Fresh Tomato Salsa

Sunday, October 16, 2011
Yield : 3 cups

Ingredients

8 ripe plum tomatoes, coarsely chopped
1/3 cups finely minced sweet white onion
2 small garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro

Method

combine the tomatoes, onion garlic, jalapeno and cilantro. Stir together until well mixed. Season to taste with salt.

Serve at room temperature

Nutrition per serving

Calories 10 (0% from fat), Fat 0 (sat 0g)
Protein 0mg, Cholesterol 0mg, calcium 6mg,
Sodium 2 mg, Fiber 1g, Carbohydrate 2g

Source:
http://food.realsimple.com/

Scampi

Serves 8

Ingredients:

1 1/2 pounds (675g) large raw prawns (about 16)
6 tbsps (90ml) butter
4 tbsps minced garlic (60ml)
6 green onions, thinly sliced
1/4 cup (62.6ml) dry white wine
1 lemon juiced (about 2 tbsp/30ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish

Method;

  1. To remove shells from prawns, use fingers to peel shell off the side with legs. Lift it up and over, then back around to the leg side. Discard shells.
  2. To devein prawns, use paring knife to make a small cut along the back of the prawns, lift out the dark vein with knife tip. ( you may find this easier to do under cold running water.) Set prawn aside.
  3. To clarify butter, melt butter in small saucepan over low heat. Do not sir. Skim off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75ml). Discard milky residue in bottom of pan.
  4. Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but not brown.
  5. Add prawn, green onions, wine and lemon juice, cook and stir till prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not over cook.
  6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish if desired.

Mashed Potato

serve 4

Ingredients:

1kg potato
3 tbsp butter
1/4 c yoghurt
3 tbsps milk
1/4 tsp salt
1 pkt mushroom gravy seasoning mix

Method:
  1. Scrub potatoes. Halve or quater, depending on size of potato. Place in a large pot. Cover with enough water and bring to the boil. Reduce heat to medium. Drain well and return the potatoes to the pot. Peel skin with a teaspoon.
  2. Add butter and mash thoroughly with a potato masher. Mix in yoghurt, milk and salt. Blend mixture well with a spoon. Stir till smooth and fluffy.
  3. Add the packet of mushroom gravy seasoning mix in a cup of freshly boiled water. Stir and blend till smooth. Serve with mashed potato.

Coleslaw

Serve 3

Ingredients:

250g chopped cabbage
50g chopped carrot
1/4 onion, chopped
1/3 green apple, chopped
1 1/4 cup mayonnaise
2 tbsps condensed milk
1 tsp salt

Method:
  1. Mix separatly, the chopped carrot, green apple and onion with a little salt. Leave for 10 minutes. Rinse and dry on clean kitchen towel.
  2. Mix maysnnaise with condensed milk and 2 tbsps of water.
  3. Combine chopped vegetables and mayonnasise dressing in a large mixing bowl. Toss and mix thoroughly. Chill for an hour before serving.

Cocktail Shrimp

4 servings

Ingredients:

1 lemon
kosher salt
1 lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)
1/3 cup chili sauce
1/2 cup ketchup
1 tablespoon horseradish (prepared, creamy)
2 teaspoons lemon juice (fresh)
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce
1.

Make the sauce at least one hour in advance (even better with 24 hours in the fridge).

Method for sauce:

Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.4.

Method for shimp:

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking. When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.

Mexican Cocktail Shrimp

Ingredients:


Cocktail shrimp
ketchup
onion
tomato
fresh cilantro
green chili
lemon juice
avocado
salt and pepper

Method:


Finely chop onion, tomato, cilantro and chili. Add ketchup and lemon juice, salt and pepper , chill this salsa and add to shrimp. Mix well and garnish with avocado slices.

Chinese Vegetable Rolls

Makes about 15

Ingredients:

1/4 cup (60ml) red wine
2 tbsps (30ml) teriyaki sauce
2 tbsp (30ml) Worcestershire sauce
1 cup (250ml) diced Zucchini
1 cup (250ml) diced yellow squash
1 cup (250ml) broccoli flowerets
1 cup (250ml) cauliflower flowerets
1/2 cup (125ml) diced carrots
1/4 cup (60ml) chopped red onion
1/4 cup (60ml) chopped fresh parsley
1/4 tsp (1ml) white pepper
1/4 tsp (1ml) garlic salt
1/8 tsp (0.5ml) ground red pepper
1/8 tsp (0.5ml) black pepper
1 package (16ounced/450g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying sweet and sour sauce, hot mustard sauce or soy sauce for dipping.

