Wednesday, 16 December 2009
Monday, 14 December 2009
Since my hubby insists that I use a lot of vegetables the quantity of vegetables I use is more than the normal usages please adjust them as per your requirements.
2 small or 1 big carrots, peeled and made into longish baton about ½ inch long
10 french beans cut to match the carrots
1 capsicum (I use green ones but you could also use the red and yellow ones) again cut like the carrots
½ cup cabbage cut fine but lengthwise (use the Anjali grater)
½ cup green peas (I used frozen so I did not boil them)
3-4 onions chopped lengthwise
Shoots of one spring onion (You can use the onions for decorations or chop them up and fry them with rest of the onions)
2 maggi cubes (veg) crumbled
1 tblsps soya sauce (dark)
1 tsp chilli sauce
1tsp tomato sauce
2-3 tblsps oil
1. Heat oil the onions add a pinch of the maggi cube any fry till the onions become translucent.
2. Add the carrots again a pinch of maggi cube and fry till the carrot change colour.
3. Repeat with the French beans, peas.
4. Add the sauces and the capsicum, cabbage, noodles adjust the salt.
5. Remove from the flame mix in the spring onion shoots and serve.
Sunday, 13 December 2009
For the Manchurian balls
1 cup cabbage, shredded
1 onion chopped fine
1 green chilli (optional)
¼ cup coriander chopped fine.
Oil for frying
1. Heat the oil.
2. Mix all the ingredients and form small balls. The dough naturally becomes wet as you mix the cabbage. So I have not specified the amount of maida needed. I needed about 1 and ½ cup maida.
3. Immediately Deep fry till golden brown. Drain and keep aside.
For the Gravy:
2 medium onions chopped fine
15-20 garlic chopped fine
1 tsp ginger
2-3 green chillies chopped fine
1 green capsicum, chopped fine
1 cup Spring onions the green shoots chopped
2 tblsps dark soya sauce
1tsp chilli sauce
1 tblsp tomato sauce
½ cube of maggi
2 tblsps corn flour dissolved in ½ cup water.
1 tblsps oil
1. Heat oil add the ginger garlic and green chillies and sauté till the garlic is golden.
2. Add onions and fry till pinkish.
3. Add the sauces and magi cube.
4. To make a gravy you have add water (decide on the amount of gravy you need and adjust corn flour accordingly) adjust salt and bring to boil. Lower the flame and mixing continuously add the corn flour mix.
5. As the mixture thickens add the capsicum and spring onion shoots.
6. Add the Manchurian balls.
7. Mix and serve immediately.
Tuesday, 8 December 2009
The other day i had some leftover rice to finish off but no vegetables to be used for
a pulao or something of that kind. All that I had was a packed of shelled corn in my freezer.
I decided to put it and my unused masalas to good use and here was the final product.
1 cup cooked basmati rice
1 cup shelled and cooked corn
1 tsp ginger-chilly paste
3-4 Maggie vegetarian masala cubes
Everest Shahi Biryani masala
Jeera for tempering
Heat the ghee and add jeera.
After it splutters add ginger-chilly paste and fry for some time.
Then add Shahi Biryani masala and cooked corn.
After frying this for some time add the cooked rice.
I nromally add salt to the rice before cooking it so do not have to add too much of salt
later on. After the rice is mixed well add the masala cubes to the rice and your zatpat
biryani is done!!!!U can add veggies of your choice and it still tastes good..
Sunday, 1 November 2009
100 grams maida
100 grams powdered sugar
3 tblspn drinking chocolate
2 tblspn cocoa
4 tblsp homemade butter
½ cup milk mixed with ¼ cup milk (lukewarm)
1.Sieve all the dry ingredients.
2.Run the butter in the mixer. Since the quantity for my mixer was too small I ran it with the milk and water mixture.
3.Fold in all the dry ingredients.
4.The mixture bubbles a little.
5.Pour in a greased container and microwave for 5 minutes if glass container is used and 4 if plastic container is used.
1 tsp vanilla extract
1/2 tsp almond extract
2 cups plain flour (260 grams)
150 gms sugar
1 tsp baking powder
Pinch of salt
150 gms almonds
Roast the whole almonds (blanched or otherwise) & let them cool.
