www.reachout.net.in/vegetarianrecipes

HOT ‘N’ SWEET CHILLI CHUTNEY

2011-09-03T20:08:00.000+05:30

INGREDIENTS

100 gms. dried red chillies (The Kashmiri variety is more flavoured and less pungent),
A ball of tamarind, size of a small lemon.
5-6 medium sized garlic cloves (optional),
½ cup dried coconut (copra),
3/4th cup jiggery (adjust to taste),
½-3/4th cup oil (can use coconut oil for a distinctive flavour)
34th-1 tsp. salt (adjust to taste)

METHOD

Grind all the ingredients and except thee garlic and oil to a coarse paste. Now add the garlic and grind to a smooth paste. Remove from the blender and dribble in the oil, stirring all the time, till the oil is completely absorbed into the chutney.
Variations
One can substitute the garlic with 3-4 small red shallots (Madras onions)
OR
a table spoon of roasted black sesame seeds (til)

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VEG HEALTHY BURGER

2011-05-15T10:38:00.001+05:30

INGREDIENTS

1 medium sized Brinjal
4 tblsp. Besan
¼ tsp. jeera
½ tsp. garam masala
¼ tsp. amchur
A pinch of turmeric powder
Fresh cream
Oil for frying
1 cup of tomatoes, cucumber and cabbage sliced
Salt to taste
Tomato ketchup
4 buns, cut into half’s

METHOD

Make four pieces of the brinjal- each about 2 cm. thick and coat with the mixed powders of garam masala, amchur and turmeric. Keep it aside for 15 minutes.
Make a paste of besan, salt, cumin and a small pinch of baking soda with water. Dip the marinated brinjal pieces in this paste and fry till golden brown.
Slice the bugger buns in the middle and lightly toast them on a tawa.
Spread the cream and ketchup on the inner side of the buns, put in the fried brinjals, and top it with tomatoes, cucumber, and cabbage.
Close the buns and serve.

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Scrumptious Mirchi ka Salan

2010-06-27T21:19:00.001+05:30

This is an authentic recipe for Mirchi ka Salan.

Ingredients

· 8 or 10 medium sized green chillies (I used 4 big green chillies)

· 1 medium sized onion

· 1 tsp sesame seeds (white thil)

· 1/4 cup coconut flakes/desiccated coconut/copra

· 2 tsps coriander seeds (dhania)

· 1 tsp cumin seeds (jeera)

· 1/4 cup peanuts

· 1 tsp ginger garlic paste

· 1/2 cup fresh yogurt

· 1 tsp sour cream

· 1 tsp tamarind paste/pulp (I use Laxmi brand natural tamarind concentrate)

· Salt to taste

· Fresh coriander for garnish

· Oil for making the curry

Method

· Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan.

· Sauté the onion in 1 tsp of oil until transparent.

· Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.

· Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the heat. I used big green chillies, so I just chopped them into big pieces.

· Set the chillies aside and in the same pan add some oil and sauté the ground masala paste along with the ginger garlic paste and tamarind concentrate for about 3-4 minutes.

· Next add the yogurt, sour cream and salt and mix well till the yogurt is incorporated in the masala.

· Add water to reach the desired consistency. Make sure you boil the masala well after adding water.

· Garnish with fresh coriander.

Serve hot or warm with roti, naan or pulao.

Serving size - 1/3 cup

Number of servings - 4 or 5

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Ragda

2010-02-21T20:38:00.001+05:30

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for "ragda patties" or with samosa for "ragda samosa" etc. Yellow peas are pressure cooked till soft but not mushy. A gravy is prepared with onion and tomato and the peas are cooked in it to finish it off.

Makes: around 2 Cups of Ragda.

Ingredients:

- Dry Yellow Peas 1 Cup

- Onion 1

- Cashews 4

- Tomato 2

- Garam Masala 1/2 tsp

- Red Chile Powder 1/2 tsp

- Turmeric Powder a big Pinch

- Cilantro for garnish

- Salt to taste

- Oil 3 tsps

Method of preparation:

- Soak yellow peas in water overnight or for 6 – 8 hrs.

- Refresh the soaked yellow peas with fresh water.

- Pour fresh water to just submerge the yellow peas and pressure cook them with salt for 3 – 4 whistles.

- Peel and slice the onion.

- Wash and finely chop the tomato.

- Wash and finely chop cilantro leaves.

- Heat a tsp of oil in a pan, add sliced onion.

- Fry till onion turns translucent, add cashews.

- Fry till onion turns light brown around the edges, remove from heat.

- Cool them to room temperature and grind the onion and cashews into smooth paste along with a tbsp of cooked peas using sufficient water.

- Heat a tbsp of oil in a pan, add cumin seeds.

- Add chopped tomato and cook till it softens.

- Then stir in garam masala, red chile powder, turmeric powder and salt.

- Add ground onion cashew paste, cooked yellow peas and a cup of water.

- Boil till peas mixture thickens a bit.

- Remove the radga onto a bowl, add lemon juice.

- Garnish with chopped onion, chopped tomato and cilantro and serve ragda.

- Notes: Make sure yellow peas are soft and cooked well before adding to the pan.

- Suggestions: If the peas are not cooked properly, boil them separately by adding half a cup of water till they are soft.

- Variations: You can add just green chiles for spice and no red color. Gingergarlic paste can also be added to the pan along with cumin seeds.

Contributed by: asharaj53 @ gmail.com

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Makes: around 2 Cups of Ragda.

Ingredients:

- Dry Yellow Peas 1 Cup

- Onion 1

- Cashews 4

- Tomato 2

- Garam Masala 1/2 tsp

- Red Chile Powder 1/2 tsp

- Turmeric Powder a big Pinch

- Cilantro for garnish

- Salt to taste

- Oil 3 tsps

Method of preparation:

- Soak yellow peas in water overnight or for 6 – 8 hrs.

- Refresh the soaked yellow peas with fresh water.

- Pour fresh water to just submerge the yellow peas and pressure cook them with salt for 3 – 4 whistles.

- Peel and slice the onion.

- Wash and finely chop the tomato.

- Wash and finely chop cilantro leaves.

- Heat a tsp of oil in a pan, add sliced onion.

- Fry till onion turns translucent, add cashews.

- Fry till onion turns light brown around the edges, remove from heat.

- Cool them to room temperature and grind the onion and cashews into smooth paste along with a tbsp of cooked peas using sufficient water.

- Heat a tbsp of oil in a pan, add cumin seeds.

- Add chopped tomato and cook till it softens.

- Then stir in garam masala, red chile powder, turmeric powder and salt.

- Add ground onion cashew paste, cooked yellow peas and a cup of water.

