Recipes from cutedoll_adi

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Latest Recipes by cutedoll_adi





Sunday October 31, 2004

Aloo Tikki

INGREDIENTS -
500 gm potatoes
2 slices white bread, medium size
1 medium onion, peeled and quartered
2-3 green chillies, stalk removed
1 inch piece of ginger, peeled
A small bunch of green coriander leaves finely chopped
Salt to taste
1/2 tsp. Garam Masala
1 tsp. roast cumin powder
1 cup of oil for shallow frying

METHOD -
1. Boil potatoes in their skin, until tender. I cook them in pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 8 minutes.
2. Cool, peel and mash potatoes. You can grate them coarsely. They do not need to be too smooth.
3. Chop finely or process onions, ginger, green chillies and bread slices in a food processor. They should not be ground to a paste. Slightly 'rough texture' of ingredients adds to the taste.
4. Add to the boiled potatoes, along with chopped coriander leaves, salt, garam masala and roast cumin powder.
5. With oiled hands, divide it into 10-12 equal portions, roll them into balls and then flatten them into 'tikki' or burger shapes.
6. Heat 2-3 tbs. of oil in a heavy bottomed frying pan. I use a non-stick pan, and fry 3-4 tikkies at a time, on medium heat, until nicely brown and crisp on both side. You will need to add more oil for subsequent batches of tikkies.
7. Take out and place on absorbent paper.
8. Serve hot, with Imli Imli Chutney and Green Mango Chutney.


Posted by cutedoll_adi at 8:41 AM
3 Comments

Tuesday October 26, 2004

Gujarati Kadhi

Making time 30 minutes
Makes 3 servings
Shelflife 1 day

Ingredients
1 cup curds
3 cups water
2 tbsp. gramflour
1 green chilli
1/2" piece ginger
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
3 pinches asafoetida
3 pinches turmeric powder
1/2 tsp. each cumin & mustard seeds
8-10 grains fenugreek seeds
1 tsp. sugar
1 tsp. salt
1 tbsp. ghee

Method
1. Beat curds, water and gramflour to a smooth mixture.
2. Crush chilli and ginger to a paste, add to above mixture.
3. Heat ghee in a deep pan, add seeds, curry leaves, asafoetida.
4. Allow to splutter, add mixture, stirring continuously till it boils.
5. Simmer on low, add all other ingredients, except coriander.
6. Allow to simmer for 12-15 minutes.
7. Add coriander leaves just before serving.
8. Serve hot with rice.

Posted by cutedoll_adi at 10:01 AM
0 Comments

Friday September 10, 2004

Rum Cake

INGREDIENTS
1 cup chopped pecans or walnuts
For Cake
1 (18.5 oz) package yellow cake mix
1 (3.75 oz) instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (80 proof)
For Glaze
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

METHOD
1. FOR glaze, while cake is baking MELT butter in saucepan. STIR in water and sugar. BOIL 5 minutes, STIRRING constantly. REMOVE from heat. STIR in rum.
2. PREHEAT oven to 325°F. Grease and flour 10-inch tube or 12-cup bundt pan.
3. SPRINKLE nuts over bottom of pan. MIX all cake ingredients together. POUR batter over nuts. BAKE 1 hour. COOL. INVERT on serving plate, prick top,
4. DRIZZLE and smooth glaze evenly over top and sides. ALLOW cake to absorb glaze. REPEAT till glaze is used up.
5. OPTIONAL Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Posted by cutedoll_adi at 2:03 PM
0 Comments

Friday September 10, 2004

Banana Nut Bread (and The Nuts Are Optional)

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup oil
3 tablespoons buttermilk
3 bananas, mashed (about 1 cup)
3/4 cup chopped pecans or walnuts or your favorite nuts (optional)

METHOD
1. Preheat oven to 325ºF. Grease 8-1/2 x 4-1/2 x 2-1/2 loaf pan--set aside.
2. Sift together flour, baking soda and salt. Add sugar, eggs, oil and buttermilk--stir to blend. Fold in bananas and pecans (optional). Pour into loaf pan.
3. Bake 350°F for about 1 hour 10 minutes or, until toothpick comes out clean. Cool in pan 15 minutes.

Posted by cutedoll_adi at 2:21 PM
0 Comments

Friday September 10, 2004

Divinity Fudge

INGREDIENTS
3 cups sugar
1/2 cup corn syrup
1/2 cup cold water
2 egg whites
1 teaspoon vanilla

METHOD
PLACE sugar, syrup and water in a pan over slow fire, stir only until sugar is dissolved, then cook until a little tried in cold water forms a soft ball. BEAT egg whites until stiff, CONTINUE beating and POUR 1/2 the syrup slowly over the beaten egg whites, CONTINUE beating while cooking the rest of the syrup, until it forms a hard ball when tried in a cup of cold water and cracks when hit against the side of the cup. ADD this syrup gradually to the syrup an egg mixture, add vanilla and continue beating until candy is thick enough to drop from a spoon. Nuts may be added just before candy is ready to spoon.

Posted by cutedoll_adi at 2:15 PM
0 Comments

Friday September 10, 2004

French Onion Soup

INGREDIENTS
2 tablespoons clarified butter
2 large onions, sliced (2 cups)
1 1/2 teaspoon flour
2 cans condensed broth
1 1/3 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices French bread, toasted
4 tablespoons grated parmesan cheese

METHOD
1. SAUTÉ onions about 15 minutes.
2. SPRINKLE flour over onions, and STIR in broth, water, salt and pepper.
3. HEAT to boiling, STIRRING constantly LOWER heat, cover SIMMER 30 minutes.
4. FLOAT bread on soup plate. SPRINKLE with cheese and TOAST to light brown.

