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Saturday, January 24, 2015

Potato Pops Recipe

Potato Pops Recipe, Potato Pops, Fried Potato


Ingredients:

1 cup grated and boiled potatoes
¼ cup grated carrot
1 cheese cube,
1 brown bread slice (soaked and squeezed)
½ tsp ginger-green chilli paste
2 tbsp chopped coriander (Dhania)
A pinch of sugar and salt to taste
Oil 
8 candy sticks

Method:
  • Cut the cheese cube into 8 equal pieces and keep aside.
  • Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread and keep in a bowl.
  • Add the potatoes, carrots, ginger, green chilli paste, coriander, sugar, salt and mix well.
  • Divide into 8 equal portions and shape each portion into a flat round.
  • Place a cheese cube in the centre of each round and shape into ovals.
  • Pierce a candy stick into each oval and reshape the potato pops on the stick as shown in the picture. Keep aside.
  • Cook on both sides on a lightly greased non-stik pan till golden brown using a little oil.
  • Serve hot.


Tuesday, January 20, 2015

Green Thai Curry Recipe

Green Thai Curry Recipe


Ingredients:

Carrots 1 medium
Cauliflower / Broccoli – 2 – 3 florets
Red Capsicum ½ medium 
Green Capsicum ½ medium
Yellow Capsicum ½ medium
Paneer – 200 gms
Lemon Grass Stalk – 5
Oil – 1 tablespoon
Salt to taste
Fresh Coconut Milk or Tin -3 cups
Lemon Juice – 1 teaspoon
Fresh Basil Leaves – 2 to 3
Red chilies 3 to 4

Green Curry Paste

Galangal (thai ginger) – 1 inch piece
China Garlic – 9 cloves
Green chilies – 10
Coriander Seeds – 2 teaspoons
Lemon rind, grated – ¼ teaspoons
Cumin seeds- 2 teaspoons
Small onions – 3
Coriander roots – small bunch
Fresh coriander leaves – ½ cup (chopped)

Method:
  • Cut galangal into strips and diagonally slice the bottom part of the lemon grass stalks.
  • Heat sufficient water in a deep non-stick pan. Add the top part of lemon grass stalks and let the water boil.
  • Grind together sliced lemon grass, galangal, garlic, green chilies, coriander seeds, lemon ring, cumin seeds, shallots, broken coriander roots and coriander leaves with sufficient water into a fine paste.
  • Halve carrot vertically and then cut into 1 inch pieces. Separate cauliflower/ broccoli into small florets. Cut all three capsicum into1 inch diamonds. Cut the paneer into cube shapes.
  • Add carrot to lemon grass stock, cover and cook for 3-4 minutes or till the vegetables are soft. Remove the lemon grass and add cauliflower and cook for 2-3 minutes. Transfer the vegetable into a bowl.
  • Heat oil in a non-stick pan. Add the green curry paste and sauté for 2 mins. Add red chilies, salt mix well and cook for a minute. Add the cooked vegetables and mix well for 2 mins. Add coconut milk and stir to mix.
  • Add paneer and all the capsicums and mix well. Add lemon juice and torn basil leaves and mix well. Bring to a boil. Serve hot with steamed rice.


Friday, January 16, 2015

Anjeer and Date Barfi Recipes

Anjeer Date Barfi, Anjeer Barfi


Ingredients

1 ½ Cups Dried Figs
1 ½ Cups Dates Seedless
25 – 30 Almonds 
15 – 20 Cashewnuts
15 – 20 Pistachios 
½ Cup Ghee
1 -2 Sheets Silver Warq

Method :

Soak dried figs in two cups of water for three to four hours. Drain them and make a puree adding a little water.  If you don’t have time to soak for hours then place dried figs in one cup of hot water for two to three minutes. Drain and let them cool. Make a puree adding a little water. 

Chop seedless dates and soak them in half cup of hot water for fifteen to twenty minutes and make a puree. Or you can also cook dates in a Microwave oven on microwave high (100%) for thirty seconds and make a puree adding little water to it. 

Chop almonds, cashewnuts and pistachios finely. Heat ghee in a pan. Add anjeer puree and dates puree. Stir well and cook on medium heat. Stir continuously for ten to fifteen minutes or till excess moisture dries up. Add almonds, cashewnuts and pistachios to the mixture. Mix well and continue to cook for ten to 15 minutes, stirring continuously. The mixture will begin to leave the sides of the pan. Grease a tray using ghee. Spread the mixture evenly on the greased tray. Cover them with a silver warq. Allow them to cool and then cut into pieces and serve.

