19 octobre 2007
Seven Cup Sweet Ingredients1 cup gramflour1 cup dessicated coconut /fresh coconut1 cup ghee/ butter1 cup milk3 cups sugar1/2 tsp cardomom powderMethodDry roast gram flour for a while in medium heat. Add dessicated coconut, sugar,ghee, milk .Stir continousely over medium heat.When the mixture thickens, add cardomom powderWhen it leaves the sides of the pan, remove from fire . Pat it onto a greased dish & cut into desired shapes.
17 octobre 2007
Brinjal BajjiIngredients 3 tbsp gram flour1 tsp chilli powder1 egg1/2 tsp salt2 cloves(crushed)1 Brinjal / Eggplant( finely sliced ) Chopped curryleaves (optional)WaterOil for fryingMethod Mix first five ingredients & keep aside for some time.If the batter is thick add some water.Keep aside for 15 min. Heat oil in a frying pan.Dip the sliced brinjal in the batter & deep fry. Cook both sides of the bajji until golden brown.Remove using a slotted spoon & drain on a kitchen paper. Serve hot with or as a starter. ... [Lire la suite]
12 octobre 2007
Cornes de gazelles Ingredients250g flour3 tbsp oil (75g butter)1/2 tsp salt10 cl orange waterFor filling200g almond paste(sweetened)1tsp cinnamon powder ***For homemade almond paste150g almond powder120g icing sugar1 tsp cinnamon powder1 egg white2 tbsp orange waterMethodMix first four ingredients & keep aside.Mix almond paste & cinnamon powder.Take a dough ball & flatten .Cut it into 7 c.m disc.Take a small cylinder of the almond mix & place it in the disc .Moist the other side of the pastry & fold it.Press &... [Lire la suite]
27 septembre 2007
Greek Meat BallsIngredients2 green chilliesA piece of ginger2 garlic cloves2 onions500 g hamburger meat / ground meat2 eggsSalt to tasteChopped coriader leavesOil for fryingMethodBlend first four ingredients in a mixer & add to the ground meat.Mix the rest of the ingredients & keep in the refrigerator for 15 mn. Make evenly sized balls , roll in flour & deep fry till golden brown.Serve as a starter along with pitta bread.
15 septembre 2007
Modak Ingredients2 cups rice powder11/2 cup luke warm water50g ghee / butterA pinch of salt5 tbsp fresh coconut / dessicated coconut5 jagerry cubesRaisins & cashewscardomom powder MethodMix the first four ingredients & keep aside for 1 hour. Gently heat jaggery & water to make a syrup.Remove from fire & strain it.Add coconut,raisins, cashews & keep it in medium heat. When it becomes thick, remove from fire. Grease the modak mould.Take a dough ball, put it it mould & press.Then fill in a tsp. full of coconut mix... [Lire la suite]
02 août 2007
Kayada Ingredients2 bananas (mashed) 2 tbsp water200 g Jaggery 200g rice powder 3 tbsp freshly grated coconut / dessicated coconut1/2 tsp cardomom powderBanana leaves / Modak mouldMethodGently heat jaggery & water to make a thick syrup.Strain it & keep aside. Add mashed banana, jaggery syrup, rice flour & cardomom.Mix well & make lemon size balls. Grease a modak mold with butter.Take a dough ball & shape it using modak mould.Repeat the process with other dough balls.Steam for 20-25 mn.Cool & serve.In Kerala, we... [Lire la suite]
09 mars 2007
Cauliflower PakodaIngredients4 tbsp gram flour 1 tsp red chilli powder 1/2 tsp salt 1 tsp crushed cumin seeds 1/2 tsp ginger paste1/2 cauliflowerCurry leaves / Coriander leavesOil for fryingMethodMake a batter using first five ingredients & water. Keep aside.Separate the cauliflower florets. Mix with 1 tsp salt & steam for 6 min.Heat oil in a pan. Take each floret, dip in the batter & fry till golden brown.Remove using a slotted spoon & drain on a kitchen paper. Serve hot with or as a starter.
03 mars 2007
Besan Ke LadooIngredients 100g semolina100g gram flour150 g sugar (powdered)100 g butter2 tbsp milk1/2 tsp cardomom powderCashews & raisinsMethodDry roast semolina & gram flour separately. This must be done in low fire.Stir continuosly till light golden brown.Keep aside.Melt ghee & pour into the roasted stuff. Add fried cashews, raisins,powder sugar & cardomom powder. Add milk & mix well.Cool & shape into ladoos.
14 février 2007
C'est la Saint Valentin, Fête des Amoureux Pink Cookies Ladoo Ingredients10 Pink biscuits of Reims50g butter50g icing sugarAn egg yolk1 tbsp milk1/2 tsp cinnamon powder Method Blend the biscuits into fine powder.Add egg yolk, milk, icing sugar & keep aside.Melt butter & add cinnamon powder.Pour & gently mix with the other ingredients.Make small balls & roll it on icing sugar. Crunchy pink biscuits is the the speciality of Reims, capital of the Champagne Region.French dip these rectangular... [Lire la suite]
25 décembre 2006
Chocolate Chestnut Truffle Ingredients250 g chestnut puree (un sweetened)150 g black chocolate100 g butter100 g sugar1/2 tsp vanila essence1 tbsp porto ( optional)Unsweetened cocoa powderMethodMelt chocolate in a microwave oven.Blend butter & sugar in a food processor.Add the chestnut puree, chocolate, vanila essence, porto & mix well.Keep the blended mixture in the refrigerator (3 hours) until firm.Scoop up 2 tsp of the mixture & make a ball. Toss the truffles in chocolate powder.Tuffels can be stored for a week in... [Lire la suite]