Posted by cutedoll_adi at 2:06 PM
0 Comments

Monday August 02, 2004

Banana Flower Pakoda

Preparation time - 20 min
Cooking time - 30 min
Number of servings - 4


List of ingredients -
one medium sized banana flower
one cup besan
half cup rice flour
one big onion
four green chillies
1 small piece of ginger
1 teaspoon salt
oil for deep frying

Cooking procedure -
Remove the thin stem and a film like structure from the banana flower. Cut it into small bits. Mix besan, rice flour, chilli powder, onion, green chillies, ginger grated, curry leaves, banana flowers, salt altogether to a loose dough adding little water. In a kadai, put two cups of oil and when it is hot, take the dough and just drop into the hot oil using your fingers little by little. Deep fry till golden brown.

Posted by cutedoll_adi at 2:45 PM
1 Comments

Thursday August 19, 2004

Classic Idaho Potato Latkes

Yield 16 pancakes
Approximate nutritional analysis per serving
94 calories
4 g fat
13 mg cholesterol
137 mg sodium
2 g protein
14 g carbohydrates

INGREDIENTS-
2 pounds Idaho Potatoes, peeled
1/4 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1 large onion, grated
1 egg, lightly beaten
1/3 cup vegetable oil
1/2 cup sour cream, optional

DIRECTIONS-
Grate the potatoes into a large mixing bowl add the flour, baking powder and salt stir to combine. Add onion and egg mix well.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.

Posted by cutedoll_adi at 1:48 PM
0 Comments

Thursday August 19, 2004

Hash Brown Veggie Melt

Who would expect hash browns as a sandwich ingredient? They add a great, surprising crunchiness, and their flavor really complements the vegetables nicely. It’s a hit for our home & I hope for urs too.

Yield 1 serving

INGREDIENTS -
vegetable oil
1 cup shredded, cooked Idaho potatoes
salt
freshly ground black pepper
2 slices potato-chive bread
1 tbsp Parmesan-garlic spread (made with butter, finely minced garlic and shredded cheese)
1/4 cup shredded cheese blend (any combination)
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
1/4 cup diced tomato

DIRECTIONS -
Lightly oil a griddle top cooking surface. Add the potatoes and cook for 4 to 5 minutes until golden brown. Turn the potatoes over, season with the salt or seasoning salt and pepper, and continue cooking for another minute.
Using the sides of the bread that will face outward, spread both slices with the parmesan-garlic spread. Grill on the cooking surface until golden brown. Top one of the slices of bread with the shredded cheese, allowing it to melt. Cover if necessary.
Place the green pepper, mushrooms and tomato on the lightly oiled griddle top and sauté for a few minutes.
To assemble, place the browned potatoes on the slice of bread without the cheese, add the cooked vegetables then place the other slice of bread, melted cheese face down, on top of the sandwich. Remove from the griddle, cut in half diagonally and serve immediately.

Posted by cutedoll_adi at 1:54 PM
0 Comments

Monday August 02, 2004

Fairy Cakes

This will take older generations back to their first baking lessons...and what an easy recipe to start the new young cooks off with. Tinkerbell (and all kids)loves fairy cakes!
(Serves 18)


Ingredients -
125 grams butter
3/4 cup caster sugar
1 tsp vanilla or lemon essence
2 eggs
2 cups self-raising flour
1/2 cup milk
1/2 cup jam
1/2 cup cream, whipped
icing sugar to dust with

Method -
1. Beat the butter, sugar and vanilla or lemon essence until creamy.
2. Beat in the eggs one at a time.
3. Fold in the sifted flour alternately with the milk.
4. Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
5. Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
6. Cut out a small circle in the top of each cake and cut each circle in half. Spoon a little jam in the centre hollow and top with whipped cream. Arrange the "wings" into the cream and dust with icing sugar before serving.

Posted by cutedoll_adi at 3:20 PM
0 Comments

Monday August 02, 2004

Chocolate Fudge Cake

Not so decadent, but a richer family cake made in minutes! It has to be good.

Ingredients -
1 cup cocoa
1 1/4 cups hot water
3 eggs
250 grams unsalted butter
2 tsp vanilla essence
3 cup self rising flour
1 1/4 tsp baking soda
2 cups brown sugar (well packed)

Method -
1. Mix the cocoa and hot water together and beat until smooth. Allow to cool thoroughly.
2. In a food processor put the cooled cocoa mixture, eggs, butter, vanilla essence, flour, baking soda and sugar. Process together for 3 minutes.
3. Pour the mixture into a well greased and floured 25cm ring tin.
4. Bake at 180 degrees Celsius for about 1 hour or until the cake is cooked when tested with a skewer.
5. Allow to cool in the tin for 10 minutes before turning out onto a cake rack to cool. Ice if wished.

Quick Chocolate Icing -
1. Mix 2 tblsp cocoa with 1 tblsp melted butter, 1 cup icing sugar and sufficient hot water to make a thick spreadable icing.
2. If you only have a 20cm or 23cm ring tin, three quarters fill the tin with the cake batter and with the remaining batter, make muffins. They will only require about 20 minutes cooking time.

