Vermicelli Fudge

Vermicelli Fudge

Ingredients:

Extra fine vermicelli 1 cup
Condensed milk 1/4 cup
Milk 2 cups
Cardamom powder 1/4spoon
Saffron powder 1 pinch
Salt 1 pinch
Sugar syrup 1/2 cup
Ghee/melted butter - 1/4 cup.

Method:

In a wide wok, heat few spoons of ghee. Add the sugar syrup, cardamom and saffron. Now add the vermicelli and 2 cups of milk...cover and cook.

Once all the milk is sucked up and vermicelli is done to tender. Add the condensed milk and ghee. Let this throw up into ball...leaving the pan.

Spread them on a greased plate. Cut into desired shapes.

Serve chilled. 














From
http://www.kitchentantra.com

Tapioca Fryums

Ingredients:

Sago/ Jawarisi 1 cup
Green chilies 3-6
Cumin seeds 2-4 spoons
Salt
Food color (optional)

Method:

Soak Sago for couple of hours.

Then grind the sago along with chilies, salt and cumin till thick.

In a sauce pan, boil water. Add this thick sago to it. Continue cooking over low-medium heat...with constant stirring. You will notice it turning to translucent to glassy appearance, much like a glue! One can add color at this point. Then remove from heat. Bring it to room temperature.

Take a clean sheet(plastic sheet preferably) or one could use cotton cloth also. Place this sheet under direct sun rays (Terrace/ Patio/ Sit-out)...place something hard on the 4 corners. So that the sheet won't fly away during windy days.

Well...now carefully take a spoon full of sago porridge and uniformly place on the sheets. Leave enough gap between each application. As you know...they tend to spread a little. Now sun dry them for couple of days to a week or until they are dry completely without any moisture.Remove these from the sheets and store in an air-tight container.

At the time of serving...heat oil in a pan. When the oil is hot enough...fry few fryums at a time... it takes less than 20 seconds to get fried...so remove immediately using slotted spoon.

Sun Dried Chillies

Ingredients:

Hot chilies(choose green & slender)
Sea Salt(non iodized)
Sour Buttermilk
Oil for fying(at the time of serving).

Method:

Retain the stalk, slit the chilies carefully. Fill them with kosher salt/sea salt. As you know iodized salt will give a kind of mettalic taste to the chilies later.

Leave them in sour buttermilk for a whole day.

The next day sun dry them. In the evening remove them and store in the same buttermilk. Repeat the same everyday....maybe for 7-9 days. It will be dry by the time.

Collect and store ethem in an air tight container.

Heat oil, and fry them till crisp and dark brown....just before serving. Serves best with plain and simple dahi chaawal/ curd rice/ thayir saadham.

Chicken Manchurian

Chicken Manchurian


Ingredients:

Chicken breast - boneless, skinless cubed 2-3 cups
Salt
MSG 1 pinch
White pepper 1 spoon
Chili powder 1 spoon
Food color - red 1 pinch
Garam masala 1/4 spoon
Soy sauce light
Corn flour
Egg whites from an egg
Lemon juice few spoons
Oil for deep frying.

For Dressing:

Tomato sauce
Soy sauce heavy
Hot sauce(optional)
Green Onions finely chopped
Green chilies 3-4 chopped
Garlic 7 cloves chopped
Ginger 2" chopped
Corn starch (optional)
Chicken broth/stock 1 tablespoon
Bell peppers 1-2 diced
Sesame oil few spoons.

Method:

Marinate chicken with salt, MSG, pepper, chili powder, food color, soy sauce, flour, garam masala, egg white and lemon juice. Maybe overnight or at least 2-4 hours.

Now deep fry them in smoky hot oil, till golden to reddish brown.

In a separate pan, heat sesame oil. Add all the above mentioned ingredients and bring it to sauce consistency. Then add the fried chicken to it.

Let the sauce coat well to all the sides. Remove from heat and serve warm as an appetizer.

Apollo Fish

Ingredients:

King Fish / I used Tilapia here 4-6 large
Salt
Chili powder 1 spoon
Garam masala 1 pinch
Food color (optional)
MSG 1/4 spoon
Lemon juice from 1 fruit
Corn flour 1 table spoon
Egg whites 1-2
Soy sauce few spoons
Oil for deep frying.

To Garnish:

Curry leaves
Garlic 10 - chopped
Green chilies 3-7

Method:

Marinate the fish using all the above mentioned ingredients, except oil.

Heat up the oil in a deep fryer. Once it is smoky hot...fry the fish. Never load the oil...always fry few at a time.

Once it turns to reddish brown and crisp, remove from heat.

Fry the garnishing ingredients separately and top them over fried fish. There you go, perfect appetizers ready.

Broccoli Fritters/Pakora

Ingredients:

Broccoli 2-3 heads
Ginger 2" minced
Garlic 3 cloves minced
Salt
MSG 1/4 Spoon
Soy sauce few spoons
Lemon juice few spoons
Corn flour few spoons
Chili powder 2 spoons
White pepper powder 1 spoon
Garam masala powder 1/4 spoon
Olive oil for pan/deep frying

Method:

Combine all the ingredients together(except oil).

