Ingredients
1. 100g-pasta
2. 1/2 cup- curd
3. 1/2 cup-mayonnaise sugar to taste salt to taste white pepper to taste
Method
Boil the pasta .
Beat the curd and mayonnaise in separate bowls and mix together.
Sprinkle sugar,salt and pepper to taste to the curd-mayonnaise paste.
Mix the pasta to the curd mayonnaise paste and refrigerate.
Ready to serve once chilled.
Friday, October 16, 2009
PANEER FINGER
iNGREDIENTS
1. MAIDA 1/4 CUP
2. CORN FLOUR 1/4 cUP
3. MILK 4 TSP SOY SAUCE aND
4. TOMATO SAUCE- 4TSP
5. PANEER-1 PACKET SALT
METHOD
MIX ABOVE ALL WELL EXCEPT PANEER, ADD SOME WATER AND MAKE IT AS BATTER.
CUT PANEER AS THIN FINGER AND DIP IT IN BATTER FRY WELL IN OIL.
GARNISH WITH CORRINDER LEAVES
1. MAIDA 1/4 CUP
2. CORN FLOUR 1/4 cUP
3. MILK 4 TSP SOY SAUCE aND
4. TOMATO SAUCE- 4TSP
5. PANEER-1 PACKET SALT
METHOD
MIX ABOVE ALL WELL EXCEPT PANEER, ADD SOME WATER AND MAKE IT AS BATTER.
CUT PANEER AS THIN FINGER AND DIP IT IN BATTER FRY WELL IN OIL.
GARNISH WITH CORRINDER LEAVES
DATES KHEER
Ingredients
1. 2cups thin coconut milk fresh or canned
2. 1 cup dates deseeded and chopped in to small pieces
3. 1/2 cup whole milk (optional)
4. 1 ot 2 tsp jaggery, powdered
5. 1tsp elaichi /cardamom, powerderd
6. 3 to4 tsp cashwes
Method
Keep aside few pieces of date for garnishing and grind the rest to asmooth paste along with the half the coconut milk.
Empty the paste into a heavy bottemed pan and bring to boil on the stove.
Addthe remaining coconut milk ,jaggery elaichi and boil well if the mixture is too thick ,add milk and boil for some more time .
Adjust the sweetness according to yourtaste.
Remove from Stove Garnish with the remaining date pieces and fried cashews and serve hot.
1. 2cups thin coconut milk fresh or canned
2. 1 cup dates deseeded and chopped in to small pieces
3. 1/2 cup whole milk (optional)
4. 1 ot 2 tsp jaggery, powdered
5. 1tsp elaichi /cardamom, powerderd
6. 3 to4 tsp cashwes
Method
Keep aside few pieces of date for garnishing and grind the rest to asmooth paste along with the half the coconut milk.
Empty the paste into a heavy bottemed pan and bring to boil on the stove.
Addthe remaining coconut milk ,jaggery elaichi and boil well if the mixture is too thick ,add milk and boil for some more time .
Adjust the sweetness according to yourtaste.
Remove from Stove Garnish with the remaining date pieces and fried cashews and serve hot.
Thursday, October 15, 2009
Khari Pudi
Ingredients
2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
Salt to taste
Some dry flour for dusting
Oil to deepfry
Method:
1. Mix together plain flour and 1/4 cup rice flour.
2. Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
3. Add enough water to make a not too soft pliable dough.
4. Take a pingpong ball sized lump, shape into ball, roll.
5. While rolling use dry flour for dusting.
6. Roll into a large chappati. Apply ghee on top with back of spoon.
7. Sprinkle some rice flour all over.
8. Starting from one end, roll into a tight swiss roll.
9. Cut into 3/4" to 1" thick slices.
10. Take one, roll over it lightly once or twice only.
11. The pudi shoud just flatten enough to stay together.
12. Do not roll to make thin again.
13. Place on a clean cloth, to dry a bi.
14. Keep aside. Repeat till all dough is over.
15. Heat oil in a heavy frying pan.
16. Let in few pudis at a time in hot oil.
17. Fry on med. To low flame till very lightly golden.
18. Flip sides and repeat above.
19. Drain and keep aside to cool.
20. Cool completely before storing.
2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
Salt to taste
Some dry flour for dusting
Oil to deepfry
Method:
1. Mix together plain flour and 1/4 cup rice flour.
2. Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
3. Add enough water to make a not too soft pliable dough.
4. Take a pingpong ball sized lump, shape into ball, roll.
5. While rolling use dry flour for dusting.
6. Roll into a large chappati. Apply ghee on top with back of spoon.
7. Sprinkle some rice flour all over.
8. Starting from one end, roll into a tight swiss roll.
9. Cut into 3/4" to 1" thick slices.
10. Take one, roll over it lightly once or twice only.
11. The pudi shoud just flatten enough to stay together.
12. Do not roll to make thin again.
13. Place on a clean cloth, to dry a bi.
14. Keep aside. Repeat till all dough is over.
15. Heat oil in a heavy frying pan.
16. Let in few pudis at a time in hot oil.
17. Fry on med. To low flame till very lightly golden.
18. Flip sides and repeat above.
19. Drain and keep aside to cool.
20. Cool completely before storing.
Thenkuzhal
Ingredients
Rice - 2 Aazhakku
Broken Greengram (Payathamparuppu) - 1 Handfull
Broken Black gram (Uluthamparuppu) - 1/2 Aazhakku
Method
The above mentioned ingredients should be ground into fine flour in a mill.
Cool the ground flour, sieve, and add 2 tsp Ghee, 1 tsp table salt, 1/2 tsp jeera. Mix well.
Squeeze through the tubular press and deep fry them.
Rice - 2 Aazhakku
Broken Greengram (Payathamparuppu) - 1 Handfull
Broken Black gram (Uluthamparuppu) - 1/2 Aazhakku
Method
The above mentioned ingredients should be ground into fine flour in a mill.
Cool the ground flour, sieve, and add 2 tsp Ghee, 1 tsp table salt, 1/2 tsp jeera. Mix well.
Squeeze through the tubular press and deep fry them.
Sitaphal Rabdi
Ingredients
1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals
Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals
Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
Wednesday, October 14, 2009
Olan
Ingredients:
Ash Gourd - 100gm
Pumpkin - 100gm
Green Chillies - 4nos
Red Gram Dal - 1tbs (soaked in the water for about 6 hours)
Grated Coconut - 1/2quantity (Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
Salt - to taste
Coconut oil - 1tbs
Curry leaves - 1sprig
Method:
1. Remove the covering of the ash gourd and pumpkin and cut it into small pieces.
2. Cook the vegetables and red gram dal in water.
3. Add enough salt and the green chillies.
4. When it is done, add 1cup coconut milk and boil.
5. When it thickens well, add 1/4cup coconut milk.
6. Bring to a boil and remove from fire.
7. Add 1tbs coconut oil and the curry leaves and mix well.
Ash Gourd - 100gm
Pumpkin - 100gm
Green Chillies - 4nos
Red Gram Dal - 1tbs (soaked in the water for about 6 hours)
Grated Coconut - 1/2quantity (Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
Salt - to taste
Coconut oil - 1tbs
Curry leaves - 1sprig
Method:
1. Remove the covering of the ash gourd and pumpkin and cut it into small pieces.
2. Cook the vegetables and red gram dal in water.
3. Add enough salt and the green chillies.
4. When it is done, add 1cup coconut milk and boil.
5. When it thickens well, add 1/4cup coconut milk.
6. Bring to a boil and remove from fire.
7. Add 1tbs coconut oil and the curry leaves and mix well.
Chili Cheese Toast
Ingredients :
Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp
Method :
1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.
Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp
Method :
1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.
Rice Flour Rings
Ingredients :
Rice flour -2 cups
Water - 3 cups
Salt - 2 tbsp
Oil - to deep fry
Grated fresh coconut - 1 1/2 tbsp
Powder coarsely :
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Method :
1. Heat water in heavy vessel or deep frying pan.
2. Add salt, a teaspoon of oil and grated fresh coconut to the water.
3. When it starts boiling reduce flame completely and put the flour as a heap in the centre of the water.
4. Insert a laddle and close with a lid.
5. Allow to cook for 7 to 10 minutes in reduced flame.
6. Remove from fire and stir briskly with laddle.
7. When it becomes luke warm add cumin, pepper powder, and knead well like chappathi dough. (If necessary sprinkle little warm water).
