Tuesday, 31 December 2013

Thai Green Curry

What you need:
7 to 8 tablespoons Green Curry Paste
2 1/2 cups Coconut Milk
1 cup button mushrooms
1/2 cup green peas
1 cup cauliflower forests
1 cup capsicum, diced
1 cup baby corn,sliced
1 cup paneer, diced
1 teaspoon sugar
1 tablespoon oil
salt to taste

1. Parboil the mushrooms, peas, cauliflower, capsicum and baby corn.
2. Deep fry the paneer, Drain and keep aside.
3. Heat the oil in awok, add the gren curry paste and fry for 2 minutes. Add the coconut milk.
4. Add the vegetables, paneer, sugar and salt and simmer for a few minutes.
5. Serve hot with steamed rice.

Sunday, 29 December 2013

Sweetcorn Cakes

What you need:
2 cups tender raw sweet corn kernels
2 tablespoons red curry paste
1 tablespoon soya sauce
4 to 5 tablespoons rice flour
salt to taste
oil for deep frying

1. Lightly crush the sweet corn in a blender.
2. Add the red curry paste ans soya sauce.
3. Bind this with the rice flour.
4. Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
5. Serve hot with a dip or relish of your choice.

Friday, 27 December 2013

Mango Icecream

What you need:
2 tablespoons chopped Alphonso mango
juice of 1 Alphonso mango
200 grams fresh cream
2 teacups full fat milk
3/4 teacup sugar

1. Set the control of the freezer compartment of the refrigerator at the highest point one hour in advance.
2. Keep aside a few mango pieces for decoration. Mix the remaining chopped mango, mango juice and sugar very well.
3. Beat the cream lightly. Add the beaten cream and the milk to the mixture.
4. Pour the mixture into ice trays. The layer of an ice-cream mixture should not be more than 12 mm. thick.
5. Put the trays in the freezer compartment so that each tray touches the chilling plate directly. Under no circumstances should a tray be put over ice cubes or another tray.
6. The ice-cream will be almost fully set in 45 minutes to 1 hour (depending on the refrigerator).
7. At this stage, remove the frozen mixture into a bowl.
8. Mix well, decorate with the balance mango pieces and serve immediately.

Wednesday, 25 December 2013

Macaroni Salad

What you need:
3 cups cooked macaroni (shell or cut)
2 tablespoons chopped dill
1 cup thick curds
2 tablespoons fresh cream
1 green chilli, chopped
1 tablespoon butter
salt to taste
For the garnishing
lettuce leaves
spring onion trees

1. Heat the butter, add the macaroni and dill and cook for 1 minute.
2. Mix the curds, cream, green chilli and salt thoroughly and mix with the macaroni.
3. Surround with lettuce leaves, decorate with spring onion trees and serve warm.

Sunday, 22 December 2013

Beetroot Salad

What you need:
4 medium-sized beetroots, boiled
2 tablespoons chopped fresh dill
For the dressing
vinaigrette dressing

1. Cut the beetroots into small cubes. Add the dressing and put in the refrigerator.
2. Just before serving, add the dill leaves.
3. Serve cold.

Carrot Salad

What you need:
2 teacups grated carrots
1 head lettuce
1/2 teacup chopped dates
2 tablespoons chopped toasted almonds (optional)
For the dressing
honey and lemon dressing

1. Put the carrots in ice-cold water for 10 minutes. Drain thoroughly.
2. Put the lettuce in ice-cold water for 10 minutes. Drain thoroughly.
3. Break off the individual lettuce leaves into bitesize pieces and prepare a bed of the leaves in a serving bowl.
4. Spread the grated carrots in the middle.
5. Sprinkle the chopped dates and toasted almonds over the carrots.
6. Put in the refrigerator.
7. Serve cold with the dressing in a separate bowl.

Friday, 20 December 2013

Almost Soup

What you need
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice

1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
4. Serve hot.

Wednesday, 18 December 2013

Fried Vegetables

What you need:
3 teacups vegetables (baby corn, capsicums, cabbage and cauliflower), cut into long strips
oil for deep frying
For the batter
5 tablespoons cornflour
5 tablespoons plainflour
1/2 teaspoon ginger-garlic paste
1/4 teaspoon black pepper powder
1/4 teaspoon Ajinomoto powder (optional)
1 teaspoon lemon juice
To serve
green garlic sauce
schezuan sauce

1. Mix the ingredients for the batter and add enough water to make a thick batter.
2. Dip the strips into the batter and deep fry in oil.
3. Serve hot with green garlic sauce and Schezuan sauce.