Heat oil in a deep frying pan. When it comes to smoky hot, fry few florets at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.












from
http://www.kitchentantra.com

Beer Battered Vegetable Kebabs

Ingredients:

Veggies of your choice(I used carrots beans, cabbage)
Golden potatoes 2 large (boiled, peeled 7 mashed)
Salt
Green chilies 3 finely chopped
Ginger grated 2 spoons
Garlic minced 2 spoons
Onion large finely chopped
Cinnamon powder 1 pinch
Cloves powder 1 pinch
Caradamom powder 1 pinch
All spice powder 1/4 spoon
Garam masala powder 1/4 spoon(optional)
Pepper powder 1/2 spoon(optional)
Beer 1 pint
Cilantro few chopped
Corn flour 2-4 spoons
Egg whites for binding(optional)
Oil for deep frying(if you intend to fry/one could bake, broil, grill them too).

Method:

Steam cook veggies and squeeze away excess water. Then mix them with all the other ingredients(except oil). Make a neat dough.

Allow this to stand for about an hour or so in the refrigerator.

Now make equal parts out of it, Then skewer them.

Either grill, bake or broil them. To get the deep color deep fry from for quick 2minutes.

Turkish..... Adana Kebab

• 8 long green peppers. (If you can't find the Turkish type of green peppers, you can try with 4 normal peppers. If you want adana kebab spicy, try to add a small chilli pepper as well.
• Tea Spoon of ground cumin
• Tea spoon of black pepper
• Tea spoon of crushed red pepper ( hot paprika ).
• 200 gr of parsley for decoration.
• 4 normal size tomatoes.
• 500 gram of beef mince meat.
• 4 portions of pita bread.
• Salt
• Barbeque Sticks, wood or metal skewers are fine.

To Prepare Adana Kebab

Put the mince meat in a large pan. Chop the onions and add cumin,salt,paprika and the black pepper in. Mix it well and rest it for half an hour in the fridge.

Make 8 or 10 portions out of the mince meat you have. Put oil on all the skewers. Hold one portion in your hand and put it on the skewer from top to bottom part. You want to put the meat around the skewer, making it the center.

Once all of them ready put them on your barbeque and cook it well.

You can barbeque your tomatoes and peppers on the side of your adana kebab and serve them on top of the pita bread with the parsley on the side with some salad.

Ginger Carrot Cake

12 to 16 servings

Ingredients:

Carrot Cake

1 1/4 cups vegetable oil

2 cups granulated cane sugar

2 cups unbleached all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

4 extra-large eggs

4 cups grated carrot (about 8 large)

1 cup pecans, toasted and coarsely chopped

1/2 cup crystallized ginger, finely chopped

Pecan Filling

1 1/2 cup granulated cane sugar

1/4 cup unbleached all-purpose flour

3/4 teaspoon kosher salt

1 1/2 cups heavy whipping cream

3/4 cup unsalted butter

1 1/2 cups pecans, toasted and coarsely chopped

2 teaspoons pure vanilla extract, preferably Madagascar Bourbon

Cream Cheese Frosting

8 ounces cream cheese, at room temperature

8 ounces unsalted butter, at room temperature

1 cup powdered cane sugar

1 teaspoon pure vanilla extract, preferably Madagascar Bourbon

1 1/2 cups shredded coconut, toasted

Bake the Cake

Preheat the oven to 300�F. Butter and flour one 9-inch cake pan.

Sift the flour, baking soda, cinnamon, ginger, baking powder, baking soda and salt into a medium bowl. Set aside.

In a large bowl whisk together the vegetable oil and sugar. Add half of the dry ingredients and stir to combine. Add the remaining dry ingredients in four parts, adding an egg between each addition.

Fold in the pecans, crystallized ginger and carrots.

Pour into the prepared pan, filling the pan 2/3 of the way high. Bake on the middle shelf of the oven for 70 to 75 minutes until a toothpick comes out clean. Let cool completely on a wire rack.

Make the Filling

In a heavy saucepan combine the sugar, flour and salt. Gradually add the cream, stirring until blended.

Place the saucepan over low heat and add the butter. Stir until the butter has melted and then let simmer for 25 minutes. Remove from heat and cool to lukewarm before stirring in nuts and vanilla. Let cool completely until needed.

Make the Frosting

Cream the butter with cream cheese and beat until blended. Sift in the powdered sugar. Add the vanilla.

The frosting must be firm enough to spread without running. Refrigerate to firm as needed.

Assemble the Cake

Loosen the cake from pan and invert on to a plate. Split the cake into two horizontal layers using a serrated knife. Spread the pecan cream filling between the layers of the cake and then cover the top and sides with the cream cheese frosting. Finish by pressing the toasted coconut around the side of the cake.

Serve at room Temperature.

Fresh and Ripe Pineapple Carrot Cake Recipe

Ingredients

• 6 carrots, peeled and quartered
• 2 cups (500 mL) flour
• 2 teaspoons (10 mL) baking soda
• 1/2 teaspoon (2.5 mL) salt
• 2 teaspoons (10 mL) ground cinnamon
• 3/4 cup (175 mL) sunflower oil
• 1 ½ cups (375 mL) honey
• 3 eggs
• 2 teaspoons (10 mL) vanilla extract
• 3/4 cup (175 mL) buttermilk
• 1 cup (250 mL) fresh chopped pineapple
• 1 cup (250 mL) ground walnuts

Directions

Preheat oven to 350°F (180° C). Butter two round cake pans.   In a saucepan, cover carrots with water.  Bring to a boil and cook until tender, about 15 minutes.  In a mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.  Beat the oil, honey, eggs , vanilla, and buttermilk together in a separate bowl, then mix with dry ingredients.  Stir in cooked carrots , pineapple, and walnuts until just combined. Transfer the batter to the cake pan.  Bake for 40-45 minutes.