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Potato Nests

 

Ingredients:

 

2 tbsp vegetable oil

1 sliced onion

2 sticks of celery

1 chopped capsicum

250 gm sliced mushrooms

150 gm bean sprouts

3 chopped spring onions

1 tbsp chopped cashew nuts

Salt and pepper to taste

 

Potato basket:

 

1 kg grated potato (half boiled)

2 tbsp corn flour

Oil for frying

Salt and pepper to taste

 

Method:

 

Heat oil in a pan and saut・/a> onion, celery, mushrooms and bean sprouts for few minutes. Beat the eggs, season with salt and pepper and add to vegetables in the pan. Cook the omelette on both sides until golden in color.

For the potato basket, take two wire strainers, one a little bigger than the other. Dip them briefly in hot oil. Combine all ingredients and press into the larger sieve

Cover with the small sieve. Holding the handles of both the sieves, dip the sieves in hot oil. Fry until the potato basket is crisp and golden in color.

Cut the omelette into thin strips and place in the potato baskets.

Garnish with toasted nuts and serve hot.

 

Thanks!

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it's surprise to see unique report on this student websiten.a good effort but no single replies,sorry to say it's same for all wnso members.

this type of report should b included in student's website.it's good for their allrounding performance.hopin to see more report in unique topic..keep goin like this...

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Samosa

 

Fried, Potato-Filled Dough Pockets

 

To make the samosa filling, heat in a skillet:

1 Tablespoon vegetable oil

pinch hing

1/2 teaspoon cumin/mustard/sesame seed mixture

 

When the seeds pop, add:

1 medium onion, finely chopped

1 Tablespoon fresh coriander leaves (cilantro), chopped

 

Sauté until the onion becomes translucent, then add:

1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice

1 teaspoon cumin/coriander powder

1/2 teaspoon salt

pinch hot red pepper powder

 

Sauté a few minutes, then add:

3 medium potatoes, boiled, peeled, and cut into very small pieces

1/4 cup frozen peas (opt.)

Mix well and sauté just until heated through, them remove from heat and set aside.

 

To make the samosa dough, mix in a bowl:

2 cups white flour

2 1/2 Tablespoons vegetable oil

1 1/2 Tablespoons rice flour

1/2 teaspoon salt

 

Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.

To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.

To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney. tongue.giftongue.gif

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Chatpate Baingan

 

Ingredients

 

8-10 Baingan(Brinjal), small

1/2 cup Oil

1 tsp Ginger paste

8-10 curry leafs

2 Onions finely chopped

3 tomatoes finely chopped

3 tbsp Imli (tamarind)

1/2 tsp chilli powder

1/2 tsp Dhania powder

1/2tsp zeera powder(cumin)

Salt to taste

1 tbsp hario dhania, finely chopped

 

Method

 

1. Wash the baigan and wipe it dry. Make 4 slits along the lenght of the baigan, taking care to keep stern intact.

2. Heat oil in a frying pan/kadhai and fry baigan for 3-4 minutes. Drain excess oil keep aside.

3. In another pan reheat 3 tbsp of the oil and fry onion until golden brown.

4. Add garlic paste and curry leafs, fry for 2-3 minutes, then add tomatoes and bhuno until oil seperates.

5. Add chilli powder and Dhania powder, zeera powder, salt and imli extract.

6. Bring to boil and then carefully lower baigan into the curry. Add hario Dhania and cook for about 10 minutes or until the baigan becomes tender. Serve hot, accompanied by boiled rice.

7.Serve hot, accompanied by Chappaties/pulao.

Preperation Time :- 15 Minutes.

-------

All the best. wink.gif

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Malpuas

 

Ingredients:

 

3 cups of fine wheat flour

1 cup fine semolina (Suji)

2 cups grated jaggery (gur)

2 tablespoons ghee

1 tablespoon peppercorns

2 cups of milk

1 Lime

1 tablespoon curd

A pinch of salt and soda

 

Method:

 

Place the flour & the semolina in a kadai along with the milk, curds, jaggery and a pinch of salt. Beat at least for 5 to 7 minutes, so that the mixture becomes light and fluffy.

 

Pound the peppercorns coarsely & add to the mixture. Heat 2 tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let it stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to a pouring consistency.

 

Add and blend in it a pinch of soda and lime juice. Place a deep frying pan with lot of ghee in it; when it is heated lower the fire, gently put in 1 tablespoon of the ready batter into the heated ghee.

 

Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp.

 

Take out with a slotted spoon & place in a strainer, so that the extra ghee drips off. Malpuas can be stored for a week.

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Scallion and Cucumber Raito wink.gif

 

1 cup nonfat plain yogurt

2-3 tbsp skim milk or sub

1 cup diced cucumber

2 scallions, chopped

1/2 tsp sugar

1/4 cup roasted and crushed cumin seeds

pinch chili powder

freshly ground black pepper

 

Beat yogurt and milk lightly together in a bowl until smooth. Add cukes, scallions, sugar, and half the cumin seeds, mixing well. Sprinkle chili powder over surface of the raita, then draw an inner circle in the same way with black pepper and sprinkle remaining cumin seeds in center.

