Monday, February 12, 2007

Fried Cauliflower


  • 2 eggs
  • 1 head cauliflower cored and separated to bite size flowerets
  • 1/2 teaspoon salt
  • 3 tablespoon milk
  • 1 tablespoon cumin seed whole
  • 1/4 teaspoon turmeric
  • 1/4 cup peanut oil
  • salt & pepper to taste


Steam the cauliflower for about 5 minutes; allow to drain. Combine eggs, milk, turmeric, salt & pepper. Place the cumin seeds in a ungreased skillet and toast over medium-heat. Shake the skillet until the seeds turn a deep brown & begin to pop. Remove from heat. Add half of the seeds to the egg mixture. Reserve the rest. Heat the oil in a skillet, dip the flowerets in the egg mixture, fry in several batches until browned on both sides. Sprinkle with the remaining cumin seed, salt & pepper.
ORIGIN: M. Fallon, Dunedin-FL, circa 1998
Posted on the forum by DocDonald
source :

Fried Onion Rings

  • 2 large onions .
  • 1/2 cup flour.
  • 1 tsp cayenne pepper or to taste
  • 1/2 teaspoon baking powder
  • 1 egg, well beaten
  • oil for deep frying
  • salt to taste
  • 1/2 cup water
Peel onions, cut into 1/4-inch thick roundsand separate them into round rings.
In a mixing bowl mix flour, ,chilli powder,salt and baking powder water and egg Dip onion rings into batter,fry until golden brown, turning to brown both sides. Remove to paper towels .

Sunday, February 11, 2007

Beer batter recipe

2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable oil
3/4 cup Flour
1 1/2 Tbsp Salt

To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Good for about 6 fish fillets, depending upon their size. Fry in oil at 360 F.


Crispy and Crunchy Shrimp

20 medium shrimp(cleaned,washed and pat dried)
(marinade with salt and pepper powder for 15mins)
3cups of oil for deep frying

For Batter:

1/2 can light Beer
3/4 cups Flour
Salt to taste
1 tsp chilli powder/cayenne pepper
Turmeric powder(optional)
1/2 cup cup Flour( for dredge)

Mix beer , flour, salt, and chilli powder . Heat oil in deep frying pan., quickly dredge the shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot oil .Fry them until they are golden brown both side .Drain on paper towels.

Chocolate Cheesecake

Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa

Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Special equipment: 9-inch springform pan

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Source :


1 cup Jeera rice(washed and soaked in water for 10 min)

1 1/2 cups Moong dal(roasted)

1/2 cup masoor dal

1/4 cup chana dal (soaked in water atleast an hour)

one medium Potato peeled and cut into equal 4 pieces

4-5 cauliflower florates

5 pieces of eggplant

1 tsp. Green Chilli paste+ 2 whole green chili

1 tbp. jeera(cumin) Powder

1 tsp dhaniya (Coriander) powder

2 tsp (Ginger) paste

1 (Bay leaf)

1tsp punch phoron(mixture of cumin seed + mustard seed +fenugreek seed+kalonjee+saunf )
1 tsp Turmeric

2tbs. peanut roasted(optional)
2 tbs.Ghee


Boil water in a big vessel with wide top and a lid when starts boiling add moong dal and masoor dal and channa dal with a pinch of salt . Cook till dal is tender.Add rice and boil for another 10-15 min or still rice is almost cooked. In the mean time in another frying pan add 1 tsp oil and fry the vegetables along with a pinch of salt and turmeric. cook till the vegetables are halfly cooked.When the rice is tender pop them into rice and daal . Again in the another frying pan heat another tsp of oil , add bay leaf, and1tsp panchphoron. when it start add the turmeric, cumin , coriander , green chilli paste, ginger paste and fry till oil comes out .
Add this to the rice , stir it thoroughly till everything mixes evenly and cook it for another 5 minutes. If needed can put a cup of hot water.Lastly put ghee and peanut .

Serve with mix vegetable curry.

Seving for 4.

Friday, February 9, 2007

Subway Sweet Onion Sauce

1/2 cup light corn syrup

1 tablespoon minced white onions

1 tablespoon red wine vinegar

2 teaspoons white distilled vinegar

one teaspoon balsamic vinegar

one teaspoon brown sugar

1 teaspoon buttermilk baking mix

1/4 teaspoon lemon juice

1/8 teaspoon poppy seeds

1/8 teaspoon salt

1 pinch cracked black pepper

1 pinch garlic powder

  1. Combine all ingredients in a small microwave-safe bowl.
  2. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.
  3. Whisk well, cover and cool.
  4. Alternatively, bring to a boil on top of stove.


Wednesday, February 7, 2007

Veggie Salad

1 cup medium tomato
1/2cup green/red ( thinly sliced)
1/4 sweet onion, very thinly sliced
1/4 cup carrots.
2cups iceberg lettuce, shredded
1/4 cup beet root.(optional)
2 green chilli/ 1/2 jalapeno pepper.
2 tablespoons red wine vinegar
2tbs. extra-virgin olive oil
Salt and pepper
Mix salad and dress with vinegar, oil, salt, and pepper.

Chicken Parm Meatball Subs

1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
Salt and pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone
Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.


Hoisin sauce

4 tablespoons soy sauce
2 tablespoons peanut butter / black bean paste
1 tablespoon honey / brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper

Simply mix together.

Lattuce With Ground chicken.

