minutes. Stirring constantly. Transfer into a serving dish and garnish with chopped coriander leaves.
Yam – 250 gms
Peas – 100 gms
Tomatoes – 100 gms [pureed]
Ghee or butter – 50 gms
Onion – 1 [chopped]
Bay leaf – c
Coriander leaves – 2 tbsp [chopped]
INGREDIENTS FOR SAUCE
Red chilies – 4
Cumin seeds – 2 tsp
Garlic flakes – 2
Vinegar – 2 tsp
Garam masala – ¼ tsp
Turmeric powder – ¼ tsp
Sugar to taste
Salt to taste
METHOD OF PREPARING YAM
Chop yam into big pieces, wash and boil in salted water. Drain peel and mash and keep aside.
Grind all the ingredients of sauce into a paste.
Heat butter in a pan and fry bay leaf, chopped onion until golden brown. Add paste, tomato puree, peas, and cook for 2 minutes on low flame.
Add mashed yam. Cover and cook for another 2 minutes. Stirring constantly. Transfer into a serving dish and garnish with chopped coriander leaves.
Tuesday, July 27, 2010
DOUGHNUTS RECIPE
INGREDIENTS FOR DOUGHNUTS
Flour –3 cups
Eggs – 3
Sugar – 1 cup [powdered]
Baking powder – 1 tsp
Butter – 3 tbsp
Salt – 1 pinch
Oil for frying
METHOD OF PREPARING DOUGHNUTS
Sieve flour, baking powder and salt and keep aside. Blend butter with powdered sugar. Add yolks and beat again. Mix flour slowly to the mixture.
Beat egg whites stiff and gently fold with the batter. Roll out with thick chapattis and give round shape with a hole in the centre.
Fry in hot oil until golden brown.
Flour –3 cups
Eggs – 3
Sugar – 1 cup [powdered]
Baking powder – 1 tsp
Butter – 3 tbsp
Salt – 1 pinch
Oil for frying
METHOD OF PREPARING DOUGHNUTS
Sieve flour, baking powder and salt and keep aside. Blend butter with powdered sugar. Add yolks and beat again. Mix flour slowly to the mixture.
Beat egg whites stiff and gently fold with the batter. Roll out with thick chapattis and give round shape with a hole in the centre.
Fry in hot oil until golden brown.
HOW TO MAKE GUAVA CHUTNEY
INGREDIENTS FOR GUAVA CHUTNEY
Guavas – 2 cups [peeled and chopped]
Garlic flakes – 2[chopped]
Onions – 2 [Chopped]
Raisins – 1 cup [seeded]
Mustard – 1 tsp
Vinegar – 3 cups
Red chilies – 3 [chopped]
Sugar – 1 tbsp
Salt to taste
METHOD OF PREPARING GUAVA CHUTNEY
Cook peeled and chopped guavas until soft. Then mince with garlic flakes, chopped onions, seeded Raisins.
Add mustard, vinegar, chopped red chilies, salt and sugar.
Cook slowly to chutney consistency.
Guavas – 2 cups [peeled and chopped]
Garlic flakes – 2[chopped]
Onions – 2 [Chopped]
Raisins – 1 cup [seeded]
Mustard – 1 tsp
Vinegar – 3 cups
Red chilies – 3 [chopped]
Sugar – 1 tbsp
Salt to taste
METHOD OF PREPARING GUAVA CHUTNEY
Cook peeled and chopped guavas until soft. Then mince with garlic flakes, chopped onions, seeded Raisins.
Add mustard, vinegar, chopped red chilies, salt and sugar.
Cook slowly to chutney consistency.
Monday, July 26, 2010
STUFFED PEPPERS RECIPE
INGREDIENTS FOR STUFFED PEPPERS
Peppers – 5
Brown rice – 1 cup
Celery – 2 stalk
Onions – 2
Carrots – 2
Soy sauce – 1 tbsp
Whole wheat crumbs – ½ cup
Boiling water – 2 cups
Oil – ½ cup
Salt to taste
Pepper to taste
METHOF PREPARING STUFFED PEPPERS
Wash the peppers and cut off the flower end and remove core, leaving some seeds inside the peppers.
Boil the peppers in water until soft. Heat oil in a pan and fry until slightly brown. Add diced carrots, diced celery, soy sauce and water.
Cook until tender, add salt and pepper and little herb if liked. When half done, sprinkle inside the half cooked peppers with vegetable salt.
Then stuff with rice mixture. Sprinkle with crumbs and bake in moderate oven for 20 minutes.
Serve hot.
Peppers – 5
Brown rice – 1 cup
Celery – 2 stalk
Onions – 2
Carrots – 2
Soy sauce – 1 tbsp
Whole wheat crumbs – ½ cup
Boiling water – 2 cups
Oil – ½ cup
Salt to taste
Pepper to taste
METHOF PREPARING STUFFED PEPPERS
Wash the peppers and cut off the flower end and remove core, leaving some seeds inside the peppers.
Boil the peppers in water until soft. Heat oil in a pan and fry until slightly brown. Add diced carrots, diced celery, soy sauce and water.
Cook until tender, add salt and pepper and little herb if liked. When half done, sprinkle inside the half cooked peppers with vegetable salt.
Then stuff with rice mixture. Sprinkle with crumbs and bake in moderate oven for 20 minutes.
Serve hot.
PEAS WITH MUSHROOMS RECIPE
INGREDIENTS FOR PEAS WITH MUSHROOMS
Peas – 1 cup
Celery – ½ cup
Mushrooms – 1 cup
Oil – 2 tbsp
Salt to taste
Marmite – 1 tsp
Corn flour – 1 tbsp
METHOD OF PREPARING PEAS WITH MUSHROOMS
Chop the celery and fry in oil for 5 minutes. Add the chopped mushrooms, water and marmite, salt and pepper to taste and cook on low flame for 15 minutes.
Mix the corn flour with little cold water and add to the pea’s mixture and cook for another 5 minutes. Serve hot.
