Recipes
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SOME RECIPES FOR YOUR TASTY BUDS
Pasta Salad Ingredients:  1. 250g fussili pasta 2. 2 bell peppers (red and yellow) 3. ½ cup fresh basil, chopped 4. 40g parmesan cheese shavings 5. salt to taste 6. freshly ground pepper to taste For Garnishing Âø cup toasted pine nuts (optional) For Garlic Vinaigrette: 1. 2 tbsp. red wine vinegar 2. 2 garlic cloves, minced 3. 1/3 cup olive oil To roast the peppers, place the peppers in a hot oven turning occasionally, until it is evenly blistered and charred on all sides. Place in a brown paper or plastic and set aside until cool enough to handle. Slide the skin off and scrape out the stem, seeds and ribs. Pat the flesh dry. Method: Method: 1. Mix all the ingredients for the vinaigrette properly and let stand for 30 minutes. 2. Cook fussili al dente. Drain the pasta and cool immediately under cold water. Drain well and keep aside. 3. Roast peppers, peel and cut them into thin strips. 4. Mix peppers, pasta, and cheese together. mix vinaigrette thoroughly and toss into the salad. Season with salt and peeper to taste. 5. Cover the salad and let stand for 3 to 4 hours. Serve at room temperature, sprinkled with pine nuts  Allo Gobi Vegetable Ingredients:  This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that\"s not how mom made it at home, however it adds a nice touch. Ingredients: ------------ 1           Large cauliflower 3           Medium sized potatoes 1/2         large Onion sliced thinly in long slices 1 tsp       Mustard seeds 2 or 3 pods Cardamom 1 tsp       Coriander 1 tsp       Cumin seeds 1/2 tsp     Turmeric 1           Bayleaf 3           Cloves 3 tblsp     Vegetable Oil  Method: Method: ------- Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).  Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.  Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.  Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.  Salt to taste and serve.  Navrattan Pullao (Nine - Jeweled Rice) Ingredients:  Ingredients: ------------ 1 c     Basmathi rice 1 3/4 c Water 1/4 c   Oil 1       small Finely sliced onion 6       Cloves 1"      Cinnamon stick 1 t     Salt 1/2 t   Cumin seed For Mixing with rice before serving: A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed   with 1 t water. B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops   red food coloring mixed in 2 t water. Ingredients: ------------ 1        Thinly sliced onion 2 1/4 c  Ghee 1 oz     Almonds 1 oz     Cashew nuts 1 1/2 oz Golden raisins 1 oz     Pistachio nuts 1" piece Ginger thinly sliced 1        Green chili (optional) 1        Hard boiled egg  Method: Method: ------- Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically. Paneer Tikka Masala Ingredients:  Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.  Ingredients: 1. 5 tsp. lemon juice 2. 1 tsp. grated ginger 3. 2 garlic cloves, crushed 4. 2 green chili, chopped 5. 3 tbsp. chopped coriander 6. 1 tsp. chili powder 7. salt to taste 8. 250g paneer cut into cubes. 9. 2 tbsp. vegetable oil 10. 2 onions, chopped in 1-inch long thin slices 11. Âø tsp. turmeric powder 12. 3-4 tbsp. thick yogurt 13. ½ cup milk. For Garnishing: Some chopped coriander.  Method: Method: 1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour. 2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens. 3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning. 4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.   Chili Potatoes Ingredients:  This is an Indianised Chinese snack which will surely hit your taste buds. Ingredients: 1. 125g potatoes, boiled and cut into ½-inch cube 2. 3 tbsp. plain flour 3. ½ tsp. salt 4. some water 5. vegetable oil for deep frying 6. 2 tsp. vegetable oil 7. 4-5 green chilies, chopped in long shreds 8. 2-3 cloves garlic, crushed 9. 1 ½ tsp. soya sauce 10. 1 tbsp. chili sauce 11. 2 tbsp. tomato sauce 12. ½ tsp. sugar 13. Âø tsp. pepper 14. Âø tsp. salt 15. 2 tbsp. fresh chopped coriander For garnishing: some fresh spring onions shreds To Serve: some toothpicks  Method: Method: 1. Mix plain flour and salt in a bowl and enough water to make a batter of pouring consistency such that it properly coats the potatoes pieces. 2. Heat oil for deep-frying the potatoes pieces. Dip each potatoes piece in the batter making sure that itÒ€™s properly coated with the batter and deep-fry till brown and crispy. 3. Heat 2 tsp. oil and add green chilies and garlic and stir. Add soya sauce, chili sauce and tomato sauce and stir again. 4. Add sugar, salt and pepper and potatoes cubes and stir well. 5. Cook for a minute till the sauces coat the potatoes and stir the coriander leaves and shift to serving dish. 6. Garnish with the spring onions shreds. 7. Insert a toothpick in each potato cube and serve hot.  Paneer Sticks Ingredients:  This is a healthy, easy to make and great tasting cocktail snack. You can prepare the sticks in advance and roast them in the oven just before serving. Sprinkle some more masala just before serving to make them more spicy. Ingredients: 1. 50g paneer 2. 1 small green pepper 3. 1 small yellow pepper 4. 1 small onion 5. 1 small tomato 6. Âø tsp. red chili powder 7. Âø tsp. salt 8. Âø tsp. dried mango powder (amchoor) 9. Âø tsp. garam masala 10. Âø tsp. cumin powder 11. a few tooth picks or skewers 12. 2 tsp. olive oil 13. a few drops of lemon   Method: Method: 1. Cut paneer, green pepper, onion and tomatoes in cubes of ½ inch. 2. Mix all the dry spices (masalas) and keep aside. 3. Take a toothpick. Insert a piece of onion, green pepper, yellow pepper, tomato and paneer.  Repeat the vegetables if you are using skewers. 4. Make such toothpicks with all the cubes. 5. Sprinkle olive oil on all the toothpicks. 6. Arrange these toothpicks on a plate and sprinkle the prepared masala liberally. 7. Bake these sticks in a preheated oven for 10 minutes at 200oC (till the spices (masalas) and the vegetables are slightly roasted). 8. Arrange in a serving dish, squeeze in some lemon juice on them and serve hot.  Gulab Jamun Ingredients: Ingredients: ------------ 1 c        Bisquick 2 c        Carnation powder 2 c        Water 1 1/2 c    Sugar 4 pods     Cardamom  few drops  Rose water 1/2 stick  Butter (4 T) 1/8 c      Yogurt Milk Oil for frying Method: Method: ------- Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.  Fruit Salad Ingredients: - 2 oranges - 2 apples - ½ watermelons - ½ papayas - ½ musk melon - 2 sweet limes - 100gms grapes - 2 bananas - 100gms strawberries - 2 guavas - 1 pomegranate - Salt - Black pepper powder Method: - RemovePages: [1] 2