Asian Upma 10 Portions:
Ingredients:
750 gm of suji (Semolina, also known as Rava, Farina, or Cream of Wheat)
500 ml of warm water
100 gm of cashew nuts
3-4 dried red chili
50 gm of red mustard whole
3-4 bay leaves
50 gm of curry leaves
1/2 cup of cherry tomatoes, halves
1/2 tea spoon of brown sugar
50 gm of olive oil
50 gm of butter
1/2 cup of onions, fine wedges
1/2 tea spoon of ginger roots, minced
salt-pepper
Method:
First, saute the onions, r-chillies, w-mustard, b-leaves & ginger with the oil on a low-medium heat for 2-3 min. Now, add the curry leaves and the suji and mix it gently. Now, add the water and mix it well. Cover the pot with a lid and let it cook for 2-3 min. Now, add the rest of the ingredients except the salt-pepper. mix it gently and then season with salt-pepper. Serve warm/hot just like that. Easy to make it and it's healthy and it has lots of flavour!
Wednesday 27 March 2013
Monday 18 March 2013
BBQ Eggplant-Stroll
BBQ Eggplant-Stroll 10 Portions:
Ingredients:
2 kg of egg plant, whole, stem off
500 gm of potatoes, peeled, boiled, strained
1 red pepper, whole, stem off
1 cup of onions, we
1/2 cup of olive oil
1/4th cup of butter
1 hard boiled egg, peeled, small cubed
1/2 tea spoon of cumin, ground
2 tea spoon of ginger roots, chopped
1 cup of coriander/cilantro leaves, chopped
2 tea spoon of garlic, chopped
1/2 tea spoon of turmeric powder
2 tea spoon of ketchup
salt-pepper
Method:
First, BBQ the eggplant/s & the red pepper. Peel them off and chop it. Now, saute the onions, garlic, ginger and the turmeric with the o-oil on a low-medium for 3-4 min. Now, add the eggplant, eggs and the red pepper and continue cooking for 3-4 more min. Now, add everything else, except the salt-pepper. Season with salt-pepper. And serve with either bread or, some rice. Very flavorful and tasty!
Ingredients:
2 kg of egg plant, whole, stem off
500 gm of potatoes, peeled, boiled, strained
1 red pepper, whole, stem off
1 cup of onions, we
1/2 cup of olive oil
1/4th cup of butter
1 hard boiled egg, peeled, small cubed
1/2 tea spoon of cumin, ground
2 tea spoon of ginger roots, chopped
1 cup of coriander/cilantro leaves, chopped
2 tea spoon of garlic, chopped
1/2 tea spoon of turmeric powder
2 tea spoon of ketchup
salt-pepper
Method:
First, BBQ the eggplant/s & the red pepper. Peel them off and chop it. Now, saute the onions, garlic, ginger and the turmeric with the o-oil on a low-medium for 3-4 min. Now, add the eggplant, eggs and the red pepper and continue cooking for 3-4 more min. Now, add everything else, except the salt-pepper. Season with salt-pepper. And serve with either bread or, some rice. Very flavorful and tasty!
Wednesday 13 March 2013
Blanquette de Veal
Blanquette de Veal 10 Portions:
Ingredients:
10 servings of egg noodles, cooked
1 kg of veal, bone less, cubed
50 ml of olive oil
1 cup of potatoes, peeled, medium diced
1/4th cup of celery, chopped
1/4th cup of leeks, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, minced
3-4 bay leaves
1/2 cup of red wine
1/5th tea spoon of cumin, ground
1 Lt of chicken or, veal or, beef or, vegetable stock
1/3rd tea spoon of smoked paprika
1 cup of heavy cream
3 tea spoons of corn starch, mixed with 1 cup of cold water, (Slurry)
salt-pepper
1 cup of Parsley leaves, chopped
Method:
First, saute the vegetables ( ) in a stock pot with the o-oil, on a medium heat for 2-3 min. Add the meat and sweat it with the vegetables for 2-3 min. Now, add the wine and mix it gently and let it cook on a high heat for 2-3 more min. Then, add all other ingredients ( ) {Next 5 items.} And continue cooking on a low-medium heat for 5 more min. It should be tender by then, if not then continue cooking for the next 5-6 more min. Now, strain the juice from the pot and pour it into a new medium sized pot and heat it up and add the cream and whisk it well. Now, add the corn starch slurry in the sauce and whisk it vigorously, to avoid any sort of lumps in the sauce. Now, add this hot creamy sauce into the meat and continue cooking on a very low heat for 2-3 more min. Season with salt-pepper. Serve hot with some noodles and garnish with some parsley leaves. Beautiful taste and flavour!
