Monday, November 5, 2012

Microwave cake...



INGREDIENTS:

1/2 cup all purpose flour, levelled.
1/2 cup sugar, levelled.
2 tbsp butter.
2 tbsp milk.
1 egg.
1/4 tsp vanilla extract.
1/2 tsp baking powder.
1/8 tsp salt.

TOPPING:
1/4 cup butter, (4 tbsp).
1/4 cup sugar.
1 tbsp all purpose flour.
1 tbsp milk.
1/3 cup sliced or slivered almonds.


 

METHOD:
In a small bowl melt butter with milk for a minute. Set aside.
In a mixing bowl beat egg until light. Gradually beat in sugar till its light and thickened, about two minutes. Add the milk mixture. Combine flour, baking powder, salt together. Fold in to the egg mixture. Grease 8 inch glass pan or line the dish with parchment paper. Pour the batter in to the prepared baking pan. Cook, uncovered, 2 minutes, 30 seconds, in the microwave oven, until toothpick inserted in center comes out clean. Cake should still look moist on top.

For topping:
Combine sugar, flour, milk and butter in a glass bowl. Cook, uncovered, for a minute or until mixture boil, stirring once. Drizzle topping over cake. Sprinkle the sliced almonds over topping.

"ENJOY COOKING AND EATING"




Monday, September 17, 2012

Chicken tikka masala

 
 
INGREDIENTS:

1 1/2 pound boneless chicken pieces.
3 inch long piece ginger.
10 garlic cloves.
1 tbsp fennel seeds.
2 tbsp coriander seeds.
1 tsp cumin seeds.
Red chilies as needed.
1/4 cup butter.
3 tbsp lime juice.
1 medium sized onion, sliced.
1/2 cup yogurt.
1/2 cup cream.
Red colour, few drops, (optional).

METHOD:
Roast the fennel seeds, coriander seeds, cumin seeds, and red chilies slightly.
Grind together with ginger and garlic to a fine paste. Combine half of the ground mixture, colour and lime juice with chicken pieces. Cover and refrigerate over night or at least 2 hours.
Grill the chicken pieces, about 5 minutes on each side.
Heat butter. Saute sliced onion and colour. Gradually stir in remaining ground mixture. Add the yogurt, cream and grilled chicken pieces, let it simmer for 10 to 12 minutes or until the gravy thickens.

"ENJOY COOKING AND EATING"
 
 

Sunday, September 16, 2012

Oats dosa



INGREDIENTS:

1/2 cup oats.

1/4 cup split black gram.
Water to soak and mix.

METHOD:
Soak the black gram for 3 to 4 hours. Grind the soaked gram to a smooth paste.
Powder the oats and add to that. Mix well and allow to ferment overnight or at least eight hours. Add salt and little water to obtain the pouring consistency. Pour one big spoonful of batter in the center of the hot fry pan. Spread the batter towards the sides, with the spoon in to a circle. Cook until bubbles appear and begin to break. Turn over and cook on the other side for few seconds. Remove from pan and serve.

"ENJOY COOKING AND EATING"

Thursday, May 31, 2012

Seafood Gumbo....


INGREDIENTS:
Canola oil  - 2 to 3 tbsp.
All purpose flour - 2 tbsp.
Large onion - 1 diced.
Green chilies - 1 or 2.
Garlic cloves - 10, crushed.
Thyme leaves - 1 tbsp.
Bay leaf - 2.
Tomatoes - 4 medium sized, diced.
Okra - 1/2 pound, sliced.
Shelled and deveined shrimp - 1 pound.
Oysters - 10.
Crab meat - 1/2 pound.
Hot pepper sauce - 1 tbsp.
Celery - 2 stacks, diagonally sliced.
Hot cooked rice.
Salt to taste.
Water.

METHOD:
In a dutch oven over medium heat, combine oil and flour, gradually cook stirring constantly, until caramel coloured.
Stir in the onion, celery, green chiles, garlic, bay leaves and thyme leaves.
Cook until onion and celery are tender, stirring occasionally.
Add tomatoes, okra and water.  Bring it to boil.
Add shrimp, oysters, crab meat, hot sauce and salt.
Reduce heat and let it simmer for 30 to 45 minutes.  Stir occasionally.
Remove the bay leaves and serve hot with a scoop of cooked rice in the middle.

"ENJOY COOKING AND EATING"

Vegetable dip....