Peas – 1 cup
Celery – ½ cup
Mushrooms – 1 cup
Oil – 2 tbsp
Salt to taste
Marmite – 1 tsp
Corn flour – 1 tbsp
METHOD OF PREPARING PEAS WITH MUSHROOMS
Chop the celery and fry in oil for 5 minutes. Add the chopped mushrooms, water and marmite, salt and pepper to taste and cook on low flame for 15 minutes.
Mix the corn flour with little cold water and add to the pea’s mixture and cook for another 5 minutes. Serve hot.
Sunday, July 25, 2010
PORK RICE RECIPE
INGREDIENTS FOR PORK RICE
Rice – 2 cups [boiled with little salt]
Pork – ¾ cup [boiled with salt]
Onion – 2 [chopped]
Garlic flakes – 10 [chopped]
Ginger paste – 1 tsp
Green chilies – 2 [chopped]
Cloves – 3
Cinnamon – 1 piece [crushed]
Cardamom – 4 [crushed]
Pepper powder – 1 tsp
Eggs – 2
Oil – 2 tbsp
Coriander leaves – 2 tbsp [chopped]
METHOD OF PREPARING PORK RICE
Heat oil in a pan and fry, cloves cinnamon, cardamom, chopped green chilies, garlic flakes and chopped onions and fry for 5 minutes.
Add cooked pork and pepper powder and fry for 5 minutes. Add boiled rice and mix gently.
Remove from the flame and transfer into a serving dish and garnish with chopped coriander leaves.
Serve hot with salad or pickle.
Rice – 2 cups [boiled with little salt]
Pork – ¾ cup [boiled with salt]
Onion – 2 [chopped]
Garlic flakes – 10 [chopped]
Ginger paste – 1 tsp
Green chilies – 2 [chopped]
Cloves – 3
Cinnamon – 1 piece [crushed]
Cardamom – 4 [crushed]
Pepper powder – 1 tsp
Eggs – 2
Oil – 2 tbsp
Coriander leaves – 2 tbsp [chopped]
METHOD OF PREPARING PORK RICE
Heat oil in a pan and fry, cloves cinnamon, cardamom, chopped green chilies, garlic flakes and chopped onions and fry for 5 minutes.
Add cooked pork and pepper powder and fry for 5 minutes. Add boiled rice and mix gently.
Remove from the flame and transfer into a serving dish and garnish with chopped coriander leaves.
Serve hot with salad or pickle.
SCALLOPED CHEESE POTATOES
INGREDIENTS FOR SCALLOPED CHEESE POTATOES
Tomatoes – 1 can
Herb bread stuffing – ½ cup
Cheese – ¾ cup [grated]
Onion – 1 [thinly sliced]
Sugar – 2 tsp
Garlic paste – ½ tsp
Butter-- 2 tbsp
Salt to taste
METHOD OF PREPARING SCALLOPED CHEESE POTATOES
Place ingredients in layers in a greased baking dish and bake in moderate oven for 25 minutes.
Tomatoes – 1 can
Herb bread stuffing – ½ cup
Cheese – ¾ cup [grated]
Onion – 1 [thinly sliced]
Sugar – 2 tsp
Garlic paste – ½ tsp
Butter-- 2 tbsp
Salt to taste
METHOD OF PREPARING SCALLOPED CHEESE POTATOES
Place ingredients in layers in a greased baking dish and bake in moderate oven for 25 minutes.
POTATO PULAV RECIPE
INGREDIENTS FOR POTATO PULAV
Potatoes – 100 gms
Rice – 2 cups [soak in water for 20 minutes and drain]
Cloves – 4
Red chilli – 2
Cardamom – 4
Bay leaves – 2
Cinnamon – 1 piece
Ghee – 50 gms
METHOD OF PREPARING POTATO PULAV
Slice the potatoes into small pieces and lightly fry.
Heat ghee in a pan and fry cloves, cardamom seeds, red chilies, bay leaves and cinnamon for 2 minutes.
Add rice and 4 cups of water and mix well. Add fried potatoes and salt, Cover the pan with a lid and cook for 20 minutes on low flame.
Remove from the fire and serve hot with curd or pickles.
Potatoes – 100 gms
Rice – 2 cups [soak in water for 20 minutes and drain]
Cloves – 4
Red chilli – 2
Cardamom – 4
Bay leaves – 2
Cinnamon – 1 piece
Ghee – 50 gms
METHOD OF PREPARING POTATO PULAV
Slice the potatoes into small pieces and lightly fry.
Heat ghee in a pan and fry cloves, cardamom seeds, red chilies, bay leaves and cinnamon for 2 minutes.
Add rice and 4 cups of water and mix well. Add fried potatoes and salt, Cover the pan with a lid and cook for 20 minutes on low flame.
Remove from the fire and serve hot with curd or pickles.
Wednesday, July 21, 2010
CHINA GRASS PUDDING RECIPE
INGREDIENTS FOR CHINA GRASS PUDDING
China grass – 10 gms
Condensed milk –1 tin
Water – 2 cups
Milk – 2 cups
Sugar – 5 tbsp
Vanilla essence – 1 tsp
METHOD FOR PREPARING CHINA GRASS PUDDING
Wash and cut the China grass and soak in 2 cups of water for 30 minutes.
Mix the milk, condensed milk and sugar. Heat the milk mixture, stirring continuously.
Slowly strain the melted China grass into the milk mixture. Stir gently and pour into serving dish. When cold keep in refrigerator.
China grass – 10 gms
Condensed milk –1 tin
Water – 2 cups
Milk – 2 cups
Sugar – 5 tbsp
Vanilla essence – 1 tsp
METHOD FOR PREPARING CHINA GRASS PUDDING
Wash and cut the China grass and soak in 2 cups of water for 30 minutes.
Mix the milk, condensed milk and sugar. Heat the milk mixture, stirring continuously.
Slowly strain the melted China grass into the milk mixture. Stir gently and pour into serving dish. When cold keep in refrigerator.
