Thursday, 18 August 2011

Spicy Oats...!



Ingredients

1 cup Oats

1/2 cup water

2 tbsp curd

2 tomatoes chopped

1 carrot chopped finely

2 sprigs of curry leaves

2 tbsp peanuts (Optional)

1/2 tsp red chilli powder

1/2 tsp garam masala

2-3 green chillies (Sliced)

1/4 tsp cumin powder

1/2 tsp Cumin seeds (jeera)

1 tsp oil

salt to taste

Method

Heat oil in pan add cumin seeds, when it splutters add curry leaves, green chillies, peanuts and fry well.

Now add chopped carrot, chopped tomato and fry well add red chilli powder, garam masala , jeera powder and fry for 2 mins .

Now add coriander leaves, curd, and water and when it comes to a boil add oats and keep stirring till it becomes semi thick when it gets a porridge consistency as you can see in the picture above, switch off the gas

Garnish it with nuts of your choice and coriander leaves and then serve hot

Bread Rolls with Hash browns' filling



Ingredients

8 Slices of Large Size bread(A day old bread)

3 Ready Made Frozen Hash Browns

3 tsp peri-peri sauce

2 tbsp chopped spring onion greens

2 tsp freshly crushed peppercorns

2 tsp maida mixed with water to a smooth paste

2 tbsp butter or oil

Bake the Hash brown at 200 C for 10 minutes each side till crisp and then cut each in strips

Cut the sides of the bread and roll it with the rolling pin as shown in the pic and then keep aside

Put one piece of hashbrown at the one edge of the bread and put 1 tsp sauce over it, sprinkle peppercorns & spring onion greens and then roll it and seal the edges with the maida paste





Heat a tawa and put a tsp butter and shallow fry the rolls till brown on all the sides Or u can even bake these rolls for 10 minutes till crisp....and then serve hot with ketchup



Crispy Potato and chutney sandwich...recipe



Ingredients

6 slices of bread

2-3 Tbsp oil

For the potato filling

1 cup boiled & finely mashed potato

2 tbsp spring onions finely chopped

2 tbsp spring onion greens finely chopped

1/2 tsp freshly crushed peppercorns

Salt to taste

For the Green chutney

Small bunch of coriander leaves

3 tbsp grated coconut

1 green chilli

1/2 tsp lemon juice

salt to taste

For The Batter

1 tsp red chilli powder

3/4 cup gramflour

1/4 tsp haldi powder

1/2 tsp semolina

salt taste

a pinch of baking soda

For the Potato filling

Heat 1 tsp oil in a pan and add spring onion and fry till translucent, then add the grated potato, salt, pepper and fry for 1 min and then add spring onion greens and mix well and keep aside

For the Chutney

Grind the ingredients mentioned under chutney with little water to a fine paste and then keep aside

For the Batter

Mix all the ingredients mentioned under batter with little water to a fine semi-thick batter and then keep aside

For the Crispies

Take one slice of bread & apply potato filling on it evenly and then another slice of bread and apply green chutney over it as shown



Join the 2 slices and then cut it into 2 triangle.

Heat a nonstick tawa add 1 tbsp oil on it and then dip one sandwich in the batter and then place it on the tawa and fry on a low flame on both the sides till golden brown and crisp.

Repeat the same for the rest of the slices and cut each into 2 and then serve hot with ketchup.






Bread Roundels with Paneer/cottage cheese filling.....








Ingredients

5-6 Bread Slices

For the Tawa Paneer

1 cup small cubes of paneer

2 tbsp chopped spring onion whites

1 tsp pav bhaji masala

1 tbsp Tomato Ketchup


2 tsp spring onion greens

salt to taste

2 tsp oil

For the Chilli Mayo Spread

3 tbsp Mayonnaise

2  Red chilli

2 tsp spring onion greens

salt and crushed pepper to taste

Method

For the Tawa Paneer

Heat oil in a tawa(flat pan) add spring onion(just the onion) , pav bhaji masala, tomato ketchup, fry well then add paneer cubes and fry till the masala coates the paneer.

Lastly add salt and spring onion greens and toss it well and then keep aside

For the Chilli Mayo Spread

Grind Mayo with chilli (just one round in a grinder) and then add spring onion greens,salt,pepper to taste and keep it aside

For the Roudels

Cut the bread slices with the big round cookie cutter and keep aside

Apply Chilli mayo spread on both the slice, on one slice add 4-5 paneer cubes and close it with another and then serve with ketchup

Crispy Prawns....



