Wednesday, June 30, 2010

Marmalade with Orange and Lemon Peel

  • Sweet orange – 1
  • Lemon – 1
  • Water – 400 ml
  • Sugar – 250 g
  • Wash orange and lemon thoroughly with fresh water.
  • Pat dry the fruits, slice their outer layer (zest) using a peeler, cut the sliced outer layer into thin strips (about 1 inch) and keep aside.
  • Cut the fruits into half and squeeze the juice.
  • In a bowl, add juice, cut peel strips and 250 ml water.
  • In another bowl, add waste peel with white pith, seeds and remaining water.
  • Keep the two bowls in refrigerator overnight.
  • The next day pressure cook the contents separately.
  • Allow them to cool.
  • Squeeze out the juice from the contents with waste white pith and seeds.
  • Add this juice with real juice (with cut peel strips) and measure the total quantity.
  • Bring it to rapid boil, add sugar (adding sugar depends on your taste) and simmer for about 1-1 1/2 hours or till it reaches the jelly point.
  • Jelly point is judged by the thick consistency of the boiling liquid (when you take the juice in a spoon and tip, it forms a coating).
  • Turn off heat and allow them to cool.
  • Store in a sterilized container and refrigerate.
  • Serve with bread toast.

Sunday, June 27, 2010

Coriander Stalk Vadagam (Mini Pappadam)

  • Cooked rice – 2 cups
  • Coriander stalk – a handful
  • Cumin seeds – 1 Tea spoon
  • Green chili – 1
  • Salt as needed
  • Cooking oil for frying
  • Grind cooked rice, coriander stalk, green chili, cumin seeds and salt together.
  • Grease a wide pan with cooking oil.
  • Take a spoonful of ground batter and spread in greased pan. Likewise spread the batter (of any desired shape ie, round or oval).
  • Place the pan in sunlight and allow them to dry for about three days.
  • You will get a nice green coloured and flavorful vadagam.
  • After they are completely dried store them in an air tight container.
  • Deep fry in oil and serve as tea time snack or a side snack with any rice.

Friday, June 25, 2010

Tuna Stuffed Onions

  • Yellow Onions (medium size) - 2
  • Tuna (canned) - 4 Table spoon
  • Spring onion (chopped) - 1 Table spoon
  • Tomato sauce - 1 Tea spoon
  • Curry masala powder - 1 Tea spoon
  • Turmeric powder - 1/4 Tea spoon
  • Oil - 1 Tea spoon
  • Mustard seeds - pinch
  • Garlic cloves - 2
  • Salt
  • Coriander leaves (chopped) - 1 Table spoon
  • Peel onion skin and wash with fresh water. Cut 3/4 inch slice in the top and reserve it for closing.
  • Scoop out the inner side of onion, leaving only 2 outer circles. Bottom side should not be disturbed too much.
  • Chop scooped out onion and garlic cloves.
  • Heat a tea spoon of oil in a skillet, add mustard seeds. When they pop up add chopped onion, garlic and a pinch of salt. Saute them till they are slightly brown.
  • Add tuna, curry masala powder, spring onion, turmeric powder, coriander leaves and remaining salt. Saute till raw smell disappears. Add tomato sauce and toss them well. Now the stuffing is ready.
  • Fill the stuffing in onion and close it with the reserved top.
  • Individually wrap onion with aluminium foil and place them in a baking sheet.
  • Pre heat oven at 400 degree F and bake for about 25 minutes.
  • Serve warm.

Tuesday, June 22, 2010

Low Fat Onion Bread Pudding

  • Whole wheat Bread – 4 slices
  • Yellow onion (medium size) – 1
  • Egg – 1
  • Skim milk – 2 cups
  • Salt – ¼ Tea spoon
  • Ground pepper - ¼ Tea spoon
  • Turmeric powder - ¼ Tea spoon
  • Italian seasoning – 1 Tea spoon
  • Low fat Cream cheese – 2 Table spoon
  • Canola oil – 1 Table spoon
  • Cut onion into ¼ inch slices.
  • Heat skillet in medium heat, place onion slices with a table spoon of oil, and cook till they are slightly brown.
  • Cut bread slices into small cubes.
  • In a mixing bowl, combine egg, milk, salt, pepper, turmeric powder and half of cream cheese.
  • Grease a small baking dish, place half of the bread slices, half of onion and pour milk mixture.
  • Then place remaining bread slices, onion and pour milk mixture.
  • Sprinkle Italian seasoning and cheese over top.
  • Pre heat oven at 375 degree F and bake till the top turns slightly brown (30-35 minutes).
  • Enjoy this pudding with blueberry jam.