- Boil till peas mixture thickens a bit.

- Remove the radga onto a bowl, add lemon juice.

- Garnish with chopped onion, chopped tomato and cilantro and serve ragda.

- Notes: Make sure yellow peas are soft and cooked well before adding to the pan.

- Suggestions: If the peas are not cooked properly, boil them separately by adding half a cup of water till they are soft.

- Variations: You can add just green chiles for spice and no red color. Gingergarlic paste can also be added to the pan along with cumin seeds.

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Another Pumpkin Smoothie

2009-12-13T17:31:00.001+05:30

Ingredients

· 1/2 cup canned pumpkin3/4 cup

· milk or vanilla yogurt1/4 tsp.

· cinnamon1/8 tsp. nutmeg2 tsp. brown sugar4 ice cubes

Directions

Combine ingredients in blender and puree until smooth. Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping. For a fun touch, add a pinch of cinnamon or a few colored sprinkles. Serves 2 or 3.

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Pumpkin Milkshake

2009-12-13T17:31:00.000+05:30

Ingredients

· 1 (29 ounce) can pumpkin puree

· 1 pint vanilla ice cream, softened

· 4 cups milk

· 1 teaspoon ground cinnamon

· 1/2 teaspoon ground nutmeg

· 1/4 teaspoon ground mace

· 1 cup whipped cream

· 1 pinch ground nutmeg

Method

In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg, and mace in batches.

Pour into individual cups. Top with whipped cream and a sprinkle of nutmeg.

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Pumpkin Pie Smoothie

2009-12-13T17:30:00.000+05:30

Ingredients

· 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin, chilled

· 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk, chilled

· 1 cup (8 ounces) vanilla flavored yogurt

· 1/4 cup granulated sugar

· 1/4 teaspoon pumpkin pie spice

· 1 pint whipping cream, whipped to soft peaks

Method

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth.

Top with whipped cream; sprinkle with additional pumpkin pie spice.

Makes 4 servings.

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Pumpkin Smoothie

2009-12-13T17:29:00.001+05:30

Ingredients

· 1 can (15 oz.) Pumpkin, chilled

· 1 can (12 fl. oz.) Evaporated lowfat milk, chilled

· 1 1/2 cups orange juice

· 1 small sliced banana

· 1/3 cup packed light brown sugar

· 2 dozen ice cubes (optional)

· 2 teaspoons ground cinnamon (optional)

Method

PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired

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Pumpkin Special Milkshake

2009-12-13T17:29:00.000+05:30

Ingredients:

· 4 ounces chilled pumpkins (the canned variety)

· 1 1/2 cups cold skim milk

· 8 teaspoons sugar

· 1/8 teaspoon cinnamon

· 1 teaspoon vanilla

Directions:

Combine all ingredients in a blender.

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Pumpkin Foamy

2009-12-13T17:28:00.000+05:30

Ingredients

· 1 cup vanilla flavored almond milk (or soy milk)

· 1 medium banana, frozen and broken into pieces

· 1/4 cup solid pack pumpkin

· a dash or two of cinnamon

· 2 Tbsp. pure maple syrup

· 4 ice cubes

Method

Place the first 5 ingredients in a blender. Blend until very smooth. Add the ice cubes and blend again until all ice is crushed. Serves 2.

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Okra and Green Beans

2009-12-13T17:22:00.000+05:30

Ingredients

· 1 lb. okra, uncut

· 1 tbsp. olive oil

· 1 medium onion, diced

· 1 lb. fresh green beans

· 2 large garlic cloves, crushed then chopped

· 1 cup water

· 1/2 tsp. salt

· 1/2 tsp. ground pepper

· 1 6 oz. can tomato paste

Method

Wash okra pods, trim stems, do not remove caps. Rinse well and drain. Wash beans and cut into 3 inch lengths. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well.

Heat, stirring frequently, until mixture comes to boil. Add okra and beans and additional water if necessary to almost cover vegetables. Cook until okra and green beans are tender.

Serves 6.

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Warm Winter Fruit Medley

2009-12-13T17:21:00.000+05:30

Ingredients

· 1 pink or red grapefruit, peeled and cut into sections or slices

· 1 navel orange, peeled and cut into sections or slices

· 12 kumquats, washed and thinly sliced crosswise

· 2 tangerines, peeled and cut into sections or slices

· 1 blood orange, peeled and cut into sections or slices

· 1 cup fresh orange or grapefruit juice

· 1 to 2 tablespoons honey, to taste

· 1 vanilla bean, split lengthwise

· 1 star anise pod, broken in half

Method

Have all the citrus fruits at room temperature. Save any juices that are released during the segmenting process and place these in a small saucepan with the orange juice, 1/4 cup water, honey, vanilla bean and star anise. Bring the mixture to a slow simmer over low heat, stirring occasionally to dissolve the honey. Simmer gently for 5 to 8 minutes, then remove the pan from the heat, cover, and let sit for 15 minutes.

Remove the star anise pod and discard. Remove the vanilla bean and scrape the seeds from the pod into the sauce. Wash and rinse the bean, then let it dry and save it for another use. Gently reheat the sauce just before you are ready to serve the dessert.

Arrange a selection of citrus segments (or slices) in each of 4 warm, shallow bowls. Pour some of the warm sauce into each bowl and serve immediately. Serves 4.

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Christmas bread

2009-12-13T17:18:00.000+05:30

Ingredients

· 3 cups all-purpose flour

· 2 teaspoons baking powder

· 1 teaspoon salt

· 8 ounces provolone cheese, grated

· 4 eggs, beaten

· 1/2 cup evaporated milk

· 3 large garlic cloves, minced

· 1/4 cup finely chopped green pepper

· 1/4 cup finely chopped sun-dried tomatoes

Method

In a medium bowl, mix together flour, baking powder, salt and cheese. Add beaten eggs, reserving 2 tablespoons for glazing the bread before baking. Mix in the evaporated milk, garlic and vegetables, stirring to make a soft dough.

Turn out the dough onto a will-floured surface and form it into a smooth ball. Roll the ball into a log shape about 10 inches long. Place on a greased cookie sheet. Brush with reserved beaten egg.

Bake in a 350-degree oven for 30 to 35 minutes or until the loaf is golden brown. Cool thoroughly. To serve, cut into very thin slices.

Yield: One 10-inch loaf, about 16 thin slices

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Alton Brown's Baked Brown Rice

2009-12-13T17:15:00.000+05:30

This recipe comes from Alton Brown - You can use veggie broth in place of the water, or add herbs and spices. 6 servings

Ingredients

· 1 1/2 cups long grain brown rice

· 2 1/2 cups water

· 1 tablespoon butter or margarine

· 1 teaspoon salt

Method

Preheat oven to 375F. Boil the water and add the butter and salt. Stir to dissolve salt and melt butter. Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir. Cover with foil and bake on the middle rack for 1 hour. Fluff with fork and serve. This rice also refrigerates and reheats fairly well, but it's best freshly made..

