Archive for January 2010
Bread Pudding
Posted on: January 28, 2010
Bread Pudding
Delectable Pudding made of Bread
Ingredients
For pudding:
- 16 slices of white plain bread
- 3 small eggs
- 2 1/2 cups of whole milk
- 2 cups sugar
- 2 tbsp. Raisins
- 2 tbsp. chopped walnuts
- 2 tbsp. Chopped cashewnuts
- 1 tsp. vanilla essence
- Candied cherries for garnish
For custard topping:
- 2 tbsp. custard powder dissolved in warm milk
- 2 cups milk
- 1 cup sugar
Method
For pudding:
1. Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid.
2. Grease a deep pan with butter or oil and place 8 slices of bread to cover the bottom.
3. Sprinkle one tbsp. each of the raisins/nuts on it. Now pour the blended egg/milk mixture on top of it.
4. Place a second layer of the remaining 8 bread slices, and sprinkle the remaining nuts/raisins and pour the remaining mixture on it.
5. Bake it in a oven for about 35 – 40 minutes at 375 degree F till done.
6. Test with a thin knife or toothpick; it should come out clean.
6. Take it out and cool for 10 minutes.
For custard topping:
1. Heat the sugar and milk.
2. When sugar dissolved completely, add the custard and keep stirring.
3. When the mixture thickens. Take it off the fire and let it cool for 10 minutes.
To proceed:
1. Pour this custard mixture on top of the baked dish and let it chill in the fridge for 2 hours.
2. Cut it into slices and garnish with nuts and raisins.
Honey Lemon Chicken
Posted on: January 27, 2010
Honey Lemon Chicken
Marinated Chicken wings in Honey & ginger.
Ingredients
- 750 gms chicken breasts
- 2 tbsp. honey
- Juice of 3 lemons and rind of 1 lemon
- 5 garlic cloves crushed
- 1 tsp. crushed ginger
- 1 tsp. red chili powder
- Salt and pepper according to taste
- 3 tbsp. oil
Advice
Do not overcook.
Serve with
Green mint chutney or chili sauce.
Method
1. Lightly prick the chicken breasts with a fork.
2. Mix the remaining ingredients together and cooked over medium heat for about 10 minutes.
3. Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
4. Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
Corn And Paneer Salad
Posted on: January 23, 2010
- In: Salad
- Leave a Comment
Corn And Paneer Salad
Highly nutritious
Ingredients
- 1 cup sweet corn kernels
- 1 cup paneer, cubed
- 1 onion, chopped
- 2 green chilies, chopped finely
- 1/4 tsp. turmeric powder
- 1/2 tsp. sugar
- 2 tbsp. chopped coriander
- 2 tbsp. Oil
- Salt according to taste
Method
1. Heat the oil and cook the onion and green chilies.
2. Add the sweet corn kernels, paneer, turmeric, sugar and some water.
3. Heat till the corn kernels get cooked and then add the coriander.
4. Remove from the heat and keep aside. Serve hot.
Yogurt Chicken
Posted on: January 22, 2010
Yogurt Chicken
An Indian-style chicken dish with yogurt and red pepper
Ingredients
- 700 gms chicken
- 2 tbsp. vegetable oil
- 3 medium onions
- 2 garlic pods
- 1 tsp. cayenne (red pepper)
- 1 tbsp. coriander
- 2 tsp. masala seasoning
- 2 cups curd
- 2 tsp. salt
Serve with
Plain rice
Method
1. First prepare the gravy, take oil in a pan that has a lid, cook sliced onions.
2.When the onions begin to brown, add garlic. Evaporate all the moisture and add the cayenne, coriander, and masala seasoning.
3. Add the yogurt. Lower heat and simmer for 10 minutes, partly covered. Remove from heat.
4. Cut the chicken into pieces.
5. Blend the onion-and-spice mixture in food processor.
6. Over medium-high heat, heat the oil until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 5 minutes, then cook for 5 more minutes, stirring occasionally.
7. Add the onion-and-spice mixture to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 30 minutes.
8. Let it cool. Reheat over low heat, just before serving.
Chicken Stew
Posted on: January 21, 2010
- In: Soup
- Leave a Comment
Chicken Stew
A stew made of chicken pieces and vegetables
Ingredients
- 1 boneless skinless chicken breast, chopped
- 1 cup chicken broth
- 2 spring onions, sliced
- 1 tomato, chopped finely
- 1 potato, chopped
- 1 sweet potato, chopped
- 1 carrot, chopped
- 1 tsp. each of ginger & garlic paste
- 1 stalk celery, chopped
- 1/4 tsp oregano powder
- Salt & pepper according to taste
- A handful of chopped Corriander leaves
Method
1. Take in a pan 1/2 cup broth and put chicken pieces ,Simmer it for 10 minutes.
2. Add ginger-garlic paste, onion, celery and simmer for 5 minutes .
3. Add tomatoes, potatoes, carrot, sweet potato, oregano, salt and pepper powder and simmer for 2 minutes. Now add the remaining broth
4. Let it cook till chicken and vegetables are cooked on slow flame .
5. Garnish with corriander leaves and Serve hot .
Rava Dosa
Posted on: January 21, 2010
Rava Dosa
Semolina based South Indian Tortillas
Ingredients
- 1 cup semolina
- 1 cup rice flour
- 1/2 tsp. cumin seeds
- 2 green chilies, chopped
- A pinch of asafoetida
- Few curry leaves, chopped
- Few cahsewnut and coconut pieces
- 1/4 tsp. soda bi-carb
- 3 tsp. oil
- ghee (clarified butter) or oil for frying
- Salt according to taste
Serve with
Serve hot with coconut chutney.
