Recipes from ramaswamy

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Latest Recipes by ramaswamy





Saturday December 08, 2001

French Beans With Coconut

Ingredients

French beans 1 pound
Grated Fresh Coconut 1 cup
Sugar 1 teaspoon
Green Chilis
Hing powder (Asafoetida, Inguva, Hing) 1 pinch
Vegetable Oil 3 tablespoons
Coriander Leaves (dhaniya) 1 fistful
Salt to taste

Cooking procedure
Slice the green chilis length wise. Keep aside.

Boil chopped beans in 1/2 a cup of water. Add a teaspoon of sugar and a little salt to the water and cook until beans are soft. Keep aside. Heat oil in a non-stick skillet and add chili, asafoetida, coriander leaves and fry for two minutes. Now add boiled beans, grated coconut, salt and fry for another 10 minutes.

Posted by ramaswamy at 11:51 AM
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Monday September 17, 2001

Vegetable Cutlet

Ingredients

Potatoes 1 pound
Carrot 2 medium
Garden peas 1 cup
Shredded Cabbage 1 cup
Onions 1 medium
Ginger Paste 3 teaspoons
Coriander Leaves (dhaniya) 1/2 cup
Lemon juice 2 tablespoons
Green Chilis 3
Bread Crumbs 11/2 cup
Egg white
Salt to taste
Oil for deep frying

Cooking procedure
1. Boil potatoes, peel and keep aside.

2. Chop carrots into small pieces and along with cabbage and peas boil in a pot with half cup of water. When carrots are boiled, remove from heat, drain water and keep aside.

3. Finely chop onion and green chili.

4. Beat egg whites and keep aside.

5. In a large bowl mix thoroughly the following 1/2 cup of bread crumbs, onion, green chili, salt, boiled potatoes, boiled vegetables, coriander leaves, lemon juice and ginger paste. The dough is ready.

6. Make this dough into egg sized balls, press them in between your palms to make flat (about 1.5 cm thick). They are usually oval in shape. Now dip these flat cakes into egg white and then pat them with bread crumbs on both sides. Keep aside.

7. Heat oil on medium in a wide skillet and when oil is hot drop a few of the cakes and on medium heat cook until they turn golden to deep brown on both sides. Repeat for the remaining.

Posted by ramaswamy at 10:50 PM
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Wednesday June 06, 2001

Raita Of Bundi And Pomegranate

Ingredients

1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste

Method
1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.


Posted by ramaswamy at 8:02 PM
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Wednesday June 06, 2001

Kaddu Ka Raita

Ingredients

2 cups red pumpkin (kaddu), finely chopped
1 teaspoon cumin seeds (jeera)
2 to 3 green chillies, chopped
1 teaspoon sugar
1 cup fresh curds
1 tablespoon ghee
salt to taste

For the garnish
2 teaspoons chopped coriander
1 tablespoon roasted peanuts, crushed

Method
1. Heat the ghee and add the cumin seeds.
2. When they crackle, add the green chilles and saute for 15 seconds.
3. Add the pumpkin and saute for 10 to 12 minutes till it is cooked.
4. Add the sugar and salt and mix well.
5. Mash lightly and cool completely.
6. Whisk the curds till smooth and add to the cooked pumpkin. Mix well.
7. Serve chilled, garnished with the coriander and peanuts.


Posted by ramaswamy at 8:03 PM
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Wednesday June 06, 2001

Beetroot, Cucumber And Tomato Raita

Ingredients

2 teacups fresh curds
1 beetroot, boiled and cut into cubes
2 cucumbers, cut into cubes
2 tomatoes, chopped
3 tablespoons roughly chopped peanuts
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
2 tablespoons grated fresh or flaked coconut
1 teaspoon sugar
salt to taste

For the tempering
1 teaspoon cumin seeds
2 pinches asafoetida
2 teaspoons oil

Method
1. Beat the curds and add all the remaining ingredients.
2. Prepare the tempering by heating the oil and frying the cumin seeds until they begin to crackle. Then add the asafoetida.
3. Pour the tempering over the raita.
4. Serve cold.


Posted by ramaswamy at 8:06 PM
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Saturday July 28, 2001

Vegetable Makhanwala

Ingredients

For the garnish
1 tablespoon chopped coriander
1 teaspoon butter

Main Recipe
1/2 cup french beans, cut into 25 mm. (1") pieces
1/2 cup carrots, cut into 25 mm. (1") pieces
1/2 cup green peas
1/2 cup cauliflower florets
1 onion, sliced
1/4 cup baby corn, sliced
12 mm. (1") piece ginger
3 cloves garlic
3 large tomatoes, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
1 teaspoon garam masala
4 tablespoons cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons sugar
4 tablespoons butter
salt to taste

Method
1. Combine the onion, ginger, garlic, tomatoes, turmeric powder and chilli powder in a glass bowl. Microwave on HIGH for 4 minutes.
2. Blend this mixture in a liquidiser to get a smooth puree. Keep aside.
3. Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on HIGH for 1 minute.
4. Add the french beans, carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on HIGH for 5 minutes. Keep aside.
5. In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. Microwave on HIGH for 4 minutes.
6. Serve hot, garnished with the chopped coriander and butter.