Friday, July 16, 2010
PRAWN PULAV RECIPE
INGREDIENTS FOR PRAWN RECIPE
Rice – 750 gms
Prawn – 1 kg
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Cardamom – 4
Cinnamon – 2 pieces
Ginger 0—1 piece
Onions – 3
Red chilli powder – 1 tsp
Garlic flakes – 4
Cloves – 5
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Ghee – 300 gms
Pepper powder – 1 tsp
Salt to taste
Coriander leaves – 1 tbsp
METHOD OF PREPARING PRAWN PULAV
Clean the prawn fish and wash with salted water and keep aside.
Wash the rice and soak in water for 20 minutes.
Heat ghee in a pan and put, cumin seeds, chopped garlic flakes, cloves, cinnamon, cardamom and chopped ginger and fry for 2 minutes.
Add chopped onions and fry for 5 minutes. Add pepper powder, turmeric powder, red chilli powder and coriander powder and mix well.
Add prawn, garam masala and salt and let it cook on low fire, when prawns starts releasing water, raise the temperature.
When water dries fully, roast on low fire.
When prawn softens, add rice, water and salt and mix gently.
Remove from the fire when cooked fully.
Rice – 750 gms
Prawn – 1 kg
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Cardamom – 4
Cinnamon – 2 pieces
Ginger 0—1 piece
Onions – 3
Red chilli powder – 1 tsp
Garlic flakes – 4
Cloves – 5
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Ghee – 300 gms
Pepper powder – 1 tsp
Salt to taste
Coriander leaves – 1 tbsp
METHOD OF PREPARING PRAWN PULAV
Clean the prawn fish and wash with salted water and keep aside.
Wash the rice and soak in water for 20 minutes.
Heat ghee in a pan and put, cumin seeds, chopped garlic flakes, cloves, cinnamon, cardamom and chopped ginger and fry for 2 minutes.
Add chopped onions and fry for 5 minutes. Add pepper powder, turmeric powder, red chilli powder and coriander powder and mix well.
Add prawn, garam masala and salt and let it cook on low fire, when prawns starts releasing water, raise the temperature.
When water dries fully, roast on low fire.
When prawn softens, add rice, water and salt and mix gently.
Remove from the fire when cooked fully.
CARROT PUDDING RECIPE
INGREDIENTS FOR CARROT PUDDING
Raw carrots – 1 ½ cups [chopped]
Raw potatoes – 1 cup [chopped]
Wheat flour – 1 cup
Cinnamon – 1 tsp-sp
Baking powder – 2 tsp
Sugar – 1 cup
Salt to taste
Nuts – ½ cups [chopped]
Raisins – ¼ cup
METHOD OF PREPARING CARROY PUDDING
Mix the chopped carrots, chopped potatoes, chopped nuts and raisins well.
Mix wheat flour, sugar, cinnamon, baking powder, sugar, and salt and add to the carrots mixture.
Steam in moulds for 3—4 hours, serve with hard sauce or pudding sauce.
Raw carrots – 1 ½ cups [chopped]
Raw potatoes – 1 cup [chopped]
Wheat flour – 1 cup
Cinnamon – 1 tsp-sp
Baking powder – 2 tsp
Sugar – 1 cup
Salt to taste
Nuts – ½ cups [chopped]
Raisins – ¼ cup
METHOD OF PREPARING CARROY PUDDING
Mix the chopped carrots, chopped potatoes, chopped nuts and raisins well.
Mix wheat flour, sugar, cinnamon, baking powder, sugar, and salt and add to the carrots mixture.
Steam in moulds for 3—4 hours, serve with hard sauce or pudding sauce.
Tuesday, July 13, 2010
ITALIAN DRESSING RECIPE
INGREDIENTS FOR ITALIAN DRESSING RECIPE
Garlic powder – 1 tsp
Onion powder – 1 tsp
Paprika – 1 tsp
Lemon juice – ½ cup
Cider vinegar – ½ cup
Apple juice – ½ cup
Oregano – 1 tsp
Dry mustard – 1 tsp
METHOD OF PREPARING ITALIAN DRESSING
Combine all ingredients in a blender and blend.
Fill into a glass gar and keep in refrigerator
Garlic powder – 1 tsp
Onion powder – 1 tsp
Paprika – 1 tsp
Lemon juice – ½ cup
Cider vinegar – ½ cup
Apple juice – ½ cup
Oregano – 1 tsp
Dry mustard – 1 tsp
METHOD OF PREPARING ITALIAN DRESSING
Combine all ingredients in a blender and blend.
Fill into a glass gar and keep in refrigerator
RUSSIAN CURRY SOUP RECIPE
INGREDIENTS FOR RUSSIAN CURRY SOUP
Pea soup – 1 can
Tomato soup – 1 can
Curry powder – 1 tsp
Milk – 2 cups
Cream – ½ cup
Croutons bread – [fried]
METHOD OF RUSSIAN CURRY SOUP
Boil pea soup, tomato soup, curry powder and milk. Season to taste, and just before serving stir in the cream, keeping a little back to drop a teaspoon into each bowl before it reaches the table.
Garnish with the croutons bread and serve.
Pea soup – 1 can
Tomato soup – 1 can
Curry powder – 1 tsp
Milk – 2 cups
Cream – ½ cup
Croutons bread – [fried]
METHOD OF RUSSIAN CURRY SOUP
Boil pea soup, tomato soup, curry powder and milk. Season to taste, and just before serving stir in the cream, keeping a little back to drop a teaspoon into each bowl before it reaches the table.
Garnish with the croutons bread and serve.
GROUND NUT MASALA FRY RECIPE
INGREDIENTS FOR GROUND NUT MASALA FRY RECIPE
Raw ground nuts – 2 cups [shelled]
Gram flour – ½ cup
Water – ¼ cup
Baking powder – 2 pinches
Salt – little
Ghee – 1 tsp
Asafoetida – 1 pinch
Salt and chilli powder for sprinkling
METHOD OF MAKING GROUND NUT MASALA FRY
Mix the gram flour with water, baking powder and little water. Add ghee and mix well. Add ground nuts in to the mixture and mix until the mixture, uniformly coat the ground nuts.
Heat oil in a pan and fry the groundnuts and drain.
Sprinkle the chill powder and salt while still hot.
