Culinary Haven

Paneer open sandwich

Sheuli — Thu, 22 Oct 2009 05:31:21 +0000

Cooking Time : 5 minutes.
Preparation Time : 5 minutes.

Makes 3 sandwiches.

Ingredients

3 brown bread slices

For the paneer spread



	a dash of finely chopped green chilli 50 gms crumbled paneer 1 tbspn fresh curds
	salt to taste

Method

1.	Mix all the ingredients for the spread.
2.	Divide into three equal parts and apply on each bread slice.
3.	Serve as open sandwiches.

Tips

Health Information :

A healthy breakfast or snack with the flavour of cheese. Low in calories.

Spinach open sandwich

Sheuli — Thu, 22 Oct 2009 05:29:39 +0000

Preparation Time : 5 minutes.
Cooking Time : 5 minutes.

Makes 3 sandwiches.

Ingredients

3 brown bread slices

For the spinach spread

	10 to 12 steamed spinach leaves 1 tbspn crumbled paneer

	a dash of finely chopped green chilli
	salt to taste

Method

1.	Mix all the ingredients for the spread.
2.	Divide into three equal parts and apply on each bread slice.
3.	Serve as open sandwiches.

Tips

Health Information :

A healthy breakfast or snack of high fibre whole wheat bread and mineral rich spinach which is energy giving and satisfying.

Cheese and celery sandwich

Sheuli — Thu, 22 Oct 2009 05:27:17 +0000

The delightful flavours of cheese, garlic, celery and spring onions combine to make the spread for these sandwiches. This spread is equally good for dainty tea sandwiches or for hearty full-sized sandwiches, too.

Cooking Time : Nil.
Preparation Time : 5 mins.

Makes 4 sandwiches.

Ingredients

	8 bread slices
	1 large tomato, thinly sliced
	4 lettuce leaves
	salt and freshly ground pepper to taste

To be mixed into a spread

	1/2 cup cheese spread 1/4 cup eggless mayonnaise

	1 clove garlic, grated
	2 tablespoons celery, finely chopped
	2 to 3 spring onions (including greens), finely chopped
	freshly ground pepper

Method

Apply a generous layer of the spread on the bread slices.

Place a large lettuce leaf on a slice of bread.

Top with the sliced tomatoes.

Sprinkle with salt and freshly ground pepper.

Sandwich with another slice of bread.

Repeat with the remaining bread slices to make 3 more sandwiches.

Serve immediately.

EGGLESS MAYONNAISE

This is a modified version of the classic mayonnaise sauce, substituting eggs with condensed milk.
You can make larger quantities of this sauce and refrigerate it.
It says well for upto a week when refrigerated.

Cooking Time : Nil.
Preparation Time : a few mins.

Makes About 1 cup.

Ingredients

	1/2 can (400 grams for full can) condensed milk
	4 tablespoons salad oil
	4 tablespoons white vinegar or lemon juice
	1/2 teaspoon salt
	1 teaspoon mustard powder
	1/2 teaspoon pepper powder

Method

1.	Gradually, mix all the ingredients together using a whisk. Store in a refrigerator.
2.	Use as required.
3.	You can also buy ready-made eggless mayonnaise, which has a longer shelf life.

Tomato and cheese open sandwich

Sheuli — Thu, 22 Oct 2009 05:25:45 +0000

Cubes of tomato and cottage cheese marinated in herb oil and topped on crusty French bread. Quick as a wink to prepare! Everyone will enjoy these delicious sandwiches!

Cooking Time : 2 mins.
Preparation Time : 5 mins.

Makes 6 sandwiches.

Ingredients

	6 French bread slices
	1 teaspoon olive oil or butter

To be mixed into a topping

	1/2 cup tomatoes, deseeded and chopped 1/2 cup cottage cheese(paneer) chopped

	2 tablespoons olive oil or oil
	1/2 teaspoon mixed dried herbs
	a few fresh basil leaves, chopped
	salt and freshly ground pepper to taste

Method

1.	Brush the French bread slices with the olive oil.
2.	Bake in a pre-heated oven at 200°C (400°F) for 1 to 2 minutes.
3.	Place a portion of the topping mixture on each toasted French bread slice.
4.	Serve immediately.

Anjeer barfi

Sheuli — Thu, 22 Oct 2009 05:15:26 +0000

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 1/3 cup.

Ingredients

	6 nos. (50 grams) anjeer (dried figs)
	2 tablespoons sugar
	1/4 teaspoon cardamom powder

Method

1.	Puree the figs till they are broken down into very small pieces. This should measure about 1/3 cup.
2.	In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.
3.	Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.
4.	Reamove from the fire and transfer to another plate. Cool completely.
5.	Use as required.

Rabdi cream

Sheuli — Thu, 22 Oct 2009 05:13:00 +0000

This is used for garnishing various Bengali desserts.

Preparation Time : 5 mins.
Cooking Time : 30 mins.

Makes 1 cup.

Ingredients

1 litre full fat milk

2 tablespoons sugar

3 tablespoons chenna

Method

Heat the milk on a medium flame in a broad non-stick pan, stirring continuously.

When the milk boils, add the sugar and keep stirring continuously on a medium flame till it reduces to about 1 cup.

Pour onto a flat plate and chill for about 20 minutes.

Add the chenna to it and blend in a food processor.

Pour again onto the flat plate and chill till it is semi-set.

Use as required.

CHENNA

This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

Ingredients

	1 litre cow’s milk
	1/2 teaspoon citric acid (nimbu ke phool)

Method

1.	Dissolve the citric acid in 1/2 cup of water and keep aside.
2.	Bring the milk to a boil in a pan, stirring continuously.
3.	Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4.	Add the citric acid solution and stir the milk gently.
5.	The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6.	Strain out all the whey using a clean damp muslin cloth.
7.	Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8.	Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9.	Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10.	It is advisable to use this almost immediately.
11.	Use as required.