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The Amazing & Spicy Vegetarian Meal-in-one

2009-12-13T17:14:00.000+05:30

Ingredients

· 1/2 cup olive oil

· 1 large onion diced *

· 2 red bell peppers, cored and diced

· 4 cloves minced garlic

· 1 or 2 jalapeno peppers diced small (optional)

· 2 medium zucchini, quartered and sliced

· 1 lb. chopped fresh tomatoes, preferably plum tomatoes

· 1 (35oz.)can chopped tomatoes

· (I used 2 cans of tomatoes instead of using any fresh)

· 2 Tbs. chili powder

· 1 Tbs. ground cumin

· 2 Tbs dried parsley or 1/4 cup fresh chopped parsley

· 1 Tbs dried basil

· 1 Tbs dried oregano

· 1 tsp. fennel seed

· 2 tsp ground pepper

· 1 tsp. salt

· 1 (15oz.) can chick peas, drained and rinsed

· 1 (15oz.) can black beans, drained and rinsed

· 1 (15oz.) can kidney beans, drained and rinsed

· 1/2 cup chopped fresh dill, (or 1 Tbs. dill weed)

· 2 Tbs fresh lemon juice

· 1 cup sour cream

· 2 cups shredded cheddar or Monterey jack cheese

· 4 jalapenos sliced (optional)

· 1 bag tortilla chips

Method

1. In large stockpot or casserole, heat olive oil over medium heat. Add onions, red bell peppers, garlic and jalapeno and sauté until just wilted, about 6 minutes. Add zucchini and sauté another 6 minutes stirring occasionally.

2. Turn heat to medium low and add tomatoes, canned tomatoes, chili powder, cumin, parsley, basil, oregano, fennel seed, pepper , and salt. Cook uncovered, stirring occasionally for 20 minutes.

3. Stir in chick peas, black beans, kidney beans, dill and lemon juice and cook for another 20 minutes, stirring occasionally.

4. Serve with bowls of sour cream, shredded cheese, jalapeños, and chips on the side.

*Tip: all vegetables should be cut small for best texture, appearance, and taste. Serves 12.

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Spicy Carrots

2009-12-13T17:07:00.000+05:30

Ingredients

· 1 lb. carrots

· 2 cups water

· 1/2 tsp. salt

· 1 tsp. cumin seeds

· 1 red chili, to taste

· 1 large garlic clove, crushed

· 2 tbsps. olive oil

· 1 tsp. paprika

· juice of 1 lemon

· flat leaf parsley, to garnish

Method

Cut the carrots into slices about 1/4 inch thick. Bring the water to the boil and add the salt and carrot slices. Simmer for about 8 minutes or until the carrots are just tender, without allowing them to get too soft. Drain the carrots, put them into a bowl and set aside. Grind or crush the cumin to a powder. Remove the seeds from the chilli and chop the chili finely. Take care when handling as they can irritate the skin and eyes. Gently heat the oil in a pan and toss in the garlic and the chili. Stir over medium heat for about a minute, without allowing the garlic to brown. Stir in the paprika and the lemon juice. Pour the warm mixture over the carrots, tossing them well so they are coated with the spices. Spoon into a serving dish and garnish with a sprig of flat leaf parsley. Serves 4.

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Tamale Pie

2009-12-13T16:59:00.000+05:30

Ingredients

· 2 cups of Crumbles or 1cup TVP reconstituted with some water and spices

· 1 (15 ounce) can kidney beans, drained and rinsed

· 1 (10 ounce) can enchilada sauce (rfed or green)

· 1 1/2 teaspoons garlic powder or 2 garlic cloves squeezaed

· 1 (8.5 or a little larger ounce) package corn bread mix (no lard brand)

· 1/3 cup milk

· 1 egg

· 2 tablespoons melted butter

· 1/2 cup shredded Cheddar cheese

Method

In crockpot stir in the Crumbles or TVP, kidney beans, enchilada sauce, and garlic powder. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the mixture in the slow cooker. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 4-5 hours.

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Spicy Baked Stuffed Sugar Pumpkin

2009-12-13T16:57:00.000+05:30

Ingredients

· 2 pounds Pumpkin -- washed (sugar pumpkin)

· 2 Apples -- cored, quartered

· 1/2 cup Pineapple chunks

· 1/2 cup Broken walnuts

· 1 teaspoon Ground cinnamon

· 1/2 teaspoon Ground nutmeg

· 1/4 teaspoon Ground cloves

Method

Cut the top off the pumpkin and remove the seeds. Place cut side down in a baking pan and bake at 350 F for about 40 minutes or until soft. With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to ¼ inch thick shell. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Cover with the top. Bake in 400 F oven for 45 minutes or until the filling is hot.

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VEGETABLE TIKKA MASALA

Diwali Special Recipe: KAJU BARFI

2009-10-18T12:51:00.000+05:30

Ingredients:

· 2 cups of finely grounded Cashew powder, 1/4 cup Milk

· 3/4 cup Sugar, Few silver vark for decoration

Preparation:

Heat milk in a large pot and add sugar. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi. Put silver vark on top if you wish. Let it cool completely before cutting in burfi shape.Put in a airtight container and keep in a cool place.

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Diwali Special Recipe: CABBAGE N CARROT BHUJIYA

2009-10-18T12:50:00.002+05:30

Ingredients:

· 4 tablespoons oil,1 tablespoon whole black mustard seeds

· 1 dried red chilli ,1 cabbage, finely sliced

· 350 grams carrots, coarsely grated

· 1 green chilli, cut into thin strips and seeds removed

· 1/2 teaspoon sugar,4 tablespoons chopped, fresh coriander

· 1 tablespoon fresh lemon juice

Preparation:

Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.

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Diwali Special Recipe: KESAR BHAT

2009-10-18T12:50:00.001+05:30

Ingredients:

· 1 cup rice,1/2cup sugar,1/4 tea spoon kesar,50 gms raisins,50gms cashew nuts,

· 1/2 cup ghee,5 pods cardamom

Preparation:

Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously. powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.