Serve with tea or drinks
Raw ground nuts – 2 cups [shelled]
Gram flour – ½ cup
Water – ¼ cup
Baking powder – 2 pinches
Salt – little
Ghee – 1 tsp
Asafoetida – 1 pinch
Salt and chilli powder for sprinkling
METHOD OF MAKING GROUND NUT MASALA FRY
Mix the gram flour with water, baking powder and little water. Add ghee and mix well. Add ground nuts in to the mixture and mix until the mixture, uniformly coat the ground nuts.
Heat oil in a pan and fry the groundnuts and drain.
Sprinkle the chill powder and salt while still hot.
Serve with tea or drinks
Monday, July 12, 2010
EASY CHICKEN CAKE RECIPE
INGREDIENTS FOR EASY CHICKEN RECIPE
Chicken -- 200 gms [minced]
Onion – I [chopped]
Carrot – 1 [chopped]
Corn flour – ½ tsp
Soy sauce – 1 tsp
Sugar – ¼ tsp
Salt and pepper to taste
Oil for frying
METHOD OF PREPARING EASY CHICKEN RECIPE
Mix all the ingredients together and keep aside for marinating. Heat oil in a pan, make the meat mixture into small balls and flatten them little with your palm.
Gently slide the chicken cakes into the hot oil and fry until golden brown.
Serve hot with tomato sauce.
Chicken -- 200 gms [minced]
Onion – I [chopped]
Carrot – 1 [chopped]
Corn flour – ½ tsp
Soy sauce – 1 tsp
Sugar – ¼ tsp
Salt and pepper to taste
Oil for frying
METHOD OF PREPARING EASY CHICKEN RECIPE
Mix all the ingredients together and keep aside for marinating. Heat oil in a pan, make the meat mixture into small balls and flatten them little with your palm.
Gently slide the chicken cakes into the hot oil and fry until golden brown.
Serve hot with tomato sauce.
APPLE ANZAC RECIPE
INGREDIENTS FOR APPLE ANZAC RECIPE
Apple – 4 cups [cut into slices]
Rolled oats – 1 cup
Butter – ½ cup [melted]
Flour – 1 cup
Cinnamon – 1 tsp
Brown sugar – 1 cup
Lemon juice – 1 tbsp
Salt to taste
METHOD OF PREPARING APPLE ANZAC
Place sliced apples in a shallow greased baking dish and sprinkle with lemon juice. Mix the dry ingredients . Sprinkle over the apple.
Pour over the melted butter bake in moderate oven for 30 minutes.
Serve with whipped cream.
Apple – 4 cups [cut into slices]
Rolled oats – 1 cup
Butter – ½ cup [melted]
Flour – 1 cup
Cinnamon – 1 tsp
Brown sugar – 1 cup
Lemon juice – 1 tbsp
Salt to taste
METHOD OF PREPARING APPLE ANZAC
Place sliced apples in a shallow greased baking dish and sprinkle with lemon juice. Mix the dry ingredients . Sprinkle over the apple.
Pour over the melted butter bake in moderate oven for 30 minutes.
Serve with whipped cream.
Saturday, July 10, 2010
DATE FUDGE RECIPE
INGREDIENTS FOR FUDGE RECIPE
Dates – 1 cup [chopped]
Vanilla – 1 tsp
Cream of tartar – ¼ tsp
Sugar – 4 cups
Butter – 2 tbsp
Desiccated coconut – 1 cup
METHOD OF PREPARING DATE FUDGE
Mix the sugar in water and stir over low heat until melted. When it start to boil, add the cream of tartar mixed with a little cold water.
Boil now without stirring until it forms a soft ball when tested in cold water. Add dates and coconuts and boiled again to soft ball stage. Remove from the flame and beat till thick.
Add vanilla. Pour into greased pan and mark any shapes, and leave to get cold.
Dates – 1 cup [chopped]
Vanilla – 1 tsp
Cream of tartar – ¼ tsp
Sugar – 4 cups
Butter – 2 tbsp
Desiccated coconut – 1 cup
METHOD OF PREPARING DATE FUDGE
Mix the sugar in water and stir over low heat until melted. When it start to boil, add the cream of tartar mixed with a little cold water.
Boil now without stirring until it forms a soft ball when tested in cold water. Add dates and coconuts and boiled again to soft ball stage. Remove from the flame and beat till thick.
Add vanilla. Pour into greased pan and mark any shapes, and leave to get cold.
FRIED BOILED EGGS RECIPE
INGREDIENTS FOR FRIED BOILED EGGS
Eggs – 4 [boiled and shelled]
Onions – 2 [sliced]
Red chili powder – ½ tsp
Pepper – ½ tsp
Cardamom 0—2
Turmeric powder – ¼ tsp
Cloves – 4
Cinnamon – 1
Oil – 2 tbsp
Salt to taste
METHOD OF PREPARING FRIED BOILED EGGS
Powder the spices. Heat oil in pan and fry the sliced onions until light brown. Add chili powder, pepper powder and turmeric powder and mix well. Add little water and sauté.
Add the powdered spices and salt.
Split the eggs into four without separating. Add eggs into mixture.
Serve hot with chappati or rice.
Eggs – 4 [boiled and shelled]
Onions – 2 [sliced]
Red chili powder – ½ tsp
Pepper – ½ tsp
Cardamom 0—2
Turmeric powder – ¼ tsp
Cloves – 4
Cinnamon – 1
Oil – 2 tbsp
Salt to taste
METHOD OF PREPARING FRIED BOILED EGGS
Powder the spices. Heat oil in pan and fry the sliced onions until light brown. Add chili powder, pepper powder and turmeric powder and mix well. Add little water and sauté.
Add the powdered spices and salt.
Split the eggs into four without separating. Add eggs into mixture.
Serve hot with chappati or rice.
RUSSIAN TEA RECIPE
INGREDIENTS FOR RUSSIAN TEA RECIPE
Water – 4 cups
Cinnamon – 4 pieces
Cloves – 12
Tea leaves – 5 tsp
Sugar – 1 ½ cup
Water – 1 cup
Sweet lime juice – ½ cup
Pineapple juice – ½ cup
METHOD OF PREPARING RUSSIAN TEA
To make the syrup, boil water and sugar. Remove and add the juices.
