खाना खजाना Khana Khajana: January 2012

Chilled Cauliflower Soup...

2 small heads Cauliflower stems and leaves removed,cut into flowerttes of about 1.1/2 inch
1 small onion chopped
2 teaspoons salt
1.1/2 cups water
3 cups milk
1/4 teaspoon white pepper
1 cup heavy cream
2 tbsp chives chopped

Method:

Put cauliflower,onion,salt and water in cooker.
Close cooker.Bring to full pressure on high heat.Reduce heat and cook for 2 minutes.
Remove cooker from heat.Press finger-tip control lightly to release pressure.
Open cooker.Mix the Mixture smooth in a Blender or mash it through a sieve.
Refrigerate until well chilled(approx.4 hour).Add milk,pepper and cream.Stir.Refrigerate for one hour more.Serve cold,garnished with chives.

Potato and Cheese Soup...

Ingredients:
4 large Potatoes peeled and cut into cubes of about 1 inch
1 small onion chopped
2 teaspoon salt
1.1/2 water
4 cups milk
1/ tsp pepper
3 cups cheddar cheese grated
1 tbsp parsley chopped

Method:

Put potatoes,onion,salt and water in cooker.
Close cooker.Bring to full pressure on high heat.Reduce heat and cook for 3 minutes.
Remove cooker from heat.Allow To cool naturally.
Open cooker.Mix the mixture smooth in a blender or mash it through a sieve.
Return soup to cooker.Add milk and Pepper.
Place cooker on medium heat and bring to boil,stirring constantly.Add Cheese and Stir till cheese melts.Serve Immediately,garnished with parsley.

Devilled Eggs...

Ingredients:

4 eggs,full boiled and cooled
1/2 tsp black pepper powder
1/2 tsp mustard powder
1 tbsp milk
1 tbsp celery or coriander leaves
finely chopped
salad leaves(to line the serving dish)
salt leaves

Method

Peel the boiled eggs and slice them into halves,lengthwise.
Remove the yolks and mix it with the remaining ingredients.
Beat the Mixture until it is light.
Arrange the egg whites on a plate.
?Fill the yolk Mixture into the centre of the egg halves.Refrigerate for a few minute.
Transfer it on a plate.Line the serving dish with salad leaves an d serve chilled.

Crispy Fried Fish With Chilli Sauce...

Ingredients:

1/2 kg Fish,Boneless and Cubed(washed and Marinated in 1 tsp lemon juice and salt for 15 minutes)
1 spring onion
iced water as required
oil for deep frying.

For the Batter:
1/4 cup refined flour
1/4 cup cornflour
1 egg white
3/4 cup iced water
salt to taste

For the sauce:
1 tsp ginger,finely chopped
1 tsp garlic,finely chopped
1/2 cup tomato puree
1/2 cup chilli sauce
2 tsp soya sauce
1/2 cup orange juice
1/2 cup water
1 tsp oil
salt to taste

Method

Clean the spring onion and cut the leaves up to four inch long from the base.
Make cuts into the white portion,and place the whole onion in the iced water.
Mix together all the ingredients of the batter and prepare a mixture of smooth consistency.
Heat oil in a wok.Now dip the marinated fish pieces into the batter and fry over high heat till they turn golden brown in colour.
Drain the excess oil on absorbent paper and keep the fish pieces aside.
To prepare the sauce,mix together all the ingredients and keep aside.
Now boil the sauce in a pan and let it simmer gently for a few minutes.
Add the fish pieces to the sauce and cook untill all pieces are coated with the sauce.
Garnish with the spring onion and serve hot.

Mushroom Spring Rolls...

Ingredients:

For the pancakes:
1/2 cup refined flour
1/4 cup milk
1 egg
1/4 cup water
1 tbsp oil (for Batter)
1/4 tsp salt
oil for cooking
For the Filling
2 tsp oil
2 cups spring onions,finely chopped(including leaves)
1 tsp garlic,finely chopped
1 cup mushrooms,thiny sliced
1 tsp red chilli paste
1 tsp soya sauce
2 tsp chopped celery(1/4 tsp celery salt)
1 tsp flour(mixed with water ot make a thin paste)
1/2 tsp salt
oil For Deep Frying

Method:

To prepare the pancakes,mix the refined flour,salt,milk,egg,oil and enough water to prepare a batter of smooth consistency.Keep aside in a cool place for 15 minute.
Heat a heavy based frying pan over high heat and add a tsp of oil.
Lower the heat,turn the oil around in the pan,and drain off the excess oil,leaving the pan only brushed with oil.
Raise the heat again and pour two tsp of batter in the pan and immediately turn the frying pan around so that the base of the pan is coated with the batter.
Lower the heat,and keep the pan covered for about 10 seconds.
When edges of the pancake start lifting,the pancake is done.just loosen the edges if need be and turn the pan upside down over a plate.
Repeat the same process for the remaining batter to make more such pancakes.keep them aside.
To prepare the filling,heat oil in a pan and add the chopped onions and garlic.Stir fry over high heat till the onions are a little soft.
Add the mushrooms and the remaining ingredients and stir fry over high heat.
Take a pancakes;place a heaped tablespoon of the filling towards one edge.Fold that edge over the filling and roll over till the end,sealing that edge with the flour paste.
Heat oil in another pan and half fry the rolls,Take them out before they get brown.
Drain the excess oil on an absorbent paper and serve hot.

Recepie Of Honey Rice

Ingredients

3 cups cooked rice
1/2 cup raisins
2 1/2 cups milk
1/2 cup honey
2 tablespoons butter
1 teaspoon grated lemon rind
1 tablespoon lemon juice1/8 teaspoon ground cinnamon (optional)

Method:

Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.

Kheer

Ingredients

Rice - 100 gms / 1 cup
Milk - 1 liter
Condensed Milk - 200 gms
Sugar - 1 cup
Saffron - 5 -6 strands
Cardamom powder - 1/4 tsp
Cashew nuts, Raisins, Almonds for garnish.
Ghee - 2 tsp

Method:

Wash and soak basmati rice for 10 - 15 mins.
Meanwhile boil the milk in a thick bottom pan. Once it reaches the boiling point, reduce to low flame and stir occasionally.
Soak saffron in a quarter cup of warm milk.
Heat a pan with ghee, roast the nuts till golden, remove and keep aside. Then drain the rice and roast for a minute. Remove from flame.
Add the roasted rice to the boiling milk and simmer for 20 mins.
Check in interval to see if the grains are cooked. Reduce further for 5 mins. Add sugar and stir well to mix it.
It takes about 30 - 40 mins for the milk to get reduced to thick consistency. At this stage add the milk, saffron milk and cardamom powder.
Stir well, have the flame still in low.
When it is mixed well, bring to boil on high flame, add in the roasted nuts, simmer for 5 mins.

SWEET MIXED VEGETABLE PICKLE RECIPE

Ingredients

1/2 cup radish (mooli), cubed
2 tbsp grated raw mango
1/2 cup carrot cubes
1/2 cup cauliflower florets
1/2 tbsp coriander (dhania) powder
1/4 tsp fenugreek seeds (methi) powder
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
1/2 tbsp roasted fennel seeds (saunf) powder
1/2 tsp turmeric powder (haldi)
1 tbsp chilli powder
2 tbsp grated jaggery (gur)
1/4 cup mustard oil
1 tbsp salt

Prepration:

Blanch the carrots, cauliflower and radish in salted water.Drain and place the blanched vegetables on an absorbent cloth and pat them dry.Heat the oil in a pan and add all the ingredients to it, stirring continuously.Cook till the jaggery has dissolved.Cool and serve immediately or store in a sterilised glass jar and refrigerated for upto 1 week.

Paneer

Ingredients:

2 tbsp. ready made tomato puree
1/2 tsp sugar & garam masala
3/4 tsp red chilli powder
1 tsp dhania powder
200g Paneer - cut in 1/2" cubes
1 capsicum-cut into thin long strips
2 tbsp. oil
5-6 flakes garlic - crushed
Salt to taste

Preparation:

In a small frying pan, add oil and garlic and as soon as the oil is hot, add the tomato puree, salt, sugar, red chilli powder, dhania and garam masala.Mix well. Add capsicum and sautee for one minute.Now add the cottage cheese mix well and mocrowave high uncovered for 3 minutes and serve hot.

SAAG CHICKEN

Ingredients:

4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1-inch piece ginger, minced
4 tbsp milk
1/2 tsp salt

Method:

Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
Put the spinach into a deep pan; add 1/4 cup water.
Bring to boil and remove from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown.
Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Cook for 10 minutes over low heat.
Add chicken and milk. Simmer until the chicken is tender.
Add spinach and garam masala.
Cook until spinach starts sticking to pan.
Remove from heat.
Add butter to chicken saag and cover until ready to serve.

Dry Fruit And corn Ki Seekh...