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Diwali Special Recipe: BADAM(ALMOND) KATLI

2009-10-18T12:49:00.000+05:30

Ingredients:

· 250 gm: Almonds (soaked overnight),200 gm: Sugar powdered

· Few tbsp: Milk,Silver foil (optional)

Preparation:

Drain and change water from almonds. Peel almonds. Keep aside. Wash once more to remove any traces of brownishness. Grind to a fine paste using as little milk as possible. In a heavy large skillet mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula.Take care of splattering in initial stages.Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.When a soft lump is form, which leaves sides of skillet easily, take off fire.Grease a clean work surface and a rolling pin with melted ghee. Put lump on it. Roll quickly while still warm to 1/5" thickness.Apply silver foil and press lightly with foil paper.Mark out long diamond shapes with a sharp knife. When almost cool remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.

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Diwali Special Recipe: RABDI

2009-10-18T12:48:00.000+05:30

Ingredients:

· 1 cup: Pumpkin Pulp,2 litre: Whole milk

· 4 no: Green pistachios, unsalted,4 no: Almonds

· 1 tsp: Chopped fragrant red rose petals

· 1/4 tsp: Saffron strands,1/4 tsp: Cardamom powder

· 3/4 cup: Sugar

Preparation:

Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a clean heavy pan.

Simmer for ten minutes after it starts boiling. Stir occasionally while boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.

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Diwali Special Recipe: MALPUA

2009-10-18T12:47:00.002+05:30

Ingredients:

· 1 cup sugar,1-1/2 cups wheat flour,4 tbsp yogurt or curd,10-15 whole peppercorns

Milk,Water

Preparation:

Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.

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Diwali Special Recipe: SESAME SEED(TIL) KHOYA LADOO

2009-10-18T12:47:00.001+05:30

Ingredients:

· 2 cups khoya ,1&1/2 cups of coarsely powdered roasted sesame seeds (til)

· Powdered sugar to taste ,Kesar, chopped almonds and pistas for decoration

Preparation:

Roast the khoya on low flame till it is very light golden yellow color. Let is cool for few minutes. Then add coarsely powdered roasted sesame seeds and mix it. Add powdered sugar when the above mixture is luke warm. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.

Arrange in a plate and decorate with kesar, chopped almonds and pistas.

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Diwali Special Recipe: BESAN KI BARFI

2009-10-18T12:46:00.000+05:30

Ingredients:

· Besan 1 kg

· Sugar 1 kg

· Water 1/2 liter

· Ghee 1 kg

· For garnishing: Pistas, Almonds

Preparation:

Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates. Mix sugar and water into a syrup.Add this syrup to the besan and mix well. Pour this mixture into a greased tray.When it cools cut into cubes and garnish with pistas and almonds.

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Special Diwali Recipe: KARANJI

2009-10-18T11:43:00.000+05:30

Ingredients:

For Filling:

· 1 cup grated Dry Coconut,1 cup Powdered Sugar

· 1 pinch Nutmeg Powder,1 pinch dry Ginger Powder

· 4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds

· 2 tbsp Mixed Dry fruit pieces

For Dough:

· 1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough

Preparation:

1. Roast Dry coconut.

2. Roast maida in ghee.

3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.

For Dough:

Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:

Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.

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Special Diwali Recipe: SON PAPDI

2009-10-18T11:42:00.000+05:30

Ingredients:

· 1 1/4 cup Gram Glour,1 1/4 cup Maida,250 gms Ghee

· 2 1/2 cups Sugar,1 1/2 cup Water,2 tbsp Milk

· 1/2 tsp Cardamom seeds crushed coarsely

· 4" squares cut from a thin polythene sheet

Preparation:

Sift both flours together. . Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. . Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. . Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. . Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

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Spicy Two-Bean Chili

2009-07-07T21:54:00.001+05:30

Ingredients

Chili:
1 tablespoon vegetable oil
1 cup onions, chopped
1 cup celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 28 ounce can tomatoes, cut up
1 15 ounce can black beans, rinsed, drained
1 15 1/2 ounce can pinto beans, rinsed, drained
1 tablespoon chili powder
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh basil leaves

Garnish:
sour cream , if desired
chopped fresh cilantro, if desired

Method

Heat oil in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, until tender, 3 to 4 minutes. Stir in all remaining chili ingredients. Continue cooking until mixture comes to a full boil, 10 to 15 minutes. Reduce heat to low. Cover; cook, stirring occasionally, 15 minutes. Top each serving with sour cream and cilantro. Serves 5.

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Parsnip Puree

2009-07-07T21:50:00.000+05:30

Ingredients

1/2 cup milk or light cream pinch of nutmeg
2 Tbsp butter pepper to taste

Method

with water and boil 10 minutes. Pour the milk or cream into a blender. Drain the cooked parsnips and place in the blender along with the butter and seasonings. Blend well for a few seconds, correct
the seasoning, and serve. Serves 2.

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Maple-Glazed Carrots

2009-07-07T21:49:00.001+05:30

In a large skillet, cook 16 ounces of peeled baby carrots, covered, in a small amount of boiling, salted water for 8 to 10 minutes or just until tender. Drain the carrots. For the glaze, in the same skillet melt 2 tablespooons of butter or matgarine. Stir in 3 tablespoons of pure maple syrup. Cook and stir the mixture over medium heat about 3 to 4 minutes or just until slightly thickened and bubbly. Add the carrots, tossing gently until coated with the glaze and heated throughout. Transfer carrots to a serving bowl. Sprinkle with 1 tablespoon snipped fresh mint or parsley. Serves 4.

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Tava Mushrooms

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Spicy Potato Fingers

Vegetarian Stuffing

2009-07-07T21:48:00.001+05:30

Ingredients

2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 tsp poultry seasoning (Mrs. Dash works for me)
1 tsp dried thyme
1 1/2 tsp sage
1/2 tsp ground black pepper
1 1/2 tsp salt
1/2 tsp dried marjoram
2 eggs, beaten (I've used replacer to equal amount)
4 cups vegetable broth

Method

In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage,
pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

Lightly pack into Rival crockpot; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours. Makes 12 servings.

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Italian Pepper and Fennel Antipasto

2009-07-07T21:11:00.001+05:30

Ingredients

Vinaigrette Dressing:
2 cloves garlic, minced
3 tbsps. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. sugar
1/2 tsp. each: salt and pepper
2 tbsps. chopped parsley
3 tbsps. chopped chives
6 tbsps. olive oil
3 fennel bulbs
2 red bell peppers, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 red onion, sliced
1 cup cooked garbanzo beans, drained
1/2 cup pitted, halved Nicoise or Greek olives
3/4 cup crumbled feta cheese
1 or 2 bunches watercress

Method

In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.

Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.
In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.
Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired. Serves 6.

