Yum
Ingredients:
Serves-3
2 no's. - skinless chicken breasts
2 no's. - bay leaves
2 cup - chicken stock
1 no. - garlic cloves, finely chopped
1/2 cup - unsalted, toasted almonds, finely chopped
1 no. - small red onion, finely chopped
1/3 cup - parsley, finely chopped
1 small - roasted red peppers, chopped(refer note)
1 &1/2 Tbsp. - cider vinegar
1/3 cup - extra virgin olive oil
Salt and pepper to taste
Method:
- Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Simmer for 5 mins with the lid on.
- Turn off the heat and set the pot aside for 30 minutes to an hour.
- Meanwhile add the chopped ingredients(garlic, onion, peppers, almonds, parsley) to a large bowl.Sprinkle a little salt over the mixture and add the olive oil and vinegar. Toss to combine.
- When the chicken breasts are cooked, remove them from the stock and let it cool. When cool, shred the chicken breasts into small pieces by hand. Mix the chicken pieces in with the rest of the ingredients and serve.
Note:
* I roasted the peppers on stove top. For that hold the pepper with along tongs over flame.
* Turn the pepper frequently until the skin has turned completely black and starts to blister from the flame. Place the blackened pepper into an airtight bowl or zip bag and let it rest for 10 to 15 minutes.Remove from bowl/bag and remove the skin, cut, core and seed the pepper and chop.
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Ingredients:
3 Tbsp. - soy sauce
2 Tbsp. - rice vinegar
1 tsp. - sugar
2 tsp. - olive oil
½ tsp. - minced garlic
¼ tsp. - black pepper
2 cups - Cucumber sliced finely
2 cups - Carrots sliced finely
Method:
Combine all the ingredients except the carrots and cucumbers in a large bowl, stirring well with a whisk. Add the carrots and cucumbers and toss well.
Yum
Ingredients:
1/2 head - Red cabbage, sliced finely(soak in cold water for 15 mins.)
1 small - Red onion, sliced finely
2 small - carrots, sliced finely
10 no's - toasted almonds(optional)
1/2 cup - Cider vinegar
1/4 cup - Extra-virgin olive oil
Salt and freshly ground black pepper to taste
Method:
In a large bowl, combine cider vinegar, oil, salt and pepper.
Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least for 1 hr. before serving.
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Ingredients:
1 cup - Paneer, cubed
3/4 cup - Green Peas
2 nos. - Tomatoes, chopped
1/4 cup - Curd, well beaten
3 nos. - Green chillies
1 tsp. - Ginger garlic paste
1/2 tsp. - Garam masala powder
1 tsp. - Lemon juice
2 tbsp. - Oil
Salt according to taste
Coriander leaves for garnishing
To Fry and grind to paste:
1 tsp. - Oil
2 nos. - Onion,sliced
1 inch - Cinnamon
2 no. - Cardamom
2 no. - Cloves
1 tsp. - Jeera/cumin seeds
8 nos. - Pepper
1/2 tsp. - Red chilli powder
1 tsp. - Coriander powder
1/4 tsp. - Turmeric powder
Method:
- Heat oil in a pan and add the cinnamon,cardamom, cloves, pepper and cumin, saute for a minute and add onion and fry till golden brown and later on add the chilli,coriander and turmeric powder and saute.(make sure not to burn it). Allow to cool and grind to a smooth paste with little water.
- Heat oil in a pan and fry the green chillies and the ginger garlic paste for a minute,then add the ground paste. Fry for a minute or two.
- Add the chopped tomatoes and the required amount of salt and fry for about 5 min. on medium flame add the green peas and the curd and mix well.
- Add the paneer cubes and water( about 1/2 cup), and allow it to simmer for 5-6 minutes on low flame and add the garam masala.
- Finally garnish with the coriander leaves and add the lemon juice. Switch off flame and mix well. Serve with roti or Naan.
Yum
Ingredients:
Prawns - 1 kg
Onions, ground to a paste - 2 Big No's.
Garam Masala - 1tbsp.
Chilli powder - 1 tsp.
Coconut milk - 1 Lt.
Oil - 4 tbsp.
Salt according to taste
Method:
- Clean the prawns and set aside.
