Monday, April 16, 2007

Spicy O-nuts

Vegetable oil, for frying
1 extra large sweet onion
2 cups complete pancake mix, any brand
1 cup beer
1 teaspoon sweet paprika
1 teaspoon chili powder, 1/3 palm full
1/2 teaspoon ground cayenne pepper, eyeball it, or 1 teaspoon hot sauce
Salt
Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings.

Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients.

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Thursday, April 12, 2007

JEERA RICE

1 cup Basmati rice
2 tsp Jeera (cumin seeds)
3 Whole peppercorns
2 Bay leafs
3 Cloves
2 Cinnamon sticks
1 Onions, sliced(optional)
2 tbsp Ghee
Salt To Taste

  • Wash the rice and soak in water for half an hour.
  • Heat ghee in a heavy saucepan,Add onions(optional) , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
  • Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
  • Cook until the rice is done.
  • Serve jeera rice hot with any spicy curry or raita.

Thursday, April 5, 2007

tamarind chutney

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

  • Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
  • Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
  • Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
  • Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

LIGHT BATTER FOR POTATO WEDGES

3/4 c. cornstarch
1/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. water
1 egg, beaten
1/4 tsp. pepper

In bowl stir together cornstarch, flour, salt, baking powder and pepper. Add water and egg, stir until smooth. Dip vegetables and deep fry.