naidufoodrecipes: December 2011



Friday, December 30, 2011

Alu Paratha


Ingredients 
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
Butter

Method
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


INGREDIENTS 
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 
TOPPING: 
1 cup semisweet chocolate chips 
1/2 cup chopped pecans 
2 tablespoons sugar 


DIRECTIONS
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. 


FOOTNOTE
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 
COOK TIME 30 Min 
READY IN 45 Min 


SERVINGS 16

Fruit Cocktail Cake


Ingredients 
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 
Method
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


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


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


Syrup:
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


Ingredients

  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

Method

  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


Ingredients

  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


Method

  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



Ingredients:

  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

Method:
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


Ingredients:

  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


METHOD:

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


         Ingredients

  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

       Method
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




Ingredients

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
     Method
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


   Ingredients


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
         
  Preparation


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



INGREDIENTS 

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


Method


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


Ingredients
  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)


Method

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



Ingredients

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


Method


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.

Ingredients
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




INGREDIENTS

  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. 

 
METHOD
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



Ingredients

FOR THE FRIES

  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


FOR THE AIOLI

  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


Method

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



Ingredients

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 

Method 

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. 

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