  • lettuce leaves
  • 1/2kg. ground chicken
  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 1/2tsp garlic minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 1cup shredded carrots
  • 1 tablespoon rice wine vinegar
  • hot pepper sauce
  • 1 tsp green onions, chopped
  • 2 teaspoons sesame oil
  • 1 cupcrispy rice noodles
Rinse whole lettuce leaves and pat dry. Set aside.
In a medium skillet over high heat, heat oil fry the ground chicken stirring often . Drain, and keep aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and hot pepper sauce to the onions, and stir. Stir in chopped carrots, green onions, and sesame oil, and continue cooking , about 3-4 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. Garnish with crispy rice noodle .
Spoon a portion of meat mixture into the lettuce leaf ,wrape it and eat.

Szechwan Eggplant Stir-Fry

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnishCut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

source :

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt. Grilled Tomato Jam:
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper
Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.


Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

3 Japanese eggplants, sliced in 1/2 lengthwise
3 red bell peppers
1 red onion, peeled and sliced into 1/4-inch thick slices
1 large beefsteak tomato, cut into 1/2-inch thick slices
Extra-virgin olive oil or canola oil, for grilling
Salt and pepper
3 cloves garlic, finely chopped
1/4 cup chopped flat-leaf parsley leaves, plus 2 to 3 tablespoons torn leaves, for garnish
1/2 cup extra-virgin olive oil, plus more for drizzling bread
1 loaf ciabatta, sliced lengthwise
Sherry Vinaigrette, recipe follows
8 slices Manchego cheese Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.

Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.

Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.

Sherry Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
Salt and pepper Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper.
source :

Tuesday, February 6, 2007

Mango Salsa:

Mango Salsa:
2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon fresh cilantro leaves, finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Kosher salt

24 large shrimp, peeled and deveined
Olive oil cooking spray
1 (8-ounce) bag shredded coconut

Wooden skewers, soaked in water for 30 minutes

Preheat oven to 350 degrees F.

For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.

For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside

Spear 3 shrimp on each bamboo skewer.

Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.

Place salsa in a decorative bowl and serve with shrimp skewers immediately.


Friday, February 2, 2007


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.



1lit. fresh curd
¼ cup sugar

1/2 tsp. cardamom
1/4tsp saffron strands (soaked in 1 tsp of milk)
1/2 cup crushed ice
1 tsp. hot milk

1 tsp rose water

½ cup crushed ice

In a blender blend all the above ingredients except ice until smooth and silky. Then add ice and mix for a moment. Serve chilled.

Mango Pineapple Strawberry Smoothie

1 mango, peeled, seeded and chopped
1/2 cup pineapple juice
1 cup strawberries, hulled and halved
2 scoops coconut sorbet or strawberry sorbet

In a blender process the mango, pineapple juice, strawberries and coconut sorbet until smooth. Serve in a tall glass and garnish with strawberry

Recipe Courtesy of Cathy Lowe


Mango Lassi: Mango Smoothie

Recipe courtesy Emeril Lagasse

1 1/2 cups diced fresh mango
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1 1/4 teaspoons rose water
1 1/2 cups plain yogurt

In a blender, combine the mango, orange juice, ice, honey, and rose water. Process on high speed until well-combined, about 30 seconds. Add the yogurt and process until frothy, about 45 seconds. Serve.



4 cup ripe mango.
2cup of whole milk.
1/2 cup of sugar.
1/2 cup crushed ice cube.

Blend all the above ingredients except ice in blender until smooth .Then add crushed icc.Serve chilled.

Papaya Smoothie

Recipe courtesy Dave Lieberman
2 cups papaya juice
1/3 cup whole milk
3 tablespoons honey
6 to 8 cubes ice
Place all ingredients in a blender and blend until frothy. Pour into 2 glasses and serve immediately.

source :


2 ripe bananas .
3 cups orange juice
1/2 tsp lemon juice

2 cups of apple

½ cup of sugar

½ glass crushed ice

Mix all the above ingredients except ice in a blender .Then add crushed ice.


Paneer – 200g (15-20 cubes)
Tomatoes – 2 big (puree)
Onions – 1cup(chopped)
Cashew paste –2tbs
Chilli powder – 1tbs
Ginger-Garlic paste – 2tbs
coriander Powder – 1tb
Turmeric powder ½ tsp
Cream - ½ cup + 1tsp(garnish)
Oil 2tsp (to fry paneer cubes)
Ghee 2tbs.
Salt to taste
freshly chopped coriander leave to garnish

Shallow Fry paneer cubes until golden brown in both side and soak them in 1cup of lukewarm water. In a kadai heat 2tsp ghee in medium heat ,add chopped onion fry until golden brown. In the mean time in small mixing bowl mix ginger-garlic paste salt ,chili, turmeric, coriander , garam masala powder along with 2 tbs of water.when the onion turn golden brown add the wet mixture and fry till oil comes out .Now add tomato puree .Fry for sometime ,then add ¼ cup of paneer water(soaked paneer in lukewarm water previously) Add salt .Boil it for 10 mins. Now add fried paneer and cream and cook for 3-5 mins more. Garnish with coriander and 1tsp fresh cream.


Tomato(ripe) 2 large.
cucumber 1 large.
onion 1 large.
ground cumin 1/4 tsp.
salt to taste.
sugar 1/4 tsp.
coriander leave one handfull
(optional) (chopped)

Peel the cucumber , divide it lengthwise and with a spoon , scrape out the seeds. Cut the cucumber into 1/2 inch slices.Peel the onion and cut into 1/2 inch dice.
Cut the tomatoes into 1/2 inch dice. Sprinkle sugar ,salt , cumin and stir until all of the items are well seasoned.

Thursday, February 1, 2007

Pollo alla Romana (Roman-Style Chicken)

Recipe copyright 2000, Mario Batali. All rights reserved.
1/4 cup extra virgin olive oil
2 ounces pancetta, finely chopped
2 cloves garlic, finely chopped
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1/2 cup Frascati or other dry white wine
1 (16-ounce) can San Marzano tomatoes and their juices
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
Salt and pepper
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.