Method:
  1. Combine wine, teriyaki sauce and Worcestershire sauce in a large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5-6 minutes till flavours blend and vegetables are crisp-tender. (Do not over cook)
  2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature till cool.
  3. Place about 2 tablespoons (30ml) vegetable mixture on bottom half of 1 egg roll wrapper.
  4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
  5. Fold left and right edges over 1/2 inch (1.5 cm), roll up jelly-roll style.
  6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
  7. Heat 1/2 inch (1.5cm) oil in large, heavy saucpan over medium-high heat until oil reaches 175 degree C. adjust heat to maintain temperature. Fry egg rolls, a few at a time in hot oil 2 mins or till golden brown, turning once. Remove with slotted spoon, drain on paper towels.
  8. Serve warm with sauces for dipping.

Low-Calorie Mashed Potatoes

Make 4 cups (1 L)

Ingredients:

2 pounds (900g) medium red boiling potatoes
4 large cloves garlic, peeled
3/4 cup (187ml) cultured buttermilk
1/2 tsp (2ml) salt
1/4 tsp (1ml) black pepper
2 tbsps (30ml) chopped chives for garnish

Method:
  1. To prepare potatoes, remove skins with vegetables peeler. Cut into chunks.
  2. Place potatoes and garlic in large saucepan. Add enough water to cover, bring to boil over high heat. Reduce heat to medium. Simmer, uncovered, 20-30 mins or until potatoes are fork-tender, drain.
  3. Place potatoes and garlic in medium bowl. Mash with potato masher or beat with electric mixer at medium speed till smooth. *Add buttermilk, salt and pepper. Stir with fork till just combined. Garnish is desired.
* for smoother texture, force potatoes through potato ricer or food mill into medium bowl. Finish as directed in step 3.
Buttery Mashed Potatoes: Follow directions given above. In step 3, add 1 tbsp (15ml) butter or margarine to potatoes along with buttermilk, salt and pepper.

Spring Rolls

Ingredients:

6 scallions , chopped
1 red bell pepper , seeded and chopped
2 cups sliced mushrooms
1 cup bean sprouts
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/8 teaspoon ground ginger
phyllo pastry (about 12 sheets)
melted butter to brush on

Method:
  1. Saute vegetables in olive oil until cooked. Add soy sauce and ginger and let cool.
  2. Preheat oven to 400 degrees. Fold a sheet of phyllo in half, lengthwise, add some of vegetables, and roll up like an eggroll, turning a half-inch of the edges inward as you roll.
  3. Brush with butter and place on baking sheet. Repeat to use all ingredients.
  4. Bake about 15 minutes, then turn rolls over and bake for another 15 minutes. Serve hot.

Stuffed Potatoes

Serves 6

Ingredients:



3 large baking potatoes

3 stalks broccoli

1/2 teaspoon salt

1 tablespoon olive oil

1-2 tablespoons rice milk or soy milk

2 tablespoons grated Parmesan cheese




Method:

  1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
  2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
  3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
  4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Chili Cheese Ball

Ingredients:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) block sharp cheddar, shredded
2 T. milk (optional, for softer spread)
2 or 3 minced garlic cloves
1 package chili seasoning
1 C. chopped English walnuts

Method:

  1. In food processor or with mixer, blend softened cream cheese, shredded cheddar, milk and garlic until creamy smooth. Chill for at least 1/2 hour so cheese mixture will be easier to handle.
  2. Tear off 2 pieces of wax paper, each about a foot long. Sprinkle the package of chili mix seasoning on one and the chopped nuts on the other. Form the cheese into ball shape with your hands, then roll in chili seasoning, covering completely. Then roll in nuts.
  3. Cover tightly with plastic wrap and refrigerate until about an hour before serving. Serve with your favorite snack crackers.