Boil water for the tea add the leaves and keep for a few minutes.
Stain it and mix it with syrup
To serve every cup of tea, add little cinnamon and 3 cloves and keep for a minute and serve hot.
Water – 4 cups
Cinnamon – 4 pieces
Cloves – 12
Tea leaves – 5 tsp
Sugar – 1 ½ cup
Water – 1 cup
Sweet lime juice – ½ cup
Pineapple juice – ½ cup
METHOD OF PREPARING RUSSIAN TEA
To make the syrup, boil water and sugar. Remove and add the juices.
Boil water for the tea add the leaves and keep for a few minutes.
Stain it and mix it with syrup
To serve every cup of tea, add little cinnamon and 3 cloves and keep for a minute and serve hot.
Wednesday, July 7, 2010
SWEET PEPPERS WITH RICE RECIPE
INGREDIENTS FOR SWEET PEPPERS WITH RICE
Sweet peppers – 4 [red]
Cooked rice – 3 cups
White sauce – 2 cups
Butter – ½ cup
Cheese – 1 cup [grated]
Nuts – 2 tbsp
Salt and pepper to taste
METHOD FOR PREPARING SWEET PEPPERS WITH RICE
Seed and slice the peppers thinly. Heat the butter in a pan and fry the sliced peppers until tender. Add white sauce and cook for 5 minutes.
Mix the rice with the grated cheese, nuts and seasonings, and transfer into a serving dish. Pour the sauce and sweet pepper mixture over the top and serve hot.
Sweet peppers – 4 [red]
Cooked rice – 3 cups
White sauce – 2 cups
Butter – ½ cup
Cheese – 1 cup [grated]
Nuts – 2 tbsp
Salt and pepper to taste
METHOD FOR PREPARING SWEET PEPPERS WITH RICE
Seed and slice the peppers thinly. Heat the butter in a pan and fry the sliced peppers until tender. Add white sauce and cook for 5 minutes.
Mix the rice with the grated cheese, nuts and seasonings, and transfer into a serving dish. Pour the sauce and sweet pepper mixture over the top and serve hot.
FUDGE BISCUITS RECIPE
INGREDIENTS FOR FUDGE BISCUITS
Self-rising flour – 1 cup
Semolina – 2 tbsp
Butter -- ½ cup
Sugar – ½ cup
Milk – 1 tbsp
Vanilla – ½ tsp
Coco – ½ cup
Salt – 1 pinch
METHOD OF PREPARJNG FUDGE BISCUITS
Sift the flour and rub with butter. Add sugar and semolina. Sift coco and add. Add milk and vanilla. Mix well and make smooth dough. Make small balls from the dough and place on as greased plate.
Press each ball slightly flat with the finger tips. Bake the biscuits at 375°F for about `15—20 minutes.
Allow to cool on the baking try and fill in a air tight container.
Self-rising flour – 1 cup
Semolina – 2 tbsp
Butter -- ½ cup
Sugar – ½ cup
Milk – 1 tbsp
Vanilla – ½ tsp
Coco – ½ cup
Salt – 1 pinch
METHOD OF PREPARJNG FUDGE BISCUITS
Sift the flour and rub with butter. Add sugar and semolina. Sift coco and add. Add milk and vanilla. Mix well and make smooth dough. Make small balls from the dough and place on as greased plate.
Press each ball slightly flat with the finger tips. Bake the biscuits at 375°F for about `15—20 minutes.
Allow to cool on the baking try and fill in a air tight container.
Tuesday, July 6, 2010
STRING BEANS CURRY RECIPE
INGREDIENTS FOR STRING BEANS CURRY
String beans – 250 gms [cut into short strips]
Tomatoes – 2 [pureed]
Garlic flakes – 2
Soya sauce – 2 tbsp
Oil – 2 tbsp
Salt to taste
METHOD FOR PREPARING STRING BEANS CURRY
Blanch string beans in boiling salted water for 5 minutes. Drain and run under cold water
Heat oil in a pan and fry the garlic flakes. Add tomato puree and mix well.
Add all ingredients and cook on low flame until done. Serve hot.
String beans – 250 gms [cut into short strips]
Tomatoes – 2 [pureed]
Garlic flakes – 2
Soya sauce – 2 tbsp
Oil – 2 tbsp
Salt to taste
METHOD FOR PREPARING STRING BEANS CURRY
Blanch string beans in boiling salted water for 5 minutes. Drain and run under cold water
Heat oil in a pan and fry the garlic flakes. Add tomato puree and mix well.
Add all ingredients and cook on low flame until done. Serve hot.
GINGER WINE RECIPE
INGREDIENTS FOR GINGER WINE
Fresh ginger – 250 gms
Sugar -- 1 ½ kg
Lemon --3
Cinnamon – 10 GMS
Cloves – 10 gms
METHOD FOR PREPARING GINGER WINE
Wash, clean and crush the ginger. Extract the juice of lime.
Boil the sugar, juice of lemon and crushed ginger and 4 bottles of water until it forms into thick syrup
Remove from the flame and allow to cool. Strain the syrup through a muslin cloth.
Caramelise 1 cup of sugar in a pan. Add this to the syrup.
Fill in bottle and keep in refrigerator.
Fresh ginger – 250 gms
Sugar -- 1 ½ kg
Lemon --3
Cinnamon – 10 GMS
Cloves – 10 gms
METHOD FOR PREPARING GINGER WINE
Wash, clean and crush the ginger. Extract the juice of lime.
Boil the sugar, juice of lemon and crushed ginger and 4 bottles of water until it forms into thick syrup
Remove from the flame and allow to cool. Strain the syrup through a muslin cloth.
Caramelise 1 cup of sugar in a pan. Add this to the syrup.
Fill in bottle and keep in refrigerator.
