Rava Dosa

Ingredients:

Rava                               : 1 1/2 cup
Urad dal                          : 3/4 cup
Sour curds                      : 1 1/2 tbsp
Onion                              : 1 (finely chopped)
Green chillies                  : 2-3
Salt                                  : to taste

Preparation

• Soak urad dal overnight and then grind to a paste.
• Mix rava, salt, curd & urad dal paste and little water to make a thin batter.
• Leave for 6 hours or overnight.
• Mix chillies and onions to the thin batter.
• Heat tava with little batter. Spread the butter on the tava to make a dosa pattern.
• Cook on both sides if desired. Make all dosa in the same way.
• Serve hot with chutney.

Read More

Stuffed Omelette

Ingredients:

Eggs                                                                            : 2

Mushrooms, Green peppers or cooked vegetables        : 4-5 tbsp

Onion                                                                          : 1 (finely chopped)
Dash of grated cheese
Dash of pepper
Salt to taste

Preparation

• Preheat frypan on medium heat for 2 1/2 minutes.
• With the fingers, sprinkle a few drops of water on the pan. When they dance in little beads, pan is properly preheated.
• Break egg into a bowl and whip briskly with a fork.
• Add other ingredients, stir quickly and pour into preheated pan. Tilt the pan, if necessary, to distribute the omelette evenly.
• Then heat to low and cook about 1 1/2 minutes or until the bottom of omelette is form and lightly browned.
• Turn omelette over and cook 1 to 1 1/2 minutes. Slip omelette out of pan into a plate.

Read More

Paneer Paratha

Ingredients:

 

For the stuffing:

Paneer                                : 250 mg (finely chopped)
Onion                                  : 1 chopped
Corriander leaves               : 1 tbsp (finely chopped)
Chillies                                : 1 tsp

For the dough:

Whole wheat flour               : 3 teacups
Ghee                                    : 2 tbsp
Salt                                      : 1/2 tsp

Preparation

• Make the stuffing by mixing the paneer, onion, corriander leaves, chillies. Add salt to taste.
• Sieve the flour with the salt. Mix ghee to flour.
• Add water to make a dough and make into 8 – 10 small portions.
• Take a small portion and roll out into a thin round chapatti.
• Smear a little ghee in the chapatti and spread the paneer mixture.
• Fold the side to form a rectangle. Press sides lightly.
• On a tava smear ghee lightly. Place the paratha and fry both sides till brown patches appear.
• Repeat with rest of the dough. Serve hot.

Read More

Tikka Tomato Chutney

Ingredients:

Shallots                         : 1 cup
Red chillies                   : 5-6
Tomato                         : 2-3 (big)
Cloves                           : 2
Cinnamon                      : 1
Curry leaves                   : 3 tbsp
Salt                                : to taste

Preparation

Heat the oil then add shallots fry for 1 minute. Then add red chillies, tomato, cloves, cinnamon, curry leaves and salt. Fry till tomato get juicy. Leave it to cool then grind.

Read More

Coconut chutney

Ingredients:

Coconut                      : 1 cup
Green chillies              : 3-4
Channa                        : 3 tsp
Coriander leaves          : 3 tsp
Red chilly                     : 2
Salt                              : to taste

To fry

Coconut oil                  : 1 tbsp
Mustard seed               : 1 tsp
Curry leaves                 : 1 tsp

Preparation

Mix all ingredients then grind 3/4. Heat oil then put some mustard seed, red chilli and curry leaves. Then add to chutney.

Read More

Palak Chutney

Ingredients:

Palak                                     : 20 leaves
Garlic                                    : 4-5
Coconut                                : 1 cup
Green chillies                        : 2
Salt                                        : to taste
Oil                                          : 1 tsp

Preparation

Heat oil then add palak, garlic and green chillies fry for 1 minute. Leave it to cool then add coconut and salt. Grind 3/4.

Read More

Shallot Chutney (Onion Chutney)

Ingredients:

Coconut                        : 1 cup
Red chillies                    : 3-4

Shallots                          : 1/4 cup

Salt                                : to taste

Curry leaves                   : 1 tsp (chopped)

Coconut oil                    : 1 tsp

Preparation

Add coconut, red chillies and salt grind 1/2 then add shallots. After that add chopped curry leaves and coconut oil.

