Daily Archives: November 19, 2013

Strawberry crumble

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

As usual was switching channels in the television . Got to see nigella lawson just finish this awesome strawberrie crumble . God , the feeling when you get to miss watching in tv . Immediately searched through the net for her recipe for strawberrie crumble . Was really lucky , I got the recipe in my first attempt . Took note of it but getting good strawberries is another miracle to happen in my place . Second time lucky that I found good quality strawberries in a department store day before yesterday . Grabed them , came home and gave the recipe a try . Looked awesome . Wanted to dig in immediately but could not , as last night was my friend priyas wedding anniversary . So we friends had planned to go out for dinner . Took the dessert along and it was a big hit . Tasted awesome as it looked .

Ingredients For filling

Ingredients
Quantity

Strawberries 500 gm hulled

castor sugar 50 gm

powdered almonds 25 gm

vanilla essence 1 teaspoon

Ingredients	Quantity
Strawberries	500 gm hulled
castor sugar	50 gm
powdered almonds	25 gm
vanilla essence	1 teaspoon

Ingredients For Topping

Ingredients	Quantity
Flour	110 gm
baking powder	1 teaspoon
butter	75 gm diced
almond flakes	100 gm
brown Demerara sugar	75 gm ( can use normal brown sugar ( jaggery ) or castor sugar ) I used light brown sugar crystals
double cream	to serve

Method

Preheat oven to 200 degree Celsius . Mix hulled strawberries , sugar , almond powder and venilla essence together . Grease a pie or baking dish with butter .
Fill the base with the strawberrie mixture . Mix flour and baking powder together . Rub in cold butter between thum and fingers .
It should resemble rough , pale oat meal . Stir in flaked almonds and brown sugar with a fork .
Tip the topping over the strawberrie filling , covering the strawberries in an even layer .
Bake in the preheated oven for half an hour . The crumble topping will have darkened to a pale gold and some pink – red juicies will be seeping and bubbling out .
Leave to stand for 10 minutes before serving . Grind 10 strawberries with sugar to taste . Bring to boil .
Cool and mix with double cream to get a pale pink colour cream to serve with the strawberry crumble .

Bisibella Bath

Description

All in one wholesome dish from the Indian state Karnataka . The number of ingredients are a lot and procedure takes time but worth the Work . My daughter Anisha is a pure vegetarian ( vegetarian in a Muslim household ) . She took note of the recipe from me and tried it out . Her only complain was that she has never been in the kitchen for this long to cook any dish . All the best flocks for the time you have to spend in the kitchen .

Ingredients : Fry in oil seperately

Ingredients	Quantity
coriander powder	2 tablespoon
Bengal gram dal	2 tablespoon
dry red chillies	4
pepper	1/4 teaspoon
cumin	1 teaspoon
fenugreek	1/4 teaspoon
cinnamon	1/4 stick
clove	1
cashewnut	6
hing	1 teaspoon
coconut	3/4 cup

Note : powder all the fried ingredients together to a coarse powder and set aside .

Ingredients for Main Dish	Quantity
rice	2 cups
tuvar dal	1 cup
carrot	100 gm cubed
green peas	100 gm shelled
brinjal	100 gm sliced
beans	100 gm cut into 1 inch pieces
tomato	100 gm chopped
raw banana	1 cubed
raw mango	1 cubed
potato	100 gm cubed
drum stick	cut into 2 inch pieces
tamarind pulp	1/4 cup
small onion	1 hand
ghee	1/4 cup
curry leaves	few
turmeric powder	1/4 tsp
green chillies	4 slit
mustard seeds	1 teaspoon
coriander leaves	chopped few

Method

Boil rice and toovar dal together with turmeric powder to 3/4 cooked.
Add all the vegetables , small onion , tomato , green chillies , coriander leaves , salt and tamarind pulp .
Stir well and cook till rice , toovar dal and vegetables are cooked through .
Mix the fried coarse powder in little water and dilute it .add to the cooked rice and mix well . Bring to boil . Taste and adjust.
Heat ghee , fry the mustard seeds , curry leaves , urad dal and cashewnus till they crackle .
Pour over the cooked rice mixture . Mix well . Serve hot .

Trifle Pudding

Preparation Time : 15 minutes

Cooking Time : 12 minutes

Serving : 6 to 8 members

Description

The dish I have memories of my mother making it for my brother and myself . The colour full layers and different textures excite me Always . Here is my version with some twists and turns .