Vegetable Bars

Ingredients:

2 pkgs Pillsbury crescent rolls
1 (8-oz) cream cheese
1 cup mayo
1 pkg. Hidden Valley Ranch original salad dressing mix
1 cup cauliflower flowerets
3/4 cup fresh broccoli flowerets
3/4 cup grated carrots bacon bits


Method:
  1. Press crescent rolls to cover bottom of a 15 x 11 x 1 inch pan. Bake in a 375° F. oven for 8-10 minutes. Cool completely.
  2. Blend cream cheese, mayo, and dressing mix until smooth. Spread on cooled crust.
  3. Sprinkle vegetables on filling. Press vegetables into filling slightly. Top with bacon bits.
  4. Refrigerate and cut into bars.

Citrus Salad

Serves 4-6


Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves




Method:
  1. Remove the peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
  2. Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.

Vegetables Salad

Serves 4


Ingredients:

16 cherry tomatoes, quartered or roughly chopped
½ fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
15 cm cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chilli (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1-2 limes, juiced


Method:

Put the tomatoes, coconut, basil, cucumbers and chilli, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

Lemon Pickles

Makes ½ cup


Ingredients:

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chilli powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped


Method:

Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chilli powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.

Ginger Pears and Lemon Grass

Serves 4


Ingredients:

1½ cup (375g) sugar
1 tbsp finely shredded fresh ginger
1 stem lemon grass (white part only), bruised and cut into 5cm length
4 firm ripe beurre bosc pears, peeled
mint leaves, to garnish



Method:
  • Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.
  • Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.
  • Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve with lemon sorbet.

Fruits Combo

Serves 4-6


Ingredients:

2 x 200g packets dried fruit salad mix
8 dried whole figs
2 cups (500ml) apple juice
2 teaspoons honey
1 cinnamon stick
2 large strips lemon peel
1/4 cup (35g) shelled pistachios, roughly chopped


Method:

  1. Remove the stones from the prunes in the fruit salad mix. Place the fruit salad mix, figs, apple juice, honey, cinnamon stick, lemon peel and 1 cup (250ml) water in a small saucepan. Simmer over low heat for 20 minutes, or until the fruit is plump and the juice has reduced by about half.
  2. Remove the cinnamon stick and lemon peel. Sprinkle on the pistachios and serve warm with thick yoghurt, if desired.

Rhubarb Meringue

Serves 4


Ingredients:

1kg rhubarb, trimmed and cut into 2cm pieces
⅓ cup (90g) caster sugar, or to taste
3 egg whites
⅓ cup (90g) caster sugar, extra
2 tbsp flaked almonds


Method:

  1. Preheat the oven to moderately hot 200°C (400°F). Place the rhubarb, sugar and 2 tbsp water in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 5-8 minutes, stirring occasionally, until the rhubarb is tender. Transfer to a deep 2 litre round ovenproof dish.
  2. Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the extra sugar, beating well after each addition until stiff and glossy peaks form.
  3. Cover the fruit with the egg whites, then scatter the almonds over the top and bake for 10 minutes, or until the meringue is lightly golden. Serve warm.

Citrus Salad

Serves 4-6


Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves




Method:
  1. Remove the peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
  2. Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.

Minced Meat with Harissa Mayo

Serves 6


Ingredients:

4 tablespoon olive oil
1 onion, finely grated
3 cloves garlic, minced
500g minced beef
¾ teaspoon salt
¾ teaspoon ground cumin
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon ground turmeric
125ml water
2 tablespoon cider or white wine vinegar
¾ teaspoon freshly ground black pepper
5 tablespoon very finely choppe parsley
10 sheets frozen filo pastry
75g butter, melted
1 egg yolk
6 tablespoon mayonnaise
2 tablespoon harissa


Method:

  • Heat half the olive oil in a pan over medium heat. When very hot, add onion and garlic, and stir-fry for 2-3 minutes, until softened. Add meat, salt and all spices except pepper and cook, stirring, for 2 minutes. Add water and vinegar, bring to a boil, cover and simmer over low heat for 30 minutes. Let cool, then pulse meat in a food processor until ground fine. Stir in pepper and half the parsley.
  • Mix remaining olive oil with butter. Cut filo pastry sheets into approximately 25cm squares and brush liberally with oil-butter mixture. Spoon 2 tablespoon of filling along one short side of a filo piece, then roll it up as you would a spring roll to make a slim cigar shape. Make remaining cigars likewise. Lay cigars on a baking sheet.
  • Beat egg yolk into any remaining oil-butter mixture, and brush over cigars. Bake in a preheated oven at 180C for about 20-25 minutes, until golden brown. Meanwhile, make dip by mixing mayonnaise, harissa and remaining parsley together. Serve cigars warm with dip.

