 |
|
|
EATING OUT:
Tricks & Treats
Celebrate this Halloween with
Shai’s appetising recipes
MACARONI AND CHEESE
2 cups elbow macaroni
2 cups cheddar cheese (shredded)
2 medium onions chopped
2 tbsp butter
1 tbsp chopped parsley
½ tsp black pepper (ground)
2 cups cottage cheese (crumbled)
½ cup milk
¼ cup breadcrumbs
¼ cup shredded parmesan cheese
Method
Pre heat oven at 180ºC.
Prepare a baking dish large enough and brush with butter.
Cook macaroni according to the instructions on the packet, drain, rinse with cold water and set aside
Sauté onions in butter until soft. In large bowl combine macaroni, onion, cheddar cheese, parsley and black pepper. Blend cottage cheese and milk in a blender until smooth, pour over macaroni mixture and mix well.
Pour entire mixture in a prepared baking dish. Combine breadcrumbs and parmesan cheese and sprinkle over macaroni. Bake for 30 minutes or until it bubbles. Serve with fresh salad.
CHOCOLATE MOUSSE
½ tbsp unflavoured gelatine
¼ cup cold milk
½ cup chopped bitter sweet or cooking chocolate
½ cup milk
2/3 cup sugar
2 tsp vanilla essence
2 cups whipped fresh cream
Method
Combine gelatine and cold milk and let stand for five minutes. Combine chocolate and ½ cup milk and let it melt on a double boiler until smooth. Combine gelatine mixture, add vanilla essence. When mixture is cold and starts thickening, add whipped cream and fold in gently. Pour in serving glasses and refrigerate until chilled. Serve with a chocolate garnish.
CREAM OF BROCCOLI OR CAULIFLOWER SOUP
½ kg boiled broccoli or cauliflower flowerets
1 cup chicken stock or broth
2 tbsp margarine or butter
2 tbsp flour
½ tsp dry thyme
2 cups milk
Salt and pepper to taste
Method
Blend broccoli or cauliflower and chicken stock in a blender until smooth.
Melt margarine in a saucepan, stir flour, thyme and salt, add milk after lowering the heat. Use a whisk to mix until smooth and slightly thickened and bubbly.
Add broccoli or cauliflower mixture, stirring constantly. Check seasoning and serve with toasted bread.
AMERICAN APPLE PIE SHAKE
2 cups milk
1 cup fresh apple juice
½ cup vanilla ice cream
½ cup chopped fresh apples
2 tbsp walnuts
A pinch of cinnamon powder
Method
Blend everything until frothy, serve chilled.
Source: The Review
October 23, 2008
Sweet And Simple
Eid may be over but Eid parties are still in full swing. Impress you guests with these delicious yet easy to prepare desserts from Ghazal Naqvi’s kitchen.
APPLE PIE
Ingredients
200 gms butter
250 gms flour
1 tsp salt
Water to knead into dough
Filling
½ kg apples (thickly sliced)
2 eggs
100 gms sugar
30 gms butter
Pinch of salt
Method
Mix the butter, flour, and salt; add water and knead into dough. Leave the dough in the fridge for half an hour then roll it out and spread in the greased base sides of a loose bottom pan. Save some of the dough for garnish. Now layer the pan with the apple slices until it is three quarters full. Blend the eggs, salt, butter and sugar to make a smooth mixture and pour this on the apples. Use the leftover dough to make strips and cover the top in a crisscross pattern. Bake for 20 minutes on 350 Centigrade. Serve cool with ice-cream.
Tip: Add a pinch of cinnamon powder to the filling for added flavour.
CHOCOLATE MOUSSE
Ingredients
250 gms grated chocolate
550 gms fresh cream
2 eggs (separate the yolks)
150 gms icing sugar
Method
Mix the egg yolks and grated chocolate together and put them in a glass bowl over boiling water, wait for the chocolate to melt completely. Let it cool. Whip the cream and sugar in a bowl, add to the chocolate and egg mixture. Beat the egg whites separately until they are soft and foamy. Gently fold into the chocolate mixture. Garnish with whipped cream, chocolate flakes and grated nuts. Refrigerate and serve chilled.
Tip: You can set the mousse in small bowls or ice-cream goblets to make individual servings.
