Monday 12 December 2016
Green Mango Murabba - Dessert
Green Mango Murabba - Dessert (10 Servings)
Ingredients:
5 peeled green <Sour> mangoes, 1 inch cut into cubes
(Dipped in salted water)
3-4 bay leaves
500 gm. of sugar
1/2 tea spoon of red whole mustard
1-2 cinnamon sticks or, 1/2 tea spoon of cinnamon (Ground)
2 tea spoons of fresh ginger, chopped
3-4 cloves, whole or 1/4th tea spoon of cloves (Ground)
1/4 cup of rhubarbs, small cubes
1 lt. of water
1/2 tea spoon of butter
Method:
Saute the bay leaves, ginger, mustard with the butter over a very low heat for about 2-3 minutes. Now, add the rest of the ingredients into it, cover it up and continues cooking for at least 30 minutes on a low-medium heat. Leave them on the counter at a room temperature, but do not forget to stir then on a regular basis for the next 30 minutes. Keep them in a jar and serve it either warm or cold. Very delicious and yummy!
Cheers!
Friday 20 May 2016
Vegetarian Avocado Tapas (Deepu Special)
Vegetarian Avocado Tapas: For 10 People:
Ingredients:
5 Avocados, medium ripped
100 gm of Red pepper, Small cubes
1/4th cup of peanut, chunks, roasted
1/4th cup of green onions, chopped
1/4th cup of boiled potatoes, peeled, small cubes
1/4th cup of coriander leaves, chopped
1/4th cup of sweet tamarind sauce
1/4th cup of BESAN (Chick pea flour), lightly cooked ahead of time!
1/2 cup of Cheese, shredded
1 tea spoon of lemon juice
1 tea spoon of lemon zest
*salt-pepper
Method:
. Cut those Avocados in halves, lengthwise, discard those seeds
. Cut those Avocados in big chunks, save those skins
. In a bow, add all of the ingredients. Using a wooden/plastic spoon lightly mix the ingredients till they all are well mixed, Remember: Do not over mix them or mushy!
. Now, use those skins as a shell. And fill them all with the stuffing mix you just made. Bake them at 300 degrees in the oven!
Very easy to make, and very refreshing summer menu item!
Enjoy it!
Ingredients:
5 Avocados, medium ripped
100 gm of Red pepper, Small cubes
1/4th cup of peanut, chunks, roasted
1/4th cup of green onions, chopped
1/4th cup of boiled potatoes, peeled, small cubes
1/4th cup of coriander leaves, chopped
1/4th cup of sweet tamarind sauce
1/4th cup of BESAN (Chick pea flour), lightly cooked ahead of time!
1/2 cup of Cheese, shredded
1 tea spoon of lemon juice
1 tea spoon of lemon zest
*salt-pepper
Method:
. Cut those Avocados in halves, lengthwise, discard those seeds
. Cut those Avocados in big chunks, save those skins
. In a bow, add all of the ingredients. Using a wooden/plastic spoon lightly mix the ingredients till they all are well mixed, Remember: Do not over mix them or mushy!
. Now, use those skins as a shell. And fill them all with the stuffing mix you just made. Bake them at 300 degrees in the oven!
Very easy to make, and very refreshing summer menu item!
Enjoy it!
Vegetarian Avocado Tapas (Depu special)
Vegetarian Avocado Tapas: For 10 People:
Ingredients:
5 Avocados, medium ripped
100 gm of Red pepper, Small cubes
1/4th cup of peanut, chunks, roasted
1/4th cup of green onions, chopped
1/4th cup of boiled potatoes, peeled, small cubes
1/4th cup of coriander leaves, chopped
1/4th cup of sweet tamarind sauce
1/4th cup of BESAN (Chick pea flour), lightly cooked ahead of time!
1/2 cup of Cheese, shredded
1 tea spoon of lemon juice
1 tea spoon of lemon zest
*salt-pepper
Method:
. Cut those Avocados in halves, lengthwise, discard those seeds
. Cut those Avocados in big chunks, save those skins
. In a bow, add all of the ingredients. Using a wooden/plastic spoon lightly mix the ingredients till they all are well mixed, Remember: Do not over mix them or mushy!
. Now, use those skins as a shell. And fill them all with the stuffing mix you just made. Bake them at 300 degrees in the oven!
Very easy to make, and very refreshing summer menu item!
Enjoy it!