Ingredients

Ingredients	Quantity
Milk	1/2 litre
vanilla flavour custard powder	5 table spoon (diluted in 1/2 cup milk )
fresh cream	1 cup
sugar	to taste

Other ingredients

Ingredients	Quantity
raspberry jelly	1 packet
vanilla spong cake	1
chopped fresh fruits	2 cups of your choice ( I use fruits in season )
sugar syrup	1 cup
Hershey’s strawberry syrup	4 table spoon ( can use mixed fruit jam diluted in water instead )
nuts	1/4 cup ( blanched , peeled and chopped )
whipped fresh cream	1 cup ( add sugar to taste and vanilla essence ) to decorate

Method

Mix milk , cream together . Bring to boil . Add sugar to taste and boil till dissolved .
Pour the diluted vanilla custard powder and keep stirring in low flame , making sure no lumps are formed .
Custurd should be of thick pouring consistency . Add 1/4 tea spoon of vanilla essence and mix well . Take away from flame and cool .
Dip the sponge cake pieces in sugar syrup to moisten them . Mix chopped fruits , nuts and Hershey’s strawburry syrup together .
Lay the moistened spong cake first on a pudding tray or bowl .
Then top with the fruit mixture . Pour the cooled custurd .
Decorate with whipped cream and fruit pieces dipped in sugar syrup .

Meat Loaf

Preparation Time : 40 minutes + 3 hours marination time

Cooking Time : 1 hour 30 minutes

Serving : 10 members

Description

This eid at home meat loaf was the special Center peice dish other than biriyani . I have made this dish once for a newly wedded couple but Didn’t have enough seasoning and didn’t taste good as well . Got a new recipe from my friend priyas cook book for meat loaf . This time I combined both the recipes and tried my luck . It worked wonders . Time consuming dish but worth the time .

Ingredients for Sauce

Ingredients	Quantity
Worcestershire sauce	1 table spoon
maida	1 tea spoon
tomato sauce	1 table spoon
chilli sauce	1 table spoon

Method for Sauce

If any gravy remaining from the boiled meat loaf add tomato sauce , chilli sauce and worcherstershire sauce to taste .
Mix well , taste and adjust and set aside .

Method to Shallow Fry

Cool the cooked meat loaf . Beat one egg with salt and pepper to taste .
Pour the beaten egg over the meat loaf as to wet it with the egg all over and sides . Roll the meat loaf over the bread crumbs all around and the sides . Heat oil to shallow fry .
Shallow fry the meat loaf carefully turning all around and sides to get a crisp golden brown color . Drain .
Slice the meat loaf to 1 inch thick slices , decorate with lemon wedges , tomato slices and springs of coriander . Serve with the meat sauce .

Ingredients

Ingredients	Quantity
Mince meat	1/2 kg (keema ) ground in the blender without water to a smooth paste
onions	3 big sliced and deep fried in oil to crisp and brown in color
coriander powder	3 table spoon
coriander seeds crushed	1 tea spoon
salt	to taste
worcherstershire sauce	1 table spoon
hard boiled eggs	4
ginger garlic paste	1 table spoon
green chillies	5 chopped
red chilli powder	2 table spoon
coriander leaves chopped	2 table spoons
curd	3/4 cup
lime juice	1 table spoon
pepper powder	1 tea spoon
garam masala powder	1/2 tea spoon
bread slices	3 ( soaked in water, squeezed and crumbled)
egg	2
bread crumbs	1/2 cup
oil	to shallow

Method

Mix ground minced meat with fried onions , coriander powder , coriander seeds , salt to taste , Worcestershire sauce , ginger garlic paste , green chillies , red chilli powder , curd , lime juice , bread slices , garam masala powder , pepper powder , coriander leaves and one raw egg together . Mix well and set aside to marinate for 3 hours or over night in the refrigerator.
Spread the marinated minced meat on a wet muslin cloth . Place the hard boiled eggs in a line in the Center and roll the mince mixture over it to form a loaf .
Press the top and sides to get a good firm loaf shape . Roll the loaf gently into a big microwave vessel . ( if u have a meat loaf dish can use that .)
Cover and microwave on high for 10 minutes or bake in a pre heated oven for 15 minutes . At 200 degree Celsius . Pour out the juices into a small bowl . Over turn loaf onto a plate .
Mix maida , Worcestershire sauce , tomato sauce and chilli sauce with the juice from the meat loaf with out lumps .
Pour sauce over the meat loaf so as to cover it completely . Microwave at 50 percent power for 10 minutes or bake at 200 degree Celsius for 40 to 45 minutes in a preheated oven .

Chicken club sandwhich

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

There is a small eat out near our house here in tirunelveli called pizza port , where all the medical collage students eat and hang around . The continental menu there is really yum . Specially the club sandwhich is the best . I tried making it at home taking note of what was in to my taste buds and it did turn out well .

