1 cup toor dal 2 tomatoes, diced 1 onion, finely chopped 2 tbsp tamarind juice 1/2 tsp white urad dal 1 whole red chilli 1/2 tsp mustard seeds pinch of hing 1/2 methi seeds 3 tbsp sambar masala ( Everest or MTR brand ) few curry leaves
Method:
Pressure cook toor dal till its tender. Set aside.
Heat oil in a kadai. Add mustard seeds, methi seeds, hing, urad dal, and curry leaves.
Once seeds starts crackling, add onions, tomato and sambar masala.
Fry till onions turn a little brown and add the boiled dal.
Add salt to taste, tamarind juice and a little water.
Cook with covered lid for 15-20 mins.
Garnish with coriander leaves.
Serving Suggestions: Serve with dosa, idli, vadas or appams.
Tip: You can add lemon juice instead of tamarind juice. You can also add vegetables like sambar onions, beans, drumsticksand carrots to the sambar.
Ingredients: 1 cup double beans (soaked over night and boiled) 2 tsp jaggery 3 tsp tamarind juice 1 tsp garam masala powder 2 green chilies 1 red button chili 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1/2 tsp turmeric powder 1 tbsp ginger-garlic paste pinch of hing 2 cloves 1 piece cinnamon 1 bay leaf salt to taste 2 tsp oil
Method:
Heat oil in a kadhai
Add cumin seeds, mustard seeds, pinch of hing,button red chili,bay leaf,cloves and cinnamon
When seeds start cracking , add ginger garlic paste
Stir it for a while and add boiled double beans and green chilies
Add jaggery, garam masala powder, turmeric powder and tamarind juice.
Add salt to taste and add some water
Cook with lid covered for 20 to 25 minutes
Ready to serve
Serving Suggestions: This dish goes well with gujarati kadhi.
Tip:
You can alter the taste of tamarind and jaggery according to your liking.
Mash a few of double beans so that gives you a thick gravy.
Pressure cook the beans till its soft. ( double beans usually take little longer to cook)
Ingredients: 1 small baingan (eggplant) 1 tsp chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp amchoor ( raw mango powder) salt to taste Oil spray or a few drops of oil
Method:
Cut the eggplant into thin slices.
Mix all the spices in a bowl and mix the eggplant slices. Mix well so the slices are well covered with spices.
Keep it aside for 5 minutes.
Now spray the tawa with the oil. Or optiionally put few drops of oil on the tawa.
Place the slices on the tawa as shown below.
Keep changing the sides and cook it on a low flame.
When the slices turn a little brown, remove from the heat and serve.
Serving Suggestions: Can be served with rice items or as a starter.
Tip: The eggplant will not turn crispy and tends to burn if overcooked. So remove it from the heat as soon as it turns brown.
Ingredients: 1 cup chana dal 1 cup dry coconut - shredded 2/3 cup sesame seeds ( til ) 3 tbsp oil 2 tsp mustard seeds 1/2 tsp hing 2-3 whole red chillies 1 tsp chilli powder salt to taste
Method:
Soak the chana dal for 4 hours in water. Drain and spread it out to dry.
Once the chana dal is dry, heat oil in a deep pan and fry the chana dal till golden brown. Set aside.
In a shallow flat pan, roast the sesame seeds till slightly brown. Set aside.
In a deep pan, heat 3 tbsp oil, add mustard seeds, hing and dry red chillies.
Once the mustard seeds start to crackle, add the shredded dry coconut and fry till it turns pink.
Add the chana dal, sesame seeds, salt and chilli powder. Turn down the flame and mix well.
Turn off the heat and let it cool.
Store it in an airtight container.
Serving Suggestions: Can be had along with any meal. Goes well with chapati or rice.
Tip: You can use ready made fried chana dal to save some effort.
Ingredients: 1 cup rice 2 chillies finely cut few coriander leaves 1 tsp cumin seeds 1 onion finely chopped 1/2 onion cut and fried - for garnishing (optional) salt to taste 1 tsp oil Approx 2 cups water
Method:
Heat oil in a pan. Add cumin seeds, green chillies and coriander leaves.
