INGREDIENTS
Blue Curacao (mock tail syrup) – 2-3 tsp
Limca/Sprite/7up – 200 ml
Lemon juice – 2-3 tsp
Castor Sugar – 1/2 to 1 tsp (depending upon your taste)
Ice cubes
METHOD
Take a tall glass. Mix blue Curacao, lemon juice and castor sugar properly and top up with limca, sprite or 7up. Serve chill.
NOTE: You may use powdered sugar as a substitute for castor sugar.
Saturday, May 19, 2007
THAI LAYERED RICE
(2-3 serves)
INGREDIENTS
Basmati Rice -1 cup
Coconut Milk – 1 cup
Salt – 1 tsp
Oil – 1 tsp
FOR VEGETABLE CURRY
Cauliflower (cut into florets) – 1 cup
Red Curry Paste – 2 tbsp
Carrot – ½
Peas – ¼ cup
Corn flour – 1 tsp
Lemon Juice – 2 tsp
Beans – ½ cup
Sugar – 1 tbsp
Soya sauce – 1 tbsp
Lemon rind – 1
Oil – 2 tbsp
Salt to taste
FOR GARNISHING
Spring onions (green part)
HOW TO PREPARE COCUNUT MILK
Coconut – ½
Water
Grate the coconut and blend it with water. Now drain the coconut milk. Repeat this procedure 2-3 times.
HOW TO PREPARE RED CURRY PASTE
Whole red chilies – 2-3
Onion – 1 big
Garlic – 3-4 flakes
Coriander Powder – 1 tsp
Lemon grass (or lemon rind)
Red color – a pinch
Water – ½ cup
Mix all the ingredients in a blender. It can be stored in a refrigerator for a week.
HOW TO COOK THE RICE
Wash and boil the rice. Heat the oil in a pan; add the rice and sauté for 4-5 minutes. Add the coconut milk, 1 cup of water and salt. Bring to a boil. Cover the pan with a lid and cook till the rice is done.
NOTE: You may also use some extra coconut milk instead of water, to add more coconut flavor to the dish.
HOW TO PREPARE THE VEGETABLE CURRY
Blanch the cauliflower, carrot, beans in hot water and drain. Heat some oil in a pan, add red curry paste and fry for few minutes. Mix the corn flour in coconut milk and add to the red curry paste. Add the blanched vegetables to the curry; add lemon juice, sugar, Soya sauce, lemon rind and salt. Bring to a boil and keep aside.
THE FINAL STEP
In a flat bottom pan, spread a layer of rice and top with layer of vegetable curry. Repeat the layers till rice and vegetable curry is finished. If you are using gas stove, then cover the lid and cook it for 10 minutes by placing the vessel on a tawa. If you are using an oven or microwave, then seal the vessel with foil and cook in a preheated oven for 5-7 minutes. Garnish with spring onions and serve hot.
Basmati Rice -1 cup
Coconut Milk – 1 cup
Salt – 1 tsp
Oil – 1 tsp
FOR VEGETABLE CURRY
Cauliflower (cut into florets) – 1 cup
Red Curry Paste – 2 tbsp
Carrot – ½
Peas – ¼ cup
Corn flour – 1 tsp
Lemon Juice – 2 tsp
Beans – ½ cup
Sugar – 1 tbsp
Soya sauce – 1 tbsp
Lemon rind – 1
Oil – 2 tbsp
Salt to taste
FOR GARNISHING
Spring onions (green part)
HOW TO PREPARE COCUNUT MILK
Coconut – ½
Water
Grate the coconut and blend it with water. Now drain the coconut milk. Repeat this procedure 2-3 times.
HOW TO PREPARE RED CURRY PASTE
Whole red chilies – 2-3
Onion – 1 big
Garlic – 3-4 flakes
Coriander Powder – 1 tsp
Lemon grass (or lemon rind)
Red color – a pinch
Water – ½ cup
Mix all the ingredients in a blender. It can be stored in a refrigerator for a week.
HOW TO COOK THE RICE
Wash and boil the rice. Heat the oil in a pan; add the rice and sauté for 4-5 minutes. Add the coconut milk, 1 cup of water and salt. Bring to a boil. Cover the pan with a lid and cook till the rice is done.
NOTE: You may also use some extra coconut milk instead of water, to add more coconut flavor to the dish.
HOW TO PREPARE THE VEGETABLE CURRY
Blanch the cauliflower, carrot, beans in hot water and drain. Heat some oil in a pan, add red curry paste and fry for few minutes. Mix the corn flour in coconut milk and add to the red curry paste. Add the blanched vegetables to the curry; add lemon juice, sugar, Soya sauce, lemon rind and salt. Bring to a boil and keep aside.
THE FINAL STEP
In a flat bottom pan, spread a layer of rice and top with layer of vegetable curry. Repeat the layers till rice and vegetable curry is finished. If you are using gas stove, then cover the lid and cook it for 10 minutes by placing the vessel on a tawa. If you are using an oven or microwave, then seal the vessel with foil and cook in a preheated oven for 5-7 minutes. Garnish with spring onions and serve hot.