Ingredients:
10 servings of egg noodles, cooked
1 kg of veal, bone less, cubed
50 ml of olive oil
1 cup of potatoes, peeled, medium diced
1/4th cup of celery, chopped
1/4th cup of leeks, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, minced
3-4 bay leaves
1/2 cup of red wine
1/5th tea spoon of cumin, ground
1 Lt of chicken or, veal or, beef or, vegetable stock
1/3rd tea spoon of smoked paprika
1 cup of heavy cream
3 tea spoons of corn starch, mixed with 1 cup of cold water, (Slurry)
salt-pepper
1 cup of Parsley leaves, chopped
Method:
First, saute the vegetables ( ) in a stock pot with the o-oil, on a medium heat for 2-3 min. Add the meat and sweat it with the vegetables for 2-3 min. Now, add the wine and mix it gently and let it cook on a high heat for 2-3 more min. Then, add all other ingredients ( ) {Next 5 items.} And continue cooking on a low-medium heat for 5 more min. It should be tender by then, if not then continue cooking for the next 5-6 more min. Now, strain the juice from the pot and pour it into a new medium sized pot and heat it up and add the cream and whisk it well. Now, add the corn starch slurry in the sauce and whisk it vigorously, to avoid any sort of lumps in the sauce. Now, add this hot creamy sauce into the meat and continue cooking on a very low heat for 2-3 more min. Season with salt-pepper. Serve hot with some noodles and garnish with some parsley leaves. Beautiful taste and flavour!
Tuesday 12 March 2013
Low Fat Oatmeal Pancakes:
Low Fat Oatmeal Pancakes 10 Pieces:
Ingredients:
1/3 cup of (75 gm) Split Oats
1 tsp of (5 gm) salt
1 tbsp of (15 gm) aspartame/equal
1 tbsp of (15 gm) baking powder
1 ¼ cups of (300 ml) Carnation 2% Evaporated Milk
1 egg well beaten
1 ¼ cups of (300 ml) Carnation 2% Evaporated Milk
1 egg well beaten
3 tbsp of (45 ml) melted butter (Un-salted & Organic)
1/3 cup of (75 gm) Natural Creamy Peanut Butter (Organic Low Fat)
1/3 cup of (75 gm) {Fresh} mixed berries
1/3 cup of (75 gm) Natural Creamy Peanut Butter (Organic Low Fat)
1/3 cup of (75 gm) {Fresh} mixed berries
200 ml of no sugar syrup
Olive Oil for frying
Method:
First, combine the first 5 ingredients in a bowl. Mix in evaporated milk, egg and butter. Swirl peanut butter into the batter. On a medium heat, add some oil in the frying pan. Drop ¼ cup of (50 ml) of batter into melted butter, cook on both sides until lightly browned and fluffy. Continue the same way for the rest of the batter. Top with mixed berries, pour some no sugar syrup on top and serve immediately.
Thursday 7 March 2013
Maple icing for cakes
Maple icing for cakes (For 1 large cake):
Ingredients:
4 cups confectioners' sugar
1 cup shortening or, margarine
2 tablespoons water
1/2 teaspoon clear imitation vanilla extract
3 tablespoon of maple syrup
Method:
In a large bowl, combine all the ingredients. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done! Now, using a rubber spatula decorate your favourite cake!
Ingredients:
4 cups confectioners' sugar
1 cup shortening or, margarine
2 tablespoons water
1/2 teaspoon clear imitation vanilla extract
3 tablespoon of maple syrup
Method:
In a large bowl, combine all the ingredients. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done! Now, using a rubber spatula decorate your favourite cake!
