Brocolli – 1 medium sized
Zucchinni- 1 thinly sliced
Cherry tomatoes – a handful
Pepper and salt to taste
Butter – 1 large spoon
Dip the separated broccoli florets in boiling water and let cook for 2 minutes. Drain the water off. On a large non stick pan, put in the butter .Let it sizzle.Toss in the thinly sliced zucchini and sauté for a couple of minutes.Put in the broccoli and sauté. Add pepper and salt to taste.Serve on a large plate with fresh cherry tomatoes . A side dip of thousand island salad dressing is a big hit .
Tastes absolutely fresh and crunchy
Tuesday, September 14, 2010
Friday, September 3, 2010
SOMETHING FISHY !
Sear Fish – half kg( boneless )- can use any other large boneless fish too
Garlic ( peeled pods) – 8 to 9
Pepper ( crushed and coarsely powdered) – 2 teaspoons
Salt – to taste
Lime juice – 1 teaspoon
Oil – for shallow frying
Clean and marinate the fish pieces in pepper salt and lime juice for 20 minutes . Warm the oil on a non stick pan , put in the garlic pods and sauté till the garlic gives the flavor. Slide in the marinated fish onto the pan on a medium flame. Let it slow cook closed for 5 minutes. Turn the side and let it cook another five minutes on a low flame till the fish turns evenly brown. You may choose to grill in the oven too, tastes just as good . The cooking time may vary depending on the fish. Serve the fish on a bed of fresh green leafy salad . Tastes beautiful with a delicate flavor .
Garlic ( peeled pods) – 8 to 9
Pepper ( crushed and coarsely powdered) – 2 teaspoons
Salt – to taste
Lime juice – 1 teaspoon
Oil – for shallow frying
Clean and marinate the fish pieces in pepper salt and lime juice for 20 minutes . Warm the oil on a non stick pan , put in the garlic pods and sauté till the garlic gives the flavor. Slide in the marinated fish onto the pan on a medium flame. Let it slow cook closed for 5 minutes. Turn the side and let it cook another five minutes on a low flame till the fish turns evenly brown. You may choose to grill in the oven too, tastes just as good . The cooking time may vary depending on the fish. Serve the fish on a bed of fresh green leafy salad . Tastes beautiful with a delicate flavor .
Tuesday, August 31, 2010
COCO WALNUT YUMS !
All purpose flour – 2 cups
Eggs - 2 large ones – whisked
Butter- 1 cup melted
Brown sugar ( palm sugar) - 1 cup powdered – add more if you need it sweet, tastes better with less sugar
Salt - a pinch
Baking powder – 1 heaped teaspoon
Cocoa powder – 2 large tablespoons
Fresh grated coconut- 1 cup .Can use processed desicated coconut too
Walnuts – a handful
Mix the sieved flour with salt. Keep aside. To the melted butter , add the powdered sugar and whisk to a creamy consistency. Add this to the flour and mix well to avoid lumps.Pour the well beaten eggs into this while continuosly mixing it.Add the baking soda and mix well . Add a little milk if needed to get the pouring consistency. To a buttered tray and sugar dusted tray , pour the batter.Bake in a preheated oven at 180 deg for 40 minutes or till done. This can be made into muffins by using muffin trays.
Let cool. Decorate with chocolate sauce made with the cocoa powder, walnuts and the coconut on the top.
Eggs - 2 large ones – whisked
Butter- 1 cup melted
Brown sugar ( palm sugar) - 1 cup powdered – add more if you need it sweet, tastes better with less sugar
Salt - a pinch
Baking powder – 1 heaped teaspoon
Cocoa powder – 2 large tablespoons
Fresh grated coconut- 1 cup .Can use processed desicated coconut too
Walnuts – a handful
Mix the sieved flour with salt. Keep aside. To the melted butter , add the powdered sugar and whisk to a creamy consistency. Add this to the flour and mix well to avoid lumps.Pour the well beaten eggs into this while continuosly mixing it.Add the baking soda and mix well . Add a little milk if needed to get the pouring consistency. To a buttered tray and sugar dusted tray , pour the batter.Bake in a preheated oven at 180 deg for 40 minutes or till done. This can be made into muffins by using muffin trays.
