Friday, August 7, 2009

Goodness of almonds- Veg. biryani, Phirni

Goodness of almonds
Almonds are a rich source of nutrients- Vit. E & protein. Almonds help in fighting diabetes & heart diseases & the presence of powerful nutrients like proteins, dietary fibre, mono saturated fatty acids (MUFA) & Vit. E make it a rich source of combating degenerative diseases such as diabetes & heart diseases. They are the best source of alpha-tocopherol form of Vit. E & are a great cholesterol lowering food.

Vegetable biryani- 1 packet of firm tofu 4 tsp almond oil 1 carrot
1 tomato 1 tsp of grated fresh ginger 1 tsp of garam masala
1/2 cup veg. broth 1/2 cup slivered almonds- roasted
Slice tofu horizontally into thirds & drain each third between paper towels for 30 min. Peel carrot & cut into small dice. seed & dice tomato. heat 2 tsp. of oil in a large non-stick pan, add carrot, cover & cook on medium heat, till almost soft. Add tomato, ginger, garam masala & broth & cook covered, stirring at times for 5-8 min. Remove veg. mixture & set aside. Cut tofu into 1" cubes. heat 2 tsp/ of oil, add tofu, cook on medium heat until golden brown.

Almond Phirni
1/3 cup blanched almonds 2/3 cup boiling water 5 tbsp rice flour
1 1/3 cup milk 2cups single cream 10 tbsp of sugar 2 tsp rose water
2 tbsp pista cut 2 tbsp blanched almonds cut 8 tbsp fresh pomegranate

For almond milk- soak the blanched almonds in the hot boiling water for 30 min. & then blend into a fine paste in the same water. strain it through a double cheese cloth to get most of the almond milk out. Mix in the rice flour with almond milk & stir well & set aside. combine the milk, cream & sugar in a heavy bottomed pan & bring to a boil, reduce to simmer & add in the almond rive mixture. to avoid lumps keep whisking the milk while pouring it. Cook on slow fire until the mixture starts to thicken to coat the back of the spoon. cool it well. stir in rose water, cover & chill. to serve, spoon the mix. into chilled dessert cups & garnish with cut almonds, pistas & pomegranate seeds.

Sweet spreads

Sweet spreads
Churma ladoos
wheat flour 500 gms ghee 200 gms jaggery 250 gms
cardamom a little ghee 1 cup poppy seeds, almonds & pistas for garnishing

take wheat flr. in a tray. add ghee & hot water & knead into a stiff dough. make small balls of this dough & fry them in ghee on medium flame, until light brown. cool & grind coarsely. Melt jaggery with ghee & add it to the churma mix. with cardamom pdr. & make ladoos. decorate with poppy seeds & finely cuts nuts.

Katt
maida 200 gms khoya 100 gms pdr. sugar 100 gms ghee 300 gms
til seeds 2 tbsp raisins 2 tbsp almonds 2 tbsp cashew nuts 2tbsp

Mix 100 gms of ghee into the flr. & knead tightly with warm water. Make small round balls & bake in a pre-heated oven till brown. when the balls are cool, crumble & roast them & keep aside. Chop nuts fine. Now mix the jaggery, the roasted pdr., nuts & 100 gms ghee. Mix well & set it in a greased tray. Press it well with the help of a small cup. Now mix the pdr. sugar, til/sesame seeds in lukewarm ghee & make a fine paste & spread on the tray. Leave for 2-3 hours & cut into cubes.

Hot soufflé

Hot soufflé

Eggs 6 coconut milk 1 cup milk 1 cup cardamom pdr 1 tsp cashew 50 gms made into paste with little milk. Salt 1 pinch suagr 1 cup. Beat all well. Heat pressure cooker with little water, cover & let steam from. In a flat but deep dish, grease well, pour the mixture, steam for 15 min. remove & serve hot/cold with fruits or cream.

Healthy bhelpuri

Healthy bhel

Cabbage cut fine 1 cup, onion big 1 cut fine, carrot grated 1 cup, tomato 2 cut small, green chilies tot aste cut fine, amchut pdr ½ tsp, raw mango grated ¼ cup optional, pudina( mint leaves) & dhania cut fine. Wheat puffs 1 cup, lime juice to taste. Mix all & serve at once.

Spicy tofu/paneer rice

Spicy tofu/paneer rice

Cooked rice 2 cups steamed broccoli or veg. of your choice . In 2 tbsp oil add red chiles 2, spring onion 3 sliced, garlic & ginger pieces. Fry well, then toss in steamed veg., mushrooms cut 1 cup, add little water, salt & sugar 1 tsp each, red chili flakes ½ tsp. once mushrooms are cooked, mix 1 tbsp cornstarch with little water, add to the mixture, stir well, add tofu/paneer pieces, let it boil for 1-2 min. remove, mix with rice & serve hot.

Microwave Malai paneer

Microwave Malai paneer

Paneer 1 cup garlic & ginger paste 1 tbsp garam masala 1 tbsp cloves 3 milk ½ l.