BLACK FOREST CUPS
Ingredients
300 gms sugar
300 gms butter
50 gms fresh cream
6 eggs
250 gms flour
250 gms chocolate powder
1 ½ tsp baking powder
Pinch of salt
Topping
150gms whipped cream
12 cherries
25gms grated chocolate
12 cup cake moulds, lined with butter paper.
Method
Mix the butter and sugar then gradually add the eggs one by one to make a smooth batter. Now mix in the fresh cream and blend well. Sieve flour and chocolate powder together with the salt and baking powder. Now gently fold the dry ingredients into the batter, pour the mixture into moulds and bake for 15-20 minutes at 170 centigrade. Once baked, remove from mould and leave to cool. Garnish with a swirl of whipped cream and a cherry. Sprinkle with grated chocolate and serve.
PINEAPPLE DESSERT
Ingredients
200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)
500 gms fresh cream
250 gms icing sugar
300 gms cream cheese (unsalted)
3 egg whites
1 ½ tbsp gelatine (dissolved in water)
Topping
Whipped cream
Pineapple slices
Crushed pineapple
Method
Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base. Press down firmly. Take a bowl and mix the cream cheese and sugar together. Blend them well then add the fresh cream to it as well. Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks. Gradually add the cream cheese and sugar mixture, blending gently until smooth. Pour this mixture over the bed of crumbs. Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple. Refrigerate and serve chilled.
Source: The Review
October 09, 2008
Meethi Eid Mubarak
Eid is all about traditions and what can be more traditional than a bowl of sweet vermicelli. Shireen Anwer shares some of her unique recipes that will brighten up your Eid trolley
VERMICELLI KHEER
Ingredients
1 kg milk
3-4 tbsp vermicelli
2 tbsp sagodana
½ cup sugar
½ tsp cardamom
2 tbsp pistachio/almond sliced
Kewra or rose essence
4 tbsp condensed milk
Method:
Boil milk with sagodana till tender. Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.
Transfer to a deep serving bowl and garnish with silver foil (warq). Serve cold.
SHAHI SHEER KHURMA
Ingredients
1 kg milk
½ cup vermicelli
1 tbsp ghee
3 green cardamoms
4 dry dates
3 tbsp sliced pistachio,
3 tbsp sliced almond
½ tsp saffron
¾ cup sugar, levelled
1 tbsp khoya
Method
Heat ghee and add cardamom. When it crackles, add vermicelli and fry till brown. Make sure the flame is not very high as the vermicelli can easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds and pistachio. Serve in bowls.
SPECIAL SHEER KHURMA
Ingredients
1 kg milk
½ cup sugar, heaped
½ cup vermicelli
¼ cup almonds, blanched, fried and ground
¼ cup pistachios, fried and ground
2 tbsp sunflower seed, fried
½ tsp saffron, crushed
1 tsp cardamom powder, levelled
1 tsp ghee, heaped
Method
Cook milk and sugar in a deep pot and when it gets to boiling point add the vermicelli and cook for five minutes. Add in all the rest of the ingredients and cook for five more minutes. Serve either hot or cold.
SAFFRON VERMICELLI
Ingredients
250g vermicelli
½kg sugar made into syrup with 1½ cup water
1 cup ghee
1kg fresh milk
8 small cardamoms, crushed or ground
1/8 tsp yellow food colour
1 tbsp kewra
Saffron
Sliced almond/pistachio
Method
Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries. Now add the prepared syrup with colour, saffron and cardamom. When the sugar syrup dries up remove from heat. To serve garnish with sliced almonds/pistachios.
VERMICELLI ZARDA
Ingredients
250g or 4 oz vermicelli
200g or 1 cup sugar
250g or 1 cup milk
½ cup ghee, levelled
3 white cardamoms
¼ cup khoya
Yellow/orange food colour
Almond/pistachio
Method
Heat ghee in a pot and brown the vermicelli then quickly add the milk. When the milk dries up, add sugar and when the sugar dissolves add khoya, cardamom, food colour, almond, pistachio and leave on very low heat; you can also place a tawa on low heat and place the pot on it for about 10 minutes till the vermicelli is soft and well-cooked.