Let cool. Decorate with chocolate sauce made with the cocoa powder, walnuts and the coconut on the top.
Wednesday, August 25, 2010
MAMMA MIA PRAWNS
MAMMA MIA PRAWNS
Tuesday November 03rd 2009, 4:41 pm
Prawns – medium or large – 1/2 kg
Turmeric powder – one teaspoon
Salt to taste
Chilli powder – 2 tablespoon or as per choice
Coriander powder- 2 tablespoon
Aniseed- 1 teaspoon
Ginger – 1/2 inch crushed
Garlic- 5 to 6 pods peeled and crushed
Shallots- 5 to 6 peeled and chopped
Onions – 2 peeled and chopped
1/2 Coconut - grated
Raw mango – 1 medium size
Marinate the cleaned deveined prawns in salt and little turmeric.Saute two small sticks of cinnamon, 2 cloves and 5 to 6 shallots in oil. Add aniseed, crushed ginger and garlic. Saute till transparent.Add chopped onions and fry . Add chilli powder and coriander powder.Fry grated coconut, keep aside and when cool grind to a paste.Add this paste to the frying pan with little water,Pop in the prawns , the cut mango and bring to a boil, add salt as needed.
Eat hot with bread , rotis , rice or just eat
Tuesday November 03rd 2009, 4:41 pm
Prawns – medium or large – 1/2 kg
Turmeric powder – one teaspoon
Salt to taste
Chilli powder – 2 tablespoon or as per choice
Coriander powder- 2 tablespoon
Aniseed- 1 teaspoon
Ginger – 1/2 inch crushed
Garlic- 5 to 6 pods peeled and crushed
Shallots- 5 to 6 peeled and chopped
Onions – 2 peeled and chopped
1/2 Coconut - grated
Raw mango – 1 medium size
Marinate the cleaned deveined prawns in salt and little turmeric.Saute two small sticks of cinnamon, 2 cloves and 5 to 6 shallots in oil. Add aniseed, crushed ginger and garlic. Saute till transparent.Add chopped onions and fry . Add chilli powder and coriander powder.Fry grated coconut, keep aside and when cool grind to a paste.Add this paste to the frying pan with little water,Pop in the prawns , the cut mango and bring to a boil, add salt as needed.
Eat hot with bread , rotis , rice or just eat
THE WAKE UP PANCAKE
THE WAKE UP PANCAKE
Tuesday November 03rd 2009, 5:52 pm
Flour- all purpose or wheat – 1 big cup
Egg- 1
Milk- 1/2 cup
Sugar- 1 teaspoon
Salt – a pinch
Water – 1/2 cup
Take the flour into a big bowl.Put in salt and sugar, mix well.Break in the egg, whisk well. Add milk, keep mixing to avoid lumps .Add water as needed to make the batter into a pouring consistency. Heat a non stick pan , brush with a little butter. Pour one ladle of the batter to make a pancake.Let it cook till golden brown, turn over and cook.Serve hot.
The diet conscious can dribble honey on it.The adventurous can go for Hersheys’ chocolate sauce on it !!!!
The riotous crowd can dribble more butter on it.
Have it hot !
Tuesday November 03rd 2009, 5:52 pm
Flour- all purpose or wheat – 1 big cup
Egg- 1
Milk- 1/2 cup
Sugar- 1 teaspoon
Salt – a pinch
Water – 1/2 cup
Take the flour into a big bowl.Put in salt and sugar, mix well.Break in the egg, whisk well. Add milk, keep mixing to avoid lumps .Add water as needed to make the batter into a pouring consistency. Heat a non stick pan , brush with a little butter. Pour one ladle of the batter to make a pancake.Let it cook till golden brown, turn over and cook.Serve hot.
The diet conscious can dribble honey on it.The adventurous can go for Hersheys’ chocolate sauce on it !!!!
The riotous crowd can dribble more butter on it.
Have it hot !