Carrot Soup with Cumin and Sour Cream

Serves 6


Ingredients:

3 tablespoon olive oil
2 large brown onions, chopped
5 cloves garlic
½ teaspoon cumin seeds
1kg carrots, cut into slices
1.5 litres water
1 packet sour cream
1 tablespoon parsley, chopped
Salt and pepper to taste


Method:
  • Heat up a saucepan with oil. Sweat onions and garlic.
  • Add cumin seeds followed by carrots and water. Season.
  • Cook until carrots become soft.
  • Puree and serve with sour cream and parsley.

Herb, Citrus and Olive Salad

Serves 4


Ingredients:

1 thin-skinned lemon
1 orange
100g rocket (arugula) leaves, washed and dried
50g flat-leaf parsley, washed and dried
½ red onion, thinly sliced
125g black or purple olives

Dressing:
3 tbsp extra-virgin olive oil
½ tsp sweet paprika
½ tsp salt
½ tsp black pepper


Method:

  • To make dressing, whisk all ingredients together until blended and set aside.
  • With a small sharp knife, slice off all the skin and white pith of the lemon and orange. Dice flesh into small pieces, removing any thick membranes as you go.
  • Combine lemon, orange, rocket, parsley, onion and olives in a serving bowl and toss lightly. Drizzle dressing over and toss again. Serve immediately.

Caramel Figs

Serves 4


Ingredients:

60g butter
¼ cup (45g) soft brown sugar
6 fresh figs, halved



Method:
  1. To make the caramel sauce, place the butter and sugar in a small saucepan and stir over medium heat for 2-3 minutes, or until the butter melts and the sugar dissolves.
  2. Brush some of the caramel sauce over the cut-side of the fig halves, then grill the figs for 3-5 minutes, or until soft, brushing with extra caramel sauce during cooking. Serve with the remaining sauce and some ice cream or thick cream, if desired.

Vietnamese Spring Rolls


Makes about 20


Ingredients:

100g dried mung bean vermicelli (cellophane noodles)
20-25 rice paper wrappers, about 16cm round
40 fresh mint leaves
20 large cooked prawns, cut in half horizontally
10 garlic chives, halved

Dipping Sauce:
2 tbsp satay sauce
3 tbsp hoisin sauce
1 red chilli, finely chopped
1 tbsp chopped roasted unsalted peanuts
1 tbsp lemon juice


Method:

  1. Soak the cellophane noodles for 5 minutes in enough hot water to cover. Drain well and use scissors to roughly chop the noodles into shorter lengths.
  2. Using a pastry brush, brush both sides of each rice paper wrapper with water. Leave for about 2 minutes, or until the wrappers become soft and pliable. Stack the wrappers on top of each other and sprinkle lightly with water to prevent them sticking together and drying out. Be careful as the wrappers can tear easily when softened.
  3. Place 1 softened wrapper on a work surface and spoon about 1 tablespoon of the noodles along the bottom third of the wrapper, leaving enough space at the sides to fold the wrapper over. Top with a few mint leaves, 2 prawn halves and ½ a garlic chive. Fold in the sides towards each other and firmly roll up the wrapper, allowing the garlic chive to point out of one side. Repeat with the remaining wrappers and ingredients and place the spring rolls, seam-side-down, on a serving plate.
  4. To make the dipping sauce, combine the satay sauce, hoisin sauce, red chilli, peanuts and lemon juice in a small bowl and mix thoroughly. Serve with the spring rolls.

Lemon Pickle

Ingredients:

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chilli powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped


Method:

Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chilli powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.

Fruit Combo


Ingredients:

2 x 200g packets dried fruit salad mix
8 dried whole figs
2 cups (500ml) apple juice
2 teaspoons honey
1 cinnamon stick
2 large strips lemon peel
1/4 cup (35g) shelled pistachios, roughly chopped


Method:

  • Remove the stones from the prunes in the fruit salad mix. Place the fruit salad mix, figs, apple juice, honey, cinnamon stick, lemon peel and 1 cup (250ml) water in a small saucepan. Simmer over low heat for 20 minutes, or until the fruit is plump and the juice has reduced by about half.
  • Remove the cinnamon stick and lemon peel. Sprinkle on the pistachios and serve warm with thick yoghurt, if desired.

