Ingredients:
1. 250g plain yogurt, beaten
2. 2 cups thinly sliced cucumber
3. 1 tsp. lemon juice
4. 1 tbsp. parsley
5. salt to taste
6. 1 tbsp. olive oil
7. 1 garlic clove, minced
Method:
1. Mix together all the ingredients and chill for about ½ an hour before serving.
This is a great dish to make with left over tortillas and if you do not have any vegetables in your fridge you can still make it with just onions and garlic by skipping the vegetable part. It will taste as delicious.
Ingredients:
1. 2 tbsp. oil
2. 2 medium onions, chopped
3. 1 garlic clove, minced
4. 2 cups button mushrooms, chopped or 2 cups of chopped mixed vegetables like red pepper, green pepper, yellow pepper, baby corn and carrots (any mix or any vegetable can be used by itself alone)
5. 1 jalepeno chopped or dried chili flakes to taste
6. 1 tsp. dried oregano
7. 2 cups tomato puree
8. ½ cup skimmed milk
9. ½ cup cream
10. 1/3 cup grated parmesan
11. salt to taste
12. 8 corn tortillas cut into 2 cm wide and 4 inch long strips
13. ½ cup grated monteray jack or cheddar
To Serve:
1 cup sour cream
1 cup salsa.
Method:
The wine gives a new dimension to the traditional tomato sauce.
Ingredients:
1. 2 tbsp. olive oil
2. 1 garlic clove, crushed
3. 2 red bell peppers, seeded and chopped
4. 1 cup red wine
5. 500g plum tomatoes, blanched, skinned and chopped into small pieces
6. ¼ cup tomato paste
7. 1/3 cup cream
8. salt to taste.
9. 350g penne pasta, cooked al dente and drained well
To Serve:
¼ cup parmesan cheese flakes
Method:
1. Heat oil. Add garlic and red bell peppers and stir for 2-3 minutes.
2. Add wine, chopped tomatoes and the tomato paste. Cook for 10 minutes till thick.
3. Add cream and salt. Stir well.
4. Stir in the cooked pasta.
5. Serve hot topped with parmesan cheese.
This is a very hot dip made in Nepalese style and is served with momo, the Nepalese dumplings. But it is quite versatile and goes very well with chips and nachos. Do not put chili powder if you want to make it mild.
Ingredients:
1. 2 tsp. vegetable oil
2. ¼ tsp. mustard seeds
3. ¼ tsp. cumin seeds
4. ¼ tsp. fenugreek seeds (optional)
5. 1 clove garlic, chopped finely
6. 1 green chili, chopped
7. 4 tomatoes, chopped
8. ½ tsp. grated ginger
9. pinch of turmeric powder
10. 1/3 tsp. chili powder
11. ¼ tsp. sugar
12. salt to taste
For Garnishing:
some fresh coriander, chopped
Method:
1. Heat oil. Pop mustard seeds, cumin seeds and fenugreek seeds in it.
2. Add garlic, green chili and the chopped tomatoes.
3. Stir and add ginger juice and turmeric powder.
4. Cook for 10 minutes stirring in between.
5. Add chili powder, sugar and salt and stir well.
6. Shift to a blender and blend the mixture to a smooth paste.
7. Shift to a serving bowl and garnish with the chopped coriander.
8. Serve at room temperature.
Galangal, lime leaves, and basil leave a refreshing taste in your mouth.
Ingredients:
1. 4 cups water
2. 2 stems lemon grass, cut into small pieces
3. 5 thin slices galangal (baby ginger)
4. 3 shallots, finely chopped
5. 4 fresh lime leaves, torn
6. 3-4 Thai hot chilies, crushed
7. 4 Tbsp. lime juice
8. 1 1/2 cup halved button mushrooms
2 cups chopped tofu
9. Salt, to taste
10. 2 Tbsp. chopped coriander leaves
Method:
1. Bring the water to a boil.
2. Add the lemon grass, galangal, shallots, lime leaves, chilies, lime juice, mushrooms, and tofu. Season with the salt to taste.
3. Top with the coriander leaves. Serve hot.
Add more green chilies to this dish for a spicier taste. You can prepare the green curry paste and keep it in the refrigerator for 4 to -5 days.
Ingredients:
8. 2 Tbsp. chopped lemon grass
9. 1 tsp. cumin seeds
10. 1 Tbsp. grated galangal (baby ginger)
11. 1 Tbsp. chopped coriander root
12. 4 garlic cloves
13. 10 green Thai peppers or 4 green Indian chilies
14. 2 Tbsp. groundnut oil
15. 1/2 cup chopped red pepper
16. 1/2 cup chopped green pepper
17. 1 cup chopped button or shiitake mushrooms
18. 1 cup okra
19. 1 cup chopped snow peas, parboiled
20. 1 cup chopped carrots, parboiled
21. 1 cup chopped broccoli, parboiled
22. 1 cup chopped tofu
23. Salt, to taste
24. 3 Tbsp. coconut milk
25. 3 Tbsp. sugar
26. 1 cup water
27. 6 fresh lime leaves
28. 15 fresh Thai basil leaves.