Note: Enjoy this chutney with crispy dosa.

Read More

Strawberry Mocktail

Ingredients:

1. Strawberry                    : 8 tbsp (crushed/finely sliced)
2. Mirinda/fanta                : 4 cup
3. Lemon Slice                 : 1 (for decoration)

Preparation:

Mix all ingredients then add crushed ice.
Serve cool.

Read More

Mixed Fruit Punch (Cocktail)

Ingredients:

1.  Sugar                                    : 4 tbsp
     Water                                   : 1 1/4 cup
2.   Orange juice                        : 2 1/2 cup
       Pineapple juice                   : 2 1/2 cup
       Lime juice                           : 1 1/4 cup
       Mirinda                                : 3 cup
       Black tea                              : 1 cup
3.   Finely chopped apple            : 1/2 cup
      Finely chopped pineapple     : 1/2 cup
      Mint leaves                            : 4-5

Preparation:

In water add sugar then boil it. Leave it to cool then add 2nd ingredients. Put it in fridge to cool. Serve in bowl & decorate with 3rd ingredients.

Read More

Orange and Butternut Soup

Ingredients:

1 large onion, chopped
2 tbsp vegetable oil
1 to 2 butternut squashes, weighing about 900 gm, peeled and diced
Grated rind and juice of 2 oranges
1.5l rich vegetable stock
2 bay leaves
Salt and freshly ground black pepper
Nutmeg, freshly grated
2 tbsp chopped fresh parsley

Preparation:

1. Cook the onion in the oil until softened but not browned, then add the prepared squash and cook slowly for 5 minutes, stirring occasionally. Stir in grated orange rind, then add the stock, bay leaves and seasonings. Bring to the boil, then cover and simmer for 40 minutes, until the squash is tender and cooked through.
2. Allow the soup to cool slightly, remove the bay leaves, then puree in a blender or food processor until smooth. Rinse the pot and return the soup to it, adding the orange juice. Reheat the soup slowly – do not let it boil – then season to taste. Add the chopped parsley and sprinkle with nutmeg just before serving.

Read More

French onion soup

Ingredients:

250 gm sliced onions
1 tbsp butter
2 tbsp olive oil
2 tbsp wholewheat flour
750 ml rich vegetable stock
Salt and freshly ground black pepper
3 bay leaves
4 to 6 slices good wholewheat French bread
40 gm grated Swiss cheese

Preparation

• Cook the onions in the butter and oil over high heat in a flameproof casserole dish until softened and well browned; this may take up to 10 minutes. Stir the flour into the onions and cook gently for 1 to 2 minutes. Remove from heat and gradually add the stock, stirring all the time, then season lightly and add the bay leaves. Return the dish to the heat and bring the soup gradually to the boil, cover and simmer for 45 minutes. The soup should be a rich, dark brown colour.
• Preheat the grill. Remove the bay leaves and season the soup to taste. Fill six individual flameproof serving bowls 2/3 full with soup. Drop a slice bread into each bowl, then scatter the cheese over the bread. Cook under the hot grill until the cheese has melted and is bubbling. Serve immediately, with a slice of bread in each portion.

Read More

pasta salad

Ingredients:

Wholewheat pasta                                  : 250 gm (your choice)
Red pepper                                             : 1 medium (seeded and diced)
Button mushrooms                                  : 125 gm (halved)
Cucumber                                                : 1/2 (diced)
Sweetcorn                                               : 175 gm
Spring onions                                           : 6 (finely sliced)
Red kidney beans                                     : 425 gm (drained and rinsed)
Swiss cheese                                            : 100 gm (diced)
Salt                                                           : to taste
Black pepper                                             : to taste (freshly ground)

Dressing

Strained cottage cheese or plain yoghurt : 350 gm           
Mayonnaise                                                : 225 gm
Garlic                                                          : 2 to 3 cloves (crushed)
Fresh chives                                               : 15 gm (chopped)
Salt                                                             : to taste
Black pepper                                               : to taste
Salad greens, to serve