Posted by cutedoll_adi at 3:16 PM
0 Comments

Monday August 02, 2004

Double Crust Apple Pie

Apple Pie has stood the test of time. It’s truly a favourite, that’s why it’s still on so many café and restaurant menus in many guises. It can be spiced, fruit added, jazzed up with lemon or orange rind, sweetened with honey or brown sugar. You can make it with flaky pastry or sweet pastry. This pie has flaky pastry, which I think counterbalances the sweetness of the apple pie filling. I have also added here the recipe for the sweet pastry version.
(Serves 6)


Ingredients
1 qty flaky (recipe follows)
1.5 kg apples (I used a mix of Granny Smiths and
Braeburn)
1 tblsp lemon juice
1/2 cup caster sugar
2 tsp apple pie spice or mixed spice (recipe below)
3 tblsp cornflour
1 egg, beaten for glazing

Apple Pie Spice
Mix together
1 1/2 tblsp ground coriander
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp each of ground nutmeg, mace, allspice,
ginger and cloves
Keep in an airtight container.

Quick Flaky Pastry
3 cups flour
good pinch salt
275 grams butter
1 egg
about 6-8 tblsp cold water


Method -
1. Cut the pastry in half and roll one half out and use it to line the base and sides of a 6 cup capacity oven-proof pie dish and refrigerate while preparing the filling.
2. Peel, core and thinly slices the apples and then toss with the lemon juice, caster sugar, spice and cornflour.
3. Place a pie funnel into the center of the pastry covered pie dish and scatter the fruit around the pie funnel. Brush the pastry edges with a little beaten egg.
4. Roll out the remaining pastry just, large enough to cover the top of the pie. Roll the pastry up in the rolling pin and then roll over the top of the apples and press the edges together. Do not press too firmly or the pastry will become thin and burn when cooking. Decorate with any remaining pastry scraps if wished.
5. Bake on an oven tray (in case apple juices bubble out) in the middle of the oven at 200 degrees Celsius for 20 minutes before turning down to 170 degrees Celsius for a further 40 minutes or until the apples are cooked. Do not bake to close to the top of the oven or the pastry will burn before the apples are cooked. Cool for 30 minutes before serving. I like apple pie best with pouring custard or cream.

Apple Pie Spice -
1. Mix ingredients together. Keep in an airtight container.

Quick Flaky Pastry -
1. Put the flour and salt into a food processor and pulse until the butter looks like small peas.
Beat the egg and water together and using the pulse button, gradually mix into the dry ingredients.
Turn out and bring together and knead lightly on a floured board. Roll our to a 30cm x 15cm shape . In your mid divide the pastry into thirds and then fold the bottom third of the pastry over the center third and the remaining third on top. Re roll and repeat this process twice more. Wrap in plastic wrap or greaseproof paper and refrigerate for one hour before using.
2. To Make By Hand
Sift the flour and salt into a bowl. Cut in the butter until the mixture resembles very coarse crumbs. Use a knife to cut the beaten egg and water into the dry ingredients. Bring together with your hands, turn out, knead and continue from point 3 above.

Cooks Tip -
·If the pastry begins to brown too much, cover it with brown paper or foil shiny side out. Store the pie covered with plastic wrap in the refrigerator for up to 4 days. To re-heat place in a 160 degrees Celsius oven for about 30 minutes.
·If making the pastry looks to hard, you will need 1 ½ 400 gram packets of either flaky pastry or sweet short pastry.
·If you do not have a pie funnel, you can just cut three deep slashes in the top of the pastry to allow the steam to escape.
·Rather than making one pie, you can also make 6 small individual pies. I used ¾ cup pie moulds.

Posted by cutedoll_adi at 3:27 PM
0 Comments

Thursday August 19, 2004

Apple Creme Brulee

Try our gorgeous apple crème brûlée. Close your eyes, imagine smashing through crisp caramel, sinking your spoon into luscious apple custard, with a refreshing apple puree. This is a seriously good dessert.

(Serves 6)

Ingredients -
3 medium apples, peeled and cored
1/2  cup water
1 tsp finely grated orange zest
2 cups cream (or 1 cup each of whole milk & cream)
1/4  cup sweet or organic apple syrup
5 egg yolks
6 tblsp caster sugar


Method
1. Slice apples into a small saucepan, add water and orange zest, cover and poach gently for approximately 8-10 minutes or until the apples are tender and starting to break-up. Mash roughly and place 2 tblsps in the base of 6 large ramekins. (Ramekin is a small dish used for baking and serving)
2. Heat the cream to scalding point then quickly beat into the egg yolks and apple syrup until combined. Gently pour the warm apple flavoured custard over the apple puree.
3. Stand the ramekins in a roasting tin, pour hot water into the tin to come half way up the side of the ramekins (this will prevent the custard from boiling), and cook at 150°C for 30 to 35 minutes or until the custards are just set. Allow to cool, cover and refrigerate.
4. Sprinkle each ramekin with 1 tblsp caster sugar and place under a hot grill for 5 to 6 minutes. Alternatively, use a small blowtorch to caramalise the sugar on each brûlée.

Cooks Tip -
I used Gusto Apple Syrups, available in varieties of tart, sweet and organic. Look for them in good delicatessens or visit ww.stams.co.nz for more information.

