naidufoodrecipes: 2011

Friday, December 30, 2011

Alu Paratha

2 boiled Potatoes 
1 small finely chopped Onion (optional) 
Coriander leaves finely chopped 
Small piece of Ginger (very finely chopped or grated) 
1 or 2 green Chilies (finely chopped) 
Salt Red Chili powder and Garam masala as per taste

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.Mash the potatoes.Add all the stuffing items to mashed potatoes and mix it properly.Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
 Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.When top side is done change the side and keep a check (till properly baked)Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Chocolate Applesauce Cake

1/2 cup butter or margarine, softened 
1 1/2 cups sugar 
2 eggs 
2 cups all-purpose flour 
2 tablespoons baking cocoa 
1 1/2 teaspoons baking soda 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
2 cups unsweetened applesauce 
1 cup semisweet chocolate chips 
1/2 cup chopped pecans 
2 tablespoons sugar 

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, 
beating well after each addition. Combine dry ingredients; add to the 
creamed mixture alternately with applesauce. Pour into a greased 13-in. 
x 9-in. x 2-in. baking pan. Combine topping ingredients; sprinkle over 
batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick 
inserted near the center comes out clean. 

Nutritional Analysis: One serving (prepared with margarine and egg 
substitute) equals 283 calories, 274 mg sodium, trace cholesterol, 
44 gm carbohydrate, 4 gm protein, 12 gm fat. Diabetic Exchanges: 
2 starch, 2 fat, 1 fruit.

 PREP TIME 15 Min 
READY IN 45 Min 


Fruit Cocktail Cake

1 can fruit cocktail (including the juice) 
1 egg, well beaten 
3/4 cup sugar 

1 1/2 cup flour 
1 t. baking powder 
1 t. baking soda 
pinch of salt 
Mix and put in 9 x 13 pan. 
Top with 1 cup brown sugar mixed with 1/2 cup ground nuts. 

Bake 20 to 25 minutes - about 375 degrees. Serve with whipped cream or ice cream. 

Black Forest Cake

5 ounces bittersweet chocolate, cut into bits
5 tablespoons unsalted butter
l/3 cup water
5 large eggs
1 cup sugar
1 cup cake flour

2 pounds canned sour cherries, drained, reserving the juice
l/3 cup sugar
5 teaspoons cornstarch
2 tablespoons Kirschwasser liqueur

1 cup sugar
1/2 cup water
l/4 cup Kirschwasser liqueur

Whipped cream topping:
l envelope gelatin
2 tablespoons Kirschwasser liqueur
3 cups well-chilled heavy cream
1/3 cup sifted confectioner' s sugar
l cup dark chocolate shavings for garnish

Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

Make the filling: In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirschwasser liqueur, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.

Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirschwasser liqueur. Let cool.

Make the whipped cream topping: In small saucepan combine gelatin and Kirschwasser liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.

Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of cake onto first layer. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.

Yield: 8 to 10 servings 

Egg Paratha


  1. 1/2 kg maida
  2. salt to taste
  3. 1 egg for each paratha
  4. 1 tsp pepper powder
  5. 1 cup ghee or dalda


  1. Add maida salt ghee with little water kneed well
  2. Roll into a paratha fry both sides with ghee
  3. Add one egg to a paratha on top add little salt
  4. Smash every thing with a spoon add pepper powder
  5. Serve hot 

Chicken Rasam


  1. 1 small chicken
  2. (fry a little in the open fire take out
  3. only inner portions cut into small pieces)
  4. 2 tbsp ghee
  5. 1 tsp lemon juice salt as per taste
  6. grind into paste:
  7. 1 cup onion, chopped
  8. 1 tsp dhania
  9. 2 garlic flakes
  10. 1/2" ginger
  11. 2 cloves
  12. 2 cardamoms
  13. 1/2 tsp aniseed
  14. 1/2 tsp poppy seeds
  15. 1/2 tsp turmeric powder
  16. 1 tsp red chilli powder