Preparation:

• Bring a large pan of salted water to the boil and add the pasta. Return to the boil, then simmer as directed until just tender. Drain the pasta and rinse it in cold water, then let cool completely.
• Mix all the prepared vegetables together and season lightly with salt and pepper. Blend all the ingredients for the dressing and season to taste.
• Place the pasta in a large bowl, then top with the vegetables. Spoon on the dressing. If the salad is prepared in advance, I suggest leaving it in layers and tossing at the last minute. If it is to be served immediately, however, toss all the ingredients together then transfer the salad to a large platter, lined with salad greens.

Read More

Beetroot Soup With Horseradish

Ingredients:

Onion                                       : 1 large
White turnips                           : 2 (medium, diced)
Vegetable oil                            : 1 tbsp
Beetroot                                   : 450 gm (cooked, diced)
Rich vegetable or beef stock    : 1.5 l
Salt                                            : to taste
Black pepper                              : to taste (freshly ground)
Bay leaves                                  : 4
Horseradish                                : 2 tbsp (grated)
Chives                                        : 1 tbsp (freshly chopped)
Soured cream                             : 150 ml (1/4 pt)

Preparation

• Cook the onion and the turnip in the oil until softened but not browned, then add the beetroot and the stock and bring to the boil. Reduce the heat, add the seasonings, bay leaves, and a teaspoon of the horseradish, cover and simmer for 30 to 40 minutes.

• Allow the soup to cool slightly and remove the bay leaves. Then puree until smooth in a blender or food processor. Rinse the pan and return the soup to it and reheat the soup gently. Mix the remaining horseradish and most of the chives into the soured cream. Season the soup to taste and serve with a large dollop of the flavoured soured cream in each portion, topped with chives.

Note: This peppery soup is delicious. But take care that your beetroot has not been dressed in vinegar before use or your soup will taste horrible ! Fresh beetroot is best.

Read More

Prawn Chow Mein

Ingredients:

3 sheets thread egg noodles
1 large onion, chopped
2 tbsp sunflower or peanut oil
1 tsp Chinese 5-spice powder
1 courgette, 1 carrot, 1 green pepper (seeded), cut in matchsticks
1 small red chillies, seeded and finely chopped (optional)
2 plump clove garlic, finely sliced
200 gm peeled prawns
2 large handfuls bean sprouts
50 ml sherry
50 ml soy sauce
100 ml water

Preparation:

1. Soak the noodles in boiling water until needed, stirring them occasionally to separate the strands. Cook the onion in the oil in a large frying pan until softened but not browned. Stir in the 5-spice powder and cook for a further 1 minute.
2. Add the courgette, carrot, pepper, chilli and garlic, and stir-fry for 3 to 4  minutes. Drain the noodles and add them to the frying pan with the prawns and bean sprouts. Mix the sherry, soy sauce and water together and pour the mixture into the pot. Cook for 2 to 3 minutes, tossing the vegetables and noodles together in the sauce. Serve piping hot, with extra soy sauce, if you like.

Read More

Plum And Apple Pudding

Ingredients:

900 gm ripe plums and cooking apples, mixed
100 gm light muscavado sugar

Topping

100 gm margarine
100 gm light muscavado sugar
1 large egg, beaten
225 gm whole wheat flour
1 tsp baking powder
pinch of salt
1 tsp ground ginger
1 tbsp milk

Preparation

• Preheat the oven to 190 (deg C)/375 (deg F)/gas 5. Peel, core and slice the apples, then cut the plums in half and remove the stones. Cut the plums into quarters if they are very firm. Mix the fruits and place in a suitable ovenproof dish – I use a 20-cm (8-in), round flan dish – then sprinkle the sugar on top.
• Cream the margarine and sugar for the topping until pale and creamy, then beat in the egg. Mix the flour, baking powder, salt and ginger, then fold into the egg mixture with the milk. Spoon the mixture as evenly as possible over the fruit. Bake in the preheated oven for about 30 to 35 minutes, until the pudding is set and shrinking slightly from the sides of the dish. Serve hot.