Carrot Pickle

Ingredients:

2 cups carrot,  finely cut or minced 
2 tb. Sp. masala,  finaly cut green masala 
2 tb. Sp.  pickle masala powder
1/2 cup  vinegar
1 cup  oil
salt to taste


Method:

Salt the minced carrot and keep for a day. Squeeze the mince out of the water and keep in mixing bowl. Heat oil in a pan, and fry the green masala lightly. Remove from fire, add vinegar, masala powder and pour over mince. Mix well and bottle.

Ginger Pickle

Ingredients: 

150g young ginger, peel and slice paper thin
3 tbsp granulated sugar
½ cup vinegar

Method:



  • Either mix all ingredients and leave to stand for at least one day before using, or boil vinegar and sugar, cool then add ginger slices.
  • Store in a glass jar.
  • Serve with century egg.

Pea butter mashed potatoes

Serves 4

Ingredients:

200g potaotes
100g green peas , cooked, then pureed
10g fresh herbs, chopped
20g unsalted butter
35g thickedned cream
pinch of salt and pepper

For garnish:

20g cooked green peas


Method:

  1. In a pot of boiling water, cook the potatoes for 5-7 minutes or till it is fork-tender.
  2. Drain off the excess water, mash the potatoes till fine.
  3. Add in the rest of the ingredients and mix well.
  4. Garnish and serve.

Lemon Grass and Ginger Pears

Ingredients:

1½ cup (375g) sugar
1 tbsp finely shredded fresh ginger
1 stem lemon grass (white part only), bruised and cut into 5cm length
4 firm ripe beurre bosc pears, peeled mint leaves, to garnish

Method:
  • Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.
  • Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.
  • Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve with lemon sorbet.

Caramel-glazed Figs

Ingredients:

60g butter
¼ cup (45g) soft brown sugar
6 fresh figs, halved

Method:
  • To make the caramel sauce, place the butter and sugar in a small saucepan and stir over medium heat for 2-3 minutes, or until the butter melts and the sugar dissolves.
  • Brush some of the caramel sauce over the cut-side of the fig halves, then grill the figs for 3-5 minutes, or until soft, brushing with extra caramel sauce during cooking. Serve with the remaining sauce and some ice cream or thick cream, if desired.

Malaysian Rojak


Serves 8-10


Ingredients:

4 yellow beancake, fried crisp & sliced
125g long beans, cut & blanched
250g kangkung (water convolvulus
1 large cucumber, sliced into thin strips
1 turnip, sliced into thin strips
4 fermented soya-bean cake, fried & sliced
125g bean sprouts, tailed & blanched
250g half-ripe papaya, thinly sliced
4 eggs, hardboiled, shelled & sliced

Prawn-cake:
250g fresh prawns, shelled, deveined & chopped
90g wheat flour, sifted
1 tsp baking powder, sifted
1 tsp salt, sifted
90g rice flour, sifted
2 eggs, beaten
1 cup (250ml) coconut milk
cooking oil for deep-frying

Gravy:
250g groundnuts, fried, skinned & ground
10 dried chillies, fried crisp, ground
2.5cm piece shrimp paste, dry-fried, ground
3 cloves garlic, ground
6 shallots or small onions, ground
salt to taste
1 cup (250ml) coconut milk
2 cups (500ml) tamarind juice
2 dsp brown sugar


Method:

  1. Pick kangkung leaves and blanch in some bicarbonated water. Plunge in cold water then roll up neatly. Arrange all rojak ingredients separately on a large platter.
  2. To prepare prawn-cake: Mix together all the ingredients except coconut milk and oil. Then add coconut milk gradually, stirring to obtain a smooth thick batter. Heat oil and deep-fry by spoonfuls till crisp and brown. Remove and drain. Arrange with other ingredients.
  3. To prepare gravy: Mix together all the ingredients. Stir on medium heat till well-cooked and thick. Taste and adjust seasoning. Remove from heat. Dish up.
  4. Serve rojak with the gravy.