BHATURE
INGREDIENTS
Maida – ½ Cup
Boiled Potato & grated paneer – ½ Cup
Oil
Salt- to taste
Soda Water – ½ cup
METHOD
1) Mix the flour, potato, paneer and salt and knead it with soda water. After kneading put some oil and knead it well so that it doesn’t stick. The flour should be a bit tight, like the dough used for making puris.
2) Keep the dough aside for 45 mins.
3) Divide the dough into equal parts. Roll out the dough into circles or ovals.
4) Fry in hot oil till the bhaturas puff up from both the sides and become golden brown in colour. Serve hot with chole
Maida – ½ Cup
Boiled Potato & grated paneer – ½ Cup
Oil
Salt- to taste
Soda Water – ½ cup
METHOD
1) Mix the flour, potato, paneer and salt and knead it with soda water. After kneading put some oil and knead it well so that it doesn’t stick. The flour should be a bit tight, like the dough used for making puris.
2) Keep the dough aside for 45 mins.
3) Divide the dough into equal parts. Roll out the dough into circles or ovals.
4) Fry in hot oil till the bhaturas puff up from both the sides and become golden brown in colour. Serve hot with chole
PINDI CHANNA
INGREDIENTS
(For Masala)
Anardana – 2.5 tbsp
Jeera -2tbsp
Black Cardamom -4
Cinnamon -5 pieces
Cloves – 10
Black Pepper – 15
(Rest of the ingredients)
Coriander Powder – 4 tbsp
Water
Kabuli Channa – 4 cups
Salt – To taste
Green chilli -6
Ginger – 15gms
Oil
Onion Rings – 100 gms
Lemon (cut into cubes) – 2
METHOD
Anardana – 2.5 tbsp
Jeera -2tbsp
Black Cardamom -4
Cinnamon -5 pieces
Cloves – 10
Black Pepper – 15
(Rest of the ingredients)
Coriander Powder – 4 tbsp
Water
Kabuli Channa – 4 cups
Salt – To taste
Green chilli -6
Ginger – 15gms
Oil
Onion Rings – 100 gms
Lemon (cut into cubes) – 2
METHOD
1) Soak the channa for 7-8 hours in warm water . The quantity of water should be 3 times the quantity of channa.
2) Roast jeera, black cardamom, cinnamon,cloves,black pepper for 2-3 mins (till jeera changes it’s colour). Now add anardana to it and roast it for a few secs. It will immediately change it’s colour to black so don’t roast it for more than a min. Now grind these items together into a powder. You can also use garam masala powder instead of this.
3) Boil the soaked channa with salt for 18 mins (6-9 whistles).
4) Strain the channa and keep the water for making the curry.
5) Take a bowl and mix the channa with half of the powdered masala. Sprinkle the green chillies and ginger julliens.
6) Put some oil in a pan and heat it for few secs. Add salt, red pepper powder and coriander powder to it. Let it cook for a min. Now add channa and water. Cook it for 5 mins on high flame . Stir it properly. Then simmer it and let the channas absorb the gravy so that they become spicy. Cook it on low fire till the gravy becomes thick.
7) Garnish with onion rings, chopped tomato and lemon wedges. Serve hot with any accompaniment.
2) Roast jeera, black cardamom, cinnamon,cloves,black pepper for 2-3 mins (till jeera changes it’s colour). Now add anardana to it and roast it for a few secs. It will immediately change it’s colour to black so don’t roast it for more than a min. Now grind these items together into a powder. You can also use garam masala powder instead of this.
3) Boil the soaked channa with salt for 18 mins (6-9 whistles).
4) Strain the channa and keep the water for making the curry.
5) Take a bowl and mix the channa with half of the powdered masala. Sprinkle the green chillies and ginger julliens.
6) Put some oil in a pan and heat it for few secs. Add salt, red pepper powder and coriander powder to it. Let it cook for a min. Now add channa and water. Cook it for 5 mins on high flame . Stir it properly. Then simmer it and let the channas absorb the gravy so that they become spicy. Cook it on low fire till the gravy becomes thick.
7) Garnish with onion rings, chopped tomato and lemon wedges. Serve hot with any accompaniment.
HELLO WORLD
Hello all and welcome to my blog!
Just as we start our first C-program with learning how to print "Hello World", i thought it would be germane to start my blog with "Hello World".
So here i am with all my recipes, fully tested and appreciated by all those who tested/tasted it. So let's start and get going....
Enjoy the recipes and do post your feedbacks.
Just as we start our first C-program with learning how to print "Hello World", i thought it would be germane to start my blog with "Hello World".
So here i am with all my recipes, fully tested and appreciated by all those who tested/tasted it. So let's start and get going....
Enjoy the recipes and do post your feedbacks.
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