Posted by cutedoll_adi at 1:39 PM
0 Comments

Monday August 02, 2004

Banana Flower Curry With Yellow Lentil (arati Puvvu Paatoli)

Ingredients -
1 1/2 cup banana flower chopped
1 cup yellow lentil
1 tsp coriander seeds
1 tsp cumin
3 red chilies
2 green chilies
a pinch of asafetida
2 tbsp oil
1 cup grated coconut (optional)
salt to taste

Method -
'Ariti puvvu' or the banana flower is another rare vegetable considered a delicacy by many. Cleaning it and cutting it is time consuming and tedious. To prevent the formation of dark patches by the milky substance that oozes from it, apply oil liberally to your palms while cleaning and cutting it. As you remove each red flap from the flower, it reveals a row of comb-like bunches. Detach the bunch and rub its ends on your palm. Each one will contain a long cream-color stem with a round head (dongaadu) and a transparent material at the bottom (pilledu). Discard them and set aside the rest. Repeat the procedure till the size of the flower is reduced to three inches. (This tip is called the 'Sikharam' or the summit and it is relished by many.) Chop them fine and cook them as per the following recipe.
Clean up the banana flower the previous night by following the above method. Put it in water overnight with a spoon of curd in it. Next day drain the water and use. Soak yellow lentils for 2 hours. Grind them with coriander, cumin, red chilies and salt into a coarse paste. If using coconut, grind it along with the lentils. Heat oil in a pan and fry the chopped banana flower along with slit green chilies. Once done add the lentil paste and cook on medium flame till the mixture becomes transparent.

Posted by cutedoll_adi at 2:50 PM
1 Comments

Monday January 19, 2004

Nacho Cheese Pinwheels

Presented as pretty pinwheels, popular nacho flavors are rolled into soft tortillas and sliced.

Prep 25 min
Chill 1 hr
Makes 18 rolls


INGREDIENTS -
2 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter
1/4 cup bean dip
1/4 cup nacho cheese dip
1 1/2 tbsp finely chopped red onions
1 1/2 tbsp chopped fresh cilantro

METHOD -
1. Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions & cilantro.
2. Tightly roll up tortillas wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

Posted by cutedoll_adi at 10:32 AM
0 Comments

Monday January 19, 2004

Churros

These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut. Have a fiesta after you whip up a batch!

Prep 10 min
Cook 40 min
Makes 1 dozen servings


INGREDIENTS -
Vegetable oil
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/8 teaspoon salt
1 1/2 eggs
Powdered sugar or cinnamon-granulated sugar mixture

METHOD -
1. Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat beat in eggs, 1 at a time, until smooth and glossy.
2. Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Fry, turning freqently, until deep golden brown drain. Sprinkle generously with powdered sugar. Serve warm.


Special Touch -
For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate coating (almond bark), and place on waxed paper until set.

Posted by cutedoll_adi at 10:57 AM
0 Comments

Monday January 19, 2004

Gorgonzola And Rosemary Cream Puffs

Mini cream puffs go together in a snap with this easy-to-follow recipe.

Prep 15 min
Bake 24 min
Cool 5 min
Makes 12 appetizers


INGREDIENTS -
/4 cup water
1/8 cup butter or margarine
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp dried rosemary
1/16 tsp coarsely ground pepper
1 egg
1/2 cup shredded Gorgonzola cheese ( A crumbly, cultured cheese similar to American blue cheese but with a sharper flavor - an Italian cheese)
1 tbsp chopped pistachio nuts

METHOD -
1. Heat oven to 425ºF. Spray large cookie sheet with cooking spray.
2. Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball remove from heat.
3. Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
4. Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.

Posted by cutedoll_adi at 10:41 AM
0 Comments

Thursday January 29, 2004

Spicy Potato Wedges

INGREDIENTS -
4 large potatoes (slightly older potatoes are better)
Enough water to cover the potatoes
Plain flour, seasoned with a pinch of salt & spicy sprinkle mix (recipe for spice mix follows)
Vegetable or light olive oil for frying


METHOD -
1. Spice Mix
1 tsp paprika
1 tsp ground cumin
1/4 tsp ground chilli powder
1/2 tsp salt
1/4 tsp black pepper
Mix the ingredients well in a small bowl.

2. Wash the potatoes well and put them whole into a saucepan with enough water to completely cover them. Don't peel the potatoes.

3. Bring to the boil and reduce the heat to allow the potatoes to simmer until just cooked. Test by inserting a skewer into the biggest potato. If it slides straight off, the potatoes are cooked.

4. Remove from the water immediately and let them cool for about 3 minutes in a strainer. Cut the potatoes into chunky wedges - about 4 or 6 per potato, then dust lightly in the flour.

5. Heat the oil in a deep saucepan over a medium heat. The oil is ready for frying when if you dip the handle of a wooden spoon into the oil, it bubbles around the handle. (Never fill the deep saucepan more than three-quarters full with oil)

6. Lower the wedges into the oil and fry for about 2 minutes, or until golden brown. Don't overcrowd the pan as this also may cause the oil to bubble over.

7. Remove the wedges from the oil and drain onto paper towels.

Posted by cutedoll_adi at 3:57 PM
3 Comments

Monday January 19, 2004

Banana Splits With Fruit Salsa

Get ready for a gourmet ice-cream treat! Your banana splits will never be the same with this easy salsa of fresh kiwi, orange, strawberries and ginger.

Prep 15 min
Makes 6 servings


INGREDIENTS -
Fruit Salsa (below)
3 medium bananas
1 1/2 quarts vanilla frozen yogurt (or ice-cream)
whipped cream (sweetened) can
Chocolate sprinkles
6 cherries with stems

METHOD -
1. Prepare Fruit Salsa.
2. Cut each banana crosswise in half cut each half lengthwise in half.
3. Divide frozen yogurt among 6 serving dishes. Arrange 2 banana pieces in each dish on either side of frozen yogurt. Spoon salsa over frozen yogurt. Garnish with whipped topping, chocolate sprinkles and cherries.