Monday, January 12, 2015

Sweet Pongal Recipe (Sakkarai Pongal)

Sweet Pongal, Sakkarai Pongal, Pongal Sweet

Ingredients

1 Cup Rice
½ Cup Moong Dal 
½ Cup Grated Jaggery or Palm Sugar
⅛ tsp. Green Cardamom Powder
2 to 3 tbsps. Ghee 
1 tbsp. Raisins
A pinch of Dried Ginger Powder
1 to 2 tbsps. Cashewsnuts broken
½ Cup Scrapped Coconut or Small Pieces of Coconut (sliced or chopped)

Method:
  • Wash rice and moong dal together and keep aside.
  • Pour 2¼ cups of water into pot or into a container. It is best to cook in pot as it would give a special flavour.
  • When the water starts to boil, put the rice and moong dal into it.
  • Add a pinch of salt to it.
  • Keep checking the dal and rice, when the dal is cooked add grated Jaggery or palm sugar into it and stir continuously.
  • Add green cardamom powder, a pinch of dried ginder powder, raisins and cashewnuts into the mixture.
  • Cook on a medium flame till the jaggery blends well with rice. 
  • Add grated coconut or pieces into the Pongal and mix well.
  • Add ghee on the top of Pongal.
  • Serve hot.

Wednesday, January 7, 2015

Falafel Recipe

Felafal Recipe


Ingredients

1 cup chickpeas ( Kabuli Channa) soaked overnight
2-3 garlic cloves (chopped)
4-5 spring onion chopped
2 tablespoon fresh parsley
½ cup fresh coriander leaves
Salt to taste
A pinch of Soda bicarbonate
¼ teaspoon black pepper powder
½ teaspoon cumin powder
½ teaspoon red chilli powder
¼ cup bread crumbs
Oil for deep frying

Method:
  • Drain and put the chickpeas in a mixer jar.
  • Grind garlic and spring onion to a paste without adding water and keep aside in a bowl.
  • Chop parsley and coriander leaves finely and add to the paste.
  • Add salt, soda bicarbonate, pepper powder, cumin powder, red chili powder and mix well.
  • Finally add breadcrumbs to the mixture and mix well.
  • Heat sufficient oil in a kadai.
  • Shape the mixture into round shape and flatten slightly. 
  • Deep fry them into the hot oil till it turns into golden brown.
  • You can also place small quantities of the mixture in a tbsp. moistened with water and shape with the help of another moistened tbsp. to make smooth oval falafels and deep fry them.
  • Drain on absorbent paper. You can serve them by themselves with tahini dip.
  • Or serve them with pita bread.

Saturday, January 3, 2015

Baked (Stuffed) Potato Recipes

Baked Potato Recipe, Stuffed Potato Recipe


Ingredients:

6 large potatoes
Oil for cooking
Salt to taste

For bean fillings

1 small can (225gms) baked beans
1 small onion finely chopped
1 tbsp oil or butter
Salt and black pepper powder to taste,
4 tbsp grated processed cheese.

For corn filling

1 cup sweet corn (boiled)
1 small onion finely chopped
1 green chili finely chopped
1 recipe white sauce
1 tbsp butter, salt and pepper powder to taste
4 tbsp grated processed cheese for toppings

For cream cheese - Filling for (6 potatoes)

1 cup fresh thick curd (dahi)
1 tbsp cream
1 green chili, finely chopped 
Salt to taste

Method:

  • Brush the potatoes with oil. Sprinkle with salt.
  • Wrap in an aluminium foil and bake in a hoe oven at 200°C (400°f) till tender (about 30 minutes).
  • Cool slightly and split each baked potato horizontally into two.
  • Scoop the potato halves a little so that a slight depression is formed for the filling.

For bean filling

  • Heat the oil and fry the onion for ½ min
  • Add the baked beans and cook for 2 mins
  • Add salt and pepper.

For the corn filling

  • Heat the butter and fry the onion for ½ minute
  • Add the green chilli and fry again for a few seconds
  • Add the corn, white sauce, salt and pepper and cook for 1 min.

For the cream cheese filling

  • Mix all the ingredients thoroughly and chili

Further method to proceed

  • Fill each potato half with the filling of your choice (the quantities of each filling are given for six potatoes and should be adjusted as required).
  • If using cream cheese filling, serve the hot potatoes with the cold cream cheese.
  • If using the bean or corn filling, top with the grated cheese and bake in a hot oven at 200°C (400°C) for 10 minutes.
  • Serve hot.