8. Knead smoothly using enough oil to handle the dough.
9. Make lemon sized balls.
10. Roll it out into fingers on oiled working surface.
11. Jioin both the ends to form a ring.
12. Make all the dough in the sma emanner.
13. Deep fry in hot oil till golden brown and crisp.
14. Serve with coconut chutney or pickle.
Rice flour -2 cups
Water - 3 cups
Salt - 2 tbsp
Oil - to deep fry
Grated fresh coconut - 1 1/2 tbsp
Powder coarsely :
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Method :
1. Heat water in heavy vessel or deep frying pan.
2. Add salt, a teaspoon of oil and grated fresh coconut to the water.
3. When it starts boiling reduce flame completely and put the flour as a heap in the centre of the water.
4. Insert a laddle and close with a lid.
5. Allow to cook for 7 to 10 minutes in reduced flame.
6. Remove from fire and stir briskly with laddle.
7. When it becomes luke warm add cumin, pepper powder, and knead well like chappathi dough. (If necessary sprinkle little warm water).
8. Knead smoothly using enough oil to handle the dough.
9. Make lemon sized balls.
10. Roll it out into fingers on oiled working surface.
11. Jioin both the ends to form a ring.
12. Make all the dough in the sma emanner.
13. Deep fry in hot oil till golden brown and crisp.
14. Serve with coconut chutney or pickle.
Tuesday, October 13, 2009
Shrimp Fry
Ingredients:
* Onion - 1 big (finely chopped)
* Coconut pieces - 3 tbs (finely chopped)
* Ginger garlic paste - 2 tsp
* Fennel seeds - 1 tsp (crush coarsely)
* Dried red chillies - 4
* Oil - 3 tbs
* Mustard seeds - 1 tsp
* Cilantro and curry leaves
To Marinate:
* Shrimp - 1 lb
* Chilli powder - 3 tbs
* Turmeric powder - 1/2 tsp
* Coriander powder - 1 tsp
* Fenugreek powder - 1/4 tsp
* Lemon juice - from 1 lemon
* Fresh ground black pepper - 2 tsp
* Salt to taste
Make a paste with all these ingredients.
Method:
Clean the shrimp and marinate it.
Let it marinate for 2 hrs in the refrigerator.
Finely chop the onion and coconut pieces.
Heat oil in a pan, splutter mustard and add the chopped onion and cocunut.
Put the red chilly pieces in to it and fry.
Add the ginger and garlic paste and fry until the raw smell goes.
Now add the marinated shrimp and cook.
Don't add any water as the shrimp has a better moisture content.
Now add freshly crushed fennel seeds and fry the shrimp until done.
Add the chopped cilantro and fresh curry leaves at the end and serve hot.
* Onion - 1 big (finely chopped)
* Coconut pieces - 3 tbs (finely chopped)
* Ginger garlic paste - 2 tsp
* Fennel seeds - 1 tsp (crush coarsely)
* Dried red chillies - 4
* Oil - 3 tbs
* Mustard seeds - 1 tsp
* Cilantro and curry leaves
To Marinate:
* Shrimp - 1 lb
* Chilli powder - 3 tbs
* Turmeric powder - 1/2 tsp
* Coriander powder - 1 tsp
* Fenugreek powder - 1/4 tsp
* Lemon juice - from 1 lemon
* Fresh ground black pepper - 2 tsp
* Salt to taste
Make a paste with all these ingredients.
Method:
Clean the shrimp and marinate it.
Let it marinate for 2 hrs in the refrigerator.
Finely chop the onion and coconut pieces.
Heat oil in a pan, splutter mustard and add the chopped onion and cocunut.
Put the red chilly pieces in to it and fry.
Add the ginger and garlic paste and fry until the raw smell goes.
Now add the marinated shrimp and cook.
Don't add any water as the shrimp has a better moisture content.
Now add freshly crushed fennel seeds and fry the shrimp until done.
Add the chopped cilantro and fresh curry leaves at the end and serve hot.
Fried Shrimps
Ingredients
1 pound of Shrimps
2 large Onions
1 tsp of Chilli powder
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1 tsp of Garlic paste
1 tsp of Ginger paste
1.5 tsp of Lemon Juice or 2 pieces of "Kokam" or 1 gm of Tamarind soaked & crushed in some water
1 clove of Garlic, finely chopped.
Salt to taste
1 tbspn of Oil
Chopped Coriander leaves for garnishing
Method:
Clean the shrimps by removing the shell & deveining them.
To the washed shrimps, add the above mentioned spices, ginger-garlic paste & lemon juice or kokam/tamarind paste. Marinade the mixture for app. 1/2 hour.
