Saru besara

Colocasia( Taro) is cultivated for its edible corms, edible swollen underground plant stems.  The corms are easy to digest and used as nutritional supplement.

Now for the recepie:

Taro : 8 pieces

Tomato diced :3

Green chillies : chopped :2

Fennel: 1 tsp

Mustard paste 3 tsp

Garlic Paste : 1 tsp

Turmeric Powder 1/4 tsp

Corriander chopped 1 tsp

Salt to taste

Method :  Boil Taro in water till it is cooked and tender; peel it and cut it into pieces.  Heat a frying pan on medium flame; add oil and fry piecws; set them aside.  To make besara, heat a sautee pan and add oil, chopped tomatoes, turmeric powder, mustard and garlic paste and sautee.  Add water and cook the mixture.  Add the taro into the mixture and cook.  In another sautee pan, add a pinch of fennel in tot oil and allow it to splutter.  Then add the chopped green chillies.  Pour the tempering on the besara mixture. sprinkle chopped corriander leaves and serve hot.

Courtesy : The hindu, 12/3/12

Stir fried lamb and peas.

Ingredients:

Peas: 50 gms

sliced and boneless lamn : 250 gms

Finely chopped ginger/garlic: 10 gms

sprint onions : 25 gms

oil : 150 ml

soya sauce: 20 ml

Oyster sauce : 50 ml

corn starch: 100 gms

white pepper powder : 10 gms.

salt to taste.

Method

Marinate sliced lamb with half the soya sauce and oyster sauce.  Fry the lamb dusted with corn starch.  Blanch the peas in water.  Pour oil in a pan and saute ginger garlic .  Add the lamb and saute well.  Add the snow peas and saute well.  Finally add the soya and oyster sauce and the stock  cook until it thickens and serve hot. 

Courtesy : The Hindu, Wellness 15/03/2007

Prawn- Drumstick curry

Ingredients

Prawns : 500gms (medium sized , shelled and cleaned)
Tomato :1
onion:1
green chilli:1
drumstick :1( cleaned and cut into two inches length)
Chilli powder : 1 tbsp
Corriander powder : 1tbsp
Turmeric : 1 pinch
Garam masala : 1tsp
oil: 3 tbsp
Curry leaves : few
Salt to taste,
Corriander leaves for garnishing.

seasoning :
Bay leaves, star anees

For masala:

Grated coconut : 1 small cup
Poppy seeds : 1 table spoon
ginger garlic paste : 1 table spoon
cloves: 2 numbers
cinamon: small piece

Grind all the ingredients specified for the masala into a fine paste.

Method of preparation.

Heat oil in a pan.   Add the bay leaves and star anees and saute for two minutes then add chopped onions and saute.  Add the masala and fry until the raw smell goes.   Add tomatoes and salt and cook till the tomatoes are done.  Add curry leaves, chilli powder, corriander powder and turmeric and saute a little. Add the drumstick pieces and the prawns and saute for few minutes and then pour 150 ml of water and simmer until the gravy becomes thick and the drumstick and prawns are cooked.  Add the garam masala and garnish with corriander leaves.

serve hot with rice, roti's or dosa.

Honey and papaya salad

Papaya contains pectin that aids digestion.  Here we go for a smooth papaya salad recepie

Ingredients

Papaya (ready to eat): 750 gm

Lemon juice: 10ml

Honey: 10ml

Chilli Flakes

Mint leaves:2

Rock salt 

Roasted seasme seeds: a pinch (for garnish)

Method: Dice the papaya and keep it in the fridge. Make a mixture of honey, lemon juice, chopped mint, chilli flakes and a pinch of rock salt. Stir in a mixing bowl for two minutes and add the chilled papaya. Mix slowly with a wooden ladle. Transfer is to serving bowl. Add roaster sesame seed as a garnish and serve chilled.

Courtesy; The Hindu, 4-10-2007

Crispy Salad

Apple, Asparagus and Coriander Salad

Ingredients

For the dressing

Coriander leaves, chopped: 50 gm

Extra virgin olive oil: 50 ml

Roaster cashew nuts: 15 gm

Garlic peeled: 2 cloves

Ground cumin: 1 tsp

White wine vinegar: 2 tbsp

Mayonnaise: 30 gm

Grated parmesan cheese: 30 gm

Jalapeno: 20 gm

Salt, to taste (check before adding as it might not be required)

Put all the ingredients in a food processor ir blender and blend unit smooth.

For the salad

Red Delicious apples (sliced): 4

Yellow capsicum (cut into thin strips): 1

Green asparagus (blanched and cut in 2” batons): 10

Iceberg lettuce (torn into small pieces): 100 gm

Arugula lettuce: 25 gm

Lollo rosso or radiccio: 25 gm

Nacho chips: 50 gm

Method: Mix the dressing with all ingredients, except the Nacho chips, arugula lettuce and lollo rosso. Arrange the arugula lettuce and lollo rosso in a salad bowl. Place the mixed salad on it and then put the crunchy nacho chips on top.

