Sushi California Roll

Sushi California Roll

• Ready in: 60 min
• Serves: 2
• Complexity: easy
  
• Origin: Japan

Ingredients

• 4 cups sushi rice
• 4 sheets of nori
• 1 avocado
• 3/4 cup crab meat
• 1/2 tsp salt
• 4 tablespoons rice vinegar

Preparation

1. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
2. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
3. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
4. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Amrakhand

Amrakhand

 (Mango Shrikhand)

 

Amrakhand goes well with poori and chapati.  The mango season is on. So enjoy this simple and delicious amrakhand.

Ingredients 

Hung Curd* - 1 cup

Mango Pulp - 1 cup

Sugar - 4-5 tblsp

Cardamom powder 

Mango pieces - for garnishing.

Method
1. Blend all the ingredients in a mixie.
2. Garnish with mango pieces or have it just like that with poori or chapati.

*Hung curd - Place the curd in the muslin cloth and hang it to drip the water from it completely for 7-8 hours. Then take out from the muslin cloth and mash it with a spoon. 

Mango Lassi (Aam ki Lassi)

Mango Lassi

(Aam ki Lassi)

Mango season has started. Summer is on. Feel like drinking something cold, nice and tasty. Do try this.
 

 Ingredients 
Mango (ripe) - 1 (sliced)
Yogurt - 4 tblsp
Whipping Cream - 2 tsp
Sugar - 4 tblsp
Saffron - few strands (boiled in 2 tsp milk)
Ice crushed - optional

Method
Mix all the ingredients in a blender and blend it. Serve chilled.

If you are using crushed ice, serve immediately.

Prepartion time :  less than 10 minutes

Besan kay Dahi Baray Recipe

 

 

Ingredients

2 cups besan
2 pinches of baking soda
½ tsp salt
pinch of asafetida (Heeng)
Oil for deep frying
300 gms. Yogurt
1 tsp. salt
1 tsp. sugar
Chaat masala
Cumin seeds (Zeera) powder
chili (Lal Mirch) powder
Imli chutney

Instructions

Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.

Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.

When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
Garnish with sweet Imli Chutney and Chaat Masala.

Serving: 6 persons

 

 

 

 

Mint (Podina) Chutney Recipe

Ingredients

1 bundle of mint (Podina) leaves
1 tsp. salt
½ cup whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Instructions

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate

Koftay Recipe

Ingredients

Meatballs:
1/2 Kg. minced meat
½ tsp. salt (according to taste)
1 tsp garam masala powder
4-6 green chilies chopped
1 onion chopped
1 tsp ginger (Adrak) paste
1 slice of bread soaked in either milk or water
1 tbs. yogurt

Gravy:
2 medium onion chopped
½ tsp. salt (according to taste)
1/4 tsp turmeric (Haldi)
1/2 tsp chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1/2 tsp ginger (Adrak) paste
4 tbs. yogurt
3 tbs. oil

Instructions

1. Grind together all the meatball ingredients and make into medium sized meatballs.

2. Fry the chopped onion in oil on low heat until brown.
3. Remove from the oil.
4.In hot oil add all the spices mixed with 2 cups of water.When the gravy starts to boil, crush the fried onions and add them in.
5. Add the meatballs and cook on low heat till done. 
6. Garnish with fresh Dhaniya leaves.
          Serve with chapati or naan.
            Serving: 4 persons

Cranberry Muffins

• Ready in: 25 min.
• Serves: 8
• Complexity: very easy
• Origin: North America

  Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1 tablespoon orange zest
  • 1 1/2 cups chopped cranberries
  

  Preparation

  1. Toss cranberries with 1/4 cup of sugar in a bowl; set aside.
  2. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes. Makes about 18 muffins.