INGREDIENTS:

1/2 cup cream cheese.
1/3 cup mayonnaise.
2 tbsp salad dressing.
Vegetables.

METHOD:
Combine the first 3 ingredients. Mix thoroughly and serve with vegetables.

Mushroom curry....



INGREDIENTS;


Baby Bella or button mushroom - 8 oz, sliced.
Onion - 1, sliced.
Tomato - 1, diced.
Fennel seeds -1/4 tsp.
Peppercorns - 1/4 tsp.
Sesame seeds - 1/4 tsp.
Coriander seeds - 1/2 tsp.
Red chilies - 3. (more or less as needed).
Dry coconut - 1 tbsp.
Turmeric powder - 1/2 tsp.
Garlic cloves - 4.
Olive oil - 2 tbsp.
Coriander leaves - 1/2 bunch, chopped.
Salt to taste.

PREPARATION:
Roast fennel seeds, peppercorns, sesame seeds, coriander seeds, red chilies, garlic and dry coconut. Grind the roasted ingredients with little water, in to a fine paste.
Heat oil, add the onion and fry. When it turns clear add the diced tomato and saute, till its cooked.
Stir in the turmeric powder, mushroom, salt and saute. When water comes out of the mushroom add the ground paste, little water and mix well. Cook till the mushroom is soft and cooked, stirring occasionally. (approximate 2 minutes). Sprinkle chopped coriander leaves, mix well and remove from fire.

"ENJOY COOKING AND EATING"

Strawberry milkshake....

INGREDIENTS:

2 cups strawberries.
1 cup instant nonfat dry milk powder.
3 tbsp sugar or more as needed.
1 tbsp lemon juice.
About 2 cups ice cubes.

METHOD:
Place all the ingredients in a blender jar, except ice cubes. Cover and blend at medium speed until smooth. Increase speed to high, add ice cubes, one at a time, until all are finely crushed.

"ENJOY COOKING AND EATING"

Wednesday, April 25, 2012

Broccoli and carrots


INGREDIENTS:

.25 lb broccoli.
1 cup grated carrots.
4 to 5 red chilies, or 1/2 tsp red chilie flakes.
Salt to taste.
2 tbsp extra virgin olive oil.
1 tbsp lime juice.

METHOD:
Boil water with little salt. Add the broccoli flowers. Cover, remove from heat and keep for 30 seconds to a minute. Strain and keep.
Heat oil, add red chilies. Add the grated carrots and saute. Gradually add broccoli and stir thoroughly. Add salt to taste and lime juice and remove from fire.

"ENJOY COOKING AND EATING"

Thursday, April 19, 2012

Coconut pineapple cake:



INGREDIENTS:
1 cup diced  pineapple.
3/4 cup sweetened desiccated coconut.
1 cup unbleached all purpose flour, heaped.
2 eggs.
1 cup sugar.
1/2 cup canola oil.
1 tsp baking powder.
1/2 tsp baking soda.
1/4 tsp allspice powder.
1/2 tsp pineapple essence.
1/2 tsp coconut essence.
1/4 tsp salt.
1/2 cup walnut pieces.

METHOD:
Preheat oven to 350 degrees,F.  (180 degrees,C)
Grease and flour the 9 inch square baking pan.
Combine flour, salt, spice powder, baking powder, soda.
Beat sugar, eggs, oil, till fluffy.
Add pineapple, extracts and beat.
Fold in the flour mixture.  Add the desiccated coconut and walnut pieces and mix well.
Spoon in to the prepared baking pan.  Sprinkle little walnut pieces on top and bake for 40 to 45 minutes.

"ENJOY COOKING AND EATING"

Panir in spinach gravy....

INGREDIENTS:

Panir (cottage cheese) - 6oz.
Spinach - 4 oz.
Ginger - small piece.
Garlic cloves - 2.
Green chilies -2, seeded.
Coriander leaves - 4 to 5 sprigs.
Salt to taste.
Ghee or oil - 3 to 4 tbsp.
Garam masala - 1/4 tsp.
Whipping cream - 2 to 3 tbsp. (optional)

METHOD:
Slice the panir into small cubes.  Heat oil and fry panir till light golden color, remove.
Grind together all the remaining ingredients fine, except garam masala and cream, with little water and saute in the same oil used to fry panir.  Bring to boil.  Add salt.  Add more water if necessary.  Stir in the fried panir. 
Add garam masala and bring to boil.
 Add cream and let it simmer for few minutes and remove from fire.