Ingredients

Ingredients	Quantity
Sandwhich bread slices	6
butter	2 table spoon
mayonnaise	1 tea spoon
bone less chicken Breast	1 ( cooked with ginger, garlic paste -1/4 tea spoon and salt to taste ) shredded
cheese slice	2
chilli flakes	1/4 tea spoon
bulls eye omelette	2
cucumber slices	2
tomato slices	2
onion	2 slices
pepper and salt	to taste

Method

Mix cooked shredded chicken with chilli flakes , pepper powder and salt to taste . Set aside .
Take 2 slices of bread apply butter on one side on each beard slice . Place one cucumber slice , one tomato slice and one onion slice on each slice . Season with salt and pepper to taste .
Apply mayonnaise to two slices of bread on one side each . Place on top of the vegetable slices . Press lightly .
Place the chicken mixture over the bread slice . Top with cheese slice . Cover with a bread slice .
Apply butter on top . Top with bulls eye omelet cover with another buttered bread slice .
Toast these sandwiches in a sandwich grill , dotting butter below and top of the sandwich Till crisp and toasted well .
Cut the grilled sandwiches into two to get triangles . Serve hot with tomato ketchup and potato chips.

Donuts

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving :

Description

This is the first recipe I wrote in my first recipe cook book of mine way back in 1999. I got this recipe from my husbands cousin sister Fathima . She used to live in Colombo , Sri Lanka then . She attended a baking class there and passed on this recipe to me . Yeast is the main key ingredient in this dish so make sure you use good quality yeast . ( it results in real soft donuts ) Photo courtesy Rahima Zenofer .

Ingredients

Ingredients	Quantity
flour	250 gm
egg	1
yeast	1 table spoon ( level not full )
sugar	1 table spoon
butter	2 table spoon ( measure and then melt and add to the flour )
milk powder	2 table spoon
salt	to taste
water	3 ounce

Method

Mix all the dry ingredients together . Dilute yeast in water and set aside for 2 minutes .
Beat the egg well . Mix in measured , melted butter , diluted yeast , egg to the mixed dry ingredients .gradually add water little at a time and knead to form a sticky loose dough .
Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 40 minutes .
Wet hands with butter and make lemon size balls out of the dough . Flatten the ball in between your palms and make a hole in the Centre with your fingers .In case you have a doughnut cutter , go ahead and use it instead.
Do the same to all the remaining balls . Leave on a greased tray for half an hour covered.
Heat oil to deep fry . Deep fry the donuts in medium heat for 5 to 6 minutes till light golden brown in colour on both sides . Drain
Top with icing sugar or dip in sugar syrup like u do for gulab jamun . I like my donuts dipped in sugar syrup.
Dip in sugar syrup and remove immediately . Serve warm or hot.

Herb Crusted Chicken

Preparation Time : 15 minutes + marination time for One hour

Cooking Time : 10 minutes

Serving : 6 members

Description

Got this recipe from my friend priya’s cook book . I made some changes to my liking and it did work out well .

Marination Ingredients

Ingredients	Quantity
chicken strips	1/2 kg ( bone less )
lime	1
salt	to taste
pepper	to taste

Crust ingredients

Ingredients	Quantity
maida	1 cup
cornflour	1 cup
salt	to taste
pepper	to taste
chilli powder	1 1/2 tea spoon
oregano	1/4 tea spoon
baking powder	4 tea spoon
thyme	1/4 tea spoon
Rose Mary	1/4 tea spoon
chilli flakes	1/4 tea spoon

Dipping ingredient

Ingredients	Quanatity
Thick butter milk	2 cups
salt and pepper	to taste

Method

Marinate the chicken in lime juice , salt and pepper to taste for one hour in the refrigaratore . Mix all the crust ingredients together and set aside .
Mix butter milk with salt and pepper to taste . Dip the marinated chicken strips in the crust powder , then into the butter milk mix.
Repeat again with crust powder , butter milk mix and finally in crust powder .
Should form a thick coating around the chicken strips . Deep fry the chicken pieces for 10 minutes in medium heat till golden brown in colour .
Drain and serve hot with tomato sauce and mayonnaise .

Shahi Tukra

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 4 to 6 members

Description

This is a North Indian bread based dessert . It is also pronounced as shahi tukrey and shahi Tukda . It’s rich and easy to follow recipe With ingredients always available at home . I learnt this dish from a vedio tape from-nestle foods . They had given the vedio tapes as an advertisement to promote the use of milk maid in the early nineties .