FRUIT SALSA -
1 medium kiwifruit, peeled and chopped
1 medium orange, peeled, sectioned and chopped
1/2 cup sliced strawberries
1 tbsp lime juice
2 tsP sugar
1/4 tsp ground ginger

Mix all ingredients in 1-quart saucepan. Heat over medium-low heat, stirring occasionally, just until warm. Cover and refrigerate remaining salsa.

Posted by cutedoll_adi at 11:47 AM
1 Comments

Saturday February 07, 2004

Chocolate Orange Fondue And Stem Strawberries

Love Is In The Air -- Get to the heart of the matter...with Chocolate & Strawberries!!
Prep. Time 5 minutes
Cook. Time 5 minutes
Yield 2 servings


INGREDIENTS -
8 ounces semisweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons orange liqueur
8 - 10 large stemmed-strawberries

METHOD -
1. When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil.

2. When water boils, reduce heat to simmer and cover pot with a metal bowl.

3. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes.

4. Stir in orange liqueur.

5. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately

Posted by cutedoll_adi at 9:00 AM
0 Comments

Monday February 23, 2004

Peppermint Chocolate Crunch

Serves Makes 40 Pieces

INGREDIENTS -
1 1/2 cups flour
1/4 cup cocoa powder
1 1/2 cups brown sugar
1 cup desiccated coconut
3 cups cornflakes
250 grams butter, melted
1 tsp vanilla essence
extra desiccated coconut for garnish

Peppermint Icing -
1 1/2 cups icing sugar, sifted
11 tblsp melted butter
hot water
Peppermint essence to taste

Chocolate Icing -
1 1/2 cups icing sugar, sifted
2 tblsp cocoa powder
1 tblsp butter, melted
hot water


METHOD -
1. Sift the flour and cocoa powder into a bowl. Stir in the brown sugar, coconut, cornflakes, and make a well in the centre.
2. Stir the melted butter and vanilla essence into the dry ingredients and mix well.
3. Press the mixture into a greased and lined 33cm x 23cm slice tin.
4. Bake at 180°C for 25 minutes.
5. Cool 10 minutes before covering with peppermint icing and set aside in the refrigerator for 30 minutes to allow the icing to firm.
6. Carefully spread with chocolate icing and sprinkle with coconut to decorate.
7. Cut into squares and keep in an airtight container.

Peppermint Icing -
1. Sift icing sugar into a bowl. Stir in the melted butter and sufficient hot water to make a thick icing. Flavour with peppermint essence.

Chocolate Icing -
1. Sift icing sugar and cocoa powder into a bowl. Stir in the melted butter and sufficient hot water to make a thick icing.

Posted by cutedoll_adi at 7:23 AM
1 Comments

Thursday February 19, 2004

Spicy Tomato Rasam

Making time 30 minutes
Makes 5 servings.
Shelf life Best fresh and hot though masala pulp may be frozen and used later.


INGREDIENTS -
2 large ripe healthy tomatoes
4 cups top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
2 tiny sprigs coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

METHOD -
1. Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.
2. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.
3. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.
4. Remove tomatoes from water, peel away the broken skin.
5. Grate or mash till fine.
6. To the thick pulp, add roasted whole chillies, coriander leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.
7. The ingredients should have blended well into the pulp.
8. Take in a deep pan, add stock or water.
9. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
10. Add garlic and stir, add carefully to the rasam.
11. Bring to a boil, check spices and salt and adjust.
12. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
13. Serve hot as a soup or with steaming hot plain rice and papads.

Posted by cutedoll_adi at 12:51 PM
1 Comments

Monday January 19, 2004

Kathal Pickle

Making time 30 minutes
Drying and maturing time 3 days and 7 days.
Makes 3/4 litre jar full of pickle
Shelflife 3 months


INGREDIENTS -
500 gms. kathal (jackfruit) chunks, cleaned and deseeded
1/2 cup salt
1/2 cup sugar
1/2 cup oil
1 cup white vinegar
6-8 flakes garlic, peeled and cleaned
3 tsp. red chilli powder
2 1/2 tsp. crushed mustard seeds
1 tsp. ginger powder

TO GRIND -
2 cardamoms
2 cloves
1" stick cinnamon

METHOD -
1. Apply salt to kathal, sun dry for 2-3 days.
2. Heat oil, add garlic flakes, stir.
3. Add kathal, stir fry till tender.
4. Add all other ingredients, except vinegar.
5. Mix well.
6. Add vinegar, mix, keep cover in sun for 7-8 days.
7. Store in clean, sterilized airtight glass jars.

Posted by cutedoll_adi at 12:15 PM
0 Comments

Monday January 19, 2004

Instant Keri Achar

Making Time 10 minutes
Makes 1 cup
Shelf-life 3-4 days Refrigerated


INGREDIENTS -
2 small sized raw mangoes (keri)
1 tbsp mustard oil
2 tsp crushed mustard seeds
1 tsp crushed fenugreek
1/4 tsp turmeric powder
1/8 tsp hing
11/2 tsp red chilli (or more if want more spicy)

METHOD -
1. Finely chop the mangoes
2. Heat the mustard oil
3. Let it cool little
4. Add hing, crushed mustard, fenugreek and salt
5. Let it cool completely
6. The add red chilli, mix it completely
7. Put chopped mangoes
8. Mix it properly
9. The pickle is ready to eat

Posted by cutedoll_adi at 12:19 PM
1 Comments

Monday January 19, 2004

Sev Raita

When at home, serve a raita as an accompaniment and a palate cooler when eating spicy foods.