Posted by ramaswamy at 10:26 PM
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Wednesday June 06, 2001

Strawberry Margarita

Ingredients

2 tablespoons lemon juice
3/4 teacup crushed fresh strawberries
12 teaspoons sugar
4 tablespoons Tequila (optional)
crushed ice

Method
1. Mix all the ingredients and add 3 teacups of cold water.
2. Serve with crushed ice


Posted by ramaswamy at 7:48 PM
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Wednesday June 06, 2001

Virgin Mary

Ingredients

3/4 cup tomato juice, chilled
a dash of Tabasco
3 dashes Worcestershire sauce
a dash of fresh lemon juice
a pinch celery salt (optional)
pepper to taste
Salt for frosting
For the garnish
slice of lemon

Method
1. Dip the rim of the glass in lemon juice shaking off the excess. Then roll the glass in salt and allow the frosting to dry.
2. Shake all the ingredients in a cocktail shaker and pour into glass.

Posted by ramaswamy at 7:50 PM
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Wednesday June 06, 2001

Potato Basket Chat

Ingredients

1/2 cup green chutney

For the potato baskets
2 cups thickly grated potatoes (old potatoes)
oil for deep frying

For the filling
2 cups bean sprouts
1/2 cup red or yellow capsicum, finely chopped
1/4 teaspoon pepper powder
1/2 teaspoon chilli powder
1/4 teaspoon dried ginger powder (soonth)
1/4 teaspoon sugar
1 teaspoon amchur (dried mango powder)
1/2 teaspoon roasted cumin seed (jeera) powder
2 tablespoons chopped coriander
1 teaspoon butter
salt to taste

For the potato baskets
1. Soak the grated potatoes in cold water for 10 to 15 minutes.
2. Drain and wash in running water for about 5 to 7 minutes.
3. Drain and wipe dry using a dry absorbent cloth.
4. Divide the grated potatoes into 10 equal portions.
5. Place each portion of the grated potatoes on a 37 mm. (1½") diameter metal tea strainer and top with a second strainer.
6. Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil and tap lightly to remove the basket.
7. Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.

For the filling
1. Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
2. Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.

How to proceed
1. Put 3 to 4 tablespoons of the filling into each potato basket.
2. Top with a spoonful of the green chutney.
3. Arrange on a serving plate and serve immediately.

Posted by ramaswamy at 7:54 PM
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Wednesday June 06, 2001

Tilwale Aloo Ke Chat

Ingredients

200 grams baby potatoes
5 tablespoons sesame (til) seeds
2 green chillies
1 onion, chopped
4 tablespoons chopped mint leaves
2 tablespoons chopped coriander
1 teaspoon lemon juice
2 tablespoons oil
salt to taste

Main Procedure
1. Boil and peel the potatoes. Keep aside.
2. Grind the sesame seeds to a paste using 2 to 3 tablespoons of water.
3. Heat the oil in a pan, add the green chillies and onion and sauté for 2 to 3 minutes.
4. Add the sesame paste and cook on a slow flame for 4 to 5 minutes till all the water has evaporated.
5. Add the potatoes and salt and sauté for another 2 to 3 minutes.
6. Add the mint, coriander and lemon juice and mix well.
7. Serve immediately.


Posted by ramaswamy at 7:55 PM
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Sunday April 01, 2001

Tomato Soup

Ingredients
1. 6 Red tomatoes
2. 1 tsp black pepper powder
3. 1 small clove of garlic
4. salt to taste
5. 1 tsp ghee
6. A little jeera
7. Malai/ sweet cream for garnishing
8. 1 small onion
9. 1/2 tsp sugar

Method
1. Cut the tomatoes into halves and pressure cook them till soft.
2. Blend the boiled tomatoes once cooled along with the chopped onion, garlic, and salt.
3. Then heat the ghee in a vessel and add the jeera then when the jeera becomes brown add the blended mixture to it an mix well.
4. Add the pepper powder and sugar if needed.
5. Once the soup comes to a good boil add the malai and blend into it and server hot.

Posted by ramaswamy at 4:42 PM
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Wednesday June 06, 2001

Hot Garlic Sauce

Ingredients

3/4 cup tomato ketchup
6 whole red chillies
6 large garlic cloves
4 teaspoons oil
a pinch of salt

Main Procedure
1. Pound the chillies, garlic and salt in a mortar and pestle to a coarse paste.
2. Heat the oil in a pan till it is very hot. Take it off the flame, add the prepared chilli-garlic passte and stir for 10 to 20 seconds.
3. Add the tomato ketchup and mix well.
4. Cool and use as required.


Posted by ramaswamy at 7:45 PM
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