Apple Crumble


Serves 6


Ingredients:

780g can pie apples
2 tbsp caster sugar
75g butter, melted
¾ cup (75g) rolled oats
½ cup (95g) soft brown sugar
⅓ cup (40g) slivered almonds
¼ cup (25g) desiccated coconut
2 tbsp plain flour
½ tsp ground cardamom


Method:

  1. Preheat the oven to moderately hot 190°C (375°F). Lightly grease a 1.5 litre ovenproof dish. Toss the apples and caster sugar together and spread the apples out in the prepared dish.
  2. Put the butter, oats, brown sugar, almonds, desiccated coconut, flour and cardamom in a bowl and mix together, then spoon evenly over the apples.
  3. Bake for 20 minutes, or until the top is golden - watch carefully to prevent burning. Serve warm.

Chapati


Ingredients:

450g fine wholemeal flour
2 tbsp cooking oil
1 cup water mixed with 1 tsp salt


Method:

  • Sieve flour into a bowl. Make a hollow in the centre and pour oil into it. Rub oil into flour then add half the amount of water. Knead well for 10 minutes to form a soft dough.
  • Add the rest of the water gradually. Knead for another 10 minutes then cover with damp cloth and leave to stand for 45 minutes to 1 hour. Divide dough into balls the size of walnuts, and roll each on lightly floured board into thin, round pancakes.
  • Heat griddle or a heavy-based frying pan. When very hot, put one chapati on it. When small blisters appear on the surface, cook other side. Leave for a second then press lightly with a folded tea towel so that bubbles appear and when lightly brown, remove and wrap in a tea towel till ready to serve.
  • Brush a little ghee or oil on one side before serving (optional).


Note: Leaving the dough to stand before rolling, and pressing chapatis with a tea towel while cooking make the chapatis light.

Banana Cream Chocolate Chip Muffins

Tuesday, October 11, 2011
Ingredients:

1 cup packed brown sugar
1/2 cup butter, softened
3 ounces cream cheese, softened
2 bananas, mashed
1/4 cup sour cream
1 egg
1 1/2 cups flour
3/4 cup chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt


Method:

  1. Beat brown sugar, butter and cream cheese in mixer bowl until creamy.
  2. Add bananas, sour cream and egg; mix well. In a separate bowl, combine flour, chocolate chips, baking soda and baking powder; mix well.
  3. Make a well in center of ingredients. Pour banana mixture into well and mix just until moistened.
  4. Fill greased muffin cups 2/3 full.
  5. Bake in a heated 165°C oven for 20 to 25 minutes or until muffins test done.

Snow Covered Mallows

Ingredients:

180g semi-sweet chocolate
1/2 tsp vanilla essence
32 marshmallows
1 cup toasted dessicated coconut flakes

Method:
  1. Melt chocolate partially in a double boiler. When it's almost fully melted, remove from heat and stir until fully melted.
  2. Blend in vanilla essence. Use a fork, dip marshmallows one at a time into the chocolate so they are coated evenly.
  3. Roll in coconut flakes. Set on grease-proof paper and chill in the refrigerator until set.

Chocolate Brownies

Ingredients:

125g butter, melted
60g semi-sweet chocolate, chopped
1 cup sugar
2 eggs, whisked
1/4 cup cocoa powder
1/2 tsp vanilla essence
2/3 cup flour, sifted
1/2 tsp baking powder
1 tbsp icing sugar sifted

Method:
  1. Sift flour and baking powder together, stir in cocoa powder and set aside.
  2. Put butter and chocolate in a saucepan and melt over medium heat. Remove from heat, stir in sugar, eggs, vanilla essence and salt.
  3. Stir in flour mixture until well combined.
  4. Oil a square pan, and pour in chocolate mixture. Bake at 180°C for 25 to 30 minutes.
  5. Remove and allow to cool. Slice and cover with sifted icing sugar.