Wednesday 6 March 2013
Cream of Garlic (Soup)
Cream of Garlic (Soup) 10 Portions:
Ingredients:
1 Lt of milk, 3.25 %
500 ml of heavy cream
500 ml of vegetable or, chicken stock
3-4 bay leaves
1/2 cup of celery, chopped
1 cup of onions, chopped
1/2 cup of leeks, chopped
3 cups of garlic, peeled
1 cup of white wine
1/3rd cup of olive oil
1/2 cup of butter
1/2 cup of corn starch (Mixed with 1 cup of cold water)
1/2 tea spoon of sugar
salt-pepper
Method:
First, saute the 4 vegetables ( ) with the o-oil in a pot on a low-medium heat for 3-4 min. Now, add the w-wine and swirl it and continue cooking for the next 3 min. Add the cream, milk, stock & b-leaves. Mix it gently and let it simmer on a medium heat for the next 5 min. Now, add the butter & sugar and mix it. Cook it for 2 more min. Now, discard the b-leaves. Using an immersion blender blend it very well. Then, strain it using a chinois or, a china cap. Your soup should be chunk free. Use a separate pot and let it simmer for
2-3 more min. Now, whisk it vigorously while you adding the corn starch slurry in the soup to make it nice and thick. Season it with salt-pepper. Serve hot. Excellent taste and flavour!
Ingredients:
1 Lt of milk, 3.25 %
500 ml of heavy cream
500 ml of vegetable or, chicken stock
3-4 bay leaves
1/2 cup of celery, chopped
1 cup of onions, chopped
1/2 cup of leeks, chopped
3 cups of garlic, peeled
1 cup of white wine
1/3rd cup of olive oil
1/2 cup of butter
1/2 cup of corn starch (Mixed with 1 cup of cold water)
1/2 tea spoon of sugar
salt-pepper
Method:
First, saute the 4 vegetables ( ) with the o-oil in a pot on a low-medium heat for 3-4 min. Now, add the w-wine and swirl it and continue cooking for the next 3 min. Add the cream, milk, stock & b-leaves. Mix it gently and let it simmer on a medium heat for the next 5 min. Now, add the butter & sugar and mix it. Cook it for 2 more min. Now, discard the b-leaves. Using an immersion blender blend it very well. Then, strain it using a chinois or, a china cap. Your soup should be chunk free. Use a separate pot and let it simmer for
2-3 more min. Now, whisk it vigorously while you adding the corn starch slurry in the soup to make it nice and thick. Season it with salt-pepper. Serve hot. Excellent taste and flavour!
Sicilian Style Rice Salad
Sicilian Style Rice Salad 10 portions:
Ingredients:
1 kg of (Par-boiled) rice, cooked, chilled
1/2 cup of red onions, minced
1/2 cup of celery, minced
1/2 cup of red pepper, minced
1/2 cup of green pepper, minced
1/2 cup of coriander/cilantro leaves, chopped
1/2 cup of sun dried tomatoes, chopped
1 cup of light Italian dressing
1/2 cup of garlic, roasted, chopped
1/4th cup of olive oil
1 tea spoon of cumin, ground
1/2 cup of black olives, chopped
salt-pepper
Method:
In a big bowl, mix all the ingredients gently, except the salt-pepper. Now, season it with salt-pepper. Serve chilled. It's a very easy recipe and got lots of flavour!
Ingredients:
1 kg of (Par-boiled) rice, cooked, chilled
1/2 cup of red onions, minced
1/2 cup of celery, minced
1/2 cup of red pepper, minced
1/2 cup of green pepper, minced
1/2 cup of coriander/cilantro leaves, chopped
1/2 cup of sun dried tomatoes, chopped
1 cup of light Italian dressing
1/2 cup of garlic, roasted, chopped
1/4th cup of olive oil
1 tea spoon of cumin, ground
1/2 cup of black olives, chopped
salt-pepper
Method:
In a big bowl, mix all the ingredients gently, except the salt-pepper. Now, season it with salt-pepper. Serve chilled. It's a very easy recipe and got lots of flavour!