Finely chop the onions & keep them aside.
Heat some oil in the pan. Season it with chopped garlic. Add the chopped onions & stir fry till they are golden brown.
Add the shrimps & stir fry them very nicely. Cover the pan with the lid & let the shrimps cook on low flame for some time.
Stir fry the mixture once again until the shrimps are cooked & the water begins to evaporate.
Garnish with chopped coriander leaves.
1 pound of Shrimps
2 large Onions
1 tsp of Chilli powder
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1 tsp of Garlic paste
1 tsp of Ginger paste
1.5 tsp of Lemon Juice or 2 pieces of "Kokam" or 1 gm of Tamarind soaked & crushed in some water
1 clove of Garlic, finely chopped.
Salt to taste
1 tbspn of Oil
Chopped Coriander leaves for garnishing
Method:
Clean the shrimps by removing the shell & deveining them.
To the washed shrimps, add the above mentioned spices, ginger-garlic paste & lemon juice or kokam/tamarind paste. Marinade the mixture for app. 1/2 hour.
Finely chop the onions & keep them aside.
Heat some oil in the pan. Season it with chopped garlic. Add the chopped onions & stir fry till they are golden brown.
Add the shrimps & stir fry them very nicely. Cover the pan with the lid & let the shrimps cook on low flame for some time.
Stir fry the mixture once again until the shrimps are cooked & the water begins to evaporate.
Garnish with chopped coriander leaves.
Tandoori Shrimp
Ingredients:
Shrimps - 1/4 kg
Egg - 1, beaten
Chilli paste - 1/4 tsp
Onion - 1 tbsp, chopped
Pepper powder - 1 tsp
Celery - 1 1/2 tbsp, chopped
Parsley - 1 1/2 tbsp, chopped
Ginger powder - 1 tsp
Garlic powder - 1 tsp
Salt - to taste
Method:
1. Clean the shrimps, removing their shells and de vein them.
2. Boil in salt water for about 5 minutes.
3. Add the chilli paste, onion, pepper, celery, parsley, ginger and garlic to the beaten egg.
4. Add salt to taste and mix the batter well.
5. Coat the shrimps generously with the batter and place on a dish in a flat tandoor or grill.
6. Grill for about 30 minutes.
7. Serve hot in a platter, garnished with ginger strips and lemon wedges.
Shrimps - 1/4 kg
Egg - 1, beaten
Chilli paste - 1/4 tsp
Onion - 1 tbsp, chopped
Pepper powder - 1 tsp
Celery - 1 1/2 tbsp, chopped
Parsley - 1 1/2 tbsp, chopped
Ginger powder - 1 tsp
Garlic powder - 1 tsp
Salt - to taste
Method:
1. Clean the shrimps, removing their shells and de vein them.
2. Boil in salt water for about 5 minutes.
3. Add the chilli paste, onion, pepper, celery, parsley, ginger and garlic to the beaten egg.
4. Add salt to taste and mix the batter well.
5. Coat the shrimps generously with the batter and place on a dish in a flat tandoor or grill.
6. Grill for about 30 minutes.
7. Serve hot in a platter, garnished with ginger strips and lemon wedges.
Monday, October 12, 2009
Mushroom Samosa
Ingredients:
Dough
225 gm flour
1/2 tsp salt
4 tbsp oil
4 tbsp water
Filling
2 tbsp oil
1 chopped onion
300 gm diced mushrooms
1 tsp ginger paste
2 chopped green chillies
1/2 tsp garam masala
1/2 tsp ground cumin seeds
2 tbsp chopped coriander
2 tbsp lemon juice
oil for frying
salt to taste
Method:
Combine all the dough ingredients and make into stiff dough.
Heat oil in a pan and saute onions.
Add the rest of the filling ingredients and cook until the mushrooms are tender. Sharpen with lemon juice.
Add chopped coriander and seasoning. Cool.
Divide the dough into small balls, roll out into circle and cut into two halves.
Moisten the edges and shape into cones. Fill a teaspoon of the mixture and seal.
Fry the samosa in hot oil until golden in color.
Serve hot with mint chutney.