Ingredients

15 tiger prawns

1 tbsp lemon juice

2 tsp red chilli powder

1 tbsp ginger-garlic paste

1 tbsp green chilli paste

1 tbsp freshly crushed peppercorns

1 cup bread crumbs

1 cup semolina(rava)

salt to taste

oil for deep frying

For the batter

1 cup Maida

1 tbsp rice flour

1 tbsp cornflour

1 tsp red chilli powder

a pinch of food colour

a pinch of cooking soda

salt to taste

Method 

  • Remove the shells but retain the tails of the prawns,Clean it and boil for 10 minutes,drain it and keep aside
  • Mix all the ingredients listed under batter with enough water to make a semi-thick paste
  • In a bowl, add prawns and marinate it with green chilli paste,red chilli powder, ginger-garlic paste,freshly crushed peppercorns,lemon juice,salt and refrigerate for 2 hours atleast
  • Mix bread crumbs and semolina and keep aside
  • Heat oil in a pan, dip the prawns in the batter and then roll it in breadcrumbs-semolina mixture and deep fry till its cooked and crisp and serve hot

Schzewan Potato with Capsicum....Chinese style




Ingredients

1 Medium Sized onion (cut into cubes)

1 Medium Sized capsicum (cut into cubes)

2 Potatoes cut into wedges

Other Ingredients

1 tbsp Oil 

3 tsp cornflour

2 dry red Chilli (break into bits)

10-12 cloves of garlic (chopped roughly)

1/2 tsp Red Chilli Powder

2 tsp vinegar

2 tsp sugar

2 tsp soya sauce

2 tsp tomato ketchup

1/2 tsp salt 

1/2 tsp freshly ground pepper

1 Veg  seasoning cube mixed in 1cup warm water

Method

Take oil in a pan add red chilli bits, roughly chopped garlic and fry till garlic turns golden brown.

Then add red chilli powder, soya sauce, vinegar, tomato ketchup and fry for 2 mins then add ground pepper, salt and mix.

Heat 2 cups of hot water to the seasoning cube and mix till the cube dissolves and then then add 2 tbsp cornflour to it and mix.

Add this to the above gravy and bring to a boil till the sauce thickens and the gravy becomes semi-thick.

Heat oil add onion and fry the onion then add capsicum and fry for a while and keep aside.

Then add the potato wedges and cook till the potato wedges gets crispy and golden brown on all the sides.

Add this vegetables to the prepared sauce and heat for 2 mins.

Garnish with chopped Spring greens.




Honey Garlic Prawns





Cooking Method:   Saute / Stir-fry
Serving Size:   4
Preparation Time:   5 mins
Cooking Time:   15 mins
Ingredients
prawn meat 12 ounce [, shelled]
salt 1 teaspoon
spring onion 1 stalk [, diced]
Honey Garlic Sauce 4 Tablespoon

Procedure
  1. Stir-fry shelled prawns for 2 mins.
  2. Add 1 tsp salt, 1 stalk diced spring onions and 4 tbsps Honey Garlic Sauce. Heat through.


Tuesday, 16 August 2011

Mahogany Beef Stew



Ingredients

  • 4 tablespoons olive oil
  • 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
  • 3 1/2 cups chopped onions
  • 2 cups Cabernet Sauvignon(wine)
  • 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
  • 1/2 cup hoisin sauce
  • 2 bay leaves
  •  
  • 1 pound carrots, peeled, cut diagonally into 1-inch lengths
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons chopped fresh italian parsley
  •  

Preparation

  • Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
  • Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. 
    DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.
  • Transfer stew to large bowl. Sprinkle with parsley; serve.




Peasant Stew......

Peasant Stew Recipe

Ingredients

  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • chicken thighs (about 1 1/2 pounds), skinned
  • 1 cup chopped onion
  • (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
  • (4.5-ounce) can chopped green chiles, undrained
  • (15-ounce) can pinto beans, rinsed and drained
  • (15-ounce) can kidney beans, rinsed and drained
  • 1/4 cup minced fresh cilantro
  • 1/4 cup reduced-fat sour cream

Preparation

  • Combine cumin, salt, and pepper; sprinkle over chicken.
  • Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
  • Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

Bean and Sausage and Stew

Sausage and bean stew-stew recipes-new recipes-recipe ideas-woman and home
A warming, simple one-pot meal that’s perfect for chilly late-winter evenings. You can use any flavour sausage you like; the texture works wonderfully with the tender beans and rich, hearty tomato sauce.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4

12 good quality sausages (use two packets of six)
1 onion, chopped
2 x 300g pots fresh tomato and herb sauce
540g jar large butter beans, rinsed and drained
freshly chopped herbs, to garnish

1 Put the sausages and onion in a pan and cook until the sausages are beginning to brown, turning them occasionally.
2 Stir in the sauce. Fill one pot with water and add to the pan. Bring the mixture to the boil, then simmer for 20 minutes.
3 Add the drained beans and simmer for a further 5 to 10 minutes or until the beans are heated through, the sausages are cooked and the sauce is the required consistency. Garnish with herbs.

Per serving: 980cals, 73g fat, 27g saturated fat, 54g carbohydrate 

W&h Tip
Make a day ahead and chill. Reheat thoroughly, adding a little extra water.