Add cut onions. Add salt to taste. Cook till its golden brown.
Add water. When water starts boiling, add the rice.
Cook it with the lid covered for 20 minutes.
Garnish with fried onions ( optional )
Ready to serve.
Serving Suggestions: Serve with curries or dal
Tip: Make sure each grain of the rice is separated. Basmati rice is preferred for this dish. Do not add too much water or else the rice will become sticky.
Mix rice flour, onion, green chillies, cumin seeds, ginger, coriander leaves and curd. Mix well.
Add water accordingly to make a thick batter.
Grean a non-stick pan with a little oil and spread the batter to form a thin layer like roti. Remember that the pan should NOT be heated before putting the batter.
Cook on low flame and turn the roti after 2-3 minutes.
Once it is golden brown on both sides, take off the heat.
Ready to serve.
Serving Suggestions: Can be served with coconut chutney or any other sauce.
Tip:
To prepare the next roti, you should cool the pan. Run it under cold water before cooking the next roti. If you put the batter on hot pan, it will stick and your roti will be thick.
Ingredients: 1 cup whole ural dal 1/4 cup rajma whole garam masala - bay leaf, cloves, cardemom, cinnamon 1 tbsp ginger garlic paste 3 medium sized tomatoes ( made in a puree ) 3 tsp oil to cook 2 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp kasoori methi 1 tbsp butter 1 tbsp cream (optional, you can add along with butter to make it more creamy) Salt to taste
Method:
Clean and wash whole ural dal and rajma.Soak dal and rajma overnight.
Presure cook dal and rajma with few drops of oil, pinch of hing and salt. Cook till tender. ( number of whistles depend on cooker type and size ).
Once done, slightly mash the dal.
Heat oil in a kadai. Add whole garam masala. Add ginger garlic paste and fry till golden brown.
Add tomato puree. Cook for 5 minutes.Now add cumin powder, coriander powder, red chilli powder and kasoori methi.
Cook on a low flame with lid covered till the oil separates.
Add butter.
Now add the dal and rajma mixture. Add half a cup of water.Cook it for 20-30 minutes with the lid covered on a low flame.
Garnish with cream.
Serving Suggestions: Can be served with rice, parathas, kulcha or rotis.
Tip:
Dal mkahani can be made in many ways. Instead of whole garam masala, you can use any ready garam masala or Catch Dal Makhani masala - which goes very well
Ingredients: For 2 pizzas pizza base 2 ( i used ready made ones) 2 cheese cubes 2 medium size tomatoes 1 medium size onion 1 small capsicum 1/2 tsp ginger garlic paste pinch of cumin seeds 1 tsp chili powder 4 tsp tomato sauce salt to taste oil to cook butter as required coriander leaves (optional)
Method:
Cut tomatoes , onion and capsicum into very small pieces
Heat oil in a kadai , Add cumin seeds and onion.
When onion is little pink , add ginger garlic paste
cook it onion is little brown
Now add cut tomatoes and capsicum , chili powder and cook it till they are really soft.
Add tomato sauce. cook this masala for 10 to 15 mins on a low flame , (make sure its dry and no tomato water is there.) when it starts leaving oil , its ready
You can add little butter to this masala if you feel like
Add few coriander leaves (optional)
Now apply little butter on the pizza base , it should be on the bottom side which will be placed on tawa, so that it does not stick.
Now spread the masala on the on the pizza , sprinkle cheese and as shown in the below image cover it with the lid. cook it for 4 to 5 mins.
Keep checking the pizza bottom to make sure its not burning or sticking.
Ready to serve
Tip:
You can add many other vegetables to it.
You can add green chili sauce instead of red chili powder
Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.
Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.
Decorate as desired. (See Tip.) Keep refrigerated.
FOOTNOTES
Kraft Kitchen Tips:
Decorations: Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
Tinting Coconut: Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.
Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
FOOTNOTES
Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.
Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ). Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste. Add the spareribs and stir to coat well.
2. Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside. Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve.
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