Friday, May 31, 2013

MANGO LASSI


Lassi is the drink everyone likes to take in summer.. Try this mango lassi when the mangoes are in season. You will simple fall in love with this summer cooler !

Ingredients:
Mango pieces ......... 1 cup
Curd / yogurt ........ 1 cup ( use fresh curd )
Water ..................... 3 cups
Honey or rose syrup ... 2-3 tbsp Check according to the sweetness of the mango)


Method:
Blend the mango and yogurt adding water and honey or rose syrup ( I prefer rose syrup..it really tastes good)
Refrigerate and serve chilled. Pour into the glasses and garnish with rose syrup.


Thursday, May 30, 2013

MITHO CHILLO (Sweet Pancake)




This is a traditional Sindhi breakfast dish.
Ingredients:
Whole wheat flour ... 1 cup
Sugar ................ 2 tbsps.
Cardamom powder .. 1/8 tsp
Baking powder .. a pinch (or) 1 tsp oil or ghee
Milk or water ... to mix
Oil or ghee ... to smear
Method:


1. Mix sugar, wheat flour, cardamom powder and baking powder or 1 tsp oil into a smooth, thick batter using milk or water.

2. In a non-stick frying pan/griddle, pour a ladle full of batter and spread it into a pancake.

3. Smear a little ghee or oil and roast it to a light brown colour turning sides.
4. This is served with pickle and papad.
PS: You can make it with jaggery also. The difference in that is you make the jaggery syrup and mix the flour later. Crushed saunf/aniseeds are added to this.

SEERO / WHEAT FLOUR HALWA


This is a traditional Sindhi sheera recipe made in all the Sindhi homes, specially on auspecious days.

Ingredients:
Wheat flour .. 1/4 cup
Sugar ........ 4-5 tbsps ( little less than 1/4 cup)
Cardamoms ... 2-3
Oil / ghee ... 3-4 tbsps
Almonds or pistachios for garnishing.
Poppy seeds .. 1 tsp (optional)

Method:
1. Take oil or ghee in a pan and add the split cardamoms.
2. Tip in the flour and continue to stir with a spatula until you get a nice brown colour.
3. Add quarter cup water (same quantity as the flour) and stir continuosly to avoid lumps.
4. When it is thicker, add the sugar and stir. Keep stirring until you get the right consistency and the sugar is dissolved.
5. Garnish with slivered nuts.

Wednesday, May 29, 2013

CRISPY PAKORAS WITH SLICED ONION


This is a quick snack you can make in a jiffy when you have unexpected guests. All the basic ingredients used here are usually available in all homes .Add a little rice flour also  to make them extra crisp.

Ingredients:
Besan ... half cup
Rice flour .. 1 tbsp
Onion ... 1 large ( cut long slices))
Green chillies ..... 2-3 (finely chopped)
Coriander leaves ... handful
Cumin seeds  or ajwain .... 1 tsp
Baking soda ... a pinch
Red chilli powder .. 1/4 tsp
Salt ....... to taste
Oil ..... to fry

Method:
1. Mix all the ingredients except oil to make a batter of dropping consistency.
2. Heat oil in a kadai.
3. Drop the onion with hand seperating it ( don't pour chunks like big pakoras )
4. Remove when crisp and golden brown.
Serve with chutney / sauce

MANDIOCA FRITA ( Fried Mandioca )


This is a very popular finger food of Brazil like French fries. Mandioca is a root vegetable from which cassava flour and tapioca is made.

Ingredients:
Mandioca
Salt for taste
Oil for frying

Method:
1. Wash and peel the mandioca and boil it preferably in a pressure cooker as it takes a longer time in a pan.
2. Remove from the water and let it cool.
3. Cut into pieces or long strips and sprinkle salt over them
4. Deep fry until crisp.



ANEIS DE CEBOLA ( Fried Onion Rings )


Ingredients:
Onion rings ... 2 onions ( cut thick  round slices and seperate the rings)
White flour .... 1 cup
Egg .......... 1
Beer ....... to make the batter
White pepper ... 1/4  tsp
Salt ..... to taste
Oil ... to fry

Method:
1. Make a thick batter with white flour, egg, salt, black pepper adding enough beer.
2. Heat oil in a pan.
3. Dip the onion rings in the batter and deep fry them until crisp.
4. Serve immediately.



CAMARAO FRITO DE PRAIA ( Fried Shrimps Beach Style )


This is a popular snack sold on the Brazilian beaches. Shrimps are marinated and  fried along with the skin.

Ingredients:
Shrimps .... 250 gms  (small variety)
Lemon juice ... 2 tbsps
Flour .......... 1 tbsp
Garlic ......... 1 tsp (crushed)
Salt .......... to taste
Oil ..... to fry

Method:
1. Wash the prawns very well with hot water. Keep the skin and heads intact.
2. Drain water completely and dry them with a kitchen towel.
3. Marinate with salt, garlic and lemon juice.
4. When you are ready to fry, sprinkle the flour on the prawns and deep fry them.
Serve with lemon wedges.

Recipe Courtesy - Tudo Gostoso


PEACH AND STRAWBERRY DESSERT CAKE


This is a nice and moist dessert cake made with peaches and strawberries.