  1. Heat ghee in a pan
  2. Add the grounded masala and let it cook for 5-6 minutes
  3. Add chicken pieces with 1 litre of water
  4. Boil for some time
  5. Add salt and lemon juice
  6. Serve hot

Potato Dumplings


  1. 4 potatoes
  2. 2 eggs, beaten
  3. salt as per taste
  4. 1 cup dry bread crumbs
  5. 1 tsp pepper powder
  6. 1 cup plain flour
  7. 6 cups water

Boil the unpeeled potatoes till tender (for15 mins).Peel it and mash with potato smasher.
Add all the remaining ingredients except salt and water.Make a dough of the mixture, soft
Make round balls of dough approx 1-1/2"
Boil water and salt .Add potato dumplings .Let it cook till they float, approx 10 mins .Drain and Serve hot

Monday, December 26, 2011

Chicken 65


  1. 1 lb of chicken (boneless and skinless), cut into 1.5 inch pieces
  2. 2 cloves of garlic, finely minced
  3. 1 inch piece of ginger, peeled and finely minced
  4. 1 tsp black mustard seeds
  5. 3-4 small Thai green chilies, finely minced
  6. 5-6 fresh curry leaves 
  7. 1 tsp ground cumin
  8. 1/2 tsp red chili powder
  9. 1/2 tsp turmeric 
  10. 2 tsp garam masala or sambar powder
  11. salt to taste
  12. 2 tbsp soy sauce
  13. juice of 1 lemon
  14. 2 tbsp cornstarch
  15. oil for pan frying
  16. wedges of lemon for garnish


In a large mixing bowl, combine the ginger, garlic, soy sauce, lemon juice and the spices (ground cumin, red chili powder, turmeric, sambhar powder and salt). Add the cornstarch and mix well to combine. Add the chicken pieces and mix to coat well. Cover, refrigerate and let marinate for at least 1 hour (the longer the better). Remember to remove the chicken from the refrigerator 15-20 minutes before pan frying to allow it to come to room temperature.

In a large wok or deep skillet on medium high heat, add 3-4 tbsp of oil. When hot, very carefully add the black mustard seeds. When the splattering subsides, add the green chilies and fresh curry leaves. Then carefully add the chicken pieces and fry until cooked through. They should be golden brown and crispy on all sides. Drain well. You may need to do this in small batches.

Sprinkle the chicken pieces with a pinch of salt when still hot, garnish with wedges of lemon and/or lime and serve with your favorite chutneys and sauces.

You can also use the chicken pieces in naans or rotis to make delicious Indian wraps. Just add some lettuce, tomatoes and red onions and then top with your favorite chutneys and sauces.

Skillet Ranch Burgers


  1. 1/2 cup soft bread crumbs
  2. 1 small onion, finely chopped
  3. 1 small green pepper, finely chopped
  4. 2 jalapeno peppers, seeded and finely chopped
  5. 1/4 cup egg substitute
  6. 1-1/4 teaspoons ranch salad dressing mix
  7. 1 teaspoon garlic powder
  8. 1/2 teaspoon hot pepper sauce
  9. 1 pound lean ground turkey
  10. 4 whole wheat hamburger buns, split
  11. 4 lettuce leaves
  12. 4 slices tomato
  13. 4 slices onion
  14. 1/2 cup fat-free sour cream
  15. 1 teaspoon ranch salad dressing mix

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.
In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165� and juices run clear.
Serve on buns with lettuce, tomato and onion. Combine sour cream and dressing mix; spoon over burgers. 
Yield: 4 servings.