Fish Curry

Ingredients

Curry cut fish- 1 kg(cleaned)
Onion 2
Toamto 2
Raw mango 1( medium size)
cumin/corriander powder 1 tbsp
coconut grated 1 cup
ginger garlic paste 2 tbsp
cinamon/cloves 5 pieces
Red chilli powder 3 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Tamarind puree 1/2 cup.
oil- 6 tbsp
Curry leaves/corriander for garnishing.

Grind coconut, ginger garlic paste, cinamon,cloves, cumin/corriander powder into a fine paste.  Grind onion, tomatoes along with red chilli powder in a coarse consistency.  In a pan mix both the pastes along with tamarind water, salt and turmeric.  Slide in the fish pieces and raw mango pieces gently into the mixture.  Pour oil on top.  Cook the mixture in Medium flame.  Do not stir the curry frequently.  Once the curry starts to boil reduce the flame.  Boil for 15 minutes in low flame.  The oil would start floating.  Garnish with curry /corriander leaves.  Serve with hot rice or dosas.

PS: Fish curry tastes best if cooked well in advance of serving.

Cheesy Broccoli Potato Salad

Ingredients

Broccoli: 250 gm
Boiled potatoes: 3
Mayonnaise: 2 cups
Cheese spread: 5 tbsp
Fresh cream: half cup
Chili-ginger paste: 1 tsp
Salt and pepper: To taste
Method
Place broccoli florets in boiling water for two minutes. Remove and dip in ice cold water. Drain and set aside.

Cut the potatoes into big cubes. Mix the mayonnaise, cheese spread, fresh cream and the chili-ginger paste. Add salt and pepper. Mix well. Add it to the broccoli and potato.



The Hindu, Monday, November, 29, 2010 ,Metro Plus.

Corn and peas salad

Ingredients
Cut macaroni (boiled): 2 cups
Capsicum (sliced): 1
Tomato (sliced): 1
Yellow capsicum (sliced): 1
Spring onions (sliced with leaves): 2
Mayonnaise: 3 cups
Fresh cream: 1 cup
Tomato ketchup: 2 teaspoons
Chilli flakes: half tsp
Sugar: To taste
Salt and pepper: To taste
Method
Mix the macaroni, capsicum, tomato and yellow capsicum. Mix the cream and the mayonnaise. Add tomato ketchup sugar salt and pepper. Mix well, and chill. Add to the macaroni and vegetables. Mix well and serve chilled.

Eggless mayonnaise

Ingredients
Fresh, thick cream: 250gm
Mustard powder: 2 to 3 tsp
Powdered sugar: 3 tsp
Refined cooking oil: 4 tbsp
White vinegar: 2 tbsp
Salt and pepper: To taste
Method
Chill the cream and beat until light and fluffy. Mix in all the ingredients till you reach a smooth consistency. Chill in an air-tight container.

Crispy Veggie Salad

Ingredients

Chinese cabbage shredded -1/2 a cup

Carrot cut into cubes -1/2 a cup

Capsicum (Red, Green and Yellow) cut into thin 1 inch pieces - 1/2 a cup

Boiled sweet corn -1/2 a cup

Tomato deseeded and cut into 1 inch long thin pieces -1/2 a cup

Cucumber cut into cubes 1/2 a cup

Lime Juice 2 table spoons

Edible Olive Oil 1 table spoon

Salt and Pepper powder to taste

Parsley for garnish.

 

 Method

Mix all the vegetables in a large bowl. Add lime juice and olive oil and toss the contents.  Leave the bowl in the refrigerator and just before serving add salt and pepper powder and garnish with chopped parsley. DO not freeze the salad as it may change the taste and texture. 

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Cucumber tomato frost

Ingredients Fresh tomato juice: 600ml Grated cucumber: 100gm Lime juice: 1 tbsp Sugar: 1 tsp Black Salt: ¼ tsp A pinch of roasted jeera powder A pinch of black pepper powder Salt to taste Method Blend all the ingredients in a mixer. Strain and serve chilled. The Hindu Metro plus May 12 2009

Mixed fruit cold drink

Ingredients Grapes (black) 10-12 Sweet lime (mousambi): 1 Pineapple: ¼ Orange: 1 Sugar: 1 cup Water: 1 cup Crushed ice Method Mix the sugar with water to from a thick syrup. Keep it aside. Extract the juice from all the fruits. Add it to the sugar syrup. Add lots of ice. Mix well and serve chilled. The Hindu Metro plus May 12 2009

Water melon cordial

Ingredients Medium sized watermelon: 1 Cardamom powder: 1 tsp Juice of 2-3 lemons Powdered sugar to taste Method Cut the watermelons into big pieces. Remove seeds and extract the juice. Take the juice from the lemons. Add it to the watermelon juice. Add sugar to taste. Mix well. Chill it. At the time of serving, add the cardamom powder. Mix well. Serve chilled. The Hindu Metro plus May 12 2009