Method
1. Mix both the flours and add the soda bi-carb, salt and enough water to make a very thin batter.
2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle.
3. Add the green chilies, asafetida, curry leaves and fry for a few seconds. Add this mixture to the batter.
4. Heat a tava (griddle) and grease it lightly with Ghee(clarified butter). Pour 1/2 cup batter in a circular manner, add a few cashewnut pieces and coconut pieces.
5. Pour a little Ghee(clarified butter) in the holes of the dosa, fold in a triangular shape and cook until crisp.
Dal Bati
Posted on: January 18, 2010
- In: Dal
- Leave a Comment
Dal Bati
Puffed dough dumplings with lentil curry
Ingredients
For Dal:
- 2 cups Chana (bengal gram dal) Dal mixed with 3/4 cup whole black gram (urad)soaked in water overnight with a pinch of soda bicarb
- 3 onions, chopped finely
- 2 tomatoes, chopped finely
- 2 tsp. garam masala powder
- 2 tsp. chili powder
- tsp. turmeric powder
- 1 tbsp. ginger-garlic paste
- 2 green chilies, slit lengthwise
- 2 tbsp. cream
- 4 tbsp. ghee
- 1 cup coriander leaves, chopped finely
- Oil
- Salt according to taste
For Bati (dumplings):
- 5 cups whole wheat flour, sieved
- cup ghee (clarified butter), melted
- 2 tbsp. curd
- Salt to taste
Advice
Dip hot dumplings in the dal while eating.
Method
For Dal:
1. Pressure cook Chana dal and black gram till soft. Keep it Aside.
2. Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry.
3. Now add all the masalas and salt to the dal and simmer till well blended. The gravy should be thick.
4. Pour over cream and Ghee(clarified butter).
For Bati (dumplings):
1. Knead a soft dough with flour, Ghee(clarified butter), curd, salt and just enough water.
2. Roll into lemon-sized balls. Cover and keep for one hour.
3. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
4. Garnish the dal with coriander leaves and slit green chilies.
Navratan Spinach
Posted on: January 16, 2010
Navratan Spinach
Spinach and cheese cooked in a mild curry sauce
Ingredients
- 1 bunch of Spinach
- 500 gms Mixed Vegetables
- 2 medium size chopped onions
- 2 Garlic cloves
- 150 gms Tomato puree
- 200 gms cheese
- 2 tsp. Vegetables oil
- 1 tsp. chopped ginger
- 1 chopped capsicum
- Raisins and Cashew nuts
Serve with
Serve with Nan, Chapati, or Paratha.
Method
1. Chop the spinach and put in the pressure cooker for one whistle.
2. Take a pan, warm the oil and add raisins, cashew nuts, garlic, pepper, ginger,onions into the pan.
3. Cook the mixture until onions become brown.
4. Now add cheese, spinach, mixed vegetables and salt into the pan and cover it. Let it cook .
5. Now add spices (coriander powder, turmeric powder, and chili powder, Garam Masala) and mix it well.
6. Add tomato puree and cook until it cooks and becomes dry.
Mughlai Potatoes
Posted on: January 16, 2010
Mughlai Potatoes
Creamy preparation of potatoes
Ingredients
- 12 small potatoes, peeled
- 2/3 cup yogurt
- 1/4 cup Ghee
- 2 Grated onions
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. Chili powder
- 1/4 tsp. Turmeric powder
- 1 2/3 cup Water
- 1/2 cup Peas2 tbsp. cream
- 1/2 tsp. Sugar
- Salt according to taste
To be grounded to paste :
- 4 Cloves
- 2 tsp. Poppy seeds
- 2 Green cardamoms
- 2 Green chilies
- 1 tsp. of ginger paste
- 3 cloves of Garlic
Serve with
Naan & Kulchas
Method
1. Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes.
2. Drain the potatoes, then mix them with the Curd/Yogurt, grounded paste and salt. Allow to stand for 1 hour.
3. Melt the Ghee(clarified butter) in a pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.
4. Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.
5. Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot.
Gajar Ka Halwa
Posted on: January 15, 2010
Gajar Ka Halwa
A milk & Carrot Preparation – a sweet delicacy.
Ingredients
- 250 gms grated red carrots
- 5 tbs. (75 g) ghee
- 1 liter cow’s milk or skimmed milk
- 1/4 cup raisins
- 100 gms sugar
- 100 gms mawa (khoya)
Garnish with:
- 1/2 cup Cashewnut
- 1/2 cup almonds
Method
1. Heat the Ghee(clarified butter) in a non stick pan on medium heat.
2. Add the grated carrots and fry till they turn light brown.
3. Add the milk and cook until almost dry. Add sugar and stir well till the sugar is dissolved.
4. Add the raisins and cashewnuts. Keep stirring continuously, otherwise the mixture will stick to the bottom.
5. Stir until semi dry. Add mawa and mix well.
6. Cook until the halwa leaves the sides of the pan and Ghee(clarified butter) separates from the halwa.
7. Serve warm. Garnish with raisins, almonds, and cashewnuts.
Indian Recipes: Indian Food Recipes, Cooking Recipes, Veg Non-Veg Recipes 