The Paleo Recipe Book

Friday, July 15, 2011

Indian Dessert Recipe - Fluted Biscuit Cases With Two Ice-Creams




Fluted Biscuit Cases With Two Ice-Creams

Ingredients :

90 g unsalted butter
60 g castor sugar
¾ cup flour
2 egg whites
few drops of vanilla essence
any two flavours ice cream

Method :

Line two baking trays with non-stick paper. 
Mark 13 cm circle on each tray.
Cream butter and sugar until smooth and pale. 
Sift flour and whisk egg whites until stiff but not dry. 
Fold flour and beaten whites alternately into creamed mixture.
Flavour with vanilla essence.
Place a spoonful of the mixture in the centre of each circle.
Spread thinly to cover circle, using a large metal spatula.
Bake two at a time in a preheated hot oven, 200ºC for 10-12 minutes.
The biscuits should be pale with the eggs tinged a deeper gold.
Remove from oven one at a time and gently separate the biscuit from the paper.
Mould over a small fluted mould. Leave until set and crisp.
At serving time, place a spoon ful of each ice cream in biscuit cases.


Source : Recipes Indian


Thursday, July 14, 2011

Indian Raita Recipe - Veggie Corn Raita





Veggie Corn Raita Recipe


Ingredients :

Cauliflower
green peas
boiled potatoes
onion
boiled sweet corn
carrots
french beans 
strained curd
sugar and salt as per taste
green chilly
curry leaves
mustard seeds
cooking oil


Method :

Cut all the vegetabels in big pieces and boil and strain them and keep aside.
Heat some oil in a pan.
Add mustard seeds curry leaves and green chilly in to it 
After it heats up add the strained curd in it & then add salt & sugar to taste.
Then add all the boiled vegetabels into it.
Garnish with finelychopped coriander leaves.


Source : Indian Food Forever


Wednesday, July 13, 2011

Indian Desert Recipe - Apple Custard


Apple custard


Preparation time: 5 minutes   
Cooking time: 60 minutes

Ingredients :

400 g can pie apples
1 teaspoon cinnamon
1 teaspoon lemon rind, finely grated
2 tablespoons honey
1 cup evaporated skim milk, (250mL)
2 eggs

Method :

1.   Place all ingredients in food processor or blender and beat until well combined. 
2.   Pour mixture into four individual greased ovenproof dishes. 
3.   Place dishes into a larger pan of water and bake in a moderate oven at (180ºC/350ºF) 
       for 40 mins to 1 hour or until mixture has set.



Source: The Gut Cookbook



Tuesday, July 12, 2011

Indian Curry Recipe - Channa Masala ( Chickpea Curry )




Channa Masala (Chickpea Curry)

Prep Time : 10 Min 
Cook Time : 10 Min 
Ready In  : 20 Min


Ingredients :

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro


Method : 

  • Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; 
  • Blend into a paste.
  • Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. 
  • Cook the remaining onion in the hot oil for about 3 minutes. 
  • Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; 
  • Cover and cook until hot, about 5 minutes. 
  • Garnish with the cilantro to serve.



Amount Per Serving  : 
Calories: 246 
Total Fat: 5.4g 
Cholesterol: 0mg


Source ; Allrecipes


Monday, July 11, 2011

Indian Drink Recipe - Citrus Yogurt Pannacotta


CITRUS YOGURT PANNACOTTA

Ingredients :

2000 ml natural yogurt
1000 ml whipping cream
1 vaniall pod
400 g grain sugar
9 g gelatin
15 g lemon zest

Method :

Boil the cream, lemon zest, sugar and vanilla together
Soak gelatin in ice cold water.
When the cream is boiling, add smooth yogurt and mix till it has a smooth texture.
Add gelatin to the mixture and place it on an ice bath till it sets.
Keep on whisking at regular intervals.
Once the mixture is think, pour it in desired bowl and store it in fridge for final setting.
Serve chilled.


Source :  DNA