Method:
1. Break the sponge cakes into crumbles- Boil the potatoes and peel the skin of the potatoes.
- Cut the peeled potatoes into small cubes. Take a pan or kadai and put two tea spoons of oil in it.
- Add kadi pata and green chilies in the oil.
- Now add the cut potatoes in it and mix well.
- Take the soaked tamarind in water for about half an hour, and separate the tamarind with the water.
- The water containing the tamarind liquid is mixed with 2 tea spoons of
rajgiri flour. Mix it well.
- Add this mixture of tamarind water and flour in the pan.
- Now add around half a glass of water in the pan.
- Add salt according taste and red chilly powder.
- Get it to a boil. Mix well when it is getting boiled.
- Keep it on slow flame for around 5 mins and after that put off the gas.
The delicious tamarind aloo is ready to eat.
Accompaniments: Have this delicious tamarind aloo with rajgiri flour roti or puris.
Ingredients:
1. 1 red pepper, roasted, peeled and chopped finely
2. 1 tomato, finely chopped
3. 2 tbsp. olive oil
4. 2-3 tbsp. lemon juice
5. 1 tsp. cumin powder
6. 1½ cup chopped coriander
7. 1½ cup chopped parsley
8. salt to taste
Method:
1. Mix together all the ingredients. Taste and adjust the seasoning. Serve chilled.Recipe from Sriram, 1985
This is a breakfast dish in the southern part of India.
Ingredients:
------------
1 cup Cream of wheat
1 Onion cut lengthwise
1 tsp Salt
1/4 tsp Mustard seeds
1/8 tsp Urad dal
1 Cashew-nut
1/4 Lemon
1/2 cup Peas
1 clove Garlic
1/10" piece Ginger
1 Green chili cut into small pieces.z
Method:
-------
Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad
dal, cashewnut, and garlic clove. Wait till mustard seeds stop
splitting. Add the onion, chili, and ginger and fry till the onion
turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt and
peas. Add two cups of boiling water and stir for 2 minutes. (Switch
off the stove as soon as the water is poured.)
Cover the vessel for 4 minutes. Add lime if needed.
Ingredients:
1. 1 tsp. sugar syrup
2. 1/3 tsp salt
3. 1 tbsp. coconut juice
4. 1 tsp white vinegar
5. 1 red chili
6. 1 tsp sugar
7. 1 tsp radish julienne
Method:
1. Blend the first 6 ingredients and add the radish juliennes.This is a local Karnataka speciality.
Ingredients:
------------
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables. ( potatoes, peas may be added)
to taste Masala
Green Chilies
to taste Salt
Method:
-------
Cook a vegetable mix with potatoes, peas, green chilies and lots of
Masala. Check for salt, before you stuff it in the pastry roll; no way
to rectify it later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet and roll
it with a pin to make it a little thinner. The pastry sheet would now
be about 12" x 12".
Cut the sheet into 6 pieces.
Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it
around it. Seal all the corners, by pressing the sheets together and
applying a little water.
Method:
-------
Mix the garlic, coriander and the chili powder along with salt and place
it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds
and urad dal. The mustard seeds will split and the oil may spill. Be
careful when you are doing this. Wait until the mustard seeds stop
making any noise. Add onions and fry until the onions turn brown. Add
the vegetables, the mixture of step 1 and the crushed tomatoes.
An ideal salad that complements the spicy main course. Cooling and soothing!!
Ingredients:
1. 250g natural yogurt
2. 1 tsp. sugar
3. salt to taste
4. 1 tsp. mustard powder
5. ½ cup finely chopped cabbage
6. ½ cup grated carrots
7. ¼ cup finely chopped onions
8. ½ cup coarsely grated cucumber
9. ¼ cup fresh pomegranate seeds
10. 1 tbsp. finely chopped mint leaves
For Garnishing:
5-6 mint leaves
Method:
1. Mix together yogurt, sugar, salt and mustard powder.
2. Then stir in all the vegetables, pomegranate seeds and mint leaves.
3. Adjust the seasoning to your taste.
4. Garnish with mint leaves making a flower out of them in the center.
5. Serve chilled.
Ingredients:
1. 1 liter full cream yogurt
1. 2 cups of whole milk
2. ¼ cup powdered sugar
1. 5-6 green cardamoms, peeled and powdered
2. ¼ tsp. saffron strands
3. 1 cup of chopped bananas
4. 1 cup of peeled and chopped apple
5. 1 cup of halved grapes
6.1 cup chopped nuts like cashew-nuts, almonds and walnuts
Method:
Method:
1. Slice chocolate sponge cake and arrange half of it in a shallow dish.
2. Mix sugar syrup and rum and pour half of it evenly over the arranged cake.
3. Mix the creamy tofu and vanilla extract.
4. Pour half of the tofu cream mixture over the cake.
5. Mix cashew nuts chocolate sauce and the left over cream mixture over it
6. Lastly cover with a layer of sliced sponge cake soaked in sugar syrup and freeze it for a couple of hours till it’s a little hard.
7. De-mold it and serve with chocolate sauce.