GARBANZOS AND POTATO CURRY RECIPE
INGREDIENTS FOR GARBANZOS AND POTATO CURRY
Garbanzos – 1 tin [drained]
Potatoes – 2 [parboiled, quartered and fried]
Tomatoes – 4[peeled and pureed]
Onion – 1 [chopped]
Lemon juice – 1 tsp
Cinnamon – ¼ tsp
Cumin seeds – ½ tsp [roasted and powdered]
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Vegetable fat – 20 gms
Fresh coriander leaves – ¼ cup
Salt and pepper to taste
Butter for garnishing
METHOD FOR PREPARING GARBANZOS AND POTATO CURRY
Heat fat in a pan and fry the chopped onions, until transparent.
Add garbanzos and fry for a minute. Add tomato puree and mix well. Add all the spices, and stirring continuously.
Add potatoes and lemon juice, and cook on low flame until potatoes are tender, Cover the pan and remove from the flame.
Transfer to a serving dish and garnish with fresh coriander and butter.
Serve hot.
Garbanzos – 1 tin [drained]
Potatoes – 2 [parboiled, quartered and fried]
Tomatoes – 4[peeled and pureed]
Onion – 1 [chopped]
Lemon juice – 1 tsp
Cinnamon – ¼ tsp
Cumin seeds – ½ tsp [roasted and powdered]
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Vegetable fat – 20 gms
Fresh coriander leaves – ¼ cup
Salt and pepper to taste
Butter for garnishing
METHOD FOR PREPARING GARBANZOS AND POTATO CURRY
Heat fat in a pan and fry the chopped onions, until transparent.
Add garbanzos and fry for a minute. Add tomato puree and mix well. Add all the spices, and stirring continuously.
Add potatoes and lemon juice, and cook on low flame until potatoes are tender, Cover the pan and remove from the flame.
Transfer to a serving dish and garnish with fresh coriander and butter.
Serve hot.
AUSTRALIAN JELLY RECIPE
INGREDIENTS FOR AUSTRALIAN JELLY
Sago –1 cup
Water – 250 ml
Milk – 250 ml
Syrup – 1 tsp
Lemon essence
Red food colour
METHOD FOR PREPARING AUSTRALIAN JELLY
Soak the sago in water for 1 hour. Then boil until transparent.
Mix the milk and syrup and cook for 2 minutes. Add flavor and colouring. Pour into weted mould and keep in refrigerator.
Serve chilled.
Sago –1 cup
Water – 250 ml
Milk – 250 ml
Syrup – 1 tsp
Lemon essence
Red food colour
METHOD FOR PREPARING AUSTRALIAN JELLY
Soak the sago in water for 1 hour. Then boil until transparent.
Mix the milk and syrup and cook for 2 minutes. Add flavor and colouring. Pour into weted mould and keep in refrigerator.
Serve chilled.
APRICOT PLETZAGH RECIPE
INGREDIENTS FOR APRICOT PLETZAGH
Dried apricot – 5 cups
Sugar – 8 cups
METHOD OF PREPARING APRICOT PLETZAGH
Wash apricots well. Soak apricot overnight in warm water. Boil it on low flame 10-15 minutes and mince well. Add sugar and cook again for 25 minutes.
Place on a wet board, when dry, cut into any shape and serve it.
Dried apricot – 5 cups
Sugar – 8 cups
METHOD OF PREPARING APRICOT PLETZAGH
Wash apricots well. Soak apricot overnight in warm water. Boil it on low flame 10-15 minutes and mince well. Add sugar and cook again for 25 minutes.
Place on a wet board, when dry, cut into any shape and serve it.
ELEPHANT’S FOOT PULAV RECIPE
INGREDIENTS FOR ELEPHANT'S FOOT PULAV
Rice – 2 cups [soak in water for 20 minutes]
Garlic flakes – 3
Turmeric powder-- ½ tsp [peel and cut into small pieces]
Onions – 2 [chopped]
Elephant’s foot – 200 gms
Ginger – 1 piece
Garam masala – 1 tsp
Oil or ghee – 2 tbsp
Red chilies – 2
Cloves – 4
Salt to taste
METHOD OF PREPARING ELEPHANT'S FOOT PULAV
Heat oil in a pan and fry pieces of Elephant’s foot until it become light brown. Remove these pieces from the oil. In the same pan fry the cloves, chopped onions, chopped ginger and chopped garlic flakes.
Add turmeric powder, garam masala, red chilies and salt. Add fried Elephant’s foot pieces and mix gently for 5 minutes. Drain the rice and add to the mixture and mix gently.
Add 4 cups of water and cook for 20 minutes on low flame.
Serve with any salad.
Rice – 2 cups [soak in water for 20 minutes]
Garlic flakes – 3
Turmeric powder-- ½ tsp [peel and cut into small pieces]
Onions – 2 [chopped]
Elephant’s foot – 200 gms
Ginger – 1 piece
Garam masala – 1 tsp
Oil or ghee – 2 tbsp
Red chilies – 2
Cloves – 4
Salt to taste
METHOD OF PREPARING ELEPHANT'S FOOT PULAV
Heat oil in a pan and fry pieces of Elephant’s foot until it become light brown. Remove these pieces from the oil. In the same pan fry the cloves, chopped onions, chopped ginger and chopped garlic flakes.
Add turmeric powder, garam masala, red chilies and salt. Add fried Elephant’s foot pieces and mix gently for 5 minutes. Drain the rice and add to the mixture and mix gently.
Add 4 cups of water and cook for 20 minutes on low flame.
Serve with any salad.
SOETKOEKIES RECIPE
INGREDIENTS FOR SOETKOEKIES
Plain flour – 4 cups
Sugar 1 ½ cups
Butter – 1 cup
Cream tartar – 1 tsp
Ginger – ½ tsp
Nutmeg – ½ tsp
Cinnamon – ½ tsp
Custard powder – 4 tbsp
Salt –1 pinch
METHOD OF PREPARING SOETKOEKIES
Sift dry ingredients, and mix with sugar gently. Rub in butter gradually; add little butter milk to rollable consistency. Rollout and, make small balls and flatten with the back of spoon.
Bake in moderate oven.