Banana and Chocolate Mousse

Serves 4


Ingredients:

250g good-quality dark chocolate, chopped into even-sized pieces
2 ripe bananas
2 eggs, separated
1 cup (250ml) cream
2 tbsp toasted flaked almonds


Method:

  1. Place four 1 cup (250ml) ramekins in the freezer to chill until needed. Put the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted, then remove from the saucepan and keep stirring until the chocolate has cooled slightly but not set.
  2. Put the bananas in a bowl and mash with a fork or potato masher until they are smooth and lump free. Lightly beat the egg yolks, then add to the banana mixture. Stir in the melted chocolate and mix together well. Pour the cream into a bowl and beat with electric beaters or a whisk until soft peaks form, then fold into the chocolate and banana mixture.
  3. Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Fold half the egg whites into the mousse with a metal spoon, then gently fold in the remaining egg whites until just combined.
  4. Spoon the mousse into the chilled ramekins and refrigerate for 15 minutes. Sprinkle with almonds and serve with whipped cream, if desired.

Chocolate Brownies

Ingredients:

125g butter, melted
60g semi-sweet chocolate, chopped
1 cup sugar
2 eggs, whisked
1/4 cup cocoa powder
1/2 tsp vanilla essence
2/3 cup flour, sifted
1/2 tsp baking powder
1 tbsp icing sugar sifted

Method:

  • Sift flour and baking powder together, stir in cocoa powder and set aside.
  • Put butter and chocolate in a saucepan and melt over medium heat. Remove from heat, stir in sugar, eggs, vanilla essence and salt.
  • Stir in flour mixture until well combined.
  • Oil a square pan, and pour in chocolate mixture. Bake at 180°C for 25 to 30 minutes.
  • Remove and allow to cool. Slice and cover with sifted icing sugar.

Announcing Diet Foods Event

I am sure everyone must have resorted to some diet or the other to lose weight..Diet does not mean starving oneself to lose weight..It means eating the right proportion at the right time with or without physical exercise..


Dieting is the practice of ingesting food in a regulated fashion to achieve or maintain a controlled weight. In most cases the goal is weight loss in those who are overweight or obese, but some athletes aspire to gain weight and diets can also be used to maintain a stable body weight.[Courtesy: Wikipedia]

So I thought why not host an event featuring diet recipes exclusively so that it serves people looking for diet recipes..A diet may include low-fat foods, low-carb foods, low calorie foods, protein rich foods etc.

You can send in any recipe which is nutritious and diet-friendly.You can also send in your diet plan including your weekly meal plan, your exercise plan and your own experiences related to dieting..

All you have to do is
1. Create a post related to dieting.

2. Link back to this announcement and feel free to use the logo.


3. Email me the following details to divyablogs[at]gmail[dot]com with subject line Diet Foods

Name and Location
Name of blog
URL of your entry
Photo of entry(any size)

Non-bloggers can also mail me your entries along with the picture of your entry.I will include them in the roundup.

4. Send in your entries before October 26th.You can send in previous entries by just linking them in new posts.

Looking forward to your entries.
Thanks to my dear sister Sugirtha for designing the logo for the event..



Ragi Koozh / Finger Millet Porridge



Ragi koozh or porridge is a drink made from finger millet flour..Millet (ragi) has many nutritional benefits..This is a popular drink in South India..It cools the body and a glass of this keeps you full for about 8 hours..I found a packet of finger millet flour in an Indian store and was immediately reminded of my grandma making this koozh often..I did not like it much as a child as it never tasted too good..However, my mom used to make a sweet version, which we loved..



Here comes the recipe for both versions..
Ingredients (Serves 2)
Finger Millet flour - 1 cup
Water - 1 1/2 cups
Salt to taste
Yoghurt/ Buttermilk - 1/2 cup
Directions
Add water to the ragi flour and mix it with your fingers so that there are no lumps..Allow it to sit for a while for atleast an hour.This helps in the fermentation process.Fermentation helps in increasing its nutritional benefits several folds..It can also be left overnight..
In a saucepan, cook the ragi water mixture on medium-low heat for about 15 minutes until almost all the water evaporates and the ragi is well cooked. Keep stirring continuously without allowing lumps to form. It must have the consistency of a thick batter..
Switch off the heat and allow it to cool completely..
Mix in a pinch of salt and buttermilk and serve cool..Can be had by itself or with a pearl onion or curry of your choice..


The sweet version..After cooking the ragi, add milk and sugar or milk and jaggery..We loved this version..
Since this is a healthy and diet conscious food, this is my entry for Diet Foods being hosted in my blog..