Source: The Review
September 02, 2008
EATING OUT: Have A Chaat
Tired of regular Iftar fare? Atif Badar offers some interesting snacks that will have you asking for more
CHICKPEA CHAAT
Ingredients:
1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and
masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies
Method:
Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.
In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.
Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.
Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.
Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste.
GREEN COCONUT CHUTNEY
Ingredients:
½ bunch fresh mint
1 bunch fresh coriander
10 - 12 small green chilies
1 coconut, freshly grated
1 tbsp sugar
2 tbsp tamarind pulp
6 - 8 tbsp garlic cloves
Salt to taste
Method:
Wash all greens and grind them with grated coconut, sugar, tamarind pulp and garlic cloves to form a thick paste. Add as much water as required. Add salt at the end according to taste. Garnish with mint.
Variation
If fresh coconut is not available, substituted with 1 packet of coconut cream powder mixed with 1 cup water. The chutney will have a better texture if a grinding stone is used to grind it.
NOODLES WITH GREEN SAUCE
Ingredients for green sauce:
10 green tomatoes, roughly chopped
15 - 20 crushed, unsalted,roasted cashewnuts
Handful of parsley or coriander
4-6 garlic cloves, roughly chopped
Few mint leaves
2 tbsp vinegar
4-6 curry leaves
4-6 tbsp tamarind pulp
4-6 tbsp brown sugar
2-3 tbsp coconut cream powder
1 cup yoghurt
4 tbsp white sesame oil
1 tbsp grated ginger
4-6 green chillies, roughly chopped
Salt to taste
Method for green sauce
Place all the ingredients for sauce in a food processor and process well until a good, thick, smooth consistency is obtained. Keep aside.
Ingredients for noodles:
350 gms noodles/macaroni, boiled
2 cups finely minced chicken meat
2 large onions, finely chopped
4 small green chillies
1 tbsp red chilli, crushed
1 tsp black pepper, crushed
2 oregano, crushed
1/2 cup cream cheese
2 tbsp Soya sauce
8-10 garlic cloves, finely chopped
1/2 cup capsicums, finely chopped
1/2 cup green part of spring onion, finely chopped
2-3 pinches of salt
2-3 tbsp cooking oil
Method:
Heat oil in a wok and fry garlic and onion until soft. Add minced meat and salt and fry for 5-8 minutes on low flame. Now add the green sauce and cook for 10 minutes, keep stirring.
Now add capsicums, green chillies, spring onion, black pepper, red chillies, Soya sauce and oregano. Put the lid on and cook for 3-5 minutes on very low flame, uncover and add noodles with cheese cream and toss well to combine. Garnish with mint leaves and serve hot.
Source: The Review
September 18, 2008
EATING OUT: Chatpatay Pakoray
Iftar is not complete without crispy, crunchy pakoras to tantalise starving taste buds. Shireen Anwer brings you some unique recipes\
Crispy Cauliflower Pakoray
Ingredients:
½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce
Oil for frying
For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement
Method:
In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.
In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden.
Chinese Chicken Pakoray
Ingredients
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying
Method
Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce.
Mirchi Mozzarella Pakoray
Ingredients
10-12 large green chillies
¾ cup mozzarella cheese, grated
½ tsp oregano leaves
Oil for frying
For batter
½ cup cornflour
¼ cup plain flour
2 tbsp rice flour
½ tsp salt
Water as per requirement
Method
Mix oregano and mozzarella cheese in a bowl, slit the chillies and de-seed them, and stuff with cheese.
Mix all batter ingredients together, add a little water and make a batter of coating consistency. Dip stuffed chillies in this and deep fry till they are light brown. Remove from oil and after five minutes fry them again till golden brown.
Maysori Pakoray
Ingredients
1 cup flour
½ cup suji
¼ cup rice flour
1 large onion, chopped
½ tsp crushed red chillies
3 green chillies, chopped
½ tsp baking soda
2 tbsp ginger, chopped
½ tsp black pepper, crushed
3 tbsp fresh coriander, chopped
1 tsp salt
1 ½ cup curd
2 tbsp fresh coconut, grated
Method
Mix all the ingredients in a bowl to make a thick medium paste. Keep covered for one hour. Heat oil for deep frying and drop small amounts of batter with a spoon and fry till golden brown.
Source: The Review
September 04, 2008
|
|
|
|