Plain flour – 4 cups
Sugar 1 ½ cups
Butter – 1 cup
Cream tartar – 1 tsp
Ginger – ½ tsp
Nutmeg – ½ tsp
Cinnamon – ½ tsp
Custard powder – 4 tbsp
Salt –1 pinch
METHOD OF PREPARING SOETKOEKIES
Sift dry ingredients, and mix with sugar gently. Rub in butter gradually; add little butter milk to rollable consistency. Rollout and, make small balls and flatten with the back of spoon.
Bake in moderate oven.
SOMERSET FRENCH BEANS RECIPE
INGREDIENTS FOR SOMERSET FRENCH BEANS RECIPE
French beans – ½ kg [cut into 2 pieces]
APPLE – 1 [grated and cooked]
Butter – ½ cup
Sugar – 1 tsp
Lemon juice – 1 ½ tbsp
METHOD OF PREPARING SOMERSET FRENCH BEANS RECIPE
Boil the beans in salted water until tender. Drain and add the butter, lemon juice, sugar and grated apple. Cover and cook for 5 minutes and serve hot.
French beans – ½ kg [cut into 2 pieces]
APPLE – 1 [grated and cooked]
Butter – ½ cup
Sugar – 1 tsp
Lemon juice – 1 ½ tbsp
METHOD OF PREPARING SOMERSET FRENCH BEANS RECIPE
Boil the beans in salted water until tender. Drain and add the butter, lemon juice, sugar and grated apple. Cover and cook for 5 minutes and serve hot.
ITALIAN CAULIFLOWER RECIPE
INGREDIENTS FOR ITALIAN CAULIFLOWER
Cauliflower – 1 [cut into florets]
Oil – 3 tbsp
Garlic flakes 5
Cloves – 4
Salt to taste
METHOD OF PREPARING ITALIAN CAULIFLOWER
Boil the cauliflower florets salted water, until just tender.
Heats oil in a pan and fry the garlic and put cauliflower and mash into the oil with a fork, turning it to the oven it is brown on all sides.
Serve hot.
Cauliflower – 1 [cut into florets]
Oil – 3 tbsp
Garlic flakes 5
Cloves – 4
Salt to taste
METHOD OF PREPARING ITALIAN CAULIFLOWER
Boil the cauliflower florets salted water, until just tender.
Heats oil in a pan and fry the garlic and put cauliflower and mash into the oil with a fork, turning it to the oven it is brown on all sides.
Serve hot.
Sunday, July 4, 2010
SOY DRESSING RECIPE
INGREDIENTS FOR SOY DRESSING
Honey – 1 tbsp
Juice of 1 lemon
Water – ¼ cup
Sunflower oil – 3 tsp
Soy sauce – 4 tsp
METHOD OF PREPARING SOY DRESSING
Mix all the ingredients together and shake well.
Honey – 1 tbsp
Juice of 1 lemon
Water – ¼ cup
Sunflower oil – 3 tsp
Soy sauce – 4 tsp
METHOD OF PREPARING SOY DRESSING
Mix all the ingredients together and shake well.
SALAD DRESSING RECIPE
INGREDIENTS FOR SALAD FREEING
Water – 1 cup
Milk powder – 2 tsp
Cider vinegar – 2 tbsp
Brown sugar – 1 tbsp
METHOD OF PREPARING SALAD DRESSING
Place water in a shaker and add skimmed milk powder, brown sugar and cider vinegar. Shake well.
Water – 1 cup
Milk powder – 2 tsp
Cider vinegar – 2 tbsp
Brown sugar – 1 tbsp
METHOD OF PREPARING SALAD DRESSING
Place water in a shaker and add skimmed milk powder, brown sugar and cider vinegar. Shake well.
BLACKBERRY JAM RECIPE
INGREDIENTS FOR BLACKBERRY JAM RECIPE
Black berry – 1 kg
Sugar – 1 kg
METHOD OF PREPARING BLACKBERRY JAM
Wash the berries, using some of redder berries. Crush the berries stir over gentle heat until mixture boils. Boil the berries for 30 minutes. Stir continuously.
Heat sugar in a oven and add. Stirring again, until boiling. Boil for 10--15 minutes. Fill in a bottle and seal it.
Black berry – 1 kg
Sugar – 1 kg
METHOD OF PREPARING BLACKBERRY JAM
Wash the berries, using some of redder berries. Crush the berries stir over gentle heat until mixture boils. Boil the berries for 30 minutes. Stir continuously.
Heat sugar in a oven and add. Stirring again, until boiling. Boil for 10--15 minutes. Fill in a bottle and seal it.
Saturday, July 3, 2010
HONEY COMB PUDDING RECIPE
INGREDIENTS FOR HONEY COMB PUDDING
Butter – 4 tbsp
Apricot jam—4 tbsp
Bi-carb – 1 tbsp
Sugar – 4 tbsp
Milk – 1 cup
Plain four – 4 tbsp
METHOD OF PREPARING HONEY COMB PUDDING
Dissolve the Bi-carb in the milk, and then mix all the ingredients together. Bake in a greased bowl in a moderate oven until browned.
Use a big bowl that will allow the pudding to rise, though it usually sinks when removed from the oven.
Serve with custard.
Butter – 4 tbsp
Apricot jam—4 tbsp
Bi-carb – 1 tbsp
Sugar – 4 tbsp
Milk – 1 cup
Plain four – 4 tbsp
METHOD OF PREPARING HONEY COMB PUDDING
Dissolve the Bi-carb in the milk, and then mix all the ingredients together. Bake in a greased bowl in a moderate oven until browned.
Use a big bowl that will allow the pudding to rise, though it usually sinks when removed from the oven.
Serve with custard.
CHEESE BISCUIT RECIPE
INGREDIENTS FOR CHEESE BISCUIT
Plain flour – 150 gms
Butter -- 5 tsp
Chilli powder – 1 pinch
Cumin seeds – ¼ tsp
Grated cheese – 3 tbsp
Egg –1
Baking powder – 1 pinch
METHOD OF CHEESE BISCUIT
Knead cheese with butter, gradually mix into the flour. Add the other ingredients and knead well. As cheese is salty add salt only sparingly.
Rollout the dough as for chappati and cut into any desired shape and baked in a greased try.