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Rice and Bean Burgers

2009-07-07T21:09:00.001+05:30

Ingredients

2 cups cooked white or brown rice
2 cups cooked drained beans, pinto or black
2 cups bread crumbs
1/2 cup onions, finely chopped
1/2 cup red or green bell pepper, small diced
2 clove2 garlic, finely minced
1/3 cup corn, fresh, canned or thawed
Dash red pepper flakes
2 Tablespoons fresh parsley or cilantro, minced or a Tbl. dried
3 to 4 Tablespoons Olive Oil, for frying burgers
Garnish with avocado and salsa or mustard and mayo

Method

Mix all ingredients together, except the oil, in a medium mixing bowl, cover and set aside for 30 minutes allowing the bread crumbs to absorb moisture from the rice and vegetables, firming up the mixture.

Place place 1 tablespoon oil in a medium cast iron skillet, heavy stainless steel skillet or a griddle. Heat the oil. Take a handful of the rice mixture and form a ball, then flatten slightly forming a round, thick burger. Place in the hot oil. Form 3 more burgers and place in the skillet. Cook over medium heat until a crispy, brown crust forms on the bottom of the burgers. Flip over and cook until browned and crispy. Remove and repeat the process until all of the burgers are done, adding oil to the skillet as needed.

Serve as is or with mayo and mustard or avocado and salsa on a bun or eat as a side dish.

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Warm Cranberry and Apple Chutney

2009-07-07T21:08:00.001+05:30

Ingredients

1 teaspoon olive oil
1 red onion, chopped
1 teaspoon minced garlic
2 tart apples, unpeeled, cored, diced
2 cups fresh or frozen cranberries
1/2 cup light brown sugar, packed
3 tablespoons white balsamic vinegar
1/4 teaspoon mustard seeds
1/4 to 1/2 teaspoon dried red pepper flakes
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

Method

Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion; cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute. Add the apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger, salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered, until the fruit is tender, about 10 minutes. (This can be kept 10 days refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water if the mixture is too thick. The chutney can also be served chilled or at room temperature.) Makes 3 cups.

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Vermicelli Payasam

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Lime Cilantro Vinaigrette

2009-07-07T21:06:00.000+05:30

Ingredients

1/2 bunch cilantro
2 garlic cloves
3/4 cup olive oil
3/4 cup lime juice
1/4 cup sugar
2 tbsps. ginger, grated
3 to 4 dashes of fish Tabasco sauce

Method

In a food processor, mix cilantro and garlic. Add olive oil, lime juice and sugar. Squeeze juice from grated ginger and add to dressing. Discard grated ginger. Add fish sauce. Process everything for 5 to 10 seconds. Delicious on salads. Great as a marinade for barbecue.

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Summer Mocktail: Passionate Sunset

2009-04-11T16:27:00.001+05:30

Ingredients

· 150 ml orange juice

· 15 ml passion fruit syrup

· 1 bottle soda (aerated water)

· 1 orange slice

Method

Fill the glass with some ice; pour passion fruit syrup and orange juice in it. It will form two distinct layers. Add soda and garnish with the orange slice. Serve chilled.

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Summer Mocktail: Whispering Palms

2009-04-11T16:25:00.001+05:30

Ingredients

· 1 scoop vanilla ice-cream

· 200 ml apple juice

· 15 ml coconut syrup

· 15 ml mint mojito syrup

· 2 tbsp cream

· 1 tbsp dried coconut

· 1tbsp brown sugar

Method

Mix apple juice, coconut syrup, mint mojito, cream and vanilla ice-cream. Blend in a mixer with ice. Mix dried coconut and brown sugar. Sprinkle on the glass' rim. Pour drink and serve chilled.

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Summer Mocktail: Nojito

2009-04-11T16:22:00.000+05:30

Ingredients

· 4 Lemon quarters

· 5 mint leaves

· 15 ml ginger syrup

· 120 ml ginger ale

· 15 ml lime juice

Method

Mix lime juice with mint leaves. Top ice in a glass and pour ginger ale and ginger syrup. Garnish with mint and serve chilled.

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Summer Mocktail: Pick Me Up

2009-04-11T16:21:00.001+05:30

Ingredients

· 15 ml Passion fruit syrup

· 15 ml Peach syrup

· 10 gm Ginger (finely chopped)

· 250 ml watermelon juice

· A dash of lime juice

Method

Mix both the syrups and pour in a glass. Add watermelon and lime juice to this and mix well. Pour in a cocktail glass with chunks of watermelon. Serve chilled.

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Mango Rice with Almonds

2009-03-29T16:43:00.001+05:30

Ingredients:

· 3 tbsps. butter or coconut oil

· 5 cups cooked rice

· 6 to 8 ounces fresh mango, peeled and chopped

· 1 cup slivered almonds, toasted

Method:

In a large skillet, melt butter or coconut oil and sauté cooked rice until heated through. Add chopped mango and saute for 3 more minutes. Rice may be kept warm in the oven in a covered serving dish. To serve, remove to a serving bowl and sprinkle with toasted almonds.

Baked Tomatoes with Herbs

2009-03-29T16:42:00.001+05:30

Ingredients:

· 4 medium tomatoes

· 1/2 teaspoon sugar

· 1/4 teaspoon salt

· 1/4 teaspoon onion powder

· 1/8 teaspoon dried basil

· 1/8 teaspoon dried oregano

· dash pepper

· 1/2 cup fat-free saltine cracker crumbs

Method:

Preheat oven to 350 degrees. Cut off tops of tomatoes; remove a little of the pulp. Place tomatoes in a shallow baking dish. Stir together remaining ingredients, except crumbs. Sprinkle mixture over tops of tomatoes. Top with crumbs. Bake 20 to 30 minutes, until tender. Yields 4 servings.

Creamy Parsnip-Carrot Slaw

2009-03-29T16:40:00.000+05:30

Ingredients:

· 1/2 lb. each peeled parsnips and carrots

· 1/4 cup finely chopped parsley

Dressing:

· 1/2 cup plain yogurt

· 2 tbsps lemon juice

· 2 tbsps. vegetable oil

· 1/2 tsp. salt

· 1/4 tsp. black pepper

· 1/2 cup chopped toasted walnuts or pecans

Method:

Shred parsnips and carrots coarsely using a food processor or the coarse side on a box grater. Combine parsnips, carrots and parsley in large mixing bowl. Whisk yogurt with lemon juice, oil, salt and pepper. Pour over vegetables. Toss to combine. Can be prepared to this point, covered and refrigerated for up to 24 hours. Sprinkle in walnuts and toss gently just before serving. Makes 8 servings.

