Recipes from cutedoll_adi

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Wednesday January 25, 2006

Sprouted Moong Dal Salad

This simple salad can be served with and tandoori meats, other Indian starters or with garlic and other breads. You can add other things like paneer squares to it

INGREDIENTS
• 2 cup sprouted moong dal (you can also add or only use sprouted chana or whole black gram)
• 1 large, red onion peeled and finely chopped
• 1 large tomato, seeds removed and flesh chopped
• 2 tbs. fresh coriander leaves, chopped.
• 1-2 green chillies chopped
• A few mint leaves, must be tender leaves
DRESSING
• 1 tsp. good vinegar (could be malt or red wine or balsamic)
• Salt to taste
• Black pepper to taste
• 1 tbs. whole grain mustard paste
• 1 tsp. ground sugar
• 1/2 tsp. roast, coarsely ground cumin seed, optional

METHOD
1. Wash and drain the sprouts.
2. Place vinegar, salt, pepper, mustard, cumin, sugar in a small jar and shake well to make a dressing.
3. Place all salad ingredients in a bowl, pour dressing and mix gently.
4. Serve freshly made or chilled.

Posted by cutedoll_adi at 11:41 AM
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Wednesday January 25, 2006

Churma Laddoo

These delicious sweet balls are a popular snack in UP, Gujarat and Rajasthan regions of India. Though a little fiddly, they are not too hard to make. This recipe comes from my mom
Laddoos have a lot of ghee/clarified butter in it, so eat in moderation. Measurements are a rough guide only. Makes 50.

INGREDIENTS
FOR DOUGH
375 gm. fine semolina
150 gm. chapatti flour
30 gm. besan or gram/chick pea flour
5 tbs. ghee or clarified butter
250 fresh milk, finger warm
1/2 tsp. saffron or kesar strands
OTHE INGREDIENTS
2-3 cups of fresh oil, for deep frying
50 gm. pistachio nuts
50 gm. cashews
1 tsp. ghee for frying the nuts
1/2 tsp. freshly grated nutmeg
4 tsp. cardamom powder (made from green cardamoms)
100 gm. milk powder
125 ml. ghee for frying milk powder
250 gm. jagary/gur or gur (unrefined cane sugar, sold in India stores)
125 ml. ghee or clarified butter for melting with jagary/gur/gur
6-8 tbs. fresh coconut shavings

METHOD
1. Add saffron threads to the warm (not hot) milk and keep aside.
2. Place the sifted flour and besan, semolina and ghee in a large bowl and mix well with your fingers, until it looks like crumble. This can be done in a food processor.
3. Make a stiff dough with milk, adding a little at a time. This can be made in a food processor. The dough must be stiff.
4. Break into small, golf ball size portions and roll into balls. Flatten balls a little either between your palms or with your knuckles.
5. Heat oil for deep frying in a wok or kadhai and fry the flattened balls, on low-medium heat, until they are golden. They must not be fried in a hurry in hot ghee. They must be cooked through, on low heat and should be crisp.
6. While these are frying, chop pistachio and cashews into small shreds. You can do this by hand, using a sharp knife. Dry fry chopped nuts in a wok in 1 tsp. of ghee, for 5 minutes, stirring constantly. Keep aside.
7. Drain the fried balls on a kitchen paper or Newspaper and cool until they are ready to be handled. Break them up by hand into small bits, like tearing up a slice of bread.
8. Place these pieces in a food processor and grind to a coarse semolina like consistency.
9. If you have a large sieve, pass the crumbs through it, to remove any larger pieces. Such large pieces can be ground again, until all crumbs are of uniform, coarse semolina like consistency. Place them in a large bowl.
10. Add fried nuts, cardamoms and nutmeg to this mix.
11. Melt 1/2 cup of ghee in a wok and stir fry milk powder for a minute or two, on low-medium heat. Add to the crumbs in large bowl. Mix well.
12. Melt 5 tbsp, add jagary/gur and let them melt together, on medium heat, until it bubbles. Add to everything else in the bowl. Stir with a spoon first (hot gur is at high temperature and can burn your hand) and then mix it well with your fingers.
13. Pick up a small handfuls of this mix with your fingers while still warm and press into round balls between your two palms. Do this by pressing and rolling. The mix looks flaky but if you press firm enough, it is not difficult to press it into balls.
14. Roll in fresh coconut shavings placed on a plate.
15. Allow to cool completely, then store in an airtight container/box.
16. Serve with hot tea or coffee, as a snack or after an Indian meal.