- Heat oil in a pan and sauté the prawns for about 5 mins. and set it aside.
- In the same pan add the garam masala sauté for a minute or two.Add the onion paste to it and mix well and cook till the raw smell of the onions goes away.
- Now add the chilli powder and salt to the pan and mix well. Incorporate the prawns into the pan and keep stirring for about 2 mins.
- Add the coconut milk and let it cook for 10 mins. Switch off flame and serve.
Yum
Ingredients:
ForVanilla
Milk - 1 cup
Cream - 1 cup
Sugar - 1/4 cup
Vanilla essence - 1 tsp.
Cold water - 1/4 cup
Unflavored gelatin - 1½ tsp.
For Mango
Mango - 2 No's.
Sugar - 1/4 cup.
Cold water - 1/4 cup
Unflavored gelatin - 1½ tsp.
Method:
- Sprinkle gelatin over 1/4 cup of cold water and keep it aside to soften for 5 minutes.
- In a sauce pan heat milk,cream,vanilla and sugar to a simmer then turn off the heat.Whisk in the gelatin mix make sure that there are no lumps. Let it cool.
- Pour into glass or bowls so that they are about half full.Cover with a cling film and let it set in the refrigerator for about 1 hour or until set.
- Meanwhile peel and cut the mango into small chunks and blend until smooth.
- Heat mango puree and sugar in a small sauce pan until sugar has dissolved. Add softened gelatin and mix well.Let it cool.Pour it over the frozen panna cotta.
- Cover and refrigerate for another 1 hour or until the mango mixture has set. Garnish and serve!
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Milk tart or melktrt is a famous tea time snack in South Africa. This recipe is from one of Julie Duff's book on cakes with minor changes. This is a no bake tart pretty easy to make.
Ingredients:(Serves 8)
Pastry
all purpose flour - 2 cups
egg - 1
granulated sugar - ½ cup
baking powder - 2 tsp.
butter, grated - 125g.
pinch of salt
Filling
all purpose flour - 2 ½ tbsp.
milk - 4 ½ cups
cornflour - 2 ½ tbsp.
sugar - 1 cup
eggs - 3
vanilla essence - 1 tsp.
softened butter - 1 tbsp.
pinch of salt
Method:
- Preheat oven to 180 C.
- Cream butter and sugar well together add the egg and beat well.Add remaining ingredients and knead lightly to form a stiff dough.
- Line one or two round cake tins/tart pans (using a fork prick the dough all over to prevent it from rising too much) and bake for 15 mins. or until light brown. Remove from oven and allow to cool.
- Bring milk to the boil. Meanwhile beat the eggs well and gradually add sugar, flour, cornflour and salt and mix well.
- Pour this mixture into the boiling milk and stir well on low flame until mixture thickens. Add butter and vanilla essence.
- Pour this milk mixture into the cooked pastry shell.
- Allow to cool and set in the fridge.(takes 1 to 2 hrs.)
- Sprinkle the cooled tart with cinnamon and Serve!
Yum
Ingredients:
Boneless chicken - 500g., cut in small cubes
Corn starch - 3 tbsp.
Salt a pinch or two
Oil - 4 tbsp.
Dried red chillies - 6 no., broken
Onion - 1 no., diced
Red bell pepper - 1 no., diced
Zucchini - 1 no., diced
Pepper - 1 tsp.
Roasted peanuts - 4 tbsp.
For the sauce:
Oil - 1 tsp.
Garlic - 3 tsp., sliced finely
Ginger - 3 tsp., sliced finely
Brown sugar - 3 tsp.
ground pepper - ½ tsp.
White distilled vinegar - 3 tsp.
Soy sauce - 3 tsp.
Hoisin sauce (or soy sauce) - 2 tsp.
Corn starch - 2tsp. dissolved in ½ cup water
Method:
Sauce Preparation:
- Heat 1 tsp oil in a pan, add the garlic and ginger and saute for 3 mins. Add the soy sauce, hoisin sauce and mix well.
- Add the corn starch dissolved in water, brown sugar, vinegar and pepper powder and stir until the sauce thickens. Set aside.
Chicken Preparation:
- Toss the chicken cubes with 3 tbsp. of corn starch and salt and set aside for 5 mins.
