Food Recipes - indian recipes - curry recipes

Dry Fruits Fudge

Mrs Annam Senthil Kumar — Fri, 24 Jun 2011 12:01:07 +0000

Ingredients

Almonds – 6

Cashew nuts – 6

Tutty fruity – 25 gram

Ripe Banana - 1

Coconut, shredded – a little

Method

Blanch almonds
Cut the almonds and cashew nuts into small pieces.
Slice banana in to thin ’rounds’.
Mix all the ingredients to gether and roll in the coconut shreds
Chill in fridge and serve.

Vegetable delight

Mrs Annam Senthil Kumar — Fri, 24 Jun 2011 11:56:56 +0000

Ingredients (For 4 persons)

Potatos - 225 gram

Cabbage - 115 gram

Green peas - 115 gram

Tomato - 115 gram

Onion - 115 gram

Turmeric - 1 tsp

Jeera (cumin) – 1 gm

Green chillies – 10 gm

Ginger – 10 gm

Garlic – 3 segments

Lemon – as required

Ghee – 30 gm

Salt – as required

Method

Wash Vegetables and cut. Keep it aside. Cut ginger, green chillies and garlic.
Heat ghee and fry the masala. Add the vegetables salt, mix thoroughly and keep.
Boil the vegetables till done. Remove from fire and add lemon juice.

Potato – Palak

Mrs Annam Senthil Kumar — Fri, 01 Apr 2011 14:46:04 +0000

Ingredients (for 4 persons)

Spinach – 225 gram

Potato – 225 gram

Ginger - 10 gram

Garlic – A few segments

Green chillies - 5 gram

Chilli powder - 5 gram

Coriander – a few leaves

Cooking oil - 30 gm

Salt - 10 gm

Method

Cut the potatos and fry in oil.
Grind garlic, ginger and chili powder together.
Fry this masala with green chillies
Add the cut spinach.
Mix all these together, add salt and cook on slow flame. If necessary add water.

PESARATU

Mrs Annam Senthil Kumar — Fri, 01 Apr 2011 14:36:37 +0000

(An Andhran favourite)

Ingredients: For 10 persons -

Green gram dhal – 500 gram

Coriander leaves - 50 gram

Onion - 150 gram

Ginger - 50 gram

Green chillies - 50 gram

Salt - 30 gram

Cumin - 10 gram

Water - 740 ml

Cooking oil – As required

Method

Soak the dhal overnight and grind it to the consistency of Idli dough.
Add cut coriander leaves, onion, Ginger, Green chillies and cumin seeds and mix well
Add salt, pour water and mix to the consistency of ‘Dosa’ batter
Put the flat frying pan on fire, put a tablespoon of the batter on the pan spread and shallow fry as done for dosa. Prepare the persarathus like this and serve hot with ‘chutney’

Ice – mountain Fruit Salad

Mrs Annam Senthil Kumar — Tue, 22 Feb 2011 07:14:25 +0000

Ingredients

Fresh and tinned fruit: lichees,

Guavas, ginger in syrup, strawberries,

Oranges, mangoes, pineapple, black grapes,

Preserving sugar

Method

Drain or clean the various fruits thoroughly, and cut them into small Chunks or slices. Arrange the fruit in an attractive colour pattern on a bed of chipped ice. For a special occasion, build the chipped ice up into a miniature ragged mountain ledges. Place saucers of sugar on the table and dip the fruit in this.

Beetroot with Orange

Mrs Annam Senthil Kumar — Tue, 22 Feb 2011 07:12:09 +0000

Ingredients

Cook beetroot 450 gm

25 gm unsalted butter

1 heaped tablespoon marmalade

Juice of half orange

Method

In this recipe, cooked beetroot is combined with orange marmalade, fine – shred or sweet. The two flavours blend surprisingly well and suit any strong game, goose or duck. Skin and cut the cooked beetroot into dice. Measure the butter, marmalade and orange juice into a saucepan, heat until the butter melts, then add the beetroot. Simmer gently stirring occasionally, for about 10 minutes, until the liquid has evaporated and the beetroot is evenly glazed. Spoon the beetroot into a hot serving dish. Cut towards the centre of a thin orange slice, twist the two halves in opposite directions and place it on the beetroot as a garnish.

Glazed Carrots

Mrs Annam Senthil Kumar — Tue, 22 Feb 2011 07:08:20 +0000

Ingredients

young carrots 450 gm

unsalated butter 25 gm

salt and black pepper

1 level teaspoon caster sugar

1 heaped teaspoon chopped parsley

Method

Scrub and scrape the carrots and cut them into slices about ¼ in. thick. Melt the butter in a saucepan, add the carrot slices and season with the freshly ground pepper and the sugar. Add sufficient cold water to just cover the carrots. Bring to the boil, cover the pan with a lid and simmer gently for 15 – 20 minutes or until the carrots are tender.

Remove the lid; increase the heat and cook the carrots until the liquid has evaporated and only the butter remains – do not allow the carrots to brown. Draw the pan off the heat; add the parsely and toss with the carrots in the butter glaze. Sprinkle with salt and arrange in a hot serving dish.

French Fried Cabbage

Mrs Annam Senthil Kumar — Tue, 22 Feb 2011 07:06:02 +0000

Ingredients

½ medium – sized white cabbage

milk 300 ml

plain flour 50 gm

Oil for deep frying

Salt

Method

Discard any dark or damaged outer leaves, wash the cabbage and cut out the hard central stalk. Shred the cabbage finely. Dip a few cabbage shreds at a time in the milk then toss them in the flour on a sheet of greaseproof paper. Heat the oil* to 375* F in a deep – fryer; put a few shreds of coated cabbage into the frying basket and fry for 1 – 2 minutes until crisp and golden. Drain on crumpled kitchen paper and keep hot until all the shreds have been fried. Sprinkle the cabbage with salt and serve at once, before the crispness is lost.

Yoghourt Soup

Mrs Annam Senthil Kumar — Tue, 22 Feb 2011 07:03:45 +0000

Ingredients

Cucumber 1- peeled and diced

Garlic 1- peeled

Vinegar 1- tablespoon

Yoghourt 900 ml

Olive oil 1- tablespoon

Chopped mint 1 – tablespoon

Salt as require

Method

Put the cucumber in a dish, sprinkle with salt and leave for 30 minutes. Rub the inside of a large serving bowl with the sliced garlic. Rinse the bowl with the vinegar, and shake it out. Spoon the yoghourt into the bowl, stirring until it has thinned down, adding a little water if necessary.

Drain the cucumber, mix into the yoghourt and chill for 30 minutes. Just before serving, blend in the olive oil, a few drops at a time, and sprinkle with mint.

CABBAGE ROLL

Mrs Annam Senthil Kumar — Tue, 22 Feb 2011 07:01:06 +0000

Ingredients

Cabbage Leaf 40 gm

Sprouted black gram 10 gm

Refined oil 2 gm

Green Chillies 5 gm

Curry leaves 5 gm

Coriander leaves to taste

Nutritive value / Serving

Energy – 73 Kcal

Proteins – 2 gm

Method

Sprout Black gram and pressure cook it.

Blanch cabbage leaf.

Heat oil, add mustard, Chillies / Curry leaves and Turmeric. Keep covered for ½ a minute.

Add salt, lime juice, coriander & mix.

Add sprouted bengal gram to the mix.

Put the filling in the blanch cabbage.