Creme Brulee

• Ready in: 6:35 min.
• Serves: 4
• Complexity: advanced
• Origin: France
  

  Ingredients

• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3 egg yolks
• 4 tablespoons white sugar

Preparation

1. To make creme brulee, heat the oven to 275 degrees F.
   
2. Scald the cream and vanilla extract by heating them in a nonreactive pan over low heat until steaming.
3. When the cream is hot, whisk together the egg yolks and sugar until well blended.
4. When cream starts to steam, shut off the heat.
   
5. Pour some cream (maybe 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.
   
6. Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.
7. When thoroughly mixed, divide mixture into oven-safe individual ramekins.
   
8. Cover and chill at least two hours.
9. When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.

Chocolate Cake

• Ready in: 1:20 min.
• Serves: 12
• Complexity: advanced
• Origin: North America
  

  Ingredients

  • 1/4 cup milk
  • 1/4 cup grated semisweet chocolate
  • 3/4 cup white sugar
  • 1 egg
  • 1/4 cup and 2 tablespoons sour cream
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons water
  • 1 cup cake flour
  • 1/4 cup butter, softened

  Preparation

  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.
  3. Break the chocolate into small pieces and melt it with butter over hot water.
     

     
     
  4. Beat the eggs with sugar and mix with flour.
  5. Slowly fold in the melted butter and chocolate.
  6. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.
  7. The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.

Mysore Bonda

 Mysore Bonda

• Ready in: 30 min.
• Serves: 2
• Complexity: medium
• Origin: India

 

Ingredients

• 3 cups rice flour
• 2 onions, finely chopped
• 2 green chillies, chopped finely
• Few leaves of curry leaves
• 1 tsp cumin seeds
• 2 cups curd, sour
• Salt to taste
• 1/2 cup Oil for frying 

Preparation

1. Take a bowl and mix onions, green chillies, cumin seeds, curry leaves and salt and add water to make a thick dough. Mix all ingredients thoroughly and make small balls out of it.

2. Heat oil in a pan. Take the balls into your palm and flatten them like vada and slowly place them into hot oil and fry until golden brown and crispy.

3. Take out them on tissue paper and press them. Drain the oil.

   Serve hot with coconut or green chutney

Onion Uthappam

 Onion Uthappam

• Ready in: 15 Minutes
• Serves: 2
• Complexity: easy
• Origin: India

Ingredients

• 2 cup rice
• 1 cup split black gram lentil
• 2 green chilly
• 3 onion
• 1 teaspoon salt
• 1 piece ginger
• 1 teaspoon coriander leaves
• Oil
• 1/2 teaspoon red chilly powder

Preparation

1. Soak rice and dal separately for about 6 hours. Then grind them separately.
2. Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.
3. Finely chop adrak, pyaj, hari mirch and dhania. Mix lal mirch in chawal batter.
4. Heat a non stick pan/tawa and spread 1 tbsp batter on it. Spread chopped vegetables on it.
5. Cook at low flame and grease it on the corners and turn it to cook the other side.Serve it hot.
6. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier

Bombay Aloo

 Bombay Aloo

Ingredients

• 100g ghee or vegetable oil
• 1 large onion, peeled and chopped
• 1/2tsp cumin seeds
• 2tsp black mustard seeds
• 1tsp fenugreek seeds
• 1/2tsp ground turmeric
• 1tsp garam masala
• A good pinch of curry leaves
• 2 medium-sized red chillies, finely chopped
• 6 medium-sized baking potatoes, peeled and cut into rough 2-3cm chunks
• 1tbsp lemon juice
• 2tbsp chopped coriander
• Salt

Preparation

1. Melt the ghee in a heavy-bottomed pan and gently cook the onion with the spices and chilli on a low heat with the lid on, stirring occasionally for 3-4 minutes without colouring.
   
   Add the potatoes and lemon juice, cover with hot water, add about a teaspoon of salt and simmer for about 10 minutes with the lid on, then remove the lid and continue to simmer for another 5 minutes, stirring every so often until the potatoes are just cooked.
   
   Stir in the coriander and simmer for a few more minutes, or until the liquid has evaporated.