Monday, April 30, 2012

BREAD GULAB JAMUNS




4 slice bread
3/4 cup sugar
½ tsp cardamom powder
Ghee for frying / oil

Making syrup:  

Boil sugar with water until it has
 one thread consistency.

 When a drop of syrup is stretched between
your forefinger and thumb, you get a single wire.  

Add cardamom powder

Keep aside, warm, on the lowest setting of your stove.  


Making gulab jamuns:  


Cut the edges of bread.

Soak the bread in milk, just enough
 to cover up until soft.  

Mash bread without any lumps.

 It should be of soft dough consistency.

Make small balls by rolling a little dough
 between your palms.

 A large marble size is nice.

They double in size when soaked in syrup.  

Heat ghee to low-medium hot,

Fry gulab jamuns in small batches, until they
 are dark brown in colour.

Immerse immediately in syrup.

 They will absorb syrup and enlarge in size but
remain floating.  

Serve warm or cold.

Sunday, April 29, 2012

SWEET, SOUR & SPICY FISH WITH MIXED FRUITS



Oil for cooking
1 can mixed fruits (separate
 juice from the fruits)
 1 onion cubed
1 pip garlic cut
1 piece ginger sliced
1 green chilly cubed
1 red chilly cubed
1 small tomato cubed
Coriander leaves chopped
Spring onion chopped

A:

200 gm fish fillets
Corn flour
Salt
Pepper
Egg white

Marinate for 10 minutes.
Deep fry fish fillets & keep aside.

SAUCE:

1 tsp sweet soya sauce/light sauce
2 tbsp chilly & garlic sauce ( Thai sauce)
½ tsp white pepper powder
Salt to taste

METHOD:

Heat up oil in wok, sauté onion,
garlic, ginger & both chilies.

Add tomato, mix fruits, sauce & some juice
from the mix fruits, boil for 2-3 minutes.

Add in fried fish fillets & mix well.

Garnish with spring onion & coriander leaves.

Saturday, April 28, 2012

TOU FOO ( BEAN CURD ) & VEGETABLE OMELET



2 soft bean curd mashed with fork
2 tbsp mixed vegetables chopped
2 shallots chopped
½ tomato chopped
1/2 red chilly chopped
½ green chilly chopped
1 tbsp grated cheese
Salt, pepper to taste
Coriander leaves chopped
Curry leaves chopped
2 tbsp corn flour or more

2 tbsp oil for cooking

METHOD:

Heat up oil in nonstick frying pan.

Mix all other ingredients together.

Take one small ladle full of mixture & pour
into frying pan, spread like an omelet &
fry both sides until don.

Serve with chilly or tomato sauce.

Friday, April 27, 2012

DOUBLE COLOUR POORI



Oil for deep frying
Extra wheat flour for dusting

A:
100 gm wheat flour ( atta )
50 gm beet root puree
( peeled, cooked & make puree )
½ tsp ghee or cooking oil
Salt to taste
Water to make dough

Mix all ingredients together &
make thick dough. Keep aside.

B:
100 gm wheat flour ( atta )
50 gm spinach leaves
( cooked & make puree )
Salt to taste
½ tsp ghee or cooking oil
Water to make dough

Mix all ingredients together &
make thick dough. Keep aside.

METHOD:

Heat up oil in a woke.

Take marble size of dough from each dough,
 joined & make into lime size balls.

Press lightly with finger tips, dust with
extra wheat flour, using rolling pin
make small round shape pooris.

Deep fry them in hot oil.

Serve with poori masala or any side dish.

Monday, April 23, 2012

LEMON MADEICA CAKE




250 gm butter
200 gm caster sugar
4 eggs
280 plain flour
1 tsp baking powder
1 lemon finely grated zest
100 ml non dairy whipping cream

LEMON ICING:

1 lemon juice
200 gm icing sugar

Both mix well.

METHOD:

Preheat oven to 180°C.
Line 2 loaf tins with greaseproof paper.

Beat butter & sugar until light &fluffy.

Add in eggs one at a time & beat well.

Fold in flour & remaining ingredients &
mix well.

Pour the batter into 2 loaf tins ( 7” × 4”) .

Bake in preheated oven for 45 minutes
or until well cooked.

Remove & cool before invert out the cake.

Spread lemon icing on top of the cake.

Cut into slices & serve.

Tuesday, April 17, 2012

FRIED TEMPE WITH CHICKEN




I packet Tempe, cut into thin strips

(Tempeh/ tempe/ tempei begins with whole
soybeans, which are softened by soaking and
dehulled, then partly cooked.)

( See below for more information)       

30 gm anchovies
(cleaned, deep-fried & crushed)
1 onion chopped
2 pips garlic chopped
1 green chilly sliced
5 birds eye
300 gm chicken meat slices
1 tomato sliced

Oil for cooking
Spring onion chopped

SEASONING:

2 tbsp light soya sauce
1 tbsp light soya sauce
Salt, sugar & pepper to taste

Method:

Heat up oil for deep-frying.
                                                   
Deep- fry tempe until golden brown &
crispy, dish & drain.

Heat up 2 tbsp oil in a wok, sauté onion,
garlic until aromatic.

Add chicken meat, seasoning & stir-fry
until well mixed.

Add in the remaining ingredients & stir-fry
over high heat until well mixed

Garnish with spring onion

Dish up & serve with plain rice.

http://en.wikipedia.org/wiki/Tempeh