Peruvian Tuna-AvocadoTapas
Peruvian Tuna-Avocado Tapas: 10 Portions
Ingredients:
5 Avocados, medium ripped
100 gm of caned tuna, strained
1/4th cup of green onions, chopped
1/4th cup of imitation crab meat
1/2 cup of mayonnaise
1 tea spoon of lemon juice
1 tea spoon of lemon zest
*salt-pepper
1 tea spoons of caviar, for garnishing!
Method:
. Cut those Avocados in halves, lengthwise, discard those seeds
. Cut those Avocados in big chunks, save those skins
. In a bow, add all of the ingredients, except the Caviar. Using a wooden/plastic spoon lightly mix the ingredients till they all are well mixed together, Remember: Do not over mix them or mushy!
. Now, use those skins as a shell and stuff them all with the stuffing mix you just made. Sprinkle those Caviar on top as garnish. Serve them chilled!
Very easy to make, and very refreshing summer menu item!
Enjoy it!
Ingredients:
5 Avocados, medium ripped
100 gm of caned tuna, strained
1/4th cup of green onions, chopped
1/4th cup of imitation crab meat
1/2 cup of mayonnaise
1 tea spoon of lemon juice
1 tea spoon of lemon zest
*salt-pepper
1 tea spoons of caviar, for garnishing!
Method:
. Cut those Avocados in halves, lengthwise, discard those seeds
. Cut those Avocados in big chunks, save those skins
. In a bow, add all of the ingredients, except the Caviar. Using a wooden/plastic spoon lightly mix the ingredients till they all are well mixed together, Remember: Do not over mix them or mushy!
. Now, use those skins as a shell and stuff them all with the stuffing mix you just made. Sprinkle those Caviar on top as garnish. Serve them chilled!
Very easy to make, and very refreshing summer menu item!
Enjoy it!
Saturday 14 May 2016
BBQ Salmon en Foil
BBQ Salmon en Foil:
Ingredients: (For 10 Portions):
10 servings of mashed potatoes/rice
10 pieces of salmon (5-7 oz)
1/2 cup of chopped dill, fresh
1/2 cup of lemon juice, fresh
1/2 cup of butter, melted
1/2 cup of olive oil
1 tea spoon of smoked paprika
1/4 cup of ginger, chopped, fresh
* salt-pepper
Method:
In a mixing bowl, marinate the fish with all the ingredients. Individually wrap them with parchment/wax paper and then again wrap them with aluminium foil. Now place them in a baking tray and bake them in the oven @ 325 Degrees for 20 minutes. Serve them with your choice of rice or mashed potatoes and some seasonal vegetables! Very simple recipe, very tender and juicy and healthy.
Ingredients: (For 10 Portions):
10 servings of mashed potatoes/rice
10 pieces of salmon (5-7 oz)
1/2 cup of chopped dill, fresh
1/2 cup of lemon juice, fresh
1/2 cup of butter, melted
1/2 cup of olive oil
1 tea spoon of smoked paprika
1/4 cup of ginger, chopped, fresh
* salt-pepper
Method:
In a mixing bowl, marinate the fish with all the ingredients. Individually wrap them with parchment/wax paper and then again wrap them with aluminium foil. Now place them in a baking tray and bake them in the oven @ 325 Degrees for 20 minutes. Serve them with your choice of rice or mashed potatoes and some seasonal vegetables! Very simple recipe, very tender and juicy and healthy.
Thursday 21 April 2016
Fusion Eggplant Lasagne
Fusion Eggplant Lasagne (10 Portions)
Ingredients:
1 2inches x 6inches x 6inches deep baking tray
2 average sized eggplants, thinly sliced
1 cup of chick pea flour
1/2 cup of flour
1/2 tea spoon of baking powder
1/2 tea spoon of black cumin seeds <Kalingee>
2 tea spoon of fresh cloves, chopped/minced
1 cup of cold water
2 egg yolks, beaten
2 cups of <Home made> tomato sauce
4 cups of shredded cheese
1/2 cup of heavy cream
1 lt. of oil <Frying oil, any kind>
2 tea spoon of fresh rosemary leaves, chopped
* salt-pepper
10 pieces of Garlic bread <Home Made>
Method:
In a bowl mix the chick pea flower, flour, baking powder, black cumin seeds, egg yolk, cold water, garlic, mix it well, season with salt-pepper. Now, dip in those pre cut egg plant into the batter and then using the oil deep fry them. Now, leave them outside in room temperature till it's get cold then freeze them for 1 hour. Now, on the baking pan, put some tomato sauce, spread them well, layer some of those frozen deep fried egg plant. Spread some shredded cheese and the rosemary. Continue the same process till you see it's full and utilise all of your ingredients and cover with the rest of the shredded cheese. Now, it's time to bake! So, in the convection oven bake them for 5-7 minutes or till you see that all the cheese are melted and a nice golden colour appears on the top! Put it under room temperature for about 3-5 min. Portion them as you want, serve them with the garlic bread. Very tasty and it has lots of flavour. Good for a cold winter supper!