Dough
225 gm flour
1/2 tsp salt
4 tbsp oil
4 tbsp water
Filling
2 tbsp oil
1 chopped onion
300 gm diced mushrooms
1 tsp ginger paste
2 chopped green chillies
1/2 tsp garam masala
1/2 tsp ground cumin seeds
2 tbsp chopped coriander
2 tbsp lemon juice
oil for frying
salt to taste
Method:
Combine all the dough ingredients and make into stiff dough.
Heat oil in a pan and saute onions.
Add the rest of the filling ingredients and cook until the mushrooms are tender. Sharpen with lemon juice.
Add chopped coriander and seasoning. Cool.
Divide the dough into small balls, roll out into circle and cut into two halves.
Moisten the edges and shape into cones. Fill a teaspoon of the mixture and seal.
Fry the samosa in hot oil until golden in color.
Serve hot with mint chutney.
Cocktail Samosas
Ingredients
For Crust:
maida- 1 cup
oil - to fry
1 teaspoon to knead maida.
salt - to taste.
take maida in a pan,
add salt and knead.
(cover this dough with a wet kitchen napkin until the filling is ready.)
For filling:
boiled potatoes - 3 or 4
oil - 2 teaspoon
onion - 1 v. thin slices
jeera - 1/2 teaspoon
salt, turmeric, chilli powder, fresh coriander
peas (optional)
chat masala - 1 teaspoon
Method
Heat oil in a pan, add jeera.
Then add onion. After the onions turn transparent, add turmeric, chilli powder, salt and heat for a few more seconds.
Then add the boiled potatoes (smashed). Add peas and green coriander if desired. And the filling is all ready.
Now, make balls out of the dough (size that of a puri).Cut it into half. Use these 2 halves to make 2 samosas.
Put the filling onto the centre. Fold as a triangle. Fry them.
Arrange them in a plate. Now sprinkle some chat masala on to them.Your samosas are ready... and enjoy the party.
For Crust:
maida- 1 cup
oil - to fry
1 teaspoon to knead maida.
salt - to taste.
take maida in a pan,
add salt and knead.
(cover this dough with a wet kitchen napkin until the filling is ready.)
For filling:
boiled potatoes - 3 or 4
oil - 2 teaspoon
onion - 1 v. thin slices
jeera - 1/2 teaspoon
salt, turmeric, chilli powder, fresh coriander
peas (optional)
chat masala - 1 teaspoon
Method
Heat oil in a pan, add jeera.
Then add onion. After the onions turn transparent, add turmeric, chilli powder, salt and heat for a few more seconds.
Then add the boiled potatoes (smashed). Add peas and green coriander if desired. And the filling is all ready.
Now, make balls out of the dough (size that of a puri).Cut it into half. Use these 2 halves to make 2 samosas.
Put the filling onto the centre. Fold as a triangle. Fry them.
Arrange them in a plate. Now sprinkle some chat masala on to them.Your samosas are ready... and enjoy the party.
Sweet Samosa
Ingredients:
Maida - 1 cup
Fine Rawa - 1/4 cup
Salt - a pinch
Oil and Vanaspathi - for deep frying
For inner filling
Cashewnut - 1/2 cup
Musk melon seeds - 1/2 cup
Powdered sugar - 1 cup
Cardamom powder - little
Method:
1. Mix rawa, maida, salt with enough water to form a thick dough.
2. Keep aside for half an hour closed with wet cloth.
3. Knead well again to make the dough soft and pliable.
4. Dry cashewnuts, melon seeds under hot sun for one hour.
5. Powder separately, and mix together with powdered sugar and cardamom powder.
6. Make small balls from the maida dough and roll it out into very thin chappathis.
7. Put it on top of a greased samosa mould.
8. Spread little filling on top, wet the edges and seal well.
9. Remove samosa from mould and deep fry in oil in reduced flame till crisp and golde
Maida - 1 cup
Fine Rawa - 1/4 cup
Salt - a pinch
Oil and Vanaspathi - for deep frying
For inner filling
Cashewnut - 1/2 cup
Musk melon seeds - 1/2 cup
Powdered sugar - 1 cup
Cardamom powder - little
Method:
1. Mix rawa, maida, salt with enough water to form a thick dough.
2. Keep aside for half an hour closed with wet cloth.
3. Knead well again to make the dough soft and pliable.
4. Dry cashewnuts, melon seeds under hot sun for one hour.
5. Powder separately, and mix together with powdered sugar and cardamom powder.
6. Make small balls from the maida dough and roll it out into very thin chappathis.
7. Put it on top of a greased samosa mould.
8. Spread little filling on top, wet the edges and seal well.
9. Remove samosa from mould and deep fry in oil in reduced flame till crisp and golde
Saturday, October 10, 2009
Seafood Salad
Ingredients
1 cup shrimps
1 cup lobster
1/2 cup crab meat
1/2 cup squid rings
1 cup tuna fish
1/4 cup mussels
1/4 cup finely chopped onions
1/2 cup chopped parsley
Salt as per taste
1/2 tsp fresh ground pepper
3 tbsp olive oil
1 head lettuce, shredded
For Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp white pepper powder
1/4 tsp dry mustard
1/4 tsp garlic paste
Salt to taste
Method for Dressing:
Mix all the ingredients of dressing
Shake well
Refrigerate for 4 hours
Method for Salad:
Clean all the seafood
Boil them separately till tender
Drain and make small pieces
Heat oil in a pan
Toss the seafood in it
Add parsley, salt and pepper powder
Let is simmer for 7-8 minutes
Remove from fire
In a salad dish, spread shredded lettuce
Then spread warm seafood
Sprinkle onion
Shake the dressing well and top the salad with it
Serve warm
1 cup shrimps
1 cup lobster
1/2 cup crab meat
1/2 cup squid rings
1 cup tuna fish
1/4 cup mussels
1/4 cup finely chopped onions
1/2 cup chopped parsley
Salt as per taste
1/2 tsp fresh ground pepper
3 tbsp olive oil
1 head lettuce, shredded
For Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp white pepper powder
1/4 tsp dry mustard
1/4 tsp garlic paste
Salt to taste
Method for Dressing:
Mix all the ingredients of dressing
Shake well
Refrigerate for 4 hours
Method for Salad:
Clean all the seafood
Boil them separately till tender
Drain and make small pieces
Heat oil in a pan
Toss the seafood in it
Add parsley, salt and pepper powder
Let is simmer for 7-8 minutes
Remove from fire
In a salad dish, spread shredded lettuce
Then spread warm seafood
Sprinkle onion
Shake the dressing well and top the salad with it
Serve warm
Roast Chicken Salad
Ingredients:
1 chicken- whole, with skin
2 tsp butter
1 glass white wine
150 ml chicken stock
1 tbsp oil
1 tbsp spring onion paste
1 tsp garlic paste
1/2 tsp basil
200 gm sliced mushrooms
salt and pepper
1 tbsp tomato puree
3 tbsp lemon juice
2 tbsp chopped herbs
1 tbsp cream
Garnish
Roasted walnuts, chopped
Method:
Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock.
Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil; saute pring onion, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin.
Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.
1 chicken- whole, with skin
2 tsp butter
1 glass white wine
150 ml chicken stock
1 tbsp oil
1 tbsp spring onion paste
1 tsp garlic paste
1/2 tsp basil
200 gm sliced mushrooms
salt and pepper
1 tbsp tomato puree
3 tbsp lemon juice
2 tbsp chopped herbs
1 tbsp cream
Garnish
Roasted walnuts, chopped
Method:
Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock.
Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil; saute pring onion, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin.
Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.
Chicken and Noodle Salad
Ingredients:
Rice noodles - 160gms
Boneless chicken (shredded) - 160gms
Salt and pepper - to taste
Oil for frying
Capsicum (julienned) - 80gms
Carrot (julienned) - 80gms
Spring onion (julienned) - 40gms
Sesame-soya dressing - 75ml
Black sesame seeds - 1tsp, roasted
Method:
To make Sesame-Soya Dressing
1. Combine 40ml sesame oil with 25ml soya, 10ml oyster sauce and 5g red chilli flakes.
To make Chicken and Noodle Salad
1. Soak the rice noodles in warm water for 20 - 25 minutes and drain.
2. Set aside on a clean cloth and allow to cool.
3. Dust the chicken with salt and pepper.
4. Heat the oil in a wok and stir-fry the chicken till cooked.
5. Remove from heat and allow the chicken to cool.
6. Place all the remaining ingredients in a bowl along with the dressing.
7. Add the chicken and toss well.
Rice noodles - 160gms
Boneless chicken (shredded) - 160gms
Salt and pepper - to taste
Oil for frying
Capsicum (julienned) - 80gms
Carrot (julienned) - 80gms
Spring onion (julienned) - 40gms
Sesame-soya dressing - 75ml
Black sesame seeds - 1tsp, roasted
Method:
To make Sesame-Soya Dressing
1. Combine 40ml sesame oil with 25ml soya, 10ml oyster sauce and 5g red chilli flakes.
To make Chicken and Noodle Salad
1. Soak the rice noodles in warm water for 20 - 25 minutes and drain.
2. Set aside on a clean cloth and allow to cool.
3. Dust the chicken with salt and pepper.
4. Heat the oil in a wok and stir-fry the chicken till cooked.
5. Remove from heat and allow the chicken to cool.
6. Place all the remaining ingredients in a bowl along with the dressing.
7. Add the chicken and toss well.
Friday, October 9, 2009
Lemon Rasam
Ingredients:
Toor dal (cooked) - 3 tablespoons
Water - 2 cups
(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)
Ginger (grated) - 1 teaspoon
Green chilli (slit vertically) - 1
Asafoetida powder a pinch
Turmeric powder - quarter teaspoon
Rasam powder - 1 teaspoon
Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)
Salt as required
Ghee - 2 teaspoons
Cumin seeds - 1 teaspoon
Chopped coriander leaves
Method:
Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.
Keep the lemon juice ready.
Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.
For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.
Serve hot with white rice.
Toor dal (cooked) - 3 tablespoons
Water - 2 cups
(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)
Ginger (grated) - 1 teaspoon
Green chilli (slit vertically) - 1
Asafoetida powder a pinch
Turmeric powder - quarter teaspoon
Rasam powder - 1 teaspoon
Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)
Salt as required
Ghee - 2 teaspoons
Cumin seeds - 1 teaspoon
Chopped coriander leaves
Method:
Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.
Keep the lemon juice ready.
Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.
For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.
Serve hot with white rice.
Tomato mint masala kootu
Ingredients:
Onion - 1 big - finely chopped (can be omitted)
Tomatoes - Large red ripe juicy - 3
Oil for seasoning
Turmeric powder - quarter teaspoon
Mustard seeds- half teaspoon
Urud dal - 1 teaspoon
Red chilli powder - 1 teaspoon
Curry leaves - 1 sprig
Salt as required
Grind together using very little water:
Mint leaves - 1 small bunch
Coriander leaves - 1 small bunch
Grated fresh coconut - half cup (I used 2 tablespoons of dry, ground desiccated coconut)
Poppy seeds (khas khas or gasa gasa) - one and half tablespoons (soak in wate for 10 minutes)
Grind chillies - 3
Cumin seeds - half teaspoon
Mustard seeds - quarter teaspoon
Method:
Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.
Cut the blanched tomatoes into one and half inch cubes. Keep it aside.
Heat oil in a kadai and add the mustard seeds. When it pops, add urud dal and curry leaves.
Add the chopped onions anf fry till it changes color.
Add chilli powder and turmeric powder. Stir for a minute and add the ground masala.
Mix required amount of salt and stir till good smell comes.
Add the tomato cubes and half cup water. Allow it to boil till the gravy thickens. Stir occasionally.
Garnish with mint leaves and serve hot with iddli, dosa or chapathi.
Onion - 1 big - finely chopped (can be omitted)
Tomatoes - Large red ripe juicy - 3
Oil for seasoning
Turmeric powder - quarter teaspoon
Mustard seeds- half teaspoon
Urud dal - 1 teaspoon
Red chilli powder - 1 teaspoon
Curry leaves - 1 sprig
Salt as required
Grind together using very little water:
Mint leaves - 1 small bunch
Coriander leaves - 1 small bunch
Grated fresh coconut - half cup (I used 2 tablespoons of dry, ground desiccated coconut)
Poppy seeds (khas khas or gasa gasa) - one and half tablespoons (soak in wate for 10 minutes)
Grind chillies - 3
Cumin seeds - half teaspoon
Mustard seeds - quarter teaspoon
Method:
Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.
Cut the blanched tomatoes into one and half inch cubes. Keep it aside.
Heat oil in a kadai and add the mustard seeds. When it pops, add urud dal and curry leaves.
Add the chopped onions anf fry till it changes color.
Add chilli powder and turmeric powder. Stir for a minute and add the ground masala.
Mix required amount of salt and stir till good smell comes.
Add the tomato cubes and half cup water. Allow it to boil till the gravy thickens. Stir occasionally.
Garnish with mint leaves and serve hot with iddli, dosa or chapathi.
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