Mango pancakes

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

Pancakes made from flour, grated coconut, mango pulp and cooked rice and filled with mangoes and fresh cream.

Cooking Time : 20 min.
Preparation Time : 10 min.

Serves 4 to 6.

For the pancakes
3/4 cup plain flour (maida)
3/4 cup powdered sugar
4 tablespoons shredded fresh coconut
2 mangoes, pureed
1/2 cup coconut milk
1/2 cup cooked and cooled rice
1 to 2 tablespoons oil
For the filling
1 mango, chopped
1/2 cup fresh cream
2 tablespoons powdered sugar
For the garnish
1 tablespoon castor sugar
For the pancakes
1. In a bowl, combine all the ingredients except the oil and make a smooth batter.
2. Heat a little oil in a non-stick pan, pour 1 tablespoon of the batter and spread evenly to make a circle.
3. Cook evenly on both sides tilll golden brown.
4. Repeat this process for the rest of the batter.
For the filling
1. Peel and chop the mango into small pieces.
2. Whip the cream with the powered sugar till peaks form. Combine with the mango.
How to proceed
1. Spoon a little filling on each pancake and fold neatly into a semicircle.
2. Repeat with all the pancakes.
3. Arrange on a serving plate and sprinkle castor sugar over.
4. Serve immediately.
Tips
If mangoes are not in season, use pureed bananas instead and adjust the sugar accordingly.
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Hot and sour noodle vegetable salad

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

A colourful presentation of vegetable salad tossed in a spicy lemon soya dressing.

Cooking Time : 2 to 3 min.
Preparation Time : 20

Serves 4.

Ingredients
1 cup button mushrooms, blanched and sliced
1 cup boiled noodles
2 small onions, sliced
1 stalk celery with leaves , chopped
1 small carrot, finely chopped
50 grams broccolli forests, blanched
1 red capsicum, dessed and cut into slices
For the dressing
2 tablespoons lemon juice
1 1/2 tablespoons soya sauce
1/2 teaspoon chilli powder
1 teaspoon sugar
1 clove garlic, finely chopped
1 teaspoon oil
For the garnish
4 to 5 crisp lettuce leaves
2 tablespoons chopped coriander
For the dressing
1. Heat the oil and fry the garlic till light brown. Cool.
2. Mix with all the other ingredients and keep aside.
How to proceed
1. Line a serving bowl with the lettuce leaves and keep aside.
2. In another bowl, mix all the ingredients, pour the dressing over and toss the salad.
3. Spoon the salad over the lettuce leaves and garnish with chopped coriander.
Tips
While blanching the brocoli and mushrooms, arrest their further cooking by placing them under running cold water.
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Chatuchak fried rice

Posted on June 19, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

A Thai sweet-sour rice stir fried with vegetables.

Cooking Time : 5 to 7 min.
Preparation Time : 15 min.

Serves 4.

Ingredients
2 1/2 cups cooked rice
3 small onions,chopped
2 cloves garlic, crushed
1 teaspoon ginger, grated
1 red chilli, finely choped
1/2 capsicum, sliced thin
1/4 cup green peas, boiled
1 tomato, cut into 8 pieces
2 to 3 small brinjals, diced
1 cup bean sprouts
6 no. baby corn,sliced thin diagonally
2 tablespoons tomato ketchup
2 tablespoons soya sauce
1 tablespoon oil
salt to taste
For the garnish
lemon wedges
chopped coriander
Method
1. Heat the oil in a wok, add the onions, garlic, ginger and red chilli and fry for a few minutes.
2. Add the capsicum,peas, tomato, brinjals, baby corn and bean sprouts and cook till the brinjals soften.
3. Add the rice, ketchup, soya sauce and salt and mix well.
4. Serve hot, garnished with lemon wedges and coriander.
Tips
A good recipe which makes full use of left-over rice.
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Green rice

Posted on June 19, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Long grain rice with green chilli, mint and coriander cooked in coconut milk. A perfect accomplaniment for fiery Thai curry.

Cooking Time : 15 min.
preparation Time : 10 min.

Serves 4 to 6.