Ingredients:
1 2inches x 6inches x 6inches deep baking tray
2 average sized eggplants, thinly sliced
1 cup of chick pea flour
1/2 cup of flour
1/2 tea spoon of baking powder
1/2 tea spoon of black cumin seeds <Kalingee>
2 tea spoon of fresh cloves, chopped/minced
1 cup of cold water
2 egg yolks, beaten
2 cups of <Home made> tomato sauce
4 cups of shredded cheese
1/2 cup of heavy cream
1 lt. of oil <Frying oil, any kind>
2 tea spoon of fresh rosemary leaves, chopped
* salt-pepper
10 pieces of Garlic bread <Home Made>
Method:
In a bowl mix the chick pea flower, flour, baking powder, black cumin seeds, egg yolk, cold water, garlic, mix it well, season with salt-pepper. Now, dip in those pre cut egg plant into the batter and then using the oil deep fry them. Now, leave them outside in room temperature till it's get cold then freeze them for 1 hour. Now, on the baking pan, put some tomato sauce, spread them well, layer some of those frozen deep fried egg plant. Spread some shredded cheese and the rosemary. Continue the same process till you see it's full and utilise all of your ingredients and cover with the rest of the shredded cheese. Now, it's time to bake! So, in the convection oven bake them for 5-7 minutes or till you see that all the cheese are melted and a nice golden colour appears on the top! Put it under room temperature for about 3-5 min. Portion them as you want, serve them with the garlic bread. Very tasty and it has lots of flavour. Good for a cold winter supper!
Sunday 3 January 2016
Festive Chicken Roast
Festive Chicken Roast <12 People>:
Ingredients:
4 Whole Chicken, skin on
1 bunch of fresh rosemary
1 bunch of fresh thyme
1 cup of garlic, peeled, smashed
1 cup of onions, peeled, wedges
1 cup of olive oil
1 tea spoon of smoked paprika
1 tea spoon of ginger roots, minced
* salt / pepper
1/2 cup of white wine
Method:
Marinate the chicken with olive oil, s.paprika, ginger, wine and salt/pepper. Leave it in the fridge for 1 night. Next day, stuff the chicken with rosemary, thyme and garlic. On a baking tray place the chicken facing down. Roast the chicken in the convection oven @ 325 Degrees F for 1 hour. Flip it oven and continue cooking for 1.5 hours or as required. Check the internal temperature and it must be 165 degrees F or higher.
Serve hot with your choice of rice, mashed potatoes or any other starch!
Chinese Cabbage Soup
Chinese Cabbage Soup: <10 people>
Ingredients:
2 cups of bok choy, chunks
2 cups of chinese cabbage, chunks
11 cups of chicken broth, home made
2 tea spoons of ginger roots, minced
1 cup of oyster mushrooms, chunks
1 tea spoon of soy sauce
1 tea spoon of sesame oil
1 tea spoon of butter
1/4th cup of rice wine vinegar
* salt/pepper
1 tea spoon of butter
1 tea spoon of fresh lemon / lime juice
Method:
Saute those 3 vegetables with sesame oil & butter for about 2 min on a medium heat. Add the broth & ginger to it. Cook for about about 5-6 min. and once it's boiling add the rest of the ingredients. Continue boiling for 1 more min. Now, add the lemon juice and season it with salt/pepper.
Serve hot. Very delicious and healthy!
Ingredients:
2 cups of bok choy, chunks
2 cups of chinese cabbage, chunks
11 cups of chicken broth, home made
2 tea spoons of ginger roots, minced
1 cup of oyster mushrooms, chunks
1 tea spoon of soy sauce
1 tea spoon of sesame oil
1 tea spoon of butter
1/4th cup of rice wine vinegar
* salt/pepper
1 tea spoon of butter
1 tea spoon of fresh lemon / lime juice
Method:
Saute those 3 vegetables with sesame oil & butter for about 2 min on a medium heat. Add the broth & ginger to it. Cook for about about 5-6 min. and once it's boiling add the rest of the ingredients. Continue boiling for 1 more min. Now, add the lemon juice and season it with salt/pepper.
Serve hot. Very delicious and healthy!
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