Yellow Submarine Soup

2009-03-29T16:39:00.001+05:30

Ingredients:

· 2 onions, coarsely chopped

· 4 garlic cloves, crushed

· 2 cups yellow split peas

· 1/2 tsp. thyme (dried)

· 1 tsp. oregano (dried)

· 1 tsp. salt (use salt to taste when soup is done)

· 1/4 tsp. cumin

· 1 tsp. pepper

· 1/4 to 1/2 tsp. crushed red pepper flakes

· 6 1/2 cups vegetable broth

Method:

If making on the stove then saute the onion and garlic for a few minutes in a tablepoon ofolive oil until tender firm. Add other ingredients and bring to a boil, reduce heat to a low simmer and cover pan. Cook for 50 minutes, soup will be a nice rich thick soup. Salt to taste. If using the crockpot place everything in the crockpot and let cook for hours on high and turn temp. to low for the last 1 or 2 hrs.

Indian Fudge

2009-03-29T16:37:00.000+05:30

Ingredients:

1/4 lb. unsalted butter

1 pint ricotta cheese

1 cup sugar

1 1/4 cups powdered whole milk

1/2 teaspoon cardamom seeds crushed

1/4 cup shelled pistachios

Few drops green food color (optional)

Method:

Heat butter in large saucepan until melted. Blend in ricotta cheese. Add sugar and cook over medium heat 5 minutes. Add powdered milk and cardamom seeds. Stir until the mixture pulls away from the sides of the pan. Remove from heat. Add pistachios and food color. Pour into an 8 x 4 inch loaf pan and cool. Cut into 1 1/2 inch squares.

Macaroni Tart Green Salad

2009-03-29T16:27:00.001+05:30

Most macaroni saiad is boring and tastes like pasta and mayo, this one has a kick to it.

Ingredients:

· 1 16 oz pkg small shell macaroni

· 1 small jar DILL relish(juice too)

· 1 small jar sliced green olives(1/2 the juice)

· 1 large granny smith or gala apple

· 1/3 cup chopped walnuts

· 2 celery ribs

· Mayonaise to moisten

· salt and pepper to taste

· Capers (optional) I use a tablespoon of them

Method:

Cook macaroni according to package directions. Core and chop apple (leave skin on). Chop celery. Put all ingredients into large bowl. Mix well. If you're not going to use that day, add apples and walnuts just before serving.

Roasted Carrots

2009-01-26T19:48:00.000+05:30

Ingredients

· 12 carrots

· 3 tablespoons good olive oil

· 1 1/4 teaspoons kosher salt

· 1/2 teaspoon freshly ground black pepper

· 2 tablespoons minced fresh dill or flat-leaf parsley

Method

· Preheat the oven to 400 degrees.

· If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.

· Place on a baking sheet in one layer and roast in the oven for 20 minutes.

· Toss the carrots with minced dill or parsley, season to taste, and serve.

· Serves 6

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Roasted Brussel Sprouts

2009-01-26T19:46:00.000+05:30

· 1 16 oz bag of frozen Brussel Sprouts

· 1-2 T. oil

· 1 1/2 t. salt add more after baking to your taste

Put all of this together in a bowl or zip loc bag and toss together well. Pour out onto a baking sheet and bake about 30 minutes on 425. Stir as needed so that all sides are crisy and brown. Add the desired seasoning and toss well.

Judy Pumpkin White Chocolate Chip Pecan Muffins

2009-01-26T19:45:00.000+05:30

Contributed by: Prema R (reach.prema.r @ gmail.com)

Ingredients

· 1 1/2 cup sugar

· 1/2 cup vegetable oil

· 2 eggs

· 1 -15 oz. can of pumpkin

· 1/2 cup water

· 3 cups all-purpose flour

· 1 1/2 teaspoon baking powder

· 1 teaspoon baking soda

· 1/2 teaspoon ground cloves

· 1 teaspoon ground cinnamon

· 1/2 teaspoon salt

· 1/2 teaspoon ground nutmeg

· 1 cup White or semisweet chocolate

· chips

· 3/4 c. Pecan, chopped and toasted in a dry frying pan or Microwave

Method

· Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

· Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt..

· Add wet mixture and stir in chocolate chips.

· Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to

· 25 minutes. Makes 2 1/2 dozen muffins

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Amish Butterscotch Candy

2008-12-06T12:56:00.001+05:30

· 2 Cups Sugar

· 1/4 Cup Butter

· 4 Tablespoons Water

· 1 Tablespoon Vinegar

Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares.

Christmas Cranberry Punch

2008-12-06T12:55:00.001+05:30

Ingredients

· 7 1/2 cup of Cranberry juice cocktail.

· 3 3/4 cup of Orange juice.

· 22 1/2 oz Sugar-free lemon-lime pop.

· Whole cranberries.

Mix the Orange and Cranberry juices in a bowl.

Slowly pour in the lemon-lime pop into the bowl, try not to make too many bubbles.

Float the whole cranberries on the top of the punch.

Warm Winter Lemon Cake

2008-12-06T12:54:00.001+05:30

Ingredients

· 1 (18.25 ounce) package yellow cake mix

· 2 cups cold milk

· 1 1/4 cups water

· 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

· 1/3 cup granulated sugar

· 2 tablespoons powdered sugar

· 1 pint raspberries

Preheat oven to 350 degrees F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over cake batter. Place baking dish on baking sheet to catch any sauce that bubbles over side of dish as dessert bakes.

BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes. Serve warm with the raspberries. Store leftover dessert in refrigerator.

Yield: 16 servings

Apple Creme Brulee Cheesecake

2008-12-06T12:53:00.001+05:30

Ingredients

Crust

· 1 1/2 cups graham cracker crumbs

· 2 1/2 tablespoons sugar

· 4-5 tablespoons melted butter

· 1 teaspoon Cinnamon

Apple layer

· 3 tart green cooking apples, sliced into 1/4 in. slices

· 1 tablespoon lemon juice

· 2 tablespoons unsalted butter

· 1 1/2 tablespoons sugar

· 2 1/2 tablespoons heavy cream

· 1 pinch Cinnamon

Cheesecake

· 3 (8 ounce) packages cream cheese

· 1 1/4 cups sugar

· 2 teaspoons pure vanilla extract

· 1 pinch salt

· 1/2 teaspoon cinnamon

· 1/2 teaspoon ground ginger

· 1/2 cup sour cream (full fat)

· 1 tablespoon cornstarch or flour

· 4 large eggs

· 1/4 cup brown sugar (for brulee topping)

Make the Crust:

Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, spice and the sugar. Add 4 tablespoons of the butter and mix. If the crumbs seem dry, add the last tablespoon of butter. Press onto the bottom of the springform pan. Press in an even layer.

Bake for 8 to 10 minutes. The crust should be firm and golden. Remove from the oven and let cool on a wire rack. Cool the crust completely. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.