Preheat oven at 300 F (150 degree C)
Mix all the dry ingredients (excluding almonds) with an electric mixer (or a hand mixer) or sieve them together a couple of times.
Mix eggs with the extracts & beat a little.
Slowly add the egg mixture to the flour & continue mixing with an electric mixer (or a hand mixer) When the dough forms add the roasted almonds.
On a lightly floured surface form a log of the mixture & then place it on a baking tray.
Bake for 30-40 mins in the oven.
After taking out let it cool for 10 mins & then cut it with a sharp knife into thin slices.
Bake the slices on one side for 10 mins again then turn on the other side for baking another 10 mins.
Cool & Store. (Lasts for a good few days in an airtight container.)
Sunday, 4 October 2009
Friday, 25 September 2009
Monday, 14 September 2009
Wednesday, 2 September 2009
Food expert Rushina in Reader's Digest May'09 give the recipe of Chermoula Prawns. She has said that Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking, usually for fish and seafood but she likes it with chicken, potatoes and mushrooms.
She has also said Chermoula has many recipes using different proportions here is what I made and we have liked.
1/3 cup olive oil
3 tblspn chopped coriander leaves
5-6 tulsi i.e. holy basil leaves
2 tblspn lemon juice
2 green chillies
200 g mushrooms cut into quarters
- In the mixer grind all the ingredients into coarse puree season with salt.
- In a bowl arrange the mushrooms sprinkle some salt.
- Spoon the above mixture covering the all the mushrooms well.
- Cover and refrigerate for ½ an hour, stir occasionally.
- Arrange the mushrooms in a foil lined tray and grill on one side for 3 minutes.
- Turn the mushrooms carefully and grill again I did it for 5 minutes this time.
Tastes just yummy!!!
P.S. Girish has asked me to try it on boiled vegetables. Will do it sometime next week and report.
Tuesday, 25 August 2009
Sunday, 16 August 2009
1 cup coriander seeds
1/2 cup jeera seeds
1 tbsp shahjeera
some pepper seeds
4-5 masala velchi
Dry roast all the ingredients and make a powder. A little variation from the usual dhania-jeera powder that we make. Can be used as masala instead of the garam masala or the goda masal that we usually add.
Had a packet of instant appe. Had read on one of the food blogs, sorry don't remember which, that they can be used to make low cal dahi vadas. So decided to do just that!!
1 instant appe packet
ginger, green chillies paste
red chilly powder
Add chopped onion, coriander, ginger chillies paste to the appe batter and make appe in the appe mould. Once done top it with sweetened dahi, and sprinkle red chilly powder, alt, chaat masala, jeera powder.
Delicious yet low cal dahivada with a difference is ready to serve.
4 slices of sliced bread(u can use multigrain to make it more healthy)
2 tpsp of Amul butter
7-8 cloves of chopped garlic
1-2 greeen chillies chopped fine
1 cup seeet corn(steamed)
1 finely chopped onion
1 finely chopped tomato
Maggie Pizza sauce
Soften the butter and add garlic, green chillies and coriander leaves. Apply this on the slices of bread and keep aside. Mix together the sweet corn, onion, tomato and add chat masala, salt, pepper powder. Add this topping to the bread slice and then sprinkle grated cheese (liberally if u r not watching your weight and cholesterol!!!!). Place two slices at one time on the grill stand and grill them until the cheese melts. Delicious bread pizza is ready to serve.
Sunday, 26 July 2009
- Mix all these together and fry till the mixture forms a uniform mixture and is almost dry.
- Boil the water with salt and oil.
- Lower the flame and add the rice flour mix well so that no lumps are formed.
- Cover with a tight lid and keep aside.
- Clean and dry the turmeric leaves.
- Smear the leaves with a little oil.
- While it is still warm rub some ghee on your palms and take a small portion of the rice flour. Make a ball out of it.
- With your fingers spread on the turmeric leaf into a thin layer. (You could also roll it with a rolling pin but it's very messy).
- With a spoon spread the jaggery mixture along the length of the leaf on one side.
- Close the other section of the leaf and press gently but firmly.
- Place them in a colander.
- Place the colander in a steamer and steam the patoli for 10 minutes.
- Serve hot drizzled with ghee.
The Mad Scientist's Kitchen!! by Archana Potdar is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Based on a work at http://madscientistskitchen.blogspot.in/.