Prep 15 min
Chill 30 min
Makes 1 1/2 cups yogurt mixture (12 servings)


INGREDIENTS -
1 cup plain regular yogurt
1/8 cup water
1/2 medium unpeeled tart eating apple, coarsely chopped (1/2 cup)
1/2 tbsp finely chopped fresh cilantro
1/2 tbsp roasted cumin seed
1/4 tsp salt
1/8 tsp ground red pepper (cayenne)

METHOD -
1. Beat yogurt and water in medium bowl, using wire whisk, until well blended. Stir in remaining ingredients.
2. Refrigerate at least 30 minutes to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.

Posted by cutedoll_adi at 11:32 AM
0 Comments

Monday January 19, 2004

Fruit Slaw

A star-studded combination of cabbage and fruit is made complete by a simple sweet-tart yogurt dressing.

Total 10 min
Prep 10 min
Makes 3 servings (about 3/4 cup each)


INGREDIENTS -
Yogurt Dressing (below)
1 1/2 cups finely shredded green cabbage
apples, finely chopped (1/2 cup)
1/8 cup dried cherries
8 ounces crushed pineapple in juice, well drained and juice reserved for dressing
1 tbsp unsalted sunflower nuts

METHOD -
1. Prepare Yogurt Dressing.
2. Mix cabbage, apple, cherries and pineapple. Stir in Yogurt Dressing until mixture is well coated. Sprinkle with sunflower nuts.

YOGURT DRESSING -
1/4 cup plain fat-free yogurt
1 tbsp pineapple juice
1/2 tbsp honey
1/2 tsp Dijon mustard

Mix all ingredients.



SUBSTITUTION -
Unsalted peanuts—instead of the sunflower nuts—puts a new twist on this sensational slaw.

TIME-SAVER -
Give yourself a break! Buy preshredded coleslaw mix and skip the cabbage-shredding step. The shredded carrots in the mix add extra color and nutrients to the sweet-tangy salad.

Posted by cutedoll_adi at 11:39 AM
0 Comments

Monday January 19, 2004

Mixed Raita (a Refreshingly Cool Salad With Yogurt)

Preparation time 20 MIN.
Cooking time 0
Number of servings 5


INGREDIENTS -
1 onion (finely chopped)
1 cucumber (peeled, and chopped into small cubes)
1/2 tomato (chopped into cubes)
1 green chilli (chopped into small pieces)
1 tbsp cilantro leaves (chopped fine)
2 3/4 cups chilled YOGURT (beat in 1/4 cup milk with wire whisk)
salt to taste

METHOD -
1. In a mixing bowl, combine all the above ingredients and mix well.
2. Cool for about 1/2 hour in refrigerator and serve chilled.

STORAGE TIPS -
Tastes best when fresh and served cold. Serve as a side to Biryani or Pulav.

VARIATIONS -
You may also add 1/2 cup of grated carrot to the raita if you prefer. This adds more colour and nutrition.

Posted by cutedoll_adi at 12:00 PM
0 Comments

Monday January 19, 2004

Caramel Rice Pudding

Classic rice pudding made slow cooker easy!

Prep 5 min
Cook 4 hr
Makes 8 servings


INGREDIENTS -
3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

METHOD -
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
2. Mix all ingredients except sugar and cinnamon in cooker.
3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon. Serve warm.


SUCCESS HINTS -
1. The sweetened condensed milk caramelizes during the long, slow cooking to give this rice pudding a pleasant caramel flavor and rich beige color.
2. Save your fresh milk for cereal. Evaporated milk and condensed milk make this a smooth, creamy pudding because they don't break down and separate like fresh milk would during the long cooking time.

Posted by cutedoll_adi at 11:22 AM
0 Comments

Wednesday January 28, 2004

Italian Giambotta

Enjoy this beautiful pasta dish featuring colorful veggies. A delicious & nutritious low-cal meal.

Yields 4 - 6 servings


INGREDIENTS -
1 pound penne pasta
Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

METHOD -
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes, or according to package instructions. Remove from heat, drain, and set aside
In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning.
Add the cooked pasta to the Giambotta, tossing until coated and heated through. Serve immediately.

Posted by cutedoll_adi at 3:11 PM
0 Comments

Thursday February 19, 2004

Ribolitta

Head to Florence for an Italian delight - Ribolitta - an excellent & rich-thick soup.

Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings


INGREDIENTS -
2 tablespoons extra-virgin olive oil
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 dried bay leaf
Coarse salt and freshly ground black pepper
2 cans small white beans
6 cups veggie stock or broth
2 cups tomato sauce
stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf

FOR GARNISH -
1 small white onion, finely chopped
1 cup grated Parmigiano-Reggiano (optional)

METHOD -
1. Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot.
2. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes.
3. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.
4. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down.
5. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.
6. Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

NOTE -
Some ribolittas are so thick, the spoon can
stand upright. This is a subjective technique.
Make yours as thick or thin, as you like with
the addition of either more bread or additional
stock or water.)

Posted by cutedoll_adi at 12:46 PM
0 Comments

Wednesday January 14, 2004

Wild Rice-Pecan Patties

You won’t need much time to prepare these elegant rice patties. The combination of wild rice, pecans and mushrooms is outstanding!