Summer delight

Ingredients Pineapple juice: 3/4 cups Mango juice: ¼ cup Lime juice: 2 tsp Fresh cream: 3 tbsp Raspberry syrup: 1 tbsp Method Chill the juices. Add lime juice, raspberry syrup, fresh cream and ice. Blend in a mixer and serve chilled. The Hindu Metro plus May 12 2009

Chilled Pineapple & Pear Soup

Ingredients 800gms fresh pineapple 400gms pears 5gms green leaf tea 50ml honey 2 whole lemons 4-6 sprigs mint Method Peel core and cut pineapple and pears into chunks. Combine the two and puree until smooth in a food processor. Strain through a fine sieve into a bowl. Bring 300ml water to a rolling boil and add the tea leaves. Turn off the flame immediately and allow the brew to rest for 5 minutes. Cool and strain the tea and add to the pineapple and pear puree. Add honey and lemon juice a little at a time till you get the right taste. Chill in the refrigerator. Serve in tall glasses with a sprig of mint and a wedge of pineapple on the rim.

Herbed Goat cheese Sandwiches

Ingredients 10gms cream cheese 20gms mild goat/teat cheese 5gms minced garlic 4gms minced fresh parsley 2gms minced fresh/dry thyme 4ml low fat milk 2gms salt 2gms freshly ground pepper 120gms (2 slices) whole wheat bread 1 cucumber, unpeeled Method To make the spread Replace the cream cheese, goat cheese, garlic, thyme, parsley, milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional teaspoon of milk if the spread is very thick. To make the sandwiches Spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on the bread. Top with the remaining slice and press lightly. Cut the sandwich into halves, thirds, or triangles.

Tuna Aioli Sandwich

Ingredients 4gms minced ginger 4gms minced garlic 30gms chopped green onions 10gms chili flakes 5ml extra virgin olive oil 80gms tuna 10gms cheddar cheese 1 no tomato sliced ½ no red onion sliced 120gms (2 slices) dense 7 grain bread 20gms romaine lettuce Ingredients for the Aioli 10gms chopped garlic 10gms chopped basil 10gms mayonnaise 2gms salt 2gms white pepper 10gms Dijon mustard 10ml lemon juice Method For the Aioli In a food processor or blender combine the garlic, basil, low fat mayonnaise, salt, pepper, and Dijon mustard and process till the mixture is emulsified. Add the lemon juice and check the seasoning For the Sandwiches Combine the ginger, garlic, green onions, chili flakes, and peanut oil. Add the tuna flakes and toss to coat. Mix this with a little aioli. Place the bread slices on a baking sheet. Place the cheese on one slice. Grill until the cheese is melted and the bread slices are lightly toasted, about 3 minutes. Place ¼ of the tuna on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Now place the remaining tuna on top. Spread some of the aioli on the second bread slice and place it on top of the tuna filling.

Custard apple Cheese cake

Ingredients For the base Ginger nut biscuits 1 packet Butter, melted 125 gm For the filling Cream cheese 250gm Castor sugar ½ cup Evaporated milk (cold) 250ml Gelatin 3 tsp dissolved in ¼ cup of boiling water Juice of 1 lemon or lime Large custard apple 1 For garnish Kiwi fruit ½ Almond flakes: 50gm Shredded coconut 25 gm Method Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Dissolve the gelatin in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and place in fridge to set. After it sets decorate with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on top. The Hindu April 9 2009

Almond and Celery Soup

Ingredients Almonds: 50 gm Celery: 1 shoot Carrot: 1 Spring onions: 25gm Asparagus tips: 5 gm Garlic: 3 cloves Coriander root: 5 gm Red Chilies: 2 Salt to taste MSG to taste Chinese cabbage: 5 gm Pak Choy: 5 gm Method Make a stock using celery roots and leaves with the onion and carrot, coriander roots and red chilies. Soak the almonds in hot water for 15 minutes. Remove the skin from the almonds and make them into a paste. After the stock is boiled, strain it and pour it into a pan. Add sliced carrots, asparagus tips, Chinese cabbage and pak Choy and bring the mixture to a boil. Add the seasoning and thicken the soup by adding the almond paste little by little. Again give it a single boil; check for seasoning and serve the soup hot garnished with fried sliced garlic. The Hindu April 23 2009

Strawberry jam

Ingredients Strawberries: 1 ½ kg Sugar: 4 cups Citric acid 1 tsp Method Remove the stalks and wash the strawberries. Put the fruit in a heavy pan and stir till it boils. Mash, add sugar and lemon juice. Stir until sugar is dissolved. Remove the scum. Boil rapidly till it sets when tested. Cool and pour into clean and dry jars. Seal with wax and close the lid tightly. The Hindu April 16 2009