Ok this is my first baked dish ! The ingredients mentioned below makes 4 muffins. Use paper cups for measuring.
Ingredients:
½ small banana pureed.
½ cup of wheat flour (atta)
½ cup maida.
¾ cup powdered sugar (powder same amount of sugar in a mixie)
1 tsp of baking soda
1 tsp of vanilla essence
1/3 cup of amul butter
1/3 cup of milk
4 chopped almond
1 egg
Preparation:
1. Sift the flour and baking soda and keep aside.
2. In warm milk mix the butter. Beat egg till fluffy in a bowl, add the milk mixture and the essence and beat some more.
3. Slowly add the flour and mix till soft mixture, add the bananas and almond and fold in the flour, do not over mix.
4. Preheat the oven for 180 degrees centigrade.
5. In paper cups fill the mixture till ¾ full.
6. When the oven is preheated, put the cups in outer rim of low rack and bake for 25 minutes. If the outer surface is not browned, bake for 5 more minutes, when done, allow to stand in oven for 3 minutes.
Saturday, November 14, 2009
Mushroom-Broccoli pepper curry.
Its an excellent dish ! Tastes best with Chapati or dosai. This dish is a good substitute for Chicken curry with same amount of protein. Good for colds.
Ingredients:
100 gms Broccoli florets
250 gms sliced button mushrooms
3 Onions (finely chopped)
2 Tomatoes (finely chopped)
Handful of chopped spring onions
1 twig of curry leaves
2 tsps of pepper powder
1 tsp of chilli-coriander powder
Salt as required
Oil as required
1 tsps of corn flour
2 tsps of ginger garlic paste
Preparation:
1. In a heavy bottomed pan (like pressure pan), stir fry the broccoli in low flame with half teaspoon of oil and some salt. When the broccoli begins to water and shrink, remove and place separately.
2. Repeat the above process with the sliced mushrooms, add some pepper too. When the mushrooms water cook till water is almost absorbed. Remove and keep aside.
3. Now, in the same pan, take 3 tsps of oil, when oil is heated, add the onions and curry leaves, fry till translucent, now add the ginger-garlic paste, tomatoes, chilli-coriander powder cook till oil separates.
4. Add a little water and broccoli to the mixture and cook for a minute with the lid on.
5. Once broccoli is done, add the pepper powder, adjust salt and add the cooked mushrooms.
6. Make a paste of corn flour with little water and add the mixture to the pan. Add the chopped spring onions.
7. Cover the pressure pan and cook till two whistle. When pressure is out the dish is ready for serving.
Ingredients:
100 gms Broccoli florets
250 gms sliced button mushrooms
3 Onions (finely chopped)
2 Tomatoes (finely chopped)
Handful of chopped spring onions
1 twig of curry leaves
2 tsps of pepper powder
1 tsp of chilli-coriander powder
Salt as required
Oil as required
1 tsps of corn flour
2 tsps of ginger garlic paste
Preparation:
1. In a heavy bottomed pan (like pressure pan), stir fry the broccoli in low flame with half teaspoon of oil and some salt. When the broccoli begins to water and shrink, remove and place separately.
2. Repeat the above process with the sliced mushrooms, add some pepper too. When the mushrooms water cook till water is almost absorbed. Remove and keep aside.
3. Now, in the same pan, take 3 tsps of oil, when oil is heated, add the onions and curry leaves, fry till translucent, now add the ginger-garlic paste, tomatoes, chilli-coriander powder cook till oil separates.
4. Add a little water and broccoli to the mixture and cook for a minute with the lid on.
5. Once broccoli is done, add the pepper powder, adjust salt and add the cooked mushrooms.
6. Make a paste of corn flour with little water and add the mixture to the pan. Add the chopped spring onions.
7. Cover the pressure pan and cook till two whistle. When pressure is out the dish is ready for serving.
Friday, November 6, 2009
Green Vegetable Kurma.
Ingredients:
2 cups sliced mixed vegtables (carrot, fresh peas, potato, beans).
2 tsp of chopped coriander.
1 chopped onion.
1 chopped tomato.
¼ tsp of turmeric.
1 twig of curry leaves.
Quarter of a coconut.
2 cashews.
½ green chilli.
Oil for cooking.