Read More

Fruit Cocktail

Ingredients:

Sliced fruits :
(Apple, Pineapple,Orange,
Banana,Grapes,Watermelon Scoop,
Cherry as per your combination)                        : 2 Cups
Fruit Juice :
(Orange,Pineapple,Lime any one)                     : 2 lit

Preparation

Use a cocktail glass. Coat the insides of the glass limejuice then with sugar. Then put the glass in fridge for 20 mins. The frosted glass is ready to make cocktail. Fill half of the glass with sliced fruits then fill with fruit juice. Decorate with mint leaves.

Read More

Neer Dosa (Water Dosa)

Ingredients:

Raw rice (pachari)         : 2 cup
Onion                            : 1 big
Green chillies                : 2-3
Curry leaves                  : 1 tbsp
Mustard seed                : 1 tsp
Oil                                 : 1 –2 tsp
Salt                                : to taste

Preparation

Soak rice for half an hour then grind well (like watery). Heat oil, mustard seeds, onion till golden brown,green chilly,curry leaves fry well. Put it in mixture and add salt to taste. Mix well. Heat Appa Kadai ( Concave dosa tawa will also do ) then roll it.

Read More

Guava Mocktail

Ingredients:

Guava               : 8 tbsp (crushed)
Sprite/7up       : 4 cup

Preparation

Mix guava and sprite/7 up. Add crushed ice. Serve cool.

Read More

Peanut Butter Biscuits

Ingredients:

Crunchy peanut butter           : 100 gm
Margarine                                : 50 gm
Demerara sugar                       : 100 gm
Egg                                          : 1 (large, beaten)
Whole wheat flour                  : 175 gm
Baking powder                        : 1 tsp

Preparation

 

1. Cream together the peanut butter, margarine and sugar, then add the beaten egg. Fold in the flour and baking powder and form into a stiff dough. Turn out onto a floured surface and knead lightly. Cover in clingfilm and chill for about 1 1/2 hours, until firmer and easier to handle.
2. Preheat the oven to 175 (deg C)/350 (deg F)/gas 4 and lightly grease two baking trays. Cut the dough into 18 slices and form each into a ball, then press lightly to flatten as you place them on the prepared baking trays. Dip a fork into a little flour and press it into the tops of the biscuits, then bake in the preheat oven for 15 to 20 mins. Cool slightly before transferring to a wire rack to cool completely.

Read More

Pumpkin And Carrot Soup

Ingredients:

onion                         : 1 large (finely chopped)
Vegetable oil             : 1 tbsp
Carrots                       : 450 gms (sliced)
Pumpkin puree           : 450 gms (fresh/tinned)
Rich vegetable stock  : 1.5 l
Salt & Pepper             : To taste
Chopped lovage         : 2 tbsp (freshly)
Milk                           : 425 ml
Butter/Margarine     : 1 tbsp
Garlic                        : 1 large clove (crushed)
Whole wheat bread  : 2 slices (toasted)

Preparation

1. Cook the onion in the oil until lightly browned, then add the carrots and cook gently until just softened. Stir in the pumpkin puree, then add the stock and bring to the boil, adding the seasonings and half the lovage. Cover and simmer slowly for 30 to 40 mins, until the carrots are tender.
2. Allow the soup to cool slightly, then puree until smooth in a blender or food processor. Rinse the pan and return the soup to it worth the milk, reheating gently and adding extra seasoning, of required, to taste.
3. Beat the butter and add the remaining lovage and the garlic, then season lightly. Toast the bread, spread it lightly with the butter and cut into small squares or triangles. Drop the toasts into the soup just before serving.

Note: If lovage is not available, use celery or flat-leaved parsely and oregano.