Monday, June 21, 2010

Vengaya Rasam (Onion Rasam)

  • Yellow Onion (large) - 1
  • Tomato – 1
  • Toor dal – 40 g
  • Fennel seeds – ½ Tea spoon
  • Black pepper – ¼ Tea spoon
  • Garlic cloves – 2 nos
  • Cumin seeds – 1 Table spoon
  • Coriander seeds – 1 Tea spoon
  • Dried red chili – 1
  • Ginger root – 1 inch piece
  • Fenugreek seeds – ¼ Tea spoon
  • Tamarind paste – 1 Table spoon
  • Curry leaf - 1
  • Oil – 1 Table spoon
  • Mustard seeds - ¼ Tea spoon
  • Turmeric powder - ¼ Tea spoon
  • Salt
  • Coriander leaves for garnishing
  • Chop onion, tomato and garlic cloves.
  • Extract juice from tamarind.
  • Grind ginger root, black pepper, cumin seeds, fennel seeds, red chili, curry leaves and coriander seeds together into a fine paste and keep them aside.
  • Soak toor dal in water for half an hour and pressure cook with chopped onion, tomato, garlic cloves, tamarind juice, ground paste and two cups of water.
  • Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds. Fry till fenugreek seeds are slightly brown.
  • Add cooked mixture, turmeric powder and adjust salt.
  • Simmer for few minutes and turn off heat.
  • Garnish with coriander leaves.
  • Serve with steamed white rice.

Saturday, June 19, 2010

Paasippayaru (Whole Green Gram) Kuzhambu

  • Whole green gram – 150 g
  • Onion – 1
  • Tomato – 1
  • Tamarind – 1 Table spoon
  • Garlic cloves – 10
  • Fenugreek seeds – ½ Tea spoon
  • Turmeric powder – ¼ Tea spoon
  • Red chili powder – ½ Table spoon
  • Coriander powder - ½ Table spoon
  • Oil – 2 Table spoon
  • Mustard seeds – ¼ Tea spoon
  • Salt
  • Curry leaves
  • Coriander leaves
  • Soak whole green gram over night in water. Discard soaked water and rinse them well with fresh water.
  • Cook them with little salt and water. Keep it aside.
  • Chop onion and tomato.
  • Soak tamarind in 100 ml warm water and extract juice.
  • Heat oil in a vessel and add mustard seeds. When they pop up add fenugreek seeds and slightly crushed garlic cloves. Sauté them well.
  • Add onion and a pinch of salt. Fry till onion is slightly brown.
  • Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder and coriander powder. Mix and cook them well.
  • Now add cooked green gram with its water. Adjust salt and cook the mixture until it is done.
  • Garnish with coriander leaves.

Tuesday, June 15, 2010

Cinnamon - Pumpkin Seed Coffee Cake

  • All purpose flour (sifted) - 200g
  • Margarine - 120 g
  • Granulated sugar - 140 g
  • Low fat yoghurt - 160 ml
  • Eggs - 2
  • Baking powder - 3/4 Tea spoon
  • Baking soda - 1/2 Tea spoon
  • Orange zest (peel) - 1 Tea spoon
  • Vanilla extract - 1 Tea spoon
  • Salt - pinch
  • Cinnamon powder - 1 Tea spoon
  • Roasted Pumpkin seeds - 60 g
  • Brown sugar - 40 g
  • Pre heat oven at 350 degree F. In a mixing bowl beat sugar with margarine, add eggs and beat until fluffy.
  • Add sifted all purpose flower, baking powder, baking soda, yoghurt, orange peel, vanilla extract and salt and mix them well.
  • Prepare topping mixture by combining chopped pumpkin seeds, brown sugar and cinnamon powder.
  • In a non-stick baking pan pour half of the cake batter, sprinkle half of the topping mixture in the edge, then spread the remaining cake batter over topping. Sprinkle the remaining topping all over cake batter.
  • Bake for about 35-40 minutes.
  • Normally, while cooking pumpkins we discard the seeds , but pumpkin seeds have good nutritional property. Here I have used those seeds in cake. After removing seeds from pumpkin, wash them with water, pat dry with paper towel, leave it to overnight, roast in a pan or bake for abour 8 - 10 mins at 350 degree F. You will get crispy pumpkin seeds with excellent aroma.
  • Further, here in this cake I have used Orange peel for tangy orange flavour.

Sunday, June 13, 2010

Broccoli Stem Soup

1. Broccoli stem: While cooking broccoli normally we discard the stem part. Since it contains many essential nutrients, here i have used this as the main ingredient of this recipe.
2. Red chili seeds: While using red chili most of us discard it's seed. Here i have used this for taste.
3. Lemon peel: It gives cool lemon flavor to the recipe.