¼ tsp of mustard seeds and urad dal.
Salt for taste.
Preparation:
1. Make a nice paste with the coconut, cashews and green chilli.
2. Heat 2 tsps of oil in a pan, add the mustard and urad dal, when mustard sputters add onions and fry till translucent.
3. Add the curry leaves, turmeric powder, tomato and fry till tomato becomes soft, then add the vegetables and fry for a minute, then add some salt and water and let the vegetables cook.
4. After the vegetables are halfway done, add the coconut paste and stir, add some more water to make a korma consistency and let it cook for 5 minutes.
5. When vegetables are done and the korma comes to a boil, add the chopped coriander and remove from fire.
6. Serve hot with Chapathi, Idli or Dosai.
You can also add pudina and spices while making the coconut mixture if you like.
2 cups sliced mixed vegtables (carrot, fresh peas, potato, beans).
2 tsp of chopped coriander.
1 chopped onion.
1 chopped tomato.
¼ tsp of turmeric.
1 twig of curry leaves.
Quarter of a coconut.
2 cashews.
½ green chilli.
Oil for cooking.
¼ tsp of mustard seeds and urad dal.
Salt for taste.
Preparation:
1. Make a nice paste with the coconut, cashews and green chilli.
2. Heat 2 tsps of oil in a pan, add the mustard and urad dal, when mustard sputters add onions and fry till translucent.
3. Add the curry leaves, turmeric powder, tomato and fry till tomato becomes soft, then add the vegetables and fry for a minute, then add some salt and water and let the vegetables cook.
4. After the vegetables are halfway done, add the coconut paste and stir, add some more water to make a korma consistency and let it cook for 5 minutes.
5. When vegetables are done and the korma comes to a boil, add the chopped coriander and remove from fire.
6. Serve hot with Chapathi, Idli or Dosai.
You can also add pudina and spices while making the coconut mixture if you like.
Monday, November 2, 2009
Chicken Tandoori in a microwave.
This was last week's recipe. Made with less ingredients it was a hit!. Not too spicy and oily.
Ingredients:
300 gms of boneless chicken.
4 tsps of thick curd.
½ lemon juice.
½ tsp of chilli powder.
1 tsp of salt.
½ tsp of gram flour.
Some cooking oil.
Preparation:
1. Cut the chicken into 1 inch pieces.
2. Mix it with the lime juice, salt, gram flour and chilli powder and Refrigerate for ½ hr.
3. Remove and add the curd , adjust spices and salt as needed, put some curry leaves and marinate for ½ hr in the refrigerator.
4. Remove and place the pieces in a greased microwave dish or tawa.
5. Sprinkle some oil on top of each piece and place it in a high rack at the tawa.
6. Microwave in medium –low heat for 10 minutes.
7. Flip the pieces in between at 5 minutes.
8. Allow to stand in microwave for 2 minutes. Then brown it in high heat for a minute.
9. Leave for 1 minute and serve with mint chutney.
Ingredients:
300 gms of boneless chicken.
4 tsps of thick curd.
½ lemon juice.
½ tsp of chilli powder.
1 tsp of salt.
½ tsp of gram flour.
Some cooking oil.
Preparation:
1. Cut the chicken into 1 inch pieces.
2. Mix it with the lime juice, salt, gram flour and chilli powder and Refrigerate for ½ hr.
3. Remove and add the curd , adjust spices and salt as needed, put some curry leaves and marinate for ½ hr in the refrigerator.
4. Remove and place the pieces in a greased microwave dish or tawa.
5. Sprinkle some oil on top of each piece and place it in a high rack at the tawa.
6. Microwave in medium –low heat for 10 minutes.
7. Flip the pieces in between at 5 minutes.
8. Allow to stand in microwave for 2 minutes. Then brown it in high heat for a minute.
9. Leave for 1 minute and serve with mint chutney.
Mutton Pizza – Indian Style.
This is an indianised Pizza tried and tested on my family this weekend. My mother liked it. In other words it passed the acid test. Its made of small pizza bases available in bakeries.
Ingredients:
100 gm Mutton Kheema (Minced Mutton).
¼ tsp of turmeric powder.
½ tsp of Chilly powder.
½ tsp of cooking oil.