Read More

Carrot Cake

Carrot cake & co. (Photo credit: amesis)

Ingredients:

Whole wheat flour   : 350gms
Baking Powder         : 2 tsp
Bicarbonate of soda : 1 tsp
Salt                           : 1 tsp
Mixed Spice              : 1 tsp (optional)
Walnut Pieces           : 50 gm (finely chopped)
Eggs                          : 3 (beaten)
Bananas                    : 2 (mashed)
Grated Carrot           : 50 gm
Sunflower oil            : 175 ml

Frosting

Softened unsalted  butter : 175 gm
Cream cheese                    : 200 gm
Vanilla essence                  : 1 tsp
Icing sugar                         : 300 gm (sifted)

Preparation

• Preheat the oven to 175 (deg C) /350 (deg F) /gas 4 then lightly grease a deep 23-cm (9 in) round cake tin the line it with baking parchment.

• Mix all the dry ingredients together in a large bowl, then add the eggs, mashed bananas and carrots. Pour the oil into the bowl and beat thoroughly to a thick, well-blended batter. spoon into the prepared cake tin and bake in the centre of the preheated oven for about 1 hour, until a toothpick inserted into the cake comes out clean. Remove the cake carefully from the cake tin and allow to cool completely on a wire rack.

• Prepare the frosting by beating together the softened butter and cream cheese until blended into the frosting, then add the vanilla essence and beat again. Sift the icing sugar and beat it gradually into the cheese mixture. Spread the frosting over the cooled cake and decorate, if wished, with finely chopped walnuts or a little extra grated carrot. Serve in thin slices.

Read More

Walnut Biscuits

Ingredients:

Unsalted butter(slightly softened): 100gm
Light muscavado sugar                   :100gm
egg                                                 :1(beaten)
Whole wheat flour                          :175 gm
Baking powder                                :1 tsp
Walnut pieces                                 :75gm(finely chopped)

Preparation

1. Cream the butter and sugar together until pale – the mixture will be slightly. Add the egg and mix well, fold in the flour and baking powder, then finally work in the nuts.
2. Turn the mixture out onto a lightly floured surface and knead gently to bring the dough together. Roll into a sausage shape about 30cm (12 in) long, wrap in clingfilm, and chill for atleast 1 hour, until firm enough to handle.
3. Preheat the oven to 175 (deg C)/350 (deg F)/gas 4 and lightly grease two or three baking trays.Cut the dough into thin slices and roll them into balls about the size of a walnut. Place on the prepared baking trays, flattering the biscuits slightly with the palm of your hand.  Bake for 12 – 15 min, then allow to cool slightly on the baking tray before transferring to a wire rack to cool completely.

Note: If you prefer, coat the biscuits in melted chocolate once they have cooled.

Read More

PEPPER CHICKEN

Ingredients

Chicken                                                : 500 gms small pieces without bones
Black pepper                                        :  a bit rough
Big onion                                              :  1 chopped finely
Tomato                                                 : 1 chopped
Coriander leaves                                    : 2 tbsp
Green chillies                                         :  2-3 chillies
Curry leaves                                          : 1 tbsp
Ginger and garlic paste                           : 1 1/2 tsp paste
Garlic                                                    :  2 cloves
Salt                                                       :  to taste
Turmeric                                               : a pinch
Oil                                                        : for fry
Vinegar                                                 : a little for a tangy taste

Preparation

heat oil and when hot, add the onions and fry well till golden brown. Then add chopped garlic curry leaves then add in the ginger and garlic paste sprinkle a little water to avoid burning. Then add in tomatoes and turmeric powder, and pepper powder as per your taste( if you desire it very hot then you can be liberal with the pepper powder). Then add in salt and mix well. The tomatoes should become soft and smashed. You should see the oil come to the surface and it should look dark in color, not too black. then add the chicken pieces and very little water just sufficient to cook the chicken. At the end when the chicken is done, add little vinegar if you desire a tangy taste. Add in the coriander leaves and stir well finish with a sprinkle of pepper on top. You can remove the pepper chicken with a little gravy or let it get a bit dry. Serve it hot and enjoy.
Tips
If you require more gravy then increase the onions and tomatoes and add in a little paste of cashew nuts finely ground, when the masala is frying.
Enjoy this dish and come in for more new recipes.

Read More

VARATTI(JACKFRUIT HALWA)

A heavenly sweet item made from jackfruit just like halwa

Read More