LADY’S FINGER IN COCONUT MILK
LADY’S FINGER IN COCONUT MILK
Thursday November 26th 2009, 4:04 pm
Ladies finger – 1/2 kg – washed and cut thin and long
Shallots – 5 peeled
Onions – 2 medium sized, sliced thin
Green chillies- 2 medium size, slit
Fennel seeds- 1 teaspoon
Curry leaves – a twig
Oil – 2 tablespoons
Coriander powder – 1 tablespoon
Turmeric powder – a pinch
Coconut milk – 1 cup – mix two teaspoons of coconut milk powder in one cup water
Salt- to taste
Wash and cut the vegetable. Peel the shallots, slice the onions.Heat a non stick pan, add oil and put in the fennel seeds.Let it splutter and then add the shallots, green chillies and sliced onions, fry till translucent .Add the turmeric and coriander powder.Fry till the masala is done , add the lady’s finger .Let it cook till the vegetable is done for 5 to 7 minutes covered . Add the coconut milk and salt.Bring to boil . Garnish with curry leaves.Serve with rice or chappatis
Thursday November 26th 2009, 4:04 pm
Ladies finger – 1/2 kg – washed and cut thin and long
Shallots – 5 peeled
Onions – 2 medium sized, sliced thin
Green chillies- 2 medium size, slit
Fennel seeds- 1 teaspoon
Curry leaves – a twig
Oil – 2 tablespoons
Coriander powder – 1 tablespoon
Turmeric powder – a pinch
Coconut milk – 1 cup – mix two teaspoons of coconut milk powder in one cup water
Salt- to taste
Wash and cut the vegetable. Peel the shallots, slice the onions.Heat a non stick pan, add oil and put in the fennel seeds.Let it splutter and then add the shallots, green chillies and sliced onions, fry till translucent .Add the turmeric and coriander powder.Fry till the masala is done , add the lady’s finger .Let it cook till the vegetable is done for 5 to 7 minutes covered . Add the coconut milk and salt.Bring to boil . Garnish with curry leaves.Serve with rice or chappatis
IMPROMPTU SALAD
IMPROMPTU SALAD
Thursday January 28th 2010, 4:00 pm
Cucumber- peeled and diced – 1 cup
Capsicum – diced – 1 cup
Carrots – 3 – grated
Tomatoes- diced -1 cup
Zucchini – diced – 1 cup
Olives – whole – a few ( optional )
Lime juice – 1 tablespoon
Salt and pepper to taste
Saute the capsicum and zucchini in a splash of butter for 3 minutes , add it to the rest of the vegetables.Pour in the lime juice and toss the salad.Add salt and pepper as needed
Tastes delicious and crunchy .
Thursday January 28th 2010, 4:00 pm
Cucumber- peeled and diced – 1 cup
Capsicum – diced – 1 cup
Carrots – 3 – grated
Tomatoes- diced -1 cup
Zucchini – diced – 1 cup
Olives – whole – a few ( optional )
Lime juice – 1 tablespoon
Salt and pepper to taste
Saute the capsicum and zucchini in a splash of butter for 3 minutes , add it to the rest of the vegetables.Pour in the lime juice and toss the salad.Add salt and pepper as needed
Tastes delicious and crunchy .
CHINESE INDIAN FRIED RICE
CHINESE INDIAN FRIED RICE
Friday November 27th 2009, 5:22 pm
Basmati rice- 2 cups
Carrots – 2 peeled and cut into strips
Beans- 4 , cut into long thin strips
Shallots – 4 , peeled and cut
Garlic – 5 pods- peeled and cut
Onions – 2 , sliced thinly
Oil – 2 tablespoons
Ground Pepper ( black or white ) – 1 teaspoon
Green chilli – 1 or 2, slit
Soya sauce- 1 tablespoon
Salt – to taste
Cook and drain the rice .In a nonstick pan , pour in the oil . Add the garlic and shallots, saute.Add the onions, fry till transparent. Add green chilli and all the vegetables. Fry well on high flame for 3 to 4minutes.Toss in the pepper powder and add a tablespoon of soya sauce. Take it off the fire. Mix in the rice using a fork as to not break the rice, add salt as needed .Eat hot with sauce. Any vegetable or chicken curry will be a great accompaniment
Friday November 27th 2009, 5:22 pm
Basmati rice- 2 cups
Carrots – 2 peeled and cut into strips
Beans- 4 , cut into long thin strips
Shallots – 4 , peeled and cut