Ingredients

Ingredients	Quantity
Bread	10 slices ( edges removed and cut into triangles )
milk	5 cups
cream	1 cup
ghee or oil	to deep fry
sugar	1 1/2 cup
saffron	1/4 tea spoon
cornflour	1/2 teaspoon diluted in 1 tea spoon water
yellow food colour	a big pinch
nuts	5 tea spoon chopped to garnish

For the sugar syrup

Ingredients	Quantity
Sugar	1 cup
water	1/2 cup
rose water	1/2 tea spoon

Method

Boil all ingredients together for the sugar syrup to a one string consistency . Remove from heat and keep aside to cool .
Boil milk , cream , sugar and saffron in a heavy bottomed pan till reduced to slightly thick consistency .
Add the diluted cornflour and yellow food colour . Mix well , stirring to get a thick pouring consistency sauce . Keep aside to cool .
Heat ghee or oil to deep fry . Deep fry the bread slices to golden brown in colour and crisp . Strain and keep aside .
Dip the fried bread in sugar syrup , drain and keep aside . Pour the milk mixture over the fried bread pieces on a platter .
Garnish with nuts . Keep in the refrigerator and serve chilled .

Prawn Roast

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 6 members

Description

This is a fabulous yummy dish liked by every one at home . Specially my son Afzar , son – in – law Riyaz and cousins Ashibha and Shabu . I learnt this dish from my friend Fathima from Salem who is a very good host and a cook . Happy bites to all .

Ingredients

Ingredients	Quantity
prawn(devained and cleaned)	1 kg
small onions	1 hand full crushed
tomato	1 big chopped
coriander powder	3 tea spoons
chilli powder	2 tea spoons
turmeric powder	1/4 tea spoon
coriander leaves	1 tea spoon chopped
salt	to taste
cumin powder	1/2 tea spoon
pepper powder	1/2 tea spoon
cinnamon	1 small stick
clove	1
cardamom	1 ( powder the cinnamon , clove and cardamom together )
ginger paste	1 tea spoon
garlic paste	1 tea spoon
coconut oil	3 1/2 table spoon
onion	1 big chopped
curry leves	few

Method

Mix prawns , small onion , ginger garlic paste , coriander powder , chilli powder , turmeric powder , tomato , salt to taste , cumin powder , pepper powder , spice powder , coriander leaves together in a pressure cooker .
Pressure cook with out adding water for one whistle . Reduce the water to a gravy consistency .
Then heat a non stick pan with coconut oil .
Add the chopped onion and curry leaves fry to brown and pour the prawn gravy in and roast till you get a caramelised dry roast .
Should be careful that you don’t roast to much as the prawn tends to get rubbery if over cooked . Serve hot .

Quiche Lorraine

Preparation Time : 45 minutes

Cooking Time : 40 minutes

Serving : 8 members

Description

One fabulous dish which I learnt from Pallavi . ( a friend of mine from Kollam ) the minute I heard the recipe I wanted to prepare and eat it . This is a French dish . We can have it once in 3 months as the calorie count is terrible . I have made some changes in the recipe to our Indian taste buds. Pallavi just gave me approximate measurements . Gave it a try and it was pitch perfect .

Ingredients for Pastry

Ingredients	Quantity
maida	250 gm
butter	100 gm
salt	to taste . ( if using salted butter avoid using salt . )

Method for pastry

Mix maida and salt to taste .
Rub the butter into the maida mix to get a bread crumb consistency .
Then sprinkle cold water little by little and bring together to get a dough .
Do not knead to much . Cover with cling film and keep in the refrigaratore for half an hour .
Roll the pastry dough to an 1/2 inch thick equal circle . Place it over a greased pie tin .
Press the pastry dough on to the pie dish gently so the impression on the pie dish gets to the dough .
Prick all around with a fork and blind bake in a pre heated oven at 200 degree Celsius for 10 minutes till the pastry base is half cooked .
Take out cool and keep aside .

Ingredients for Filling

Ingredients	Quantity
oil	1 tea spoon
onion 1 big	chopped
capsicum	1 chopped
mushroom	1/2 cup chopped
bone less chicken	200 gm ( boiled with salt to taste , 1/4 teaspoon each of ginger and garlic paste , reduce to dry consistency , cool and shred )
chilli flakes	1 tea spoon
salt + pepper	to taste

Method for Filling

Heat oil , add onions , capsicum , mushrooms , salt , pepper to taste and sauté till vegetables are half cooked .
Then top with chicken and chilli flakes . Toss well taste and adjust . Cool and keep aside .

Ingredients for Sauce

Ingredients	Quantity
eggs	3
milk	1 cup
cream	100 gm
salt + pepper	to taste
cheese	3 cubes grated

Method for Sauce

Mix eggs , milk , cream , salt and pepper to taste ( add less salt as cheese will add a salty taste to the quiche Lorraine ) cheese – 1 cube , cooled filling mixture together .
Pour the sauce filling mixture into the pastry base and bake in a pre heated oven at 240 degree Celsius for half an hour or until cooked through .
Then spread cheese over the quiche Lorraine and bake again till cheese melts .
Serve hot with tomato sauce .