Notes
• Instead of frying the wheat balls at step 5, you can roast them in an oven pre-heated to 180°C or 350°F, on medium heat, until crisp and golden. Then follow the same recipe.

Posted by cutedoll_adi at 11:36 AM
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Wednesday January 25, 2006

Beer-Cheese Triangles with Zesty Cheese Sauce

Bisquick® mix provides the base for these golden appetizers, and a salsa-and-bean sauce adds zip!

INGREDIENTS
2 cups Original Bisquick® mix
1/2 cup shredded Cheddar cheese (2 oz.)
1/2 cup beer
2 tbsp butter, melted
Sesame seed or poppy seed
Zesty Cheese Sauce (See Below)
METHOD
1. Mix Bisquick mix, cheese and beer until soft dough forms beat vigorously 20 strokes. Turn onto surface dusted with Bisquick mix knead well.
2. Roll dough into rectangle, 16x10 inches. Cut into 2-inch squares cut squares diagonally in half. Spread with melted butter sprinkle with sesame seed. Separate and place on waxed paper-lined cookie sheet. Freeze about 1 hour or until firm. Place frozen triangles in airtight container. ( Can remain in Freezer for upto 1 month )
3. To bake, heat oven to 450ºF. Place triangles on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve with Zesty Cheese Sauce.


ZESTY CHEESE SAUCE
INGREDIENTS
8 ounces process cheese spread loaf, cut into cubes
1/4 cup Old El Paso® salsa (any variety)
1/4 cup Old El Paso® refried beans
METHOD
Heat all ingredients over low heat in 1 1/2-quart saucepan, stirring occasionally, until cheese is melted and sauce is hot.

Posted by cutedoll_adi at 11:07 AM
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Wednesday January 25, 2006

Meethe Chawal

Sweet rice is often made on special occasions in India. In Northern India, it is one of the first dishes offered to a bride, when she enters her husband’s home for the first time after the wedding. First her husband and then each close member of his family feeds her a spoonful of sweet rice. This is to welcome her into their family. Serves 8-10 as a dessert.

INGREDIENTS
2 cups Basmati rice
A few strands of saffron
6 cups of water for cooking the rice
2 cups sugar
1 cup water for syrup
1 tbsp ghee
3 green cardamoms
8 almonds
60 gm khubani
METHOD
1. Measure all ingredients & keep aside.
2. Separate seeds from husk of cardamoms.
3. Soak almonds in hot water for 1/2 hour, remove skins & slice finely (you can use pre-shredded almonds).
4. Wash and drain khubani, if dusty.
5. Partly boil rice with Saffron, until only a slight core is felt, when rice is squashed/rubbed between thumb and fore-finger.
6. Drain off water in a colander (chalni). Keep aside. Let the rice cool. Rice grains should be separate.
7. Make syrup by boiling sugar and water until it is of 'one wire' consistency (when a drop of syrup is put between the thumb and forefinger and stretched, a single wire is formed). Keep aside.
8. Heat ghee in a pan and add cardamom seeds, cook until they splutter, 10 seconds or so.
9. Add rice, the syrup, almonds and sultanas, mix well, cook on low fire in a pan with a tight fitting lid for 10 mins. If you have an oven, transfer rice mix into an oven proof dish. Cover & cook for 10 min at 200 C.
10. Serve hot, after a meal.

Notes
• People often eat piping hot plain, boiled rice, mixed with sugar and butter/ghee, after a meal. Rice must be hot and the sugar unrefined (boora) or brown, for best flavour.
• Different dry fruits and nuts can be used according to availability.

Posted by cutedoll_adi at 11:24 AM
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