Tips

Points to remember :

Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.

Always use cow’s milk for making chenna as it has a low fat content.

If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.

Always use fresh chenna for making rasgullas.

Pista barfi

Sheuli — Thu, 22 Oct 2009 05:11:31 +0000

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes approx. 1 1/4 cups.

Ingredients

	1 cup (100 grams) pistachios
	1/2 cup (50 grams) sugar
	1/4 teaspoon cardamom powder
	a few drops of green food colouring (optional)

Method

1.	Soak the pistachios in warm water for about 30 minutes.
2.	Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.
3.	Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4.	Add the pista paste, cardamom powder and green colour and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5.	Transfer to a plate and cool slightly. Keep aside.
6.	Use as required.

Kaju badam tacos

Sheuli — Thu, 22 Oct 2009 05:09:32 +0000

Almond taco shells stuffed with a cashew filling. A sweet version of the famed Mexican tacos.

Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 8 tacos.

Ingredients

1 recipe badam barfi

1 recipe cashew barfi



	2 tablespoons broken cashewnuts
	a few drops yellow food colouring
	a few saffron strands
	2 to 3 slivered pistachios

Method

Make the badam barfi and cahew barfi as mentioned in the respective recipes.

Divide the badam barfi into 8 equal portions and roll out each portion between 2 sheets of plastic into circles of 100 mm. (4″) diameter. Keep aside.

Add the broken cashewnuts and yellow food colouring to the cahshew barfi and mix well. Divide into 8 equal portions and shape each portion into a cylinder 100 mm. (4″) long and 25 mm. (1″) thickness.

Place one cashew barfi cylinder in the centre of the badam barfi circle and fold over to form a semi circle like a taco.

Repeat for the remaining ingredients to make 7 more tacos.

Garnish with slivered pistachios and saffron and serve.

BADAM BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes approx. 1 1/4 cups.

Ingredients

	1 cup (100 grams) almonds
	1/2 cup (50 grams) sugar
	1/4 teaspoon cardamom powder

Method

Soak the almonds in warm water for about 30 minutes.

Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside.

Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.

Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).

Transfer to a plate and cool slightly. Keep aside.

Use are required.

CASHEW BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 1/4 cups.

Ingredients

	1 cup (100 grams) cashewnuts, broken
	1/2 cup (50 grams) sugar
	1/4 teaspoon canned powder

Method

1.	Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
2.	Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
3.	Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4.	Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5.	Transfer to a plate and cool slightly. Keep aside.
6.	Use as required.

Pistachio brandy snapps

Sheuli — Thu, 22 Oct 2009 05:06:31 +0000

These golden, honey laced biscuits make good accompaniments to a hot cup of tea. You may even serve them with fruit salad or ice-cream to make an interesting dessert.

Cooking Time : 8 to 10 mins.
Preparation Time : 5 mins.

Makes 10.

Ingredients

	1/3 cup melted butter
	4 tablespoons sugar
	1/3 cup plain flour (maida)
	2 tablespoons golden syrup or honey
	½ teaspoon ginger powder (soonth)
	¼ cup pistachios, peeled and finely chopped

Method

1.	Mix together the flour, ginger powder and pistachios and keep aside.
2.	Combine the butter, sugar and golden syrup in a pan and heat on a slow flame, stirring continuously till the sugar melts.
3.	Cool a little, then add the flour mixture and mix well.
4.	Put 1 teaspoon of the mixture on a greased baking tray leaving enough room for expansion. Approximately 3 to 4 snapps can fit in at a time depending on the size of your baking tray.
5.	Bake in a pre-heated oven at 180°C (350°F) for 10 to 12 minutes or until golden brown.
6.	Remove from the tray using a palette knife and place on top of an upturned tart mould or katori. Press onto the snapp so that it gets the shape of the tart mould / katori.
7.	You can use a clean cloth to do this, as the snapp needs to be moulded while it is hot. You can even roll these to make a cylinder.
8.	Repeat the procedure to make 9 more brandy snapps.
9.	Store in air-tight container.

Tips

If the mixture becomes too runny or soft, freeze it for about 15 minutes and then start making the snapps again.

In a large oven, you can make 2 to 4 snapps at a time.

But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portion.

If they join, cut them apart using a sharp knife.

Moong dal khandvi

Sheuli — Fri, 16 Oct 2009 06:03:29 +0000

When the hunger pangs strike, be ready with this innovative and healthy snack!

Preparation Time : 5 mins.
Cooking Time : 5 mins.

Serves 2.

Ingredients

½ cup yellow moong dal (split yellow gram) flour
½ cup low fat curds
1 teaspoon ginger-green chilli paste
a pinch turmeric (haldi) powder
¼ teaspoon asafoetida (hing)
salt to taste
oil for greasing

For the tempering

1 teaspoon mustard (rai) seeds
1 teaspoon white sesame seeds (til)
¼ teaspoon asafoetida (hing)
2 teaspoons oil

For the garnish

2 tablespoons chopped coriander

Method

1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and whisk well.

2. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously. The mixture is ready when it leaves the sides of the pan.

3. Spread the mixture evenly on the back of three 200 mm. (8″) diameter thalis using a flat katori or a palette knife to form a thin layer. Allow to cool for five minutes.

4. Smear the khandvi evenly with oil.

5. Cut into 50 mm. (2″) thick strips. Carefully roll up each strip. Keep aside.

6. For the tempering, heat the oil in a pan and add the mustard seeds.

7. When they crackle, add the sesame seeds and asafoetida and pour over the prepared khandvis.

8. Serve garnished with the chopped coriander.