Ingredients:
Peaches ........... 1 tin
Strawberries (fresh)... 600 gms
Sugar .................... 1/2 cup
Chantilly cream

For the cake:
Butter ........10 tbsp.
Eggs ............ 3
Sugar .......... 1/2 cup
White flour .... 1cup
Baking powder ..... 1 tsp.
Milk ...................... 3-4 tbsp.
Vanilla essence...... a few drops




Method:
1. To make strawberry crush blend 500 gms. strawberries and cook in a pan with half cup sugar.
2. Sift the flour and baking powder.
3. Beat the softened butter and sugar until light and creamy.
4. Now fold in the eggs, one at a time, adding the sifted flour after each addition and stir in the milk and the essence.Beat until the flour is mixed well.
5. Grease an oven-proof dish and place the peaches and pour the cake mixture on top.(Save the liquid from the can for moistening the cake later)
6. Bake it in the pre-heated oven for 40-45 mins until done. (You can check the cake by inserting a knife.)
7. Let the cake cool and remove the upper crust of the cake with a knife.
8. Mix a little sugar and few drops of vanilla essence in half the liquid from the can (about one cup)and pour it on the cake with a spoon.
9. Spread the strawberry crush and decorate the cake with chantilly cream and the remaining strawberries.
Serve Chilled !



(For variation you can use any other fruits )


MOOLI WITH SARSON KA SAAG


This is a very simple mooli sabzi with very few ingredients and spices. It hardly takes any time to cook. Mom used to make this sabzi specially in winters when we got those tender and juicy ones with greens. Here in Brazil we do get the radishes but the leafy part is always cut off. Today I have made this dish with some fresh sarson ka saag  (mustard greens) grown in my kitchen garden to replace the mooli greens. I always plant methi but I have tried growing sarson for the first time.

Ingredients:
Radish / Mooli  .... 1 large
Sarson ka saag ... 2 cups
Methi leaves ..... handful (optional)
Coriander leaves .. handful
Green chillies ..... 3-4
Cumin seeds .... 1 tbsp
Asafoetida ...... a generous pinch
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1 tsp
Salt ...... to taste
Lemon juice.... 1-2 tbsps
Oil / ghee .... 2-3 tbsps  ( ghee gives a better taste )


Method:
1. Scrape and cut the mooli into small pieces.
2. Wash the greens and chop them finely.
3. In a pan, heat oil / ghee. Add cumin seeds and asafoetida.
4. When they crackle add the greens and saute.
5. Now tip in the mooli pieces, green chillies, salt, cumin powder and turmeric powder.
6. Saute for a minute. Sprinkle some water and simmer to cook.
7. To finish it squeeze the lemon juice, stir and it is done.
Serve it with Rotis / Theplas / Bhakri / Puris 


Tuesday, May 28, 2013

DAHI KOFTA CURRY


This curry is for the Potluck party event.hosted by Jagruti @ Jagruti's Cooking Odyssey.  I am so happy to be paired with Anjana this month. Actually I was supposed to make Malai Kofta Curry but I already have it in my blog . It is almost the same except the addition of onion; garlic paste. I am sharing the link of my recipe in this post. Taking this opportunity I decided to try out Dahi Kofta Curry, very unique one made with hung curd. I have made some changes to it because of the availability of the ingredients here in Brazil.


Ingredients:

For Koftas:
Curd .......  300 gms
Green chillies . 2 (chopped finely)
Ginger ...  1 tsp  (chopped finely)
Raisins .... 1 tsp
Cashews .. 5-6
Fresh coriander .. 1 tbsp (chopped finely)
Salt ...........  to taste

For the Batter:
Gram flour .... 1 cup
Red chilli poder ... 1/2 tsp
Asafoetida ..... a pinch
Baking powder ... a pinch
Salt ........... to taste

For the gravy:
Tomatoes ... 3  ( I used 1/2 cup ready puree )
Onion ... 1 ( Boil the onion and make a puree )
Cashew nuts ... 7-8 ( boil them with the onion and make a paste for better results)
Hung curd ...... 1 tbsp or Cashew nut paste
Ginger chilli paste .. 1 tsp
Red chilli powder .. 1/2 tsp
Garam masala ...... 1/2 tsp
Coriander powder .. 1 tsp
Kasoori methi ...... 1/2 tsp ( I used fresh methi 1/4 cup sauteed )
Turmeric powder ... 1/2 tsp
Cumin seeds ........ 1/2 tsp
Sugar ...... 1/4 tsp  ( I did not add )
Salt ..... to taste
Coriander leaves .. for garnishing
Oil

Method:



1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
2. Take the hung curd in a bowl and add a little salt, green chillies, coriander leaves, raisins and chopped cashews.
3. Grease your palms and make lemon sized balls. If you find it difficult you may add a spoon of semolina, bread crumbs or cashew powder.
4. Make a thick  batter with gram flour adding salt, chilli powder, baking powder, asafoetida and water as needed.
5. Dip the balls in the batter and fry them to a golden colour.
6. To make the gravy, heat oil in a pan and add the cumin seeds. When they crackle, add the ginger chilli paste and saute. Now add the onion puree, tomato puree and all the mentioned spices. 
7.  Add the cashew nut paste or a tbsp of hung curd and about 2 cups water. Simmer for 5-6 minutes.
8. Just before serving, arrange the koftas in a dish and pour the gravy on them
9.  Garnish with fresh coriander leaves and chilli oil.
10. Serve immediately. 



Here is the link to my recipe of  Malai Kofta Curry





Linking to: Potluck Party Event @ Jagruti's Cooking Odyssey

Monday, May 27, 2013

CAMARAO A BAIANA ( Prawn Curry from Bahia )


Ingredients:
Prawns ... 250 gms
Lemon juice .. 1 tbsp
Parsley ...... handful (chopped finely)
Salt ..... to taste
Black pepper... 1/2 tsp
Oil ..... 1 tbsp
Palm oil / oleo de dende .... 1 tbsp
Tomatoes .... 1 (cut into small pieces)
Coconut milk ... 3-4 tbsps

Method:
1. Clean the prawns and de-vein them.
2. Marinate the prawns with lemon