Oct 28, 2007

Date'n'Walnut Cake from Jen

Date'n'Walnut Cake

Ingredients
Dates 22
Milk 3/4 cup
Sugar 3/4 cup
All purpose flour (Maida) 1 cup
Oil 1/2 cup (I use sunflower - but I guess you can use any good oil that doesnt have a strong flavour)
Baking soda 1 tsp
Walnuts 1 handful

Method
Soak the dates in warm milk overnight. Remove the seeds. Keep a few dates separate. Add sugar and grind most of the dates to a smooth paste along with the milk in which it is soaked. Then take the 3-4 dates you've kept aside and smash it and add to the paste (this gives a delightful texture within the cake). Add oil to this paste and and mix.
Sieve together flour and baking soda at least thrice. Add the flour 1-2 table spoons at a time to the above mixture and mix well. Fold in the walnuts just before you transfer to the baking dish.
Preheat the oven at 350F (175 C). Bake the cake in a greased oven proof dish for 35-40min (or till a knife inserted in the cake comes out clean).

Dahi kadi (gujrati ) Dahi kadhi (punjabi)

Dahi Kadhi Ladyfingers in Yoghurt (Gujarati style )

This curry is actually a cross between a lentil and a curry, made with yoghurt and gram flour (besan) as its main ingredients. It has a delightful taste and is eaten almost every day as part of the thali meal. Its sour-sweet flavour is tinged with a hint of chilli. It is very thin in consistency and ideal to drink as a soup. Serves 6

Ingredients:
2-1/2 cups whole milk yoghurt
5 tbsps gram flour (besan)
2 tsps chopped fresh ginger
1 tsp chopped green chilli
about 20 small ladyfingers (bhindi)
3 tbsps sugar
salt. 2 tbsps ghee or oil
10 cloves
1-1/2 tsps fenugreek seeds
1 tsp cumin seeds
1/4 tsp asafoetida
about 20 curry leaves

Method:

Whisk the yoghurt and add the gram flour.
Mix well with 4 cups water.
Puree the ginger and chilli together.
Wash the okra and trim the stems to minimum without cutting into the vegetable.
Bring the yoghurt mixture to the boil in a cooking pot.
Add the ginger and green chilli puree, the sugar, salt to taste (about 1 tbsp) and okra.
Heat the ghee or oil in a ladle and fry the cloves, the fenugreek and cumin seeds, for 30 seconds, then remove from the heat and add the asafoetida.
Immediately add the yoghurt mixture with the curry leaves.
Cook for a total of 15-20 minutes or until the ladyfingers are tender. Instead of ladyfingers you can use of white radish cut into short pieces.

2nd Dahi kadhi ( punjabi recipe)

Dahi Ki Kadi

Ingredients
For the Bhajiyas:
3/4 tbsp besan (gram flour) 2 green chillies,chopped fine 1 pinch soda-bi -carb 2 pinches turmeric powder Oil for frying salt to taste
For the Kadi:
2 cups Beaten Curd 2 tbsp Besan 1/2 tsp Turmeric powder 1 tbsp Dry Khopra, desiccated, roasted and powdered fine 1 1/2 tsp Ginger-Garlic paste Salt to taste
For the Baghar:
2 tbsp Oil 2 broken Red Chillies 1/2 tsp Jeera A few Curry Leaves

Method:

Mix all the ingredients.Add enough water to make a thick batter.Deep fry = the bhajiyas in hot oil and set aside.
Mix the besan with the beaten curd. Add 2 cups water, Ginger-Garlic paste and turmeric powder. Blend well and sieve through a muslin cloth.
Place the kadi over heat and add the roasted khopra as well as salt to taste. Stir and allow it to simmer.
Heat oil and add jeera, allowing it to splutter. Add the red chillies and curry leaves. Pour the baghar over the kadi and then add the bhajiyas. Simmer for two minutes. Serve along with hot rice.

Chas or / chaas Buttermilk indian summer drink

What is chaas?

chas or chaas is a buttermilk drink (indian summer drink ) (Salted Butter Milk ) that is more enjoyed in the summer heat or season in india. it is very popular all over india in different variants of the same recipe. It is enjoyed in punjab as lassi ( sweetened version) , it is also quite popularin india with the sindhis and gujratis and marwadis.

MASALA CHAAS RECIPE

The recipe below is not the recipe as shown in video But simlar to it

The asafetida and ginger in it aid digestion. This recipe makes 4 glasses.