Garlic – 5 pods- peeled and cut
Onions – 2 , sliced thinly
Oil – 2 tablespoons
Ground Pepper ( black or white ) – 1 teaspoon
Green chilli – 1 or 2, slit
Soya sauce- 1 tablespoon
Salt – to taste
Cook and drain the rice .In a nonstick pan , pour in the oil . Add the garlic and shallots, saute.Add the onions, fry till transparent. Add green chilli and all the vegetables. Fry well on high flame for 3 to 4minutes.Toss in the pepper powder and add a tablespoon of soya sauce. Take it off the fire. Mix in the rice using a fork as to not break the rice, add salt as needed .Eat hot with sauce. Any vegetable or chicken curry will be a great accompaniment
CHINA CHIKEN
CHINA CHIKEN
Tuesday February 09th 2010, 2:52 pm
Chicken – 1/2 kg – cleaned
Garlic- 6 pods – finely cut
Ginger- 1 tablespoon – sliced
Onions – 2 large sliced thin
Red chillies ( whole ) – 3
Capsicum – diced – one cup
Tomato- 2 sliced
Black pepper – powdered – 2 teaspoons
Salt – to taste
Soyasauce – 2 teaspoons
Marinate the cleaned and washed chicken in pepper and salt. Keep aside. On a non stick pan , add oil .Put in the garlic and ginger, saute till they turn light brown, add the onions. Saute till translucent, toss in the tomatoes and let cook on a slow flame. Add the diced capsicum and let cook for 5 minutes .Add soya sauce and mix.Cook for 2 minutes and toss in the marinated chicken. Add salt to taste and a teaspoon of powdered pepper.Let it cook for 10 minutes . Crush and add the whole red chillies before taking it off the fire . Serve hot with noodles or fried rice
Tuesday February 09th 2010, 2:52 pm
Chicken – 1/2 kg – cleaned
Garlic- 6 pods – finely cut
Ginger- 1 tablespoon – sliced
Onions – 2 large sliced thin
Red chillies ( whole ) – 3
Capsicum – diced – one cup
Tomato- 2 sliced
Black pepper – powdered – 2 teaspoons
Salt – to taste
Soyasauce – 2 teaspoons
Marinate the cleaned and washed chicken in pepper and salt. Keep aside. On a non stick pan , add oil .Put in the garlic and ginger, saute till they turn light brown, add the onions. Saute till translucent, toss in the tomatoes and let cook on a slow flame. Add the diced capsicum and let cook for 5 minutes .Add soya sauce and mix.Cook for 2 minutes and toss in the marinated chicken. Add salt to taste and a teaspoon of powdered pepper.Let it cook for 10 minutes . Crush and add the whole red chillies before taking it off the fire . Serve hot with noodles or fried rice
PRAWNS IN CURRY LEAVES
PRAWNS IN CURRY LEAVES
Thursday August 05th 2010, 11:06 pm
Prawns – 1 kg – cleaned and deveined
Onion – 3 large – sliced thinly
Garlic – 6 to 7 pods- chopped
Curry leaves- half cup
Coconut oil – 2 tablespoons
Marinate the prawns in a pinch of turmeric, chilli powder, a dash of lime juice and salt for 10 minutes to half hour.Marination can be done earlier too if needed .
Warm a non stick pan , add oil.Toss in a handlful of curry leaves and chopped garlic. Saute for 2 minutes, add the sliced onions.Saute till translucent. Add the marinated prawns.Cook for ten minutes or till the prawns are done.Add more curry leaves. Serve on a plate garnished with fresh curry leaves
Thursday August 05th 2010, 11:06 pm
Prawns – 1 kg – cleaned and deveined
Onion – 3 large – sliced thinly
Garlic – 6 to 7 pods- chopped
Curry leaves- half cup
Coconut oil – 2 tablespoons
Marinate the prawns in a pinch of turmeric, chilli powder, a dash of lime juice and salt for 10 minutes to half hour.Marination can be done earlier too if needed .
Warm a non stick pan , add oil.Toss in a handlful of curry leaves and chopped garlic. Saute for 2 minutes, add the sliced onions.Saute till translucent. Add the marinated prawns.Cook for ten minutes or till the prawns are done.Add more curry leaves. Serve on a plate garnished with fresh curry leaves
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