Saturday 2 March 2013
Healthier/Better Meat Choices
Healthier/Better Meat Choices:
Today, here we will talk about Lamb meat. First, we should know what is "Lamb"! Well, it's the same thing as Lamb, Hogget, and Mutton. But, Lamb is the the one which is less than 1.5 years old animal. Now, the Q. comes, is lamb meat healthy? Well, let's take a look at this. As we know any sort of red meats are not very healthy for us. For heart disease, the answer is pretty clear. Some of the red meats are high in saturated fat, which does raise blood cholesterol. High levels of LDL cholesterol increase the risk of heart disease. All meat, including poultry, provides important nutrients like iron, vitamin B and protein, and we do need them on a daily basis. The trouble is we've switched to a grain-fed farming system [from a grass-fed one] and that's what increased the levels of saturated fat in red meat. A 4 oz. of lamb meat has 275 gm. of proteins. Now, there is another factor to be noticed! We all prefer/enjoy eating the meat which is either deep friend or, sauted or, pan friend. But, I would suggest to cook your meat by broiling, grilling or, cooking in the convection oven. I personally do buy the lamb which is coming from New Zealand. Why? well, as we know it's the country where there is hardly any pollution, abundant grasslands, amazing technology for rasing the lamb & also most of their farmers believe in grass fed raising rather than grain fed, example corn. Yes, it's true that lamb meat contains a high level of saturated fat and sodium compare to other red meats. But, uptil now, this is the only edible meat from where there is no such report of any sort of mass epidemic or, we can say scary diseases originated from! For example: Mad cow disease, H1N1 Flue, or, even Salmonella. Even if you eat the lamb meat which is rare done, chances of having a disease is very low. Infact there is no reported incidences from it. This lamb meat is a good source of vitamins, zinc, copper, iron and lots of other imp. elements we do need for our good health. And, another good thing about this lamb meat is that its fat has 50 % less saturated fat, compared to other animals! So, buy lamb meat instead of buying your traditional chicken, pork or beef.
Cheers~
Today, here we will talk about Lamb meat. First, we should know what is "Lamb"! Well, it's the same thing as Lamb, Hogget, and Mutton. But, Lamb is the the one which is less than 1.5 years old animal. Now, the Q. comes, is lamb meat healthy? Well, let's take a look at this. As we know any sort of red meats are not very healthy for us. For heart disease, the answer is pretty clear. Some of the red meats are high in saturated fat, which does raise blood cholesterol. High levels of LDL cholesterol increase the risk of heart disease. All meat, including poultry, provides important nutrients like iron, vitamin B and protein, and we do need them on a daily basis. The trouble is we've switched to a grain-fed farming system [from a grass-fed one] and that's what increased the levels of saturated fat in red meat. A 4 oz. of lamb meat has 275 gm. of proteins. Now, there is another factor to be noticed! We all prefer/enjoy eating the meat which is either deep friend or, sauted or, pan friend. But, I would suggest to cook your meat by broiling, grilling or, cooking in the convection oven. I personally do buy the lamb which is coming from New Zealand. Why? well, as we know it's the country where there is hardly any pollution, abundant grasslands, amazing technology for rasing the lamb & also most of their farmers believe in grass fed raising rather than grain fed, example corn. Yes, it's true that lamb meat contains a high level of saturated fat and sodium compare to other red meats. But, uptil now, this is the only edible meat from where there is no such report of any sort of mass epidemic or, we can say scary diseases originated from! For example: Mad cow disease, H1N1 Flue, or, even Salmonella. Even if you eat the lamb meat which is rare done, chances of having a disease is very low. Infact there is no reported incidences from it. This lamb meat is a good source of vitamins, zinc, copper, iron and lots of other imp. elements we do need for our good health. And, another good thing about this lamb meat is that its fat has 50 % less saturated fat, compared to other animals! So, buy lamb meat instead of buying your traditional chicken, pork or beef.
Cheers~
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