Prep 12 min
Cook 12 min
Makes 4 servings (2 patties each)


INGREDIENTS -
2 cups cooked wild rice
1 cup soft bread crumbs
1/3 cup chopped pecans (or walnuts)
1/2 teaspoon garlic salt
2 eggs
2 1/2 oz. mushrooms , drained & finely chopped
2 oz. diced pimientos (A garden pepper Capsicum annuum] having a mild, ripe, red fruit.)
2 tablespoons vegetable oil


METHOD -
1. Mix all ingredients except oil.
2. Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.

Serve hot with Cherry Salsa
1 1/2 cups dark sweet cherries, pitted & chopped
1 peach, peeled, pitted & chopped
1/4 cup chopped green bell pepper
2 tablespoons cherry preserves
2 teaspoons balsamic vinegar
Mix all ingredients in glass or plastic bowl.
Cover and refrigerate until serving.

Posted by cutedoll_adi at 12:27 PM
0 Comments

Monday January 19, 2004

Festive Pizza Appetizers

This is a perfect crowd pleaser or solution to last minute parties .... What do you get when you combine two convenience ingredients with fresh veggies and shredded cheese? The answer This colorful veggie-topped “pizza”!

Total 15 min
Prep 15 min
Makes 60 slices


INGREDIENTS -
8 ounces dill dip or spinach dip
1 package ready-to-serve original pizza crust (12 to 14 inches in diameter)
2 cups chopped fresh vegetables
1/2 cup finely shredded Cheddar cheese

METHOD -
1. Spread dill dip over pizza crust within 1/2 inch of edge.
2. Sprinkle with vegetables and cheese. Cut into 1 1/2-inch diamond shapes.

Posted by cutedoll_adi at 10:10 AM
0 Comments

Monday January 19, 2004

Potato & Soy Cheese Balls

These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!


Prep 20 min
Bake 25 min
Makes 4 dozen balls

INGREDIENTS -
1 1/2 cups Original Bisquick mix (A convenience baking mix made from flour, shortening, baking powder and salt)
1/3 pound grated boiled potato
3/4 cup soaked soya nuggets (can also use 1/4 punds of finely chopped mushrooms)
2 cups shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 teaspoon dried rosemary leaves
1/4 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

METHOD -
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Posted by cutedoll_adi at 10:25 AM
0 Comments

Monday January 19, 2004

Tucson Lemon Cake

This poppy seed-flecked bundt cake is crowned with the sweet touch of a lemon glaze.

Prep 20 min
Bake 55 min
Cool 20 min
Makes 8 servings


INGREDIENTS -

METHID -
TART LEMON GLAZE -

Posted by cutedoll_adi at 10:02 AM
0 Comments

Wednesday January 14, 2004

Slow Cooker Hot Fudge Sundae Cake

It’s magic! A rich hot fudge sauce forms while the cake bakes. Yum!

Prep 15 min
Cook 2 hr 30 min
Cool 40 min
Makes 6 servings



INGREDIENTS -
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
Icecream (ne flavour - vanilla, strawberry, chocolate or any other of choice)


METHOD -
1. Spray inside of 2 to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour the sauce evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Serve with a scoop of icecream.

NOTE
This recipe was made in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Posted by cutedoll_adi at 12:03 PM
0 Comments

Monday January 19, 2004

Tucson Lemon Cake

This poppy seed-flecked bundt cake is crowned with the sweet touch of a lemon glaze.

Prep 20 min
Bake 55 min
Cool 20 min
Makes 8 servings


INGREDIENTS -
1 1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Tart Lemon Glaze (below)

METHID -
1. Heat oven to 325ºF. Grease and flour 12-cup bundt cake pan or tube pan, 10x4 inches.
2. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
3. Mix flour, baking soda and salt beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
5. Immediately poke several holes in top of cake with long-tined fork pour about 2/3 of the Tart Lemon Glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate remove pan. Spread with remaining glaze.

TART LEMON GLAZE -
2 cups powdered sugar
1/4 cup butter or margarine, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice

Mix all ingredients.

Posted by cutedoll_adi at 10:03 AM
0 Comments

Wednesday January 14, 2004

Tossed Salad With Apple Cider Dressing

Colorful veggies soak up the tangy flavor of a creamy apple dressing in this 15-minute salad.

Prep 15 min
Makes 6 servings (about 1 cup each)


INGREDIENTS -
Apple Cider Dressing (below)
2 cups bite-size pieces romaine lettuce
2 cups bite-size pieces fresh spinach
1 cup bite-size pieces iceberg lettuce
1 medium cucumber, shredded (1 cup)
2 oz. chopped fresh mushrooms (1/2 cup)
8 medium red radishes, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)

METHOD -
1. Apple Cider Dressing
1/4 cup frozen (thawed) apple juice concentrate
2 tbsp chopped fresh parsley
2 tbsp finely shredded apples
3 tbsp low-fat sour cream
3 tbsp water
2 tbsp cider vinegar
1 tbsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
Mix all ingredients in large bowl with whisk.
2. Add all ingredients toss. Serve cold or at room temperature.

Posted by cutedoll_adi at 12:35 PM
0 Comments

Wednesday January 14, 2004

Vegetable Confetti

A quick, colorful salad that can be made a day in advance.