Apples layer

Toss the apples with the lemon juice. Melt the butter in a large skillet. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. Add the cream and spice and lower the heat slightly.

Cook until the cream has been absorbed by the apples, about 10 minutes. Transfer the apples to a plate and let cool completely.

Cheesecake.

In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. Add the sour cream and cornstarch and beat until blended, another minute or two. Add the eggs, one at a time, scraping the sides of the bowl after each addition.

Preheat the oven to 350 degrees F. Layer the apples over the cooled graham cracker crust. Pour the prepared cheesecake filling over the apples. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. Carefully place the pan in the oven. Bake for between 70 and 80 minutes, until only wobbly in middle.

Remove the cheesecake from the oven and from the water bath. Peel off the aluminum foil layer and place on a rack to cool completely. Once cool, place in the refrigerator to chill overnight. Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. Either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust.

Variations: Use pears instead.

Honey-Chocolate Oatmeal Cookies

2008-12-06T12:40:00.001+05:30

Ingredients

· 2 1/2 cups flour

· 1 teaspoon baking powder

· 1/4 teaspoon baking soda

· 1 teaspoon cinnamon

· 1/4 teaspoon salt

· 1 cup vegetable shortening or butter

· 2 ounces bittersweet chocolate, chopped

· 1 1/4 cups honey

· 2 large eggs

· 1 1/2 cups rolled oats

· 1 cup flaked coconut

Method

Preheat the oven to 325 degrees. Grease 2 cookie sheets. Combine the flour, baking powder, baking soda, cinnamon and salt. In a saucepan, melt the vegetable shortening (or butter) and chocolate. Add the honey and stir until smooth.

Remove from the heat and pour into a large mixing bowl. In a separate bowl, beat the two eggs lightly. Pour half of the beaten egg into the honey mixture. Blend well. Repeat with the remaining half. Gradually add the dry ingredients. Blend well. Stir in the oats and coconut.

Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared cookie sheets. Bake for 18-20 minutes until lightly colored. Transfer the cookies to wire racks to cool.

Yield: 4-5 dozen

Coconut Tofu

2008-11-09T18:38:00.000+05:30

Ingredients

· 1/2 cup rice vinegar

· 1/2 cup coconut milk

· 2 tbsp red miso

· 1 block firm tofu, cut into 16 pieces

· 1/2 cup ground unsweetened coconut

· 1/2 cup rice flour

· Canola oil cooking spray

· 1/4 cup tamari (or soy sauce)

· 2 tbsp sugar

· 1 tbsp chopped ginger

· 1/2 tsp red pepper flakes

· 1 bunch cilantro, Thai basil or mint

· 4 medium carrots, grated

· 16 whole lettuce leaves

Method

Combine vinegar, milk and miso in a bowl. Add tofu to milk mixture. Cover and chill for 2 hours. Heat oven to 400¢ª. Line a baking sheet with parchment paper. Combine coconut and flour and coat tofu. Place on sheet. Coat with cooking spray and bake until golden, 35 to 45 minutes, turning and coating other side after 20 minutes. Whisk tamari, sugar, ginger, pepper flakes and 1 cup hot water in a bowl. Wrap tofu, cilantro and carrots in lettuce and dip in tamari sauce.

Serves 4

Udon with Spinach-Miso Pesto

2008-11-09T18:37:00.001+05:30

Ingredients

Pesto Sauce:

· 3/4 lb. fresh spinach washed, stemmed

· 1/2 cup fresh basil, firmly packed

· 1/4 cup walnuts

· 2 tbsps. olive oil

· 2 tbsps. miso or to taste

· 2 tbsps. chopped fresh parsley

The Dish:

· 8 ozs. udon noodles

· 1 tbsp. olive oil

· 2 garlic cloves crushed or minced

· 1 green bell pepper seeded, minced or Italian frying pepper

· 1 14 oz. can imported plum tomatoes,chopped, with liquid

· 1/4 cup sliced black olives

· freshly-ground black pepper to taste

Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the pesto ingredients. Process until the mixture is a coarse puree.

Cook the udon noodles until al dente. Drain and transfer to a serving container. Toss with the pesto and cover.

Heat the olive oil in a medium-sized skillet. Add the garlic and frying pepper and saute over low heat until the garlic is golden. Add the tomatoes, olives, and black pepper and simmer over low heat for 5 minutes. Stir this mixture into the noodles and serve at once, or let cool and serve at room temperature.

Yields 4 to 6 servings.

Pasta with Chickpeas and Garlic Sauce - Greek

2008-11-09T18:32:00.001+05:30

Ingredients

· 2 teaspoons olive oil

· 2 garlic cloves, peeled and crushed

· 3/4 teaspoon kosher salt

· 1/4 teaspoon crushed red pepper

· 1 (15.5-ounce) can chickpeas, (garbanzo beans), drained

· 1 (14-ounce) can fat-free, less-sodium broth

· 1 1/2 cups uncooked medium seashell pasta, (about 6 ounces)

· 1/2 cup grape tomatoes, halved

· 2 garlic cloves, minced

· 1 tablespoon minced fresh parsley

· 1 tablespoon fresh lemon juice

· 3 tablespoons shredded Parmigiano-Reggiano cheese

Method

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pastaa sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Indian Fudge

2008-09-24T18:56:00.001+05:30

Ingredients

· 1/4 lb. unsalted butter

· 1 pint ricotta cheese

· 1 cup sugar

· 1 1/4 cups powdered whole milk

· 1/2 teaspoon cardamom seeds crushed

· 1/4 cup shelled pistachios

· Few drops green food color (optional)

Method

Add pistachios and food color. Pour into an 8 x 4 inch loaf pan and cool. Cut into 1 1/2 inch squares.

Spring Rolls

2008-09-24T18:51:00.001+05:30

Contributed by: Rahul D (bruntno1 @ yahoo.com)

Ingredients

· Maida 3/4th cup

· Salt to taste

· Oil 1 teaspoon

· 1 tsp chopped Celery

· 1/2 cup Onion cut lengthwise

· 1/2 cup Capcisum cut lengthwise

· 1/2 cup Cabbage cut lengthwise

· 1/4th teaspoon Ajinomoto

· 1/4th cup Beansprouts

· 2 teaspoon Soya sauce

· 1 teaspoon Vinegar

· 1 teaspoon Chilli Sauce

· Oil for frying.

Method

1. Mix 3/4th cup maida with 1/4 teaspoon salt, 1/2 teaspoon oil.

2. Add enough water and make a soft dough. Divide into 5 parts.

3. Roll into puris.

4. Seperate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on

4 puris. Make a stack and cover the stack with the fifth puri.