Ingredients
2 cups Basmati rice, soaked for 1 hour
4 cups Coconut Milk
1 bay leaf
4 tablespoons chopped coriander
4 tablespoons fresh mint, chopped
4 green chillies, finely chopped
2 tablespoons oil
1 teaspoon salt
For the garnish
lemon wedges
Method
1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
3. Add the coconut milk, bay leaf and salt and cook on a show flame with the lid on till all the liquid is absorbed.
4. Lower the heat as much as possible, cover the pan lightly and cook for 10 minutes more. Remove the bay leaf.
5. Stir in the coriander, mint and green chillies.
6. Serve hot garnished with lemon wedges.
Tips
It is important to cook the rice on low heat as a high flame could cause the rice to stick to the bottom of the pan.
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Crispy noodles

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

Deep fried noodles topped with a sweet and sour caramelised onion sauce.

Cooking Time : 15 min.
Preparation Time : 10

Serves 4.

Ingredients
60 grams raw rice noodles
1 cup tofu or paneer, cut into strips
oil for deep frying
For the sauce
2 cloves garlic, chopped
1 onion, sliced
1 tablespoon soya sauce
4 tablespoons sugar
1 1/2 tablespoons lemon juice
1/2 cup Vegetable Stock
1/2 teaspoon chilli powder
2 tablespoons oil
salt to taste
For the garnish
1/2 cup red cabbage, diced
1/3 cup bean sprouts
1 spring onion, chopped
1/2 cup cauliflower florets
1 fresh red chilli, slit
Method
1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.
2. Deep fry the tofu till crisp. Drain and keep aside.
For the sauce
1. Heat the oil in a pan, add the garlic and onion and saute till brown.
2. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.
3. Add the fried tofu, chilli powder and mix well.
How to proceed
1. Pour over the fried noodles, just before serving.
2. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.
Tips
Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.
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Drunkards noodles

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

Stir-fried noodles flavoured with lemon rind and basil.

Cooking Time : 20 min.
Preparation Time : 15 min.

Serves 4.

Ingredients
2 cups rice noodles
2 cloves garlic, crushed
2 red chilli or green chillies, finely chopped
1 onion, sliced
1 tomato,quartered thin
rind of two lemon
6 basil leaves
2 teaspoons soya sauce
1/2 teaspoon sugar
2 red or green pepper, chopped
2 tablespoons oil
salt to taste
Method
1. Heat the oil and add the garlic and chillies.
2. Add the noodles, onions, tomato, lemon rind, basil leaves, soya sauce, sugar, salt and peppers.
3. Stir well till the peppers soften slightly.
4. Serve immediatly.
Tips
Grate only the yellow of the lemon rind, avoiding the white pith which gives a bitter after taste.
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Thai stir-fried noodles

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

Noodles, stir-fried with tofu and bean sprouts accompanied by a soya sauce.

Cooking Time : 10 min.
Preparation Time : 10 to 15 min.

Serves 4.

Ingredients
2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu or paneer, cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste
For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste
Method
1. For the noodles
2. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
3. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
4. Place on a serving dish and sprinkle chopped peanuts on top.
For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.
How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Tips
The sauce might need a little more water, so adjust the consistency as you go along.
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Peanut sesame vegetable

Posted on March 9, 2009. Filed under: Subzi | Tags: , , |

Stri-fried vegetables in a tangy orange sauce with peanuts and sesame seeds.

Cooking Time : 10 to 15 min.
Preparation Time : 15 min.

Serves 4.

Ingredients
1 cup Paneer, cut into strips
1 cup broccolli, divided into small florests
6 nos. baby corn, sliced diagonally
1 green capsicum, sliced
1 cup mushrooms, sliced
2 tablespoons soya sauce
1 cup orange juice
1 teaspoon cornflour
2 tablespoons roasted sesame seeds
2 tablespoons peanuts, roasted
3 tablespoons oil
pepper and salt to taste
To serve
rice or noodles
Method
1. Heat the oil in a large pan or wok, add the paneer strips and fry till they are brown.
2. Add the brocoli, baby corn, capsicum and mushrooms and stir fry for 1 to 2 minutes.
3. Meanwhile, mix the soya sauce with the orange juice and cornflour and stir into the vegetables, stirring constantly till the sauce has thickened and glaze develops.
4. Stir in the sesame seeds, peanuts, salt and pepper and cook for 3 to 4 minutes
5. Serve hot with rice or noodles.
Tips
If you are using canned orange juice, dilute it with a little water.
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