Ingredients:

500 g corn,boiled and finely chopped
1 tsp garlic paste
1 tsp ginger paste
3/4 tsp garam masala
2 tsp cashew nut paste
1 tsp pistachios,blanched and peeled
1 tsp almond,blanched and peeled
2 tsp processed cheese,grated,mashed and creamed
2 onions,finely chopped
2 tsp carom seeds/thyme
2 tsp dried mango powder
3 tsp cumin seeds
1 tsp dry ginger(saunth)
1 tsp black pepper
1/2 tsp nutmeg powder(jaiphal)
2 tsp rock salt
chaat masala,for serving lemon juice,for serving

Method

Put the boiled corn in a strainer gently press to squeeze out the water.
Mix all the ingredients to the corn and knead well.Keep aside for an hour.
Heat a clay oven with the skewers.Take a big ball of the corn mixture and hold a hot skewer carefully in the other hand.Press the mixture on to a hot skewer.
The Mixture will immediately stick to the skewer.Repeat with the leftover mixture on all the other skewer.Places the skewer in the oven.
Keep rotating the skewer occasionally and baste once or twice with unsalted butter.
When cooked,gently remove the kebabs from the skewers with the help of a napkin.
While serving,sprinkle some chaat masala and lemon juice on the hot kababs.

पालक कुरकुरी

तिल के कबाब...

सामग्री :

सोयाबीन चूरा २०० ग्राम,तिल ८० ग्राम,बीन्स व गाजर १०० ग्राम,चना पावडर ५० ग्राम,धनिया पावडर १० ग्राम,जीरा पावडर १० ग्राम,गरम मसला ०५ ग्राम,लाल मिर्च पावडर १० ग्राम,लौंग पावडर ०५ ग्राम,नमक स्वादानुसार|

विधि:

सबसे पहले सोयाबीन के चूरे को १५ मिनट तक हलके गर्म पानी में भिगो दें|उसके बाद पानी से निचोड़ कर अलग कर लें|अब ४० ग्राम तिल को भून लें|चना पावडर को भी भून लें|
अब सोयाबीन चूरे में भुने हुए तिल, चना पावडर मिला दें|और मिक्सी में पीस लें|बीन्स को बारीक काट लें और गाजर को कदुक्स कर लें|अब बर्तन में सभी सामग्री मिलाएं और उसमें लौंग पावडर और स्वादानुसार नमक,कटी हुई बीन्स,कटी हुई गाजर,लाल मिर्च पावडर,गर्म मसला,धनिया पावडर,और जीरा पावडर मिलाएं|
इस मिश्रण की गोल टिकियाँ बना लें|अब इन टिकियों को तिल में लपेट लें|कढ़ाही में तेल गर्म करें|अब सभी टिकियों को हलकी आंच पर सुनहरा ताल लें|पुदीने की चटनी के साथ सर्व करें|

मूंगफली और तिल पेडे...

सामग्री :
भुनी हुई मूंगफली १५० ग्राम,भुने हुए सफेद तिल १०० ग्राम,खोया १५० ग्राम,देसी घी ५० ग्राम,चीनी ८० ग्राम,हरी इलाइची पावडर १० ग्राम

विधि:
सबसे पहले भुनी मूंगफली को बेलन की सहायता से दरदरा कर लें और इसमें भुने हुए तिलों को मिलाएं|खोये को कदूकस करके अलग रख दे|अब कढ़ाही में घी हल्का गर्म करें और उसमे कदूक्स किया हुआ खोया भी मिला दें|पांच से सात मिनट तक भुनें और फिर उसमे चीनी मिला कर ठंडा होने के लिए आंच से उतार लें|अब इस मिश्रण में मूंगफली और भुने तिल का मिश्रण मिला दें|अच्छी तरह मिलाने के बाद इससे पेडे बना लें|लीजिये तैयार हैं तिल के पेडे|

Phool Mkhane Ki Kheer...

Ingredients-

Phool Makhanas- 1 Cup

Milk- 500 ml

Sugar as per taste

Kesar – a few strands (optional)

Dry fruits and raisins (vertically cut almonds, pistachios, cashew nuts)

Ghee – 2 tsp (optional)

Cardamom Powder- 1/2 tsp (optional)

Method:

1.Heat the ghee in a pan, add the makhanas and saute for 3 to 4 minutes till they are crisp.
2. Remove from the fire and crush them slightly.
3. Heat the milk in a heavy bottomed pan and when it comes to a boil, add the crushed makhanas and simmer for about 15 to 20 minutes.
4.Now add sliced dry fruits and sugar,mix well and cook for another minute.Turn off the heat.
Let it cool Down
Yummy Makhane ki kheer is ready to serve.
This is a special Desert For the day of Fasting.