Final date for sending in the entries:Oct 26th
Also sending this to FIC:Brown hosted at Tongueticklers




And also to Low and slow cooking hosted at The constables Larder


And also to Eat Healthy:Fight Diabetes

Sending this to JFI:Ragi hosted by Madhuram and started by Indira.

Cabbage Soup for a Diet!

Cabbage soup diet is something which many of us have heard of. I personally feel that it is sought of a crash diet, which might lack certain nutrients and making you feel weak over a period of time. But this cabbage soup definitely works wonders and helps if you need to shed few pounds immedietaly. It promises a 10 pound weight loss in one week. But this diet should not be carried out for more than a week.. I do not recommend this diet but I feel that this soup is healhty because it is packed with many vegetables..It is not a fancy kinda soup, but it is a basic recipe which can be altered to suit ones taste buds.


Ingredients
Cabbage - half head
Onion - 1 medium sized
Tomatoes - 2 medium sized
Carrots - 2
Capsicum / Bell Pepper - 1
Mushrooms - 1/2 cup chopped
Celery - 1/2 bunch
Chilli powder - 1 teaspoon
Garlic - 3 cloves
Cumin powder - 1 teaspoon
Salt and pepper
Oil - 1 teaspoon
Coriander to garnish

Directions
I used a pressure cooker to make this soup.It can also be made in a crockpot or any large vessel.
Chop the cabbage, onions, tomatoes, carrot, mushrooms, bell pepper and celery.
Heat some oil and saute the garlic and onions for a while. Once they turn translucent, add the tomatoes. Once it gets cooked, add all the other vegetables. Saute for a while and add the chilli powder, cumin powder, salt and pepper. You can also add any soup mix if you like at this time. Add water so that it just covers all the vegetables.
Close the pressure cooker and wait until you get one or two whistles. Switch off the heat.
Serve warm..



For more information about the cabbage soup diet:
Cabbage soup Diet
This goes off to Diet Foods event being hosted by me.
Last Date for submission of entries: Oct 26th

Diet Foods Roundup Part I ( Soups and Salads)

After much delay I am posting the Diet Foods event roundup! A big thanks to all my lovely blogger friends for sending in their lovely entries and making this event a huge success. I received more than 80 recipes. I will be posting the round up in 3 parts. Here is Part I featuring Soups and Salads. All the entries are nutritious and very suitable to be taken during diets..
Carrot Soup by Priti
Sweet corn soup by Mahimaa
10 simple soups by Ramki
Cabbage and Bulgur soup by Priya


 
     

Herbal Juice by Priya
Zucchini Clear soup by Priya
Tortilla soup by Supriya
Beetroot soup by Neema




Coriander and Carrot Soup by Radhika
Zucchini and split green pea soup by Usha
Butternut squash with lentil soup
Spicy green soup by Priya



Cabbage soup by Srivalli
Cabbage soup by Divya Vikram
Raagi koozh by Divya Vikram


SALADS
Corn chat by Uma
Red Kidney bean salad by Mahimaa
Kaccha kobi or cabbage salad by Meera
Carrot salad by Divya Kudua



Broken wheat Pomegranate salad by Suma
Sprouted green gram salad by Uma
Salade Mexicaine by Deesha
Sprouts salad with roasted garlic vinaigrette by Madhavi


Sprouted whole moong dhall salad by Shama
Black bean salad by Neema
Chaat or salad by Alka
Sprouted wheat berry salad by Jayashree



Yoghurt pomo salad by Illatharasi
Vegetable salad with homemade ranch by Sangeeth
Chickpea salad with roasted tomatoes by Soma



With Obama winning the elections, I am glad to say that my entry Cheese stuffed Jalapenos won the MBP:Cheese event hosted by Siri. Thanks to all my family and friends for voting for me!!
Part II and Part III coming soon with more of delicious and diet friendly recipes!!

Diet Foods Roundup II (Appetizers,snacks and breakfast)

This is the second part of the roundup of Diet Foods featuring appetizers and snacks and breakfasts. No doubt, I received a lot of entries with oats. The final part of the roundup will be posted soon.
First part of roundup featuring Soups and Salads: here

APPETIZERS AND SNACKS




  

    


  


   

BREAKFASTS 











I thank all my blogger friends for sending in all their wonderful entries.

See you soon with the final part of the roundup!


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