Prep 10 min
Makes 4 servings

INGREDIENTS -
2 medium carrots, shredded (1 1/2 cups)
1 medium bell pepper, chopped (1 cup)
1 small cucumber, shredded (1 cup)
1/4 cup Italian dressing (below)
1/4 teaspoon pepper

METHOD -
1. Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

ITALIAN DRESSING -
Ingredients
1 Tbsp Garlic Salt
1 Tbsp Onion Powder
1 Tbsp Sugar
2 Tbsp Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbsp Parsley
1/4 tsp Celery Salt
2 Tbsp Salt
1 Cup Soup Cream
1/4 Cup Cider Vinegar
2 Tbsp Water
2/3 cup Oil
Method
Combine all dry ingr. Store covered at room temp. For dressing Mix vinegar, water, oil and 2 oz of the dry mix. Shake well.

Posted by cutedoll_adi at 12:59 PM
0 Comments

Wednesday January 14, 2004

Marinated Cucumbers And Tomatoes

Fresh summer veggies star in this basil- and garlic-spiked salad.


Prep 15 min
Chill 3 hr
Makes 6 servings

INGREDIENTS -
2 large cucumbers, peeled & cut into 2inch sticks
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/3 cup vegetable oil
1/3 cup lemon juice
1 tbsp sugar
1/2 tsp salt
3/4 tsp chopped fresh basil leaves (1/4 teaspoon dried basil leaves)
1 garlic clove, finely chopped
Flavoured bread crotons

METHOD -
1. Arrange cucumbers, tomatoes and onion in 2-quart shallow glass or plastic dish. Stir together remaining ingredients except bread crotons pour over vegetables.
2. Cover and refrigerate at least 3 hours to blend flavors sprinkle with bread crotons just before serving.

TIPS -
1. Storage
Going on a picnic? Make and take this salad in a plastic bag with a zipper top. When you get to your picnic site, simply spoon it into a serving dish.
2. Success Hint
If your cucumbers are young, you can skip the peeling step. It’s only when cucumbers mature that their peels toughen slightly, making peeling necessary.

Posted by cutedoll_adi at 12:44 PM
0 Comments

Monday January 19, 2004

Sizzled Veggies And Fusilli

Come rain or snow and its the season to eat hot & spicy goodies, enjoying the wet weather outside. Sizzlers form a great way of food and entertainment for all, be it a family gathering or friends.

Making time 30 minutes
Makes 4-5 servings bowl


INGREDIENTS -
1 cup boiled pasta (pref. multi-colored fusilli)
1/2 cup cabbage finely shredded
1/2 cup carrot julienned
1/2 cup beans cut into juliennes
1/2 cup onions thinly sliced
1/2 cup bean sprouts boiled
1 tbsp. tomato ketchup
1 tsp. chillies in vinegar or chilli garlic water
1 tsp. ginger water
1 tsp. soyasauce
salt to taste
2 tbsp. butter

METHOD -
1. Mix all vegetables and pasta, except onions.
2. Heat butter on a large sizzler tray or griddle (pavbhaji tawa).
3. Add onions and stir fry till tender.
4. Add spaghetti and mixed veggies. Stirfry 3-4 minutes.
5. Add all other ingredients and mix well.
6. Serve sizzling hot.

Posted by cutedoll_adi at 9:54 AM
0 Comments

Wednesday January 14, 2004

Veggie Burger Pitas

Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.

Prep 10 min
Bake 15 min
Makes 4 sandwiches

INGREDIENTS -
1 package frozen vegetarian burgers (4 burgers)
1 green bell pepper, cut into thin strips
1 onion, cut into thin circles
1 cup sliced fresh mushrooms
Cooking spray
1/4 teaspoon seasoned salt
Dill-Cucumber Topping (below)
2 pita breads (6 inches in diameter), 6 inches in diameter, cut in half to form pockets
4 leaves red leaf lettuce

METHOD -
1. Dill-Cucumber Topping
2 tbsp mayonnaise or salad dressing
2 tbsp sour cream
1 tbsp chopped cucumber
1 tbsp chopped fresh dill weed (or 1 tsp dried )
Mix all ingredients.
2. Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray sprinkle with seasoned salt.
3. Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables. Bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
4. Spread Dill-Cucumber Topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.


SUBSTITUTES -
1. Use 4 whole wheat buns instead of the pita breads. 2. Try plain yogurt instead of the sour cream in the Dill-Cucumber Topping.

Posted by cutedoll_adi at 12:14 PM
0 Comments

Monday January 19, 2004

Methi Matar Malai

Making time 30 minutes
Makes 3 servings

INGREDIENTS -
1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida


POWDER TOGETHER -
1 cardamom
2-3 cloves
1/2" stick cinnamon

GRIND TO A PASTE -
1 onion
1 tbsp. khuskhus (poppy seeds)
1-1/2 tbsp. cashewnuts
1 tbsp. curds
1 tsp. sugar
2-3 green chillies
1/2" ginger

METHOD -
Immerse methi in salted hot water for 5 minutes.
Drain and wash well in colander under running water.
Press out well to remove as much water as possible.
Keep aside. Beat malai till smooth. Keep aside.
Heat ghee, add cumin seeds and asafoetida.
Add paste and stirfry for 2-3 minutes.
Add powdered spices.
Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil for 2-3 minutes or till gravy thickens.
If gravy feels too watery sprinkle a dash of flour and stir.
If too thick, add a few tbsp. of milk.
Serve piping hot with parathas, rotis, etc.

Posted by cutedoll_adi at 9:57 AM
2 Comments