  • Chopped Broccoli stem - 1 cup
  • Chopped potato - 2 Table spoon
  • Chopped carrot - 1 Table spoon
  • Dried red chili seed powder - 1 Tea spoon
  • Lemon zest (peel) - 1 Tea spoon
  • Skimmed milk - 2 Table spoon
  • Water - 50 ml
  • Oil - 1 Table spoon 
  • Salt
  • In a sauce pan, heat oil, add chopped broccoli stem, potato, carrot and pinch of salt.
  • Saute till vegetables are tender. Stir frequently.
  • Allow them to cool.
  • Puree sauteed vegetables with dried red chili seed powder.
  • Heat another sauce pan, add pureed vegetables, skimmed milk, lemon zest, water and remaining salt. Bring it to boil, simmer for few seconds and turn off heat.
  • Serve warm.                                                                       

Friday, June 11, 2010

Spicy Cardamom Pistachio Biscotti

  • All purpose flour – 250 g
  • Granulated sugar – 150 g
  • Cardamom powder – 1 Tea spoon
  • Pistachio – 60 – 70 g
  • Clove powder - ½ Tea spoon
  • Baking power – 1Tea spoon
  • Vanilla essence – 2 drops
  • Egg – 2
  • Salt - pinch
  • In an electric egg beater, beat eggs with sugar until fluffy and add vanilla extract.
  • Mix all purpose flour, cardamom powder, clove powder, baking powder and salt together then mix with egg mixture. To this mixture add chopped pistachios.
  • In a slightly floured surface, roll out the mixture (dough) and make into two equal logs (about three inches wide).
  • Place the logs in a parchment lined baking sheets. Make sure that there is enough space between the logs.
  • Pre-heat oven at 350 degree F and bake them for about 20 minutes.
  • Remove baking sheet from oven and let it cool for six to eight minutes.
  • Then cut the logs diagonally into one inch slices.
  • Place the cut slices in the baking sheet (cut side down) and bake at 325 degree F for eight to ten minutes and turn the slices over and bake for another 10 minutes.
  • Allow them to cool and store in an air tight container.

Wednesday, June 9, 2010

Bibingka Cassava

It is a famous Filipino dessert. Since this has cassava you feel healthy, energetic and refreshing during hot summer.

  • Frozen cassava – 200 g
  • Evaporated milk – 20 ml + 70 ml
  • Granulated sugar – 50 g
  • Grated coconut – 2 Table spoon
  • Egg - 1
  • Butter – 1 Table spoon
  • Vanilla essence – a drop
  • Salt - pinch
  • Thaw frozen cassava, grate and keep aside.
  • In a bowl, melt butter and add 20 ml evaporated milk and keep aside.
  • Beat egg with sugar until fluffy.
  • In a large bowl, mix grated cassava, grated coconut, evaporated milk, egg-sugar mixture, vanilla essence and salt.
  • Pour this mixture into a parchment lined baking dish.
  • Pre-heat oven at 350 degree F and bake for about 30 minutes.
  • Then pour already prepared butter-evaporated milk mixture over baking mixture.
  • Again bake for about 15 – 20 minutes or until it turns golden brown.
  • Allow this to cool and cut as you like.
  • Chill in refrigerator before serving.
  • Enjoy this cool and delicious dessert with your family and friends.

Sunday, June 6, 2010

Tomato - Cucumber Aspic Salad

  • Tomato - 1
  • Chopped cucumber – 1 Table spoon
  • Agar agar powder – 1 g
  • Kiwi fruit juice – 1 Table spoon
  • Curry leaf - 1
  • Whole cardamom - 4
  • Red chili powder – ¼ Tea spoon
  • Oil – 1 Table spoon
  • Water – 130 ml
  • Salt - pinch
  • Sauté chopped tomato in oil till it is mashed completely and allow this to cool.
  • Puree sautéed tomato and keep aside.
  • In a sauce pan, boil tomato puree with red chili powder, salt, curry leaf, whole cardamom and kiwi fruit juice.
  • After 3-4 minutes, remove curry leaf and whole cardamom from the tomato puree.
  • Mix agar agar powder with water and add to tomato puree mixture.
  • Allow this final mixture to boil until agar agar melts.
  • Pour this into a cup and keep at room temperature.
  • When the mixture is about to set add chopped cucumber and pour this into a mould.
  • Keep this in refrigerator for about 2 hours (don’t disturb while setting).
  • Before serving, slightly loosen the outer edges by using a knife and turn the mould upside down in a serving dish.
  • Enjoy this beautiful and colorful aspic salad with your family and friends.

Thursday, June 3, 2010

Milagu Kuzhambu

  • Black pepper – 1 Table spoon
  • Onion - 1
  • Garlic cloves – 15 nos
  • Tomato – 1 large
  • Cumin seeds – 1 Table spoon
  • Fenugreek seeds – ¼ Tea spoon
  • Tamarind paste – 1 Table spoon
  • Curry leaves
  • Oil – 1 Table spoon
  • Mustard seeds - ¼ Tea spoon
  • Coriander leaves for garnishing
  • Grind black pepper and cumin seeds together and keep it aside.
  • Extract juice from tamarind.
  • Chop onion, tomato and garlic cloves.
  • Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds, onion, garlic cloves and a pinch of salt. Fry till onion is slightly brown.
  • Add tomato and curry leaves, sauté till tomato is completely mashed.
  • Add tamarind juice, turmeric powder, ground mixture and two cups of water.
  • Adjust salt and cook them well.
  • Garnish with coriander leaves.
  • It goes very well with steamed hot rice.