5. Roll and make a ten inch chapati.

6. Bake quickly on hot tava lightly on both sides.

7. Remove from heat separate each chappati, keep aside covered.

Filling

Heat 1 teaspoon oil. Add 1/2 cup onion cut length, stir fry lightly. Add 1/2 cup capcicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery, ajinomoto, 1/4th beansprouts, 2 teaspoon soyasauce, 1 teaspoon vinegar, 1 teaspoon chillisauce. Stir for 4-5 min.Cool.

Assembling

1. Place filling on each chapati.

2. Give envelope shape or roll tightly, seal sides with maida paste.

3. Repeat same procedure with the remaining chapatis.

4. Deep fry in hot oil till golden brown.

5. Drain excess oil on papernapkins/ newspaper.

6. Cut into 2-3 parts.

7. Serve hot with Chilli Sauce.

Makes: 5 rolls

Potato Salad with Cumin Vinaigrette - Turkish Potatoes

2008-09-24T18:50:00.000+05:30

Ingredients

· 1 Pound Red Potatoes, cooked and sliced

· 5 Tablespoons Olive Oil

· 2 Tablespoons Red Wine Vinegar

· 1 Teaspoon Cumin, or more to taste

· Salt And Pepper, to taste

· 1 Large Red Onion, thinly sliced

· Black Olives

· 2 Medium Hard-Boiled Eggs, wedged

· Parsley, for garnish

Method

In a serving bowl, whisk the olive oil with, vinegar, cumin, salt and pepper. Add potato and onion slices. Mix thoroughly. Garnish with olives, eggs and parsley.

Serves 4

2008-09-16T20:30:00.000+05:30

green chutney

Chutneys are a favourite accompaniment for snacks as well for main meals. This low calorie chutney uses roasted chana dal (daria) instead of fat laden ingredients like coconut and peanuts. Curds have been used to retain the fresh green colour of this chutney.
It can be stored refrigerated for 2 to 3 days.

Cooking Time : 2 mins.
Preparation Time : 10 mins.

Makes 1/2 cup. (approx. 7 tablespoons).
Ingredients
½ cup roasted chana dal (daria)
¼ cup chopped coriander
1 green chilli, chopped
1 tablespoon low fat curds, beaten
salt to taste
For the seasoning
½ teaspoon oil
a pinch of asafoetida (hing)
1/8 teaspoon mustard seeds (rai)
Method
1.

Combine the chana dal, coriander and green chilli with 1 cup of water and grind to a smooth paste.
2.

For the seasoning, heat the oilin a non-stick pan and add the asafoetida and mustard seeds and fry until the seeds crackle.
3.

Pour the seasoning over the chutney, add the curds and mix well.

2008-09-14T21:33:00.001+05:30

LIFAFA PARATHAS

Crispy and delicious stuffed parathas.

Cooking Time : 25 min.
Preparation Time : 15 min.

Serves 6.
For the parathas
2 teacups plain flour
1 teacup milk
1 tablespoon melted ghee
1 teaspoon salt
For the stuffing
500 grams grated cauliflower
100 grams grated paneer
3 chopped green chillies
2 tablespoons chopped coriander
1/2 teaspoon grated ginger
salt to taste
Other ingredients
butter or ghee
For the parathas
1.

Mix all the ingredients and make a dough.
2.

Roll out small thin oblong parathas and bake them on a tawa very lightly.
For the stuffing
1.

Mix all the ingredients together.
How to proceed
1.

Put a little stuffing in the centre of each paratha and close like an envelope.
2.

Cook on a tawa on both sides with butter until pink spots come on top.
3.

Repeat for the remaining parathas.
Tips
Variation : Mint Parathas :
Instead of milk, you can prepare the dough using mint leaves water.
Mint leaves water can be made by blending mint leaves, water and a little lemon juice in a mixer.

2008-09-14T21:31:00.001+05:30

DOUBLE DECKER PARATHAS

A new layered paratha with a tasty and colourful carrot and green peas filling.

Cooking Time : 30 min.
Preparation Time : 20 min.

Makes 7 parathas.
For the dough
4 teacups wheat flour (gehun ka atta)
2 tablespoons oil
1/2 teaspoon salt
For the carrot stuffing
1 teaspoon cumin seeds
3 carrots, grated
2 green chillies, finely chopped
1 teaspoon lemon juice
1 tablespoon ghee
salt to taste
For the green peas stuffing
2 teacups green peas, boiled and mashed
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 tablespoon chopped coriander
1 tablespoon ghee
salt
Other ingredients
ghee for cooking
For the dough
1.

Mix the flour, ghee and salt. Add a little warm water to make a soft dough.
2.

Knead the dough very well for a few minutes. Leave aside for 1 1/2 hours.
For the carrot stuffing
1.

Heat the ghee and fry the cumin seeds until they crackle.
2.

Add the carrots, chillies, lemon juice and salt and mix well.
3.

Cover and cook for 2 minutes.
For the green peas stuffing
1.

Heat the ghee and fry the cumin seeds until they crackle.
2.

Add the green chillies, coriander and salt and cook for 1 minute.
3.

Add the green peas and cook for 1 minute.
How to proceed
1.

Divide the dough into 21 balls and roll each ball into thin rounds of equal size.
2.

Cook 7 rounds lightly on a tava (griddle).
3.

On one uncooked round, spread 1 tablespoon of the carrot stuffing and cover with a cooked round. Then spread 1 tablespoon of the green peas stuffing, put another uncooked round on the top and press firmly to seal the edges.
4.

Cook the double decker parathas on a tava (griddle) on both sides with the help of a little ghee.
5.

Serve hot.

Aromatherapy, Perfume and Cologne recipes: Scented Bath Powder

2008-09-11T18:59:00.003+05:30

Aromatherapy, Perfume and Cologne recipes: Scented Bath Powder

Contributed by: Nanci Baren (http:// health.groups.yahoo.com/group/arubyrogers/)

Ingredients

· 1 cup baking soda

· 1 cup cornstarch

· 10-20 drops of Rose essential oilor essential or fragrance

· Oil of your choice

· Glass jar to store

Combine the baking soda and cornstarch in a big glass jar. Add the essential oil a few drops at a time shaking very well after each addition. (You can use a small wire whisk or fork to get out any clumps.) Test the scent of the bath powder after each addition to get a powder that's perfectly scented for you. (Some people like a strongly scented product others like a very subtle scent. It's up to you!) Allow the powder to sit for about a day before using to let the fragrance or essential oil completely absorb. That's it! This is a wonderful simple recipe that you'll use for years to make your own wonderful bath powder!

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