Uncategorized

Kaju badam tacos

Posted on October 22, 2009. Filed under: Uncategorized | Tags: , , , |

Almond taco shells stuffed with a cashew filling. A sweet version of the famed Mexican tacos.
kaju badam 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
1. Make the badam barfi and cahew barfi as mentioned in the respective recipes.
2. 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.
3. 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.
4. Place one cashew barfi cylinder in the centre of the badam barfi circle and fold over to form a semi circle like a taco.
5. Repeat for the remaining ingredients to make 7 more tacos.
6. 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
1. Soak the almonds in warm water for about 30 minutes.
2. Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.
4. 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).
5. Transfer to a plate and cool slightly. Keep aside.
6. 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.
Advertisements
Read Full Post | Make a Comment ( None so far )

Brown bread

Posted on July 22, 2009. Filed under: Uncategorized | Tags: |

Cooking Time : 25 min.
Preparation Time : 60 min.

Makes 13 slices or 6 buns.

Ingredients
250 grams whole wheat flour
10 grams fresh yeast
3/4 teaspoon sugar
1 teaspoon butter
3/4 teaspoon salt
Method
1. Sieve the flour. Make a well in the centre.
2. Add the yeast, sugar and a little warm water.
3. Wait for at least 4 to 5 minutes or until bubbles come on top.
4. Add the butter and salt.
5. Make a soft dough by adding some more warm water.
6. Knead for 2 minutes. Leave for 20 minutes and knead again for a while.
7. Shape into a loaf and press into greased loaf tin with your fingers. If you wish to make buns or small loaves, shape accordingly and arrange on a greased baking tin.
8. Wait for at least 25 minutes or until double in size.
9. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
10. Then reduce the temperature to 150 degree C ( 300 degree F) and bake further for 15 minutes.
Read Full Post | Make a Comment ( None so far )

Rice dosa

Posted on June 19, 2009. Filed under: Uncategorized | Tags: , |

A dosa which you can rustle up whenever your guests drop in. A quicker version of the traditional Neer Dosa.

Cooking Time : 20 min.
Preparation Time : 5 min.

Makes 15 dosas.

Ingredients
1/2 cup raw rice, washed
1/4 cup grated coconut
1/4 cup cooked rice
salt to taste
oil for cooking
Method
1. Grind the raw rice, coconut and cooked rice into a smooth batter along with 1/2 cup of water.
2. Add salt and adjust the consistency by adding water to make a thin watery batter.
3. Heat a small non-stick pan and sprinkle some water on it. It should be steaming immediately. Wipe hard with a slice of onion or potato.
4. Grease the pan lightly with oil.
5. Pour a ladleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon. Cook for 2 to 3 minutes using a little oil .
6. Fold it into half and then into a quarter to form a triangular shape.
7. Take care to see that the dosa does not become crisp as this is a soft dosa.
8. Repeat with the remaining batter.
9. Serve hot with a chutney of your choice.
Read Full Post | Make a Comment ( None so far )

Turai chutney

Posted on May 28, 2009. Filed under: Uncategorized | Tags: , |

This chutney is absolutely delicious. Though classified under chutneys, this vegetable chutney is eaten with plain hot rice drizzled with a few drops of melted ghee and makes a meal by itself.
Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney.
The South Indians use the peel of ridge gourd to make a chutney too!
You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Storage upto 2 days : Refrigerated.

Makes 1 cup.

Ingredients
1¼ cups turai (ridge gourd), peeled and chopped
1 cup tomatoes, chopped
½ teaspoon mustard seeds (rai)
2 green chillies
2 cloves garlic
8 to 10 curry leaves
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds.
2. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
3. Allow to cool completely and purée to a fine paste in a blender.
4. Serve immediately or store refrigerated for upto 2 days.
Read Full Post | Make a Comment ( None so far )

Liked it here?
Why not try sites on the blogroll...