INGREDIENTS:

4 glasses of slightly sour buttermilk (subsitute buttermilk with 2 glasses yoghurt and 2 glasses chilled water)
1 tbsp vegetable/sunflower/canola oil
1 tsp mustard seeds
10-15 curry leaves
2" piece of ginger grated fine
1/2 tsp asafetida
2 green chillies chopped fine
Salt to taste
A handful of finely chopped corainder leaves

PREPARATION:

Put the buttermilk/yoghurt, ginger, green chillies, 5 curry leaves chopped finely, coriander and salt to taste into a food processor and blend well.
In a small pan heat the oil. When it is hot add the mustard seeds.
They will splutter. When this happens add the remaining curry leaves and asafetida. Remove from the fire in another 30 seconds.
Add this to the buttermilk mixture and mix well.
Serve in glasses.

SWEET BUTTERMILK Summer recipe - LASSI

Technorati Tags: Bhelpuri , Vada Pav - Veggie Burger , Bhajias - Vegetable Fritters , Mirchi Pakoda - Green Chilli Fritters , Dhokla - Steamed Gram Flour Snack , Spicy Roasted Corn on the Cob , Spinach and Minced Meat Soup , Chicken Tikka Sandwich , Jhaal Muri - Spicy Puffed Rice Salad , Mango Pickle Sandwich , Tomato Chutney Sandwich , Bread Pakoda Sandwich , Toasty Paneer Sandwich , Mint Chutney Sandwich , Snacks , Rice & Bread Recipes , Meat Dishes , Chicken & Pork Dishes , Fish & Seafood Recipes , Vegetarian Recipes , Side Dishes & Salads , Pickles & Chutneys , Drink Recipes , Sweets & Desserts

Quick n easy Prawns Fry

What we need:
Jumbo Prawns - 1 lb Chilly powder - 2 tbsp Turmeric powder - 1/4 tsp Coriander powder - 1/4 tsp Pepper powder - 1/2 tsp Lime juice - 1 tbsp Salt - 1/2 tsp Oil - enough to shallow fry Water - if needed to make paste , A few Curry Leaves
Now...
1)Mix together all the powders along with the lime juice and a little water.
2)Marinate the shrimps with the above for 30 mins.
3)Heat oil in a pan or a kadai.
4)Add curry leaves and immediately, add the marinated shrimps.
5)Fry, until cooked

Serve with style! Bon Appetit!

Links:
The Essential Seafood Cookbook
Williams-Sonoma: Seafood: Food Made Fast

Beef Rendang ( indian malaysian Indonesian ) recipe

Beef Rendang Recipe

Beef rendang recipe is similar to indian beef curry but is made in indonesia , malaysia , and Asian countries with thier own spices varying the taste a bit.

Ingredients

1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
1 lemon grass, 10 cm stem
4 cup coconut milk

Preparation

1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in
bowl.

2. In food processor, combine onions, garlic, ginger, chillies
and water, blend until smooth. Add the mixture to steak.

3. Add
coriander, tamarind sauce, turmeric, curry leaves and lemon grass,
stir until combined. Stir in coconut milk. Bring to a boil, reduce
heat to medium, simmer, uncovered for 1 hour, stirring occasionally.
Reduce heat to very low, simmer for 30 minutes, stirring frequently
until the meat is very tender and liquid has been absorbed. Remove
lemon grass before serving. NOTE: It is necessary to stir the Beef
Rendang often during the last 30 minutes of cooking to prevent
coconut milk from separating and to avoid sticking. This distinctive
and delicious curry is cooked very slowly for a long time, until the
meat is very succulent and all the coconut milk has been absorbed. A
close friend of mine, Winnie Quek, and her husband own a fine
Singaporean Restaurant here in Calgary. While her recipe for Beef
Rendang remains a closely guarded secret, this one comes very close.
Winnie has suggested holding back 2 cups of coconut milk until the
last 30 minutes of cooking, then slowly adding it then, as you
continue to simmer and stir until all the liquid has been absorbed.
Winnie says that this will stop the coconut milk from separating and
tasting "oily". Source: Indonesian Cooking

Servings: 4

Another beef rendang recipe >>HEREE

Chicken Fried rice

Chicken Fried Rice Recipe

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.
Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

INGREDIENTS:

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed

PREPARATION:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.

When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Technorati tags: chicken fried rice, fried rice, stir fry rice, pulao rice, biryani rice, chinese fried rice, indian fried rice, oil rice, jeera rice, vege rice, japanese rice, american chop suey

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Indian Style Beef Fry Recipe
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