½ cup Tomato sauce.
2 onions sliced.
1 tomato sliced.
1 small capsicum sliced.
½ tsp pickle oil (oil from pickle).
¼ tsp of ginger-garlic paste.
1 tsp of chopped coriander.
½ cup grated mozzarella cheese.
Salf for taste.
1 tsp of melted butter.
1 tsp of chilli flakes.
1 small ready made pizza base.
Preparation:
1. Slice the pizza base into two saucer like using a sharp knife.
2. Butter the sides a little and heat one at a time in the pre-heated oven (250 degree) for 30 seconds.
3. Cook the Kheema in half cup of water with the turmeric, chilli powder, 1 chopped onion and oil and some salt.
4. In the tomato sauce mix the coriander and ginger garlic paste, pickle oil some salt and chilli flakes.
5. Apply the sauce as a thin layer in one of the sides.
6. Put some grated mozzarella cheese on top of the sauce applied piece and put the other piece on top of it. It should look like a thin sliced bun now.
7. On top of the pizza base, apply the remaining tomato sauce.
8. Arrange the Mutton Kheema, onions, capsicum.
9. Sprinkle the remaining cheese on top of these. Spread the contents as much as possible.
10. Now place some tomato slices on top.
11. Sprinkle some salt if needed.
12. Pre-heat the oven at 250 degrees for 5 minutes.
13. Then place the pizza on a microwave safe plate or tawa and place it on the low rack and bake for 8 minutes.
14. Cook in high heat for 2 minutes if you need it a little crisp.
Indian style pizza is ready …Good isn’t it.
Ingredients:
100 gm Mutton Kheema (Minced Mutton).
¼ tsp of turmeric powder.
½ tsp of Chilly powder.
½ tsp of cooking oil.
½ cup Tomato sauce.
2 onions sliced.
1 tomato sliced.
1 small capsicum sliced.
½ tsp pickle oil (oil from pickle).
¼ tsp of ginger-garlic paste.
1 tsp of chopped coriander.
½ cup grated mozzarella cheese.
Salf for taste.
1 tsp of melted butter.
1 tsp of chilli flakes.
1 small ready made pizza base.
Preparation:
1. Slice the pizza base into two saucer like using a sharp knife.
2. Butter the sides a little and heat one at a time in the pre-heated oven (250 degree) for 30 seconds.
3. Cook the Kheema in half cup of water with the turmeric, chilli powder, 1 chopped onion and oil and some salt.
4. In the tomato sauce mix the coriander and ginger garlic paste, pickle oil some salt and chilli flakes.
5. Apply the sauce as a thin layer in one of the sides.
6. Put some grated mozzarella cheese on top of the sauce applied piece and put the other piece on top of it. It should look like a thin sliced bun now.
7. On top of the pizza base, apply the remaining tomato sauce.
8. Arrange the Mutton Kheema, onions, capsicum.
9. Sprinkle the remaining cheese on top of these. Spread the contents as much as possible.
10. Now place some tomato slices on top.
11. Sprinkle some salt if needed.
12. Pre-heat the oven at 250 degrees for 5 minutes.
13. Then place the pizza on a microwave safe plate or tawa and place it on the low rack and bake for 8 minutes.
14. Cook in high heat for 2 minutes if you need it a little crisp.
Indian style pizza is ready …Good isn’t it.
Thursday, October 15, 2009
Golden fried prawns
This one’s a healthy dish (read lots of fat) as we use oil and butter. But simple nevertheless.
Ingredients:
15 pieces of tiger prawns (big ones) de-veined and cleaned.
2 tsps of cooking butter.
Sea salt or Rock salt (as per taste or 1 tsp).
1 cup corn flour.
Salt as needed.
4 full green chilli sliced lengthwise.
Oil for cooking.
Fresh chopped coriander leaves.
Preparation:
1. Make a thin batter of corn flour with a little salt.
2. In a Kadai, heat oil. Dip the prawns one by one in the batter and fry in the heated oil till a slight golden brown.
3. Remove from oil and allow the excess oil to drain from the prawns..
4. In a pan, melt two tsps of butter, and fry green chillies, add the cooked prawns and sea salt. Fry in high flame for 1 minute (or you eyes start watering)
5. Remove, garnish with coriander and eat hot with mayonnaise or tomato sauce. Simply delicious…….
Ingredients:
15 pieces of tiger prawns (big ones) de-veined and cleaned.