Cashew paste 1 tbsp onion paste of 1 big onion ( this is done by boiling & grinding it or by frying onion lightly & then grinding it) white pepper pdr 1 tsp oil 2 tsp

In a micro safe dish add oil, onion paste, ginger-garlic paste cloves, paneer pieces, cashew paste & some cashew pieces, mix well. Micro high for 5 min. Add garam masala, pepper pdr., milk, micro high 3 min. Garnish with green coriander

Mini chocolate cups with fruits of your choice

Mini chocolate cups with fruits of your choice

Dark chocolate 1 cup melt in micro high for 1 min. Coat plastic cups which are slightly cut on top on one side with melted chocolate, keep in fridge to set. Mix 1 cup fresh cream with fruit of your choice. Once the cups are ready, remove the chocolate cups from the plastic cup, fill with the fruit cream & serve chilled.

Microwave Mangai thokku

Microwave Mangai thokku

Peel raw mangoes, cut into bits, not necessary small ones. Add salt, red chili pdr., haldi pdr., hing pdr to taste. Mix well. Keep aside for some time or you can cover the ing. In a glass micro safe dish. Keep for 4 min. remove stir well, keep covered for another 10 min, stirring in between twice. When you feel it is thick enough, add about 1- 2 tbsp of oil mix well, keep for another 2-3 min.

Apple jam( Micro)

Apple jam( Micro)

1 cup grated apple with skin sugar 1 cup or equal quantity of both mix both, micro high 6 min stir after every 2 min. add citric acid ½ -1 tsp last. To test jam, when you put on a plate, it should be firm & not flow down.

Chocolate pudding

Chocolate pudding

Eggs 6 butter 500 gms chocolate dark/ milk 500 gms ( micro high 1 min to melt) sugar 150 gms flour 250 gms vanilla 1 tsp cocoa pdr for dusting.

Beat the eggs with a spoon, add sugar, vanilla, melted chocolate, flour, butter. Dust a greased bowl with cocoa pdr, pour the batter. Bake in a pre-heated oven at 250 deg C for 7 min. the centre will be soft/semi solid. Goes well with vanilla ice-cream.

Lebanese sweet ( Micro)

Lebanese sweet ( Micro)

Bread slices 4 break into crumbs dates 2 tbsp tutti fruti 2 tbsp cream 4 tbsp sugar 3 tbsp

Nuts 4 tbsp kismis 1 tbsp milk 1+ cup badam slices to decorate

In micro safe dish, add bread crumbs, cream, sugar, milk ½ cumicp micro high 3 min. add dry fruits, add little more milk, micro another 2-3 min. decorate with almond slices & tutti fruti.

Diet samosas

Diet samosas

Grated paneer 1 cup sprouts 1 cup amchur pdr ½ tsp onion 1 cut fine ginger 1 tsp gr chili 5 salt dhania pdr 1 tsp atta to need as dough to make samosas

Heat 1 tsp oil, fry ginger, onion, dhania pdr 1 tsp, chilies, sprouts, paneer, amchur pdr, sauté well. Cool.

Roll dough into round rotis, cut into half, fold into cone, put stuffing, seal well. For very conscious ones, boil water, add the samosas in the boiled water, once it floats on top, remove & serve with chutney/ketchup. Or smear wee bit oil on each side & fry in sandwitch maker, or keep in oven to brown.

paneer malai kofta in gravy

paneer malai kofta in gravy

Corn starch 4 tbsp 2 big potatoes boiled & smashed boiled chana dal ground ½ cup

paneer ½ cup red chili pdr 1 tsp dhania pdr 1 tsp garam masala pdr ½ tsp salt

Mix all well with some fresh coriander leaves & fry in hot oil & keep

For the gravy- boiled onion paste ½ cup garlic paste ½ tsp ginger paste 1 tsp haldi pdr ¼ tsp

Red chili pdr 1 tsp cashew paste 2 tbsp 2 tomato pureed salt garam masala pdr ½ tsp

Heat oil, add onion paste, the other pastes & fry well. Add the dry pdr, cashew paste, tomato puree, salt. Add 2 cups water & let it boil well for 4-5 min. last add cream ¼ cup. Remove, serve with koftas.

Pumpkin mohanam ( sweet)

Pumpkin mohanam ( sweet)

Pumpkin pieces 15-20 cut & cooked, cream 1 tbsp coconut water 2 cups rice flour 1tbsp

tender pieces of coconut cut small ½-1 cup ghee 1 tbsp thick gur/jaggery syrup 4-5 tbsp

thick coconut milk 1 cup

heat ghee, add rice flr & fry well. Add boiled pumpkin pieces fry & mash the pieces well. Add coconut water, add gur syrup as per taste, add cream , coconut milk. Once it thickens, add tender coconut pieces, remove after 1 boil.

Micro Veg avial

Micro veg avail

Mixed veg 1 cup coconut ½ cup jeera 2 tsp gr. Chilies 4/5 red chilies 2 curd 6tbsp

Micro high for 5 min veg with little water. Grind coconut, jeera, gr. chilies with curd, last add 2 red chilies & grind a bit coarsely. Once the veg. are cooked, mix the ground paste, micro high for 5 min with salt to taste. garnish with green coriander & curry leaves.