- Heat oil in a wide pan at medium heat and add the chicken pieces and fry until chicken is cooked well. Remove excess oil from the chicken on to a paper towel and set aside.
- In the same pan, heat 1 tbsp oil at high heat add the dried red chillies and stir-fry until for 2 mins.
- Add all the required vegetables along with a pinch of salt and required amount of pepper. Stir-fry for a few minutes until they are ¾th done(do not overcook).
- Combine the fried chicken pieces and the prepared sauce. Mix well and cook until the sauce coats the chicken and vegetables.
- Add in the roasted peanuts and mix well. Garnish with chopped spring onion and serve hot.
Yum
Ingredients:
Boneless Chicken breast - 500gm
extra virgin olive oil - ¼ cup
rosemary dried - 2 tsp.(or thyme)
salt as required
ground black pepper - 1 tsp.
red Chilli powder(optional) - 2 tsp.
Turmeric powder(optional) - ¼ tsp.
cherry tomatoes - 2 cups
green leaf lettuce, chopped - 1 medium sized
Method:
- Combine the olive oil, herbs, salt and pepper in a small bowl and marinate the chicken with the mixture preferably overnight.(at least 4 hrs.)
- Preheat Oven to 400 F.
- Toss the cherry tomatoes in olive oil, salt and pepper.
- Place the marinated chicken along with the cherry tomatoes in a baking dish.
- Roast in the oven for about 35 mins. or until the chicken is well cooked. Cook both side of the chicken.(turn it over in between)
- Remove from oven and set it aside.
- Arrange the lettuce on to serving plate and place the sliced chicken breasts on top and arrange the cherry tomatoes on top of the greens and serve.(Notes below)
Notes:
I rubbed the chicken breast with chilli powder and turmeric and pan seared both sides for 8 mins each before placing in the oven.
Yum
Recipe Source: Marias menu
Ingredients:
Beef,cut into cubes - ½ Kg
Onion,sliced - 2 medium
Ginger ,finely chopped - 1 tsp.
Green chillies,cut vertically - 3 nos
Curry leaves - few sprigs
Water
Coconut oil as required
Salt to taste
To grind together:
Ginger,chopped - 1 tbsp.
Garlic,chopped - 1 tbsp.
Kashmiri chilli powder - 1 tbsp.
Turmeric powder - ¼ tsp.
Coriander powder - 1 tbsp.
Fennel seeds - ½ tsp.
Cinnamon - 1" piece
Cloves - 3 nos.
Cardamom - 3 nos
Star anise - 1
Whole black pepper - 1 tsp.
Method:
- Grind all the ingredients listed under ' to grind together' to a paste.
- Heat oil in pan add sliced onion,ginger,green chillies and curry leaves and saute until onion turns translucent.
- Now add the ground paste and fry until oil starts to separate.
- Add the beef and mix well and add water and required amount of salt,cover and cook until beef is done. Remove lid and simmer on low flame until the gravy becomes thick.
- Serve with rice, appam or parotta etc.
Yum
Ingredients:
Black Pomfret (or any fish of ur choice) - 1 kg
Shallots - 6
ginger garlic paste - 1 tbsp.
fenugreek seeds - ½ tsp.
curry leaves - 1 sprigs
chilli powder - 1 tbsp.
turmeric powder - ½ tsp.
fenugreek powder - 1 tsp.
Gambooge/kodampuli - 2 pieces of soaked in 1/2 cup water for 5 to 10 mins
coconut oil or any kind of oil - 1 to 2 tbsp.
1/2 cup of water for gravy
Salt as required
Method:
- Clean the fish thoroughly using salt and vinegar and drain it.
- Prepare a paste using chilli, turmeric, fenugreek powder and water.
- Heat oil in a manchatti or a deep pan and when its hot add the fenugreek seeds and when the colour changes add the shallots, ginger garlic paste and curry leaves and saute for 1 to 2 mins. until the shallots is near transparent.
- Add the prepared paste of powders to the manchatti (or deep pan)and saute till it changes colour to a maroon or till there is no raw smell.
- Add the soaked kodampuli(Gambooge) along with the water and add the remaining water according to the desired gravy consistency and salt and allow it to boil.
- Add the fish and swirl the pan lightly. Close and let it cook on low flame until the fish is done.