2 tsps of cooking butter.
Sea salt or Rock salt (as per taste or 1 tsp).
1 cup corn flour.
Salt as needed.
4 full green chilli sliced lengthwise.
Oil for cooking.
Fresh chopped coriander leaves.
Preparation:
1. Make a thin batter of corn flour with a little salt.
2. In a Kadai, heat oil. Dip the prawns one by one in the batter and fry in the heated oil till a slight golden brown.
3. Remove from oil and allow the excess oil to drain from the prawns..
4. In a pan, melt two tsps of butter, and fry green chillies, add the cooked prawns and sea salt. Fry in high flame for 1 minute (or you eyes start watering)
5. Remove, garnish with coriander and eat hot with mayonnaise or tomato sauce. Simply delicious…….
Mixed Noodles
This ones adapted to Indian taste buds. Its easy to make and highly customizable. We do not require all those ready made sauces for making this one.
Ingredients:
100 gms veg noodles.
250 gms boneless fried chicken. (Veggies can replace with Mushrooms).
1 egg.
1 cup Cabbage (sliced) .
1 cup carrots and beans (sliced into 1 inch slender strips).
½ cup chopped spring onions.
½ cup sliced capsicum.
2 onions sliced.
Salt as needed.
1 full green chilli.
2 tsp of soya sauce.
Crushed pepper as per taste.
Oil for cooking.
Preparation:
1. Shred the fried chicken into small pieces and keep aside.
2. In a big kadai, heat 2 tsp of oil, add the egg and fry, after half done, add all the vegetables (onions, carrots, beans, cabbage, capsicum and green chilli in that order) and stir fry till done (sprinkle water if required).
3. Boil water in a big vessel. When water comes to a boil, add the noodles and 1 tsp of oil. Cook for 5 mins or as per instruction in the noodles packet.
4. Strain and allow to cool in a plate.
5. When the vegetables are almost done, add the shredded chicken and stir cook for a minute.
6. Add the noodles to the vegetable, add the soya sauce, salt and pepper and stir for 1 minute.
7. Add oil if required and remove from flame.
8. Stir one more time and sprinkle spring onions and coriander.
Note: The vegetables are all your choice, modify them as per your wish, but don’t add tomatoes. If you want a spicier version.
Use this sauce.
In ½ cup tomato puree, add 1 chopped green chilli, ½ ich chopped ginger, 4 chopped garlic pods.
Add this sauce at the stage of adding soya sauce, This tastes good only in vegetable noodles.
Ingredients:
100 gms veg noodles.
250 gms boneless fried chicken. (Veggies can replace with Mushrooms).
1 egg.
1 cup Cabbage (sliced) .
1 cup carrots and beans (sliced into 1 inch slender strips).
½ cup chopped spring onions.
½ cup sliced capsicum.
2 onions sliced.
Salt as needed.
1 full green chilli.
2 tsp of soya sauce.
Crushed pepper as per taste.
Oil for cooking.
Preparation:
1. Shred the fried chicken into small pieces and keep aside.
2. In a big kadai, heat 2 tsp of oil, add the egg and fry, after half done, add all the vegetables (onions, carrots, beans, cabbage, capsicum and green chilli in that order) and stir fry till done (sprinkle water if required).
3. Boil water in a big vessel. When water comes to a boil, add the noodles and 1 tsp of oil. Cook for 5 mins or as per instruction in the noodles packet.
4. Strain and allow to cool in a plate.
5. When the vegetables are almost done, add the shredded chicken and stir cook for a minute.
6. Add the noodles to the vegetable, add the soya sauce, salt and pepper and stir for 1 minute.
7. Add oil if required and remove from flame.
8. Stir one more time and sprinkle spring onions and coriander.
Note: The vegetables are all your choice, modify them as per your wish, but don’t add tomatoes. If you want a spicier version.
Use this sauce.
In ½ cup tomato puree, add 1 chopped green chilli, ½ ich chopped ginger, 4 chopped garlic pods.
Add this sauce at the stage of adding soya sauce, This tastes good only in vegetable noodles.
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