Benefits Of Garlic...

The garlic clove contains various nutrients as water soluble nutrients include vitamins, enzymes, amino acids and natural sugars & oil soluble nutrients includes sulphur compounds originating from an amino acid named alliin which is converted to a pungent compound called allicin which has natural antibiotic properties. Presence of sulphur in garlic is the cause of its pungent smell. However, the quality of Garlic cannot be over hidden due to this smell. In several scientific studies it has been found that:

Garlic acts as an antiseptic & helps in curing the wounds very quickly.One of the health benefits of garlic is that

It helps in fighting against various infection & acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or take kyolic garlic capsules but raw is always best.I
n certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.
Fresh or cooked garlic or 500 mg garlic capsules twice daily helps in lowers down the blood pressure & cardiovascular problems.
Externally, garlic is a known anti-bacterial and anti-infection agent. An interesting use for ear aches is to slice a garlic clove, heat briefly in a small amount of virgin olive oil, and let cool. Then use a drop of two in the affected ear (strain the mixture beforehand, of course).
It increases the levels of high density lipoproteins & reduces harmful cholesterol in the blood & keeps arteries and heart healthy.
For sore throat, make a garlic tea by steeping several cloves of garlic in half a cup of water overnight. Hold your nose and drink it.It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation
.Garlic stimulates the immune system of body & helps in fighting against various diseases.Prevents & relieves chronic bronchitis, respiratory problems, and catarrh.It acts as a nasal decongestant & expectorant.
Some people apply garlic oil to their skin to treat fungal infections, warts, and corns. There isome evidence supporting the topical use of garlic for fungal infections
It is also helpful for hum oral asthma, hysteria, dropsy & scurvy.
Garlic has been tried for treating an enlarged prostate (benign prostatic hyperplasia; BPH), diabetes, osteoarthritis, hayfever (allergic rhinitis), traveler's diarrhea, high blood pressure late in pregnancy (pre-eclampsia), cold and flu.
It is also used for building the immune system, preventing tick bites, and preventing and treating bacterial and fungal infections.
Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.Researcher recommends daily dose of fresh garlic of about 4 gm, equivalent to one or two small cloves for each & every person who wants to keep himself healthy.

Different Ways To Eat Garlic:

Here are some ways to eat it. Pick the one you are most comfortable with

.1) The most uncomfortable way is to eat it raw. Get a whole garlic head. Separate each clove. Remove the skins. Then eat it comfortably – just like eating potato chips. A glass of water will help push it way down to stomach.
2) Perhaps the above is not really comfortable. Plain raw garlic taste awful. In a jar, mix equal amount of vinegar and soy sauce. Add garlic cloves – all should be soaked. Store in room temperature until the garlic became greenish. It taste better than plain raw and even better with rice. See how it looks like!
3) Add it to every dish. Minced garlic when mixed with any dish is often unnoticeable. It gives a good flavor. However, some people with a super sensitive sense of taste rejects any dish with garlic or excessive amount of garlic.
4) Fry it. Eating a piece of garlic from a vegetable recipe is an awful experience. But a fried garlic mixed with peanuts is different. It tastes good. Plain garlic chip is also good tasting.
5) The garlic bread and garlic flakes. The first time I had a taste of garlic bread, I liked it and never thought it was garlic flavored.
6) Look for other healthy foods. There are many healthy options that can help maintain healthy body and prevent cancer. No need to force yourself in eating something you never like.

Plain Garlic Chips

Ingredients:
Garlic,Oil

Procedure:

1) Get garlic. Separate each clove and remove the skin.

2) Slice big clove to halves. Leave the small ones as is.

3) Get a glass with a flat bottom and a chopping board.

4) Slowly flatten each clove in between chopping board and glass bottom. Or slice it thinly. Thin slices look more appealing.

5) Place the flatten garlic clove in stainless steel strainer.

6) Add enough cooking oil in a frying pan. Amount of cooking oil should be enough to soak all garlic.

7) Set the stove flame to low. Test the oil temperature by dipping a piece of garlic in oil. It is ready when it bubbles gently.

8).Dipped the stainless steel strainer in oil. Fry until slightly golden brown. This will take approximately 30 seconds to 1 minute depending on stove temperature. Brown to blackish color is a sign of burnt chip. It taste bitter.

9) Remove from flame immediately and place on manila paper or dry towel to remove excess oil.

विविध मसालों के गुण दोष...

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