Sunday, December 18, 2011

Shrimp Dip Recipe


8 ounces cream cheese, room temp
1/4 cup mayonnaise
2 to 4 Tbsp of lemon juice (2 if regular lemon, 4 if Meyer lemon), more to taste
1 teaspoon finely grated lemon zest
3/4 pound cooked, shelled, small pink shrimp (salad shrimp)
1/4 cup sliced scallions, including the greens
2 Tbsp finely chopped fresh parsley
1/4 teaspoon Tabasco or Crystal hot sauce
Freshly ground black pepper to taste
1 In a medium bowl beat together the cream cheese and mayonnaise until smooth. Add the lemon juice and lemon zest. Beat until smooth (you may need to use a whisk.)
2 If you have a food processor, pulse together the shrimp and the cream cheese mixture, three 1-second pulses. If not, or if you just don't want to deal with the food processor, chop up the shrimp—fine to medium chop—and mix into the cream cheese.

3 Return to the bowl and stir in the scallions and parsley. Add the hot sauce and black pepper to taste. Add more lemon juice to taste.
Keep chilled. Serve with crackers or crudite.

Yield: Makes about 2 cups of dip.

Roast Chicken With Lemon Garlic And Thyme

Ready in 1 hour 10 mins

Serves: 10


2 lemons
2 whole chickens

2 large onions, peeled and quartered
6 shallots, coarsely chopped

8 cloves garlic, unpeeled
3 tablespoons olive oil

salt and freshly ground black pepper to taste
100g (4 oz) butter, softened

8 sprigs fresh thyme

Prep: 20 mins | Cook: 50 mins

1.Preheat oven to 190 C / Gas mark 5.

Lightly grease a medium baking dish.
2.Pierce lemons several times with a fork,

and place 1 inside each chicken cavity.
Arrange chickens in the centre of the prepared baking dish.

Place onions, shallots and garlic around the chickens.
Sprinkle vegetables with olive oil, and season with salt and pepper.

Spread butter over the chickens, and line each with thyme sprigs.
3.Bake 20 minutes in the preheated oven.

Increase temperature to 200 C / Gas mark 6,
and continue baking 30 minutes,

or until exterior of chicken is golden brown,
meat is no longer pink and juices run clear.

Allow to cool about 15 minutes before serving.

Pepper Chicken


2 lb chicken pieces 
2 tbsp peppercorns coarsely ground 
3 large onions sliced long 
4 green chillies slit(to taste) 
1 1/2 tbsp ginger garlic paste 
1 tsp garam masala 
1/2 cup tomato puree or sauce 
a bunch of coriander leaves chopped 
A sprig of curry leaves 
juice of half lime 
oil for cooking 
salt to taste


1. Marinate the chicken pieces with salt , ground pepper , half of the ginger garlic paste and lime juice for 30 minutes to 2 hours. 
2. Heat about 2 tbsp oil in a pan .Shallow fry the chicken pieces for about 7 minutes of till lightly browned.Drain to paper towel and keep them warm. 
3. Add little bit more oil and add the curry leaves,green chillies and the rest of the ginger garlic paste.Saute for a while and then add the tomato sauce or puree. Bring it to a boil and add the chicken pieces. 
4. Add the garam masala and coriander leaves.Stir well .Cover and cook till chicken is tender.Add hot water in between , if required. 
5. Meanwhile in another pan , heat some more oil and saute the onions with little bit salt. Saute till the onions are well browned and carmalized.Drain to paper towels. 
6. Shutdown the flame when the chicken is cooked and the curry becomes dry.Add the browned onions and stir well.Serve hot garnished with extra chopped coriander leaves .

Monday, December 12, 2011

Besan Ladoo

  1. 2 cups gram flour (besan)
  2. 11/2 cup sugar (grinded)
  3. 1 cup ghee
  4. 1 tsp each almonds, pistachios, cashew nuts (chopped)


In a kadhai mix gram flour and ghee over a low heat. Keep constantly stirring to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and allow it to cool. Add sugar and nuts to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Laddoo are ready to be served.