"ENJOY COOKING AND EATING"

Rotini with veges and meat....


INGREDIENTS:

Rotini twists - 8 oz.
Butter or Extra virgin olive oil - 2 tbsp.
Milk - 1 cup.
All purpose flour - 2 tbsp.
Bacon - 4 to 5 slices, (cut in to small pieces). Optional.
Ground beef or any meat - 1/2 cup.
Red bell pepper - 1, seeded and diced.
Mushroom - 8 oz, sliced.
Black pepper powder - 1/2tsp.
Italian six chees mix - 1/2 cup.

METHOD:
Boil 3 to 4 cups of water. Add pasta, cook uncovered, stirring occasionally, 10 to 15 minutes or until its tender and soft. Remove from heat and drain, set aside.
Heat pan, add cut bacon and cook. Discard the fat.
Heat pan, add ground meat, little salt and cook, stirring frequently, till its fairly dry. Add mushroom, bellpepper and cook for 2 more minutes.
In a saucepan, melt butter, add flour, stirring until smooth, blend in milk. Cook stirring constantly, until thickened and bubbly. Stir in the bacon and meat mixture.
Add the cooked rotini twists, pepper powder, salt and mix well. Remove from heat.
Sprinkle the cheese mix and serve hot.

"ENJOY COOKING AND EATING"

Friday, April 13, 2012

Chocolate cup cakes....



INGREDIENTS:

1 1/2 cup all purpose flour.
1/2 cup cocoa powder.
1 tsp baking soda.
1/2 tsp salt.
1 cup sugar.
1/2 cup butter.
1 egg.
1 cup buttermilk.
1 tsp vanilla extract.
Chocolate chips or chocolate chunks.
Cake cups.

METHOD:
Preheat oven to 350 degrees, F.
Combine the first four ingredients and keep aside.
Cream butter, add sugar, egg, buttermilk, vanilla and beat on medium speed. Add the flour mixture and beat until blended.
Place the cups in the muffin trays. Spoon batter in the cups, 1/2 full. Press chocolate pieces in to the batter. Bake for 20 to 25 minutes.
Cool for 10 minutes, before removing from trays to wire racks to cool completely.

CHOCOLATE FROSTING:
1//2 stick butter (1/4 cup or 4 oz).
1 1/2 cup powdered sugar.
1/3 cup cocoa powder.
1 tsp vanilla extract.
2 tbsp milk.
Chocolate curls to decorate.

METHOD:
Cream butter, stir in cocoa.
Alternately add powdered sugar and milk, beating on medium speed.
The frosting must be thick and spreadable.
Spread one spoon full of the frosting on top of each cup cake and swirl with the back side of the spoon.
TO MAKE CURLS:
Use milk chocolate bar at room temperature and scrape with vegetable peeler across the side.
Garnish the curls on top of the frosting.

"ENJOY COOKING AND EATING"

Potatoe curry...

INGREDIENTS:

1 lb potatoes.
1 medium sized onion, sliced.
1 inch cinnamon stick.
3 cloves.
1/4 tsp fennel seeds.
1 tsp grated ginger.
1 tbsp grated garlic.
1/2 tsp turmeric powder.
1 tsp red chilie powder.
1/2 tsp coriander powder.
1/8 tsp cumin seed powder.
1 medium sized tomato.
3-4 green chilies, slit.
2 tbsp yougurt.
4-5 walnuts, ground.
3 tbsp Olive oil.

METHOD:
Boil potatoes. Peel and cut in to quarters.
Sprinkle little turmeric, chilie, coriander, cumin powders on potatoe quarters.
Heat oil, add the potatoes and fry. Remove and keep aside.
Fry the cinnamon, cloves, fennel seeds, in the same oil used to fry potatoes.
Add onion and saute. Stir in the ginger, garlic, green chilies.
Add tomatoes, salt and cook, stirring frequently. Add the remaining spices, ground walnuts and saute. Stir in the yogurt and simmer, till the the gravy is thick.
Add the fried potatoes and bring to boil.
Add more salt if needed and serve.

"ENJOY COOKING AND EATING"

Fruits dip


INGREDIENTS:

8 oz cool whip.
1/2 can condensed milk (7 oz).
Combine ingredients, mixing until well blended. Chill. Serve with fruits.

"ENJOY COOKING AND EATING"