Friday, April 15, 2011
PUMPKIN BREAD RECIPE
3 1/3 cup Flour
1 can Pumpkin
2/3 cup Water
2 2/3 cup Sugar
2/3 cup Shortening
1/2 tsp Baking Powder
2 tsp Baking Soda
11/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Cloves
2/3 cup Nuts (chopped)
2/3 cup Raisins
Mix sugar and shortening together till it is soft and light.
Combine in eggs, pumpkin and water.
Combine dry ingredients together and mix them to pumpkin mixture.
Put nuts and raisins.
Pour the batter into lubricated loaf pan.
Bake it in a preheated oven at 350Âº for about 60 to 75 minutes.
Source : Indian Food Forever
Thursday, April 14, 2011
Authentic Tamilnadu Fish Curry
fish (any which is good for curry) - wash and clean well.
onion - big
cut into pieces
5 garlic pods, make into paste
1tbsp chilli powder
2 tbsp coriander powder
1/4 tbsp turmeric
2 cups tamarind juice,
( depends on taste, if you like sour then add more )
salt to taste
Heat oil in a pan, oil should be a bit excess, it will taste good.
Add fenugreek and mustard and let it splutter
Now add the onions and fry well.
Add garlic paste and fry well.
Add chilli powder , turmeric, coriander powder and fry well
Now add the tomato cut into small pieces.
Fry well, till oil leaves masala
Now add the tamarind juice and bring it to boil
Add fish and bring to boil till the fish cook.
Garnish with coriander
Wednesday, April 13, 2011
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
2 cups Chopped vegetables of choice
(eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
Tuesday, April 12, 2011
Lower-Fat Fried Chicken with Creamy Gravy
Try this lower-fat fried chicken with creamy gravy for a healthier version of the traditional Southern favorite. By using only chicken breasts, a limited amount of cooking oil, and evaporated fat-free milk in the gravy, this dish becomes more heart healthy without losing any of its flavor. Pair it with some fresh green beans and mashed potatoes for the perfect meal.
6 medium chicken breast halves, skinned (2-1/4 pounds total)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 to 1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup evaporated skim milk
1/2 cup chicken broth
In a plastic bag combine flour, salt, paprika, and pepper.
Add two chicken breasts at a time to the bag; shake to coat.
Remove chicken from bag, shaking off any excess coating in the bag.
Reserve remaining flour mixture.
In a 12-inch skillet heat cooking oil.
Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.
Reduce heat; cover tightly. Cook 30 minutes.
Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink.
Drain chicken on paper towels. Keep warm.
Pour fat from skillet and discard.
For gravy, in a small bowl slowly stir milk into reserved flour mixture.
Stir in chicken broth. Add mixture to skillet.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Serve gravy over chicken.
Makes 6 servings.
Monday, April 11, 2011
Okra (Lady's Finger) Masala Fry and Curry
Vendakka (Okra) masala, which can be made as a masala fry or as a curry by adding coconut milk.
To make masala fry
1/2 lb - Okra / Vendakka
5 big - Shallots, chopped
3 - Green chili, slit in center
4 big - Garlic flakes, crushed & minced
1/2 '' piece - Ginger, grated
1 medium - Tomato, chopped
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 tsp - Coriander powder
1 sprigs - Curry leaves
Oil, preferably coconut oil
Wash and dry okra.
Trim off the top and bottom.
Slit in center and cut to two parts and cut each part into two and set aside.
Heat oil in a pan, add okra in small batches and fry very lightly.
Don't have to brown it.
Take out of the oil and drain.
After okra is done, add curry leaves, shallot, green chili, garlic and ginger.
Fry in oil for 2 minutes in simmer.
Add tomato and fry for a minute.
Then add red chili, turmeric and coriander powder.
Fry the powders, then add fried okra, salt to taste and mix with the masala.
Stir and cook okra in the masala for 2 minutes.
Let the masala coat the okra well.
Take off the stove and serve.
Serve as a side dish with rice or roti.
To make this masala fry into a curry:
Add 1 cup to 1.5 cup coconut milk and bring to a boil.
Cook for minute and take off the stove.
Coconut milk depends on how much of gravy you want.
Serve with steamed white rice.