Egg Biriyani


Basmati Rice - 3 cups
Eggs - 4 + 3 
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron - a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala - (2" cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)Shahi Jeera - 1/2 tsp
Oil - 1 tblspSalt - as needed
Water - about 10 cups
Mint Leaves - handful

For Masala

Onion - 2 medium (chopped)
Tomatoes - 2 (chopped)
Ginger garlic Paste - 1 tblsp
Cilantro (Coriander Leaves) - handful (finely chopped)
Mint Leaves - handful (chopped)
Green Chillies - 3 or 4 (chopped/slit)
Yogurt - 4 tblsp
Lemon Juice - 2 tblsp
Ghee and/or Oil - 2 tblsp
Biriyani Masala - 1.5 tblsp 
(You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)
Salt - as needed


1. Hard boil 4 eggs, peel it and cut it into half lengthwise.
2. Sprinkle a pinch of biriyani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
6. Preheat oven to 350 degree F.

For making masala

1. Heat ghee and oil in a pan and add the onions and green chillies. Saute till the onions turns brown.
2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
3. Add the tomatoes and cook till it gets mashed up.
4. Add the yogurt, biriyani masala and salt. Cook this till you get a nice masala and the oil separates from the masala.
5. Add lemon juice to the masala just before switching off. 

Layering the Biriyani
The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.
1. Grease the bottom of the vessel/tray with some ghee or oil.
2. Spread half of the cooked rice at the bottom. This will be the first layer.
3. Pour the egg masala over the rice as the 2nd layer.
4. Put the scrambled layer over the masala followed by the remaining rice.
5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chopped cilantro and mint leaves.
6. Arrange the hard boiled eggs on the top.
7. Cover with an aluminum foil and seal all sides so that the steam wont be able to escape.
8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biriyani will fill the house.
9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Peri-piri chicken

Easy Portuguese Peri-piri chicken recipe is perfect for the barbecue - and ready in 30 minutes.

1 whole chicken (about 1kg/2lb 3oz), spatchcocked
salt and freshly ground black pepper

For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped

1 tsp salt flakes

½ tsp oregano

½ tbsp paprika

100ml/3½fl oz olive oil

50ml/1¾fl oz red wine vinegar

To serve Chips And Salad

Preparation method

 To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. 
Place the chillies on a roasting tray and roast them for 10 minutes.

Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano,paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month.Shake before using.

 Place the spatchcocked chicken in a sealable plastic bag. 
Add half the piri-piri sauce, spreading it evenly over the chicken. 
Seal and marinate in the refrigerator for at least one hour.
Technique: Spatchcocking chicken and poultry .

Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. 
Alternatively, light your barbecue.

Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.

Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.

Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.

Steak with Porcini butter and sweet potato


  1. 2 large sweet potatoes, cut into wedges lengthways 
  2. 3tbsp olive oil 
  3. 2tsp rock salt 
  4. 1tsp dried porcini mushrooms 
  5. 4 sirloin steaks 
  6. Freshly ground black pepper 
  7. 50g (1¾oz) unsalted butter, softened 
  8. 2tbsp fresh chopped flatleaf parsley 
  9. 125g (4½oz) mushroom antipasto 
  10. Fresh rocket to serve. 

1 Preheat the oven to 200°C/fan 180°C/gas 6. 
2 Toss the sweet potatoes with 2tbsp olive oil and arrange on a baking tray. 
Season with 1tsp rock salt and roast for 30 minutes. 

Meanwhile, whizz the porcini mushrooms to a powder in a processor, 
mix in the remaining salt and sprinkle 2 teaspoons of this mixture over the steaks. 
3 Season the steaks with freshly ground black pepper and drizzle with 1 tablespoon olive oil. 
Mix the remaining porcini salt with the butter and parsley and roll in clingfilm. 
Chill in the fridge for 15 minutes. 
4 Preheat a chargrill pan and cook the steaks for 3-4 minutes on each side.
Leave to rest for 2 minutes. Add the mushroom antipasto to the pan and warm through. 
Top the steaks with a slice of the chilled porcini butter and the mushroom antipasto. 
Serve with the sweet potato wedges and fresh rocket leaves. 