- Check the taste, if its too tangy remove one kodampulli(Gambooge). The fish curry taste better the next day.
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Ingredients:
Plain Flour - 1 ½ cups
Warm Water - ½ cup
Yeast - ½ tbsp.
Salt - 1 tsp.
Sugar - 1 Tbsp.
Olive Oil - 1 tbsp.
For Garlic Spread:
Salted butter, at room temperature - 6 tbsp.
Minced garlic - 2 tbsp.
freshly chopped parsley or coriander leaves - 2 tbsp.
Method:
- Mix flour, yeast, warm water, salt and sugar together in a bowl until you get a smooth, slightly sticky dough.
- Add oil to your fingertips and knead(5 mins.) until the dough springs back when you press with your fingers.
- Wrap a cling film over the bowl and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simply mixing all the ingredients.
- Grease a baking pan with olive oil and set aside.
- Knock down the air in the dough and divide the dough into two equal portions.
- Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of 1/2" thickness. Apply more flour sparingly if sticky.
- Spread about 2 tbsp. of garlic spread on one side.
- Roll from one end gently and firmly.
- Cut into half and then each half again into two halves to get 4 equal portions.(I wanted to fill my pan so I made smaller rolls)
- Now place the rolls with the cut side up in the greased pan. Repeat the same procedure for the remaining dough.
- Brush a little milk or egg wash (refer notes)on the rolls and add the remaining garlic spread on top.
- Set aside and allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.
- Bake for about 30 mins until the top is golden brown.
Serve Hot!!
Note:
- Egg wash is optional.
- Add more garlic if you like.
- You can reduce the amount of yeast to 1tsp. if you dont like the taste, but doing so increases the amount of rising time of the dough.
- When kneading the dough pour warm water little by little do get the desired consistency.(Most probably you wont be requiring 1/2 a cup of water, but it depends on the flour)
- If you desire a golden brown shiny finish to the rolls mix together lightly beaten egg yolk and a little milk and brush on top of the rolls.
- If you want a matte finish just brush with milk.
Yum
Ingredients:
Chicken, cleaned &cut in medium size pieces - ½kg
Ginger garlic paste - 2 tbsp.
Kashmiri red chilly - 10nos.
Lemon Juice - 1 tbsp.
Turmeric powder - 1tsp.
Green chilly - 5 nos (slit lengthwise)
Grated coconut - ½ cup
Curry leaves - 2 sprigs
Oil for frying
Salt to taste
Method:
- Marinate chicken pieces with salt,lemon juice and half of ginger paste and refrigerate for 15 minutes.
- Boil kashmiri red chilly just enough water for 10 minutes and grind(only the chilly) it into a fine paste.
- Add 3/4 of red chilly paste, turmeric powder,the remaining ginger garlic paste to the refrigerated chicken,mix well and keep aside for 1 hour(in the refrigerator).
- Mix the the remaining chilly paste to the grated coconut and keep aside until required.
- Heat oil in a kadai. Fry the chicken pieces until half cooked.
- Lower the flame to a medium heat and add the grated coconut, curry leaves and green chillies and fry until the chicken is cooked well and golden brown in colour.(Take not to burn the coconut). Remove from flame and serve.
Note:
- Step 6 can be done separately (i.e) fry the chicken and the coconut and curry leaves in the same oil one after the other.
Yum
Recipe source: betty crocker
Ingredients:
Serves:30
granulated sugar - ½ cup
packed brown sugar - ½ cup
peanut butter - ½ cup
shortening - ¼ cup
butter, softened - ¼ cup
egg - 1
all-purpose flour - 1 ¼ cups
baking soda - ¾ tsp.
baking powder - ½ tsp.
Salt - 1/4 tsp.
Method:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl(use spatula or your fingers). Stir in remaining ingredients and roll it into a ball. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375º F.
- Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet(baking tray)(the dough will spread). Flatten in criss-cross pattern with fork dipped into sugar(do this gently else the dough will break).
- Bake 9 to 10 minutes or until light golden brown(middle rack). Remove from oven and cool for 5 minutes(the cookies will be soft to touch); remove from cookie sheet. Let it rest on wire rack.(It will become firm after few mins.)