Plain flour – 150 gms
Butter -- 5 tsp
Chilli powder – 1 pinch
Cumin seeds – ¼ tsp
Grated cheese – 3 tbsp
Egg –1
Baking powder – 1 pinch
METHOD OF CHEESE BISCUIT
Knead cheese with butter, gradually mix into the flour. Add the other ingredients and knead well. As cheese is salty add salt only sparingly.
Rollout the dough as for chappati and cut into any desired shape and baked in a greased try.
ANTARCTICA SALAD RECIPE
INGREDIENTS FOR ANTARCTICA SALAD
Cream cheese – 4 cups
Peanuts – ½ cup
Onion – 1 tbsp
Tomatoes – 5
Celery – ½ cup
French dressing
Few lettuces
METHOD OF PREPARING ANTARCTICA SALAD
Blend cream cheese, peanuts, celery, onion, salt and sauce. Scoop out the centers of the tomatoes and fill with the cheese mixture.
Keep in refrigerator until partially frozen.
Serve on lettuce leaves.
Cream cheese – 4 cups
Peanuts – ½ cup
Onion – 1 tbsp
Tomatoes – 5
Celery – ½ cup
French dressing
Few lettuces
METHOD OF PREPARING ANTARCTICA SALAD
Blend cream cheese, peanuts, celery, onion, salt and sauce. Scoop out the centers of the tomatoes and fill with the cheese mixture.
Keep in refrigerator until partially frozen.
Serve on lettuce leaves.
Friday, July 2, 2010
MEXICAN BEAN SALAD RECIPE
INGREDIENTS FOR MEXICAN SALAD
Bean sprouts – 2 cups
Celery – 3 stalks
Green pepper – 1
Onion – 1
Peanuts – ½ cup [chopped]
Chilli powder – ½ tsp
Salt to taste – ½ cup
Oil – ½ cup
METHOD OF PREPARING MEXICAN SALAD
Heat oil in a pan and fry sliced onion. Add chopped celery and green pepper and mix well.
Add bean sprouts and salt and cook on low flame until vegetable are tender.
Bean sprouts – 2 cups
Celery – 3 stalks
Green pepper – 1
Onion – 1
Peanuts – ½ cup [chopped]
Chilli powder – ½ tsp
Salt to taste – ½ cup
Oil – ½ cup
METHOD OF PREPARING MEXICAN SALAD
Heat oil in a pan and fry sliced onion. Add chopped celery and green pepper and mix well.
Add bean sprouts and salt and cook on low flame until vegetable are tender.
PARSI RICE RECIPE
INGREDIENTS FOR PARSI RICE
Rice – 2 cups
Cinnamon -- 2 pieces
Cardamom – 5
Cloves – 5
Ghee – 2 tsp
Oil – 2 tbsp
Onions – 2 [sliced]
Sugar – ½ tsp
Cumin seeds – ½ tsp
Water – 4 cups
Salt to taste
METHOD OF PREPARING PARSI RICE
Heat oil in a pan and fry the sliced onions till light brown and remove.
In the same pan. Brown the sugar. Add cardamom, cinnamon cloves and fry for one minute.
Add rice and mix well and fry for 2 minutes. Add water and salt and cook the rice for 20 minutes on low flame.
Add the ghee to it and mix well. Garnish the rice with fried onions and serve hot.
Rice – 2 cups
Cinnamon -- 2 pieces
Cardamom – 5
Cloves – 5
Ghee – 2 tsp
Oil – 2 tbsp
Onions – 2 [sliced]
Sugar – ½ tsp
Cumin seeds – ½ tsp
Water – 4 cups
Salt to taste
METHOD OF PREPARING PARSI RICE
Heat oil in a pan and fry the sliced onions till light brown and remove.
In the same pan. Brown the sugar. Add cardamom, cinnamon cloves and fry for one minute.
Add rice and mix well and fry for 2 minutes. Add water and salt and cook the rice for 20 minutes on low flame.
Add the ghee to it and mix well. Garnish the rice with fried onions and serve hot.
CHINESE FRIED RICE RECIPE
INGREDIENTS FOR CHINESE FRIED RICE
Rice – 2 cups
Stock – 1 cup
Carrot – 2 [cut in thin and long]
Green peas – ½ cup
Chicken – ½ cup
Spring onion – 2 [chopped]
Prawns – ½ cup
Salad oil – 6 tbsp
Soy sauce – 2 tbsp
Eggs – 2 [made into omelets]
Salt to taste
METHOD OF PREPARING CHINESE FRIED RICE
Soak the rice in water for 20 minutes and drain. Mix 1 tsp of soya sauce, prawns and chicken in ½ cup of water.
Drain the cooked chicken and prawns and make one cup of stock.
Cut the cooked chicken and prawns into small pieces. Heat oil in a pan and fry the carrots and green peas for 2 minutes. Add chicken pieces, spring onion, prawns and mix well and keep aside.
Heat 1 tbsp of oil in a pan and fry the rice, add the stock and 4 cups of water and cook the rice in low flame. Add vegetables, prawns, chicken and remaining soy sauce into the rice and mix well.
Garnish the rice with pieces of omelets and serve hot.
Rice – 2 cups
Stock – 1 cup
Carrot – 2 [cut in thin and long]
Green peas – ½ cup
Chicken – ½ cup
Spring onion – 2 [chopped]
Prawns – ½ cup
Salad oil – 6 tbsp
Soy sauce – 2 tbsp
Eggs – 2 [made into omelets]
Salt to taste
METHOD OF PREPARING CHINESE FRIED RICE
Soak the rice in water for 20 minutes and drain. Mix 1 tsp of soya sauce, prawns and chicken in ½ cup of water.
Drain the cooked chicken and prawns and make one cup of stock.
Cut the cooked chicken and prawns into small pieces. Heat oil in a pan and fry the carrots and green peas for 2 minutes. Add chicken pieces, spring onion, prawns and mix well and keep aside.
Heat 1 tbsp of oil in a pan and fry the rice, add the stock and 4 cups of water and cook the rice in low flame. Add vegetables, prawns, chicken and remaining soy sauce into the rice and mix well.
Garnish the rice with pieces of omelets and serve hot.
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