Oven Fries with Garlic Aoli



  1. 6 large russet potatoes, peeled
  2. 2 fresh thyme sprigs
  3. 1 large fresh rosemary sprig, cut into 3 pieces
  4. 2 garlic cloves, cut into quarters
  5. 1/2 teaspoon smoked paprika
  6. 3 tablespoons olive oil
  7. Sea salt and freshly ground black pepper


  1. 1 garlic clove
  2. 2 large egg yolks
  3. 1 tablespoon red wine vinegar
  4. 1 teaspoon Dijon mustard
  5. 1 cup grapeseed oil
  6. 1 tablespoon water, optional
  7. 1 tablespoon fresh flat leaf parsley, finely chopped


Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.

Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.

Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.

Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.

Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.

With the machine running, slowly add the oil in a thin steady stream until the aoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.

Stir in the parsley. Season the aoli to taste with salt and pepper.

Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.

Serve the fries with the aoli and enjoy.

Thursday, December 8, 2011

Egg Pulav


Basmati rice - 2 cups 
Eggs - 2 or 3
Ghee/ Butter/ Oil - 2 tblsp 
Cilantro [coriander leaves] – for garnish 
Onion - 1/4 (Sliced) 
Green Chillies - 5 (Slitted)
Tomato -1 small size (chopped)
Ginger Garlic Paste - (1 1/2 spoon) 
Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise) 
Salt - to taste 
Water - 3 cups 


1. Heat the ghee in a pan and splutter the whole garam masala. 
2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker. 
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes. 

Thursday, November 17, 2011

Chettinad Masala Dosa


1.Dosa batter – 4 cup
2.Oil – 2 tb sp
3.Onion (chopped)- 1 cup
4.Tomato – 1/2 cup(chopped)
5.Green chilly – 1
6.Ginger garlic paste – 2 tea sp
7.chilly powder – 1 tea sp
8.Coriander powder – 1 tea sp
9.Turmeric powder – 1 pinch
10.cashew – 1 tea SP
11.Tomato sauce – 1 tea sp
12.Coriander leaves


1.Heat oil in a pan and add onion.
2.When onion turns to brown,add tomato,ginger garlic paste and green chilly.
3.When oil seprates,add chilly powder,coriander powder and turmeric powder.
4.Add cashew paste and tomato sauce.Stir well.
5.Add coriander leaves.Stir well.
6.Heat a non-stick tawa and pour a spoonful of pumpkin dosa batter inthe centre, spread with the back of the spoon to a thin round.
7.Pour a tsp of ghee over it. 
8.Turn the other side for a few seconds and remove from the pan. a portion of the masala in the center and cover it with the other half of the dosa.
10.Serve Hot.

Filipino Egg Rolls

 Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.


1 pound ground pork or ground beef
1 cup shrimps,minced
½ cup onion, minced

½ cup carrots, minced
 5 garlics, minced
½ teaspoon salt

½ teaspoon black pepper
1 egg, beaten1 tablespoon oyster sauce
1 tablespoon Fish Sauce 

Lumpia Wrappers (try 125 mmx125mm size)
2 tablespoons Olive oil for sauteeing
2 cups Vegetable Oil for frying


1 In a pan, sauté garlic in olive oil until light brown.
2 Add onions. Saute until almost translucent.
3 Add the ground pork and sprinkle with ½ tsp salt and ½ tsp blackpepper. Stir-fry until no more pink color is showing.
4 Add carrots, oyster sauce and fish sauce. Mix well.
5 Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.
6 The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: 
first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.
7 Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not 
too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove 
the excess oil. Place egg roll on layers of paper towels to drain.
8 Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

Friday, September 9, 2011

Cheese Cake In Indian Style


  1. Home Made Paneer (white cheese) 2 Cups
  2. Sooji 1 tbsp
  3. Sugar 1 1/4 Cups
  4. Cardamom 2
  5. Salt a small pinch
  6. Ghee 1/2 tsp


Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.