Here is another recipe using without peanut butter:
Wheat flour - 25 g.
Sugar - 25 g.
Peanut(Without salt and skin) - 25 g.
Butter(or margarine) - 15 g.
Egg - ¼
Baking Soda - ¼ tsp.
Method same as above
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Ingredients:
Red Apple - 1
Brown Sugar - 2 Tbsp.
Butter - 2 Tbsp.
Cinnamon Powder - 2 tsp.
Method:
- Preheat oven to 190 C.
- Wash and core the apple. Place it in a glass baking dish.
- Place butter and brown sugar in small quantities inside the core of the apple and spread the rest of the butter and sugar along with cinnamon around the apple.
- Place in oven and bake for an hour or until the apple is soft and wrinkled. The butter and sugar melts to form a syrup like consistency. Coat the apple in the syrup every 15 mins.
- Serve warm with cream or vanilla ice cream. The Syrup thickens and becomes chewy as it cools.
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Ingredients:
Prawns - 500 gm,cleaned & de-veined
Shallots - 250 gm, sliced finely
Tamarind pulp - lime sized, soaked in water
Asafoetida powder - a pinch
Fenugreek powder - a pinch
Curry leaves - a sprig
Dry Red chillies - 2 no.
Oil - 1 tbsp.
Salt to taste
For Grinding:
Grated Coconut - 1 cup
Dry red Chillies - 2 no.
Turmeric powder - 1 tsp.
Red Chilli powder - 2 tsp.
Coriander powder - 1½ tsp.
Whole black pepper - 1 tsp.
Method:
- Cook the prawns in 1/2 cup of water for 3 mins(until half cooked).
- Take a pan and roast the grated coconut along with dry chillies and pepper until the coconut turns light brown in colour.
- Lower the flame and add all the other spice powders(turmeric, chilli &coriander) and saute until the raw smell goes and the coconut becomes dark brown in colour. Take care not to burn the spice powders.( the colour of the roasted coconut determines the colour of the final gravy, so darker the roasted coconut darker the gravy, doesn't mean burnt colour)
- Once roasted, remove from flame and keep it aside until cool. Grind the cooled mixture to a paste like consistency (use very little water if required)
- Heat oil in a deep pan or mannchatti and saute the sliced shallots until light brown, add asafoetida and fenugreek powder and saute for a couple of minutes.
- Add the tamarind extract(only the soaked water), add more water if required(depends on how you like your gravy consistency thick or thin)and allow it to boil for 3 minutes or so.
- Now add the ground paste and salt and mix well. Add the half cooked prawns, mix, lower the flame and let it simmer until the gravy thickens and the prawns is cooked (do not overcook else the prawns will become rubbery). Remove from flame when done.
- Prepare the tempering, heat oil in a small pan and saute curry leaves and dry chillies for a minute or two and pour it over the prepared gravy, cover the dish with a lid and serve hot with rice after 15 minutes or so.
Yum
Ingredients:
Fish(any kind) - 500 gm.(cut in bite size pieces)
Raw Mango - 400 gm.(cut in small pieces)
Coconut Oil - 2 tbsp.
Shallots - 50 gm.(sliced finely)
Ginger - 3 inch piece(finely sliced)
Curry Leaves - 2 sprigs
Green Chilli - 4 nos(slit lengthwise)
Turmeric Powder - ¼ tsp.
Chilli Powder - 1½ tbsp.
Coconut Milk - 300 ml
Water just enough to cover all the pieces
Salt to taste
Method:
- Heat Oil in a pan. Saute shallots, ginger, curry leaves(a sprig) and green chillies until shallots are slightly brown in color.
- Add the mangoes and cook for 5 minutes on medium heat.Add Turmeric, Chilli Powder and Salt cook for another 2-3 mins.
- Add Water and allow it to boil. Remove from flame.
- Take an Earthen pot(preferably) or a deep pan, spread Curry Leaves and arrange the fish pieces on it. Pour the prepared gravy over this, cover and bring to boil.
- Once boiled, reduce the flame to medium and cook for a another 20 mins(Swirl the earthen pot in between).
- Remove from flame and add the Coconut Milk slowly(Take care as the coconut milk might curdle, do not close until cool)
- Serve with rice, chapathi or appams.