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Boiled Eggs

 

1. How do you boil eggs? The answer to this is carefully. What we need to do first of all is memorise a few very important rules. Don't ever boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack. Always use a kitchen timer – trying to guess the timing or even remembering to look at your watch can be hazardous. Never over-boil eggs (you won't if you have a timer) – this is the cardinal sin because the yolks will turn black and the texture will be like rubber. If the eggs are very fresh (less than four days old), allow an extra 30 seconds on each timing.

 

2. Always use a small saucepan – eggs with too much space to career about and crash into one another while they cook are likely to crack. Never have the water fast boiling; a gentle simmer is all they need. Remember that eggs have a pocket at their wide end where air collects and, during the boiling, pressure can build up and cause cracking. A simple way to deal with this is to make a pinprick in the rounded end of the shell, which will allow the steam to escape.

 

3. Obviously, every single one of us has a personal preference as to precisely how we like our eggs cooked. Over the years I have found a method that is both simple and reliable, and the various timings set out here seem to accommodate all tastes. On the subject of eating soft-boiled eggs, I personally am willing to take the risk. As a general practice, though, it is not advisable to serve these to vulnerable groups, such as very young children, pregnant women, the elderly or anyone weakened by serious illness.

 

Soft-boiled eggs – method 1

 

First of all, have a small saucepan filled with enough simmering water to cover the eggs by about 1/2 inch (1 cm). Then quickly, but gently, lower the eggs into the water, one at a time, using a tablespoon. Now switch a timer on and give the eggs exactly 1 minute's simmering time. Then remove the pan from the heat, put a lid on it and set the timer again, giving the following timings:

6 minutes will produce a soft, fairly liquid yolk and a white that is just set but still quite wobbly

7 minutes will produce a firmer, more creamy yolk with a white that is completely set.

 

source

 

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QUOTE (distant_memory @ Jan 6 2004, 06:13 PM)
anyone know how to make pedas and rashbari and lalmone ??!!

Rasbari

------------------------

 

Ingredients:

 

Milk - 1 litre

Citric acid 1/2 tsp.

Sugar 1 tsp.

Water 5 cup

Sugar 1 1/2 cup

Vanilla essence 1/2tsp.

 

Method:

Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Now add 1 tsp. sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside. Make a syrup with the sugar and water, then add the balls while the syrup is boiling. Add vanilla essence.Continue to boil it till cooked and soft. Remove from heat and keep to cool.....ready to eat!

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Lalmone

 

Ingredients:

 

1. NIDO Powdered Milk (Nestle)...the one with about four cups of powdered milk

2. tsp baking powder (not baking soda)

3. tsp bleach white flour (Maida)

4. eggs

5. 2+1 (3) tsp oil

6. Cardamum shells (Allaichi)

7. 2 cup sugar

 

Method:

 

1- Mix 4 cups of NIDO with baking powder and flour using a fork

 

2- Beat 4 eggs with hand using a fork and a bowl (don't use a machine)

 

3- Mix eggs and 2 tsp of oil in NIDO and knead the dough with hand. In the beginning the dough will be sticky. After 5 minutes of kneading add another 1 tsp of oil and knead for 5 more minutes. The stickyness will reduce with the addition of oil. Immediately make 1/2 inch diameter balls or 1 inch ovals out of this dough. You should get about 50 Lalmones.

 

4- Fill a deep frying pan half with corn oil. Heat it to the Mid heat for 5 min. Then reduce the heat to Low and let the oil cool off for 5 minutes. If you try to fry above Low heat, you will kill your Lalmones. Add about 15 Lalmones altogether in the frying pan. In 5-10 minutes they will start floating in oil and will expand to twice their original size, however their color will not change much. Once they get to that state increase the heat to mid and keep turning them until they are light golden. At this point transfer them to serving dish already filled with hot syrup.

 

(NOTE: If Lalmone do not start floating in 5-10 minutes, it means heat is too low and you need to increase the heat. If Lalmone start floating immediately or start turning brown quickly, oil is too hot...Let it cool down.)

 

5- Hot syrup should be made in parallel with frying. To make hot syrup add 2 cups of sugar (increase to 3 if you want extreme sweetness) to 4 cups of water. Add 4-5 cardamum shells and their taken out seeds. Mix with a spoon and then heat up at mid heat for 5-10 minutes until sugar is all dissolved in water (do not overheat, that will caramelize the sugar). Transfer this hot syrup to your serving dish and unload Lalmone from frying pan directly into it.

 

6- While Lalmone are in syrup, squish each one lightly (do not break) with a spoon to help them absorb syrup. Leave Lalmones in syrup overnight for best results. They can be served hot or cold, with or without syrup..

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