Notes: Use a pound cake tin or cake tin to bake a bigger cake, which takes more time to bake.

Suggestions: Taste the paneer mixture and adjust the sugar according to your preference. Make sure to test the cake very often during the last stage to prevent it from burning.
Variations: Also add cashews and raisins to the paneer before baking. A quarter tsp of baking powder can also be added for better results.

Other Names: Cheese Cake, Paneer Cake, Chenna Poda Peetha.

Thursday, August 25, 2011

Sabudana Vada

  1.  1 cup sabudana
  2. 1/2 cup peanuts
  3. 1 potato [boiled]
  4. 7 green chillies
  5. salt to taste
  6. oil to deep fry
 Wash the sabudana thoroughly and drain excess water.soak it for 2-3 hours. add all ingredients to it. except oil. mix well into a paste and make small balls.
 Heat oil in a pan.fry the sabudana balls till they are crisp and light brown in colour.drain the oil using a sieve type ladle.serve hot. 

Tuesday, August 23, 2011

Yellow Bird Freeze

  1. 1 cup ice
  2. 1/2 cup canned pine apple chunks,drained and frozen
  3. 1/2 cup pine apple juice
  4. 1/2 cup vanilla ice cream
  5. 30 ml rum
  6. 45 ml  Coffee Liqueur
 Combine all ingredients in a blender till the mixture is smooth.Pour in cocktail glass and serve with a slice of pineapple as garnish.

Pineapple Margarita

  1. 60 ml tequila
  2. 30 ml triple sec
  3. 45 ml pineapple juice
 Shake all ingredients in a shaker filled with ice and strain into cocktail glass rimmed with granulated sugar.

Wednesday, August 10, 2011

Sweet Egg Dosa

  1. 1 Cup ready-made dosa batter
  2. 1 egg
  3. 3-4 spoons of sugar syrup[mix equal quantity of sugar and water]
  4. butter
  5. cooking oil
  6. fresh fruits
Beat the egg till fluffy.mix it with dosa batter. add sugar syrup.heat oil on a frying pan.
Add the batter and fry it like a dosa.garnish it with fresh fruits and a scoop of butter.

Wednesday, August 3, 2011

Chicken With Raw Mango


  1. 1 Medium green mango,skinned and thickly sliced
  2. 500 gms boneless chicken,cubed
  3. 1/4 tsp onion seeds
  4. 1 tsp ginger,grated
  5. 1 tsp garlic paste
  6. 1 tsp chilli powder
  7. 1/4tsp turmeric
  8. 1 tsp coriander powder
  9. 2 tbsp oil
  10. 2  medium onions sliced
  11. 1 sprig curry leaves 
  12. 1 cup water
  13. 2 tomatoes,quartered
  14. 2 green chillies,choped
  15. 2 tbsp coriander leaves,choped
  16. salt to taste
Marinate the chicken with the onion seeds,ginger,garlic,chilli and coriander powder,turmeric,salt and half mango slices,leave it for half an hour.Heat the oil in a khadhai and fry the sliced onions until golden brown.add the curry leaves and stir.slowly add in the marinated chicken and mango,stirring pour in the  water,cook in lower heat for 15 minutes.stir occasionally  till the chicken is cooked and the has been absorbed.
 Add the remaining mango slices,tomatoes and green chillies,stir well and remove from heat.garnish with coriander leaves and serve hot with rice or roti.

Sunday, July 24, 2011

Aate ki pinni

  1. 1 cup wheat flour
  2. 1 cup ghee
  3. 1/2 tsp cardamom powder
  4. 1 cup powder sugar
  5. 1/2 cup mixed dry fruits
Heat ghee in a heavy bottomed pan.add flour and cook till it is evenly browned and aromatic,take off fire.spread contents of pan into plate,allow to cool.
Add shifted powdered sugar,cardamom and dry fruit.mix very gently,but thoroughly.shape into equal sized balls.
Cool completely before serving.garnish it with dry fruits.

Pasta With Pesto And Tomatoes

This is g a great recipe especially in summer when the  markets are full of ripe vegetables,use big tomatoes.use cherry tomatoes for this recipe during winter.

  1. 1 packet spaghetti pasta
  2. 1/2 of cup ready-made basil pesto
  3. 4 ripe tomatoes,chopped
  4. pinch of chilli flakes
  5. 1tbsp extra virgin olive oil.
Cook spaghetti as per instruction on the packet until it's a little under cooked.drain.reserving 2 tbsp of the cooking liquid.return to the pot with the cooking liquid and stir in the pesto and cook for a minute or till the pasta is evenly coated.add tomatoes,chilli flakes and olive oil,toss gently and serve immediately.

Saturday, July 23, 2011

Oprah Winfrey's Unfried Chicken

This is a great recipe from oprah winfrey.recipe given that it hardly uses any water has been used here as it   makes the batter crisp in spite of using hardly any oil.

  1. 6 chicken legs,without skin
  2. 6 chicken breast halves
  3. 31/2 cups ice water
  4. 1 cup plain yogurt vegetable oil
For The Breading
  1. 1 cup dried bread crumbs
  2. 1 cup flour
  3. 1/2 tsp each:garlic powder,thyme,basil,oregano,
  4. 1/8 tsp black pepper
Preheat oven at 200° chicken in large bowl with ice water and set aside.apply with a spoon or spay baking sheet with vegetable oil.

Breading;Combine all ingredients for breading and thoroughly mix with your hands.remove two pieces of chicken from the ice water.roll each piece in yogurt and evenly coat the pieces with the breading mixture.transfer breaded chicken to oiled baking sheet.repeat until all 12 pieces are breaded.spray chicken lightly with vegetable oil. place baking sheet on bottom shelf of oven and bake it for 1 hour,turning pieces every 20 minutes for even browing. 

Thursday, July 21, 2011

Paneer Akthari


  1. 150 gms paneer
  2. 50 gms hung curd
  3. 50 ml lime juice
  4. 20 ml mustard oil
  5. 20 gms crushed cashew nuts
  6. 10 gms garlic-ginger paste
  7. 10gms cumin powder
  8. 5 gms capsicum,onion and tomato
  9. 1 tsp green chillies paste
  10. 1 tsp chat masala
  11. 1 tsp chopped coriander
  12. 1 tsp chopped mint
  13. salt to taste
Dice the cottage cheese and vegetables.prepare a marinade with the rest of ingredients and add the diced vegetables and paneer.cook in clay oven on high heat or place on  a grill over charcoal or gas. baste occasionally with oil.

Grilled Lamb Chops

  1. 250 gms lamb chops
  2. 60 gms mashed potatoes
  3. 45 gms red pepper
  4. 20 ml demi glaze(brown sauce)
  5. 20 gms fresh basil(marination)
  6. 2 tsp refined oil
  7. 1 tsp mustard paste
  8. 1/2 tsp rosemary
  9. salt to taste
Remove the fat from the chops and marinate with oil,salt,pepper,mustard and rosemary.grill the chops on a charcoal or gas grill and keep aside.prepare mashed potatoes with cram and butter.
Grill the diced red pepper over slow fame after marinating with fresh 15 gms of the chops and mashed potatoes in the center of the plate.
Arrange red peppers around it.the demi glaze is heated and 5 gms of shredded basil is added to the sauce.this sauce is poured on the lamb chops before serving

Tuesday, July 19, 2011

Green Olive Salad


  1. 300gms artichoke hearts
  2. 1 cup boiling water
  3. 1 head of romaine lettuce,tone up
  4. 1 cup mung bean sprouts
  5. 1 cup pimento-stuffed olives
For The Dressing;

  1. 1/2 cup vegetable oil
  2. 1/4 cup wine vinegar or 3 tbsp fresh lemon juice
  3. 4 tsp fresh dill,chopped
  4. 1 tbsp chopped parsley
  5. 2 tap granulated sugar
  6. 1 tsp dijon mustard
  7. 1 tsp salt
  8. 1/2 tsp fresh ground pepper
Plunge artichoke hearts in boiling water;remove pan from heat and let stand for 2 minutes.Drain and chill the artichokes.Combine artichoke hearts,romaine lettuce.bean sprouts and a small jar with a tight-fitting lid.combine the vegetable oil,wine vinegar,dill,parsley,sugar,salt,mustard and pepper.shake well to combine.just before serving,pour over salad and toss until well coated.Serve with barbecued steak or grilled fish.

Saturday, July 16, 2011

Lamb Pepper Fry

This Fiery meat dish is ideal for the rains and prepared in can be served with plain rice and roti's

  1. 1 kg boneless mutton
  2. 4 tbsp oil
  3. 1 inch cinnamon stick
  4. 1 large onion sliced
  5. 2 large tomatoes chopped
  6. 11/2 tsp salt
For the dry mixture;
  1. 1tbsp coriander seeds
  2. 1 tsp black peppercorns
  3. 1 tbsp fennel seeds
  4. 6 dry red chillies
For the paste
  1. 2 tbsp oil
  2. 2 onions,chopped
  3. 6 garlic cloves,chopped
  4. 1 spoon ginger paste
  5. 5 green chillies,chopped
  6. 1 cup freshly grated coconut
Roast the dry spice ingredients on a small frying pan for about 2 minutes and grind it.

Heat a kadhai{means A deep frying pan made of various metals and alloys.} and add 2 tbsp of oil and fry onions,garlic,ginger and green chillies till the onions turn brown.add the coconut and cook till it"s brown.remove from heat and allow to cool.

In a grinder,add the spice paste along with1/2 cup of water and grind till smooth

Heat 4 tbsp of oil in the kadhai and put in the cinnamon.add the sliced onion  and fry till brown
then add the meat and fry for 10 minutes.add the tomatoes,dry spice mix,spice paste and salt,
stir and cook for 5 minutes.pour 2 cups of water and bring to boil,cover,reduce heat and simmer for 50 minutes.uncover and reduce most of the liquid over high heat.serve hot.

Sunday, July 10, 2011

MIcrowave Panner Pasanda

  1. 200gm paneer,cut into small cubes
  2. 1 green capsicum,cut into long,thin stripes
  3. 2tbsp oil
  4. 1 tbsp garlic paste
  5. 2 tbsp tomato puree{for meaning look here
  6. 1/2 tsp garam masala
  7. a pinch of sugar
  8. 3/4 tsp red chilli powder
  9. 1 tsp cumin powder
  10. salt to taste
Heat oil in a frying pan and add the garlic paste,stir for 30 seconds and add the tomato puree,salt,sugar,red chilli powder and garam masala.mix well.add capsicum and saute for a minute in medium heat.turn off heat and add paneer and mix well.transfer to microwave proof bowl and microwave uncovered on high for 3 minutes and serve hot with rotis.

Microwave is used for actual cooking process and there is no difference in the end product when compared with the same dish cooked normally.

Friday, July 8, 2011

Russian Salad

  1. 1hard-boiled egg,diced
  2. 1large tomato diced
  3. 150gm beans,carrot and 1 potato boiled in salted water and diced
  4. 1 small apple,diced
  5. 150 gm mayonnaise, pepper and salt to taste
Take a large serving bowl,put all the vegetables and egg.stir together.keep aside a few pieces of each vegetables for the garnish.add in the mayonnaise and pepper and mix well.check seasoning and refrigerate for 2 hours.serve cold,garnish with the reserved vegetables.

Long Island Iced Tea

  1. 1/2 SHOT VODKA
  4. 1/2 SHOT GIN
  6. 60ML COLA
Add all ingredients except cola in a cocktail shaker and shake well.Fill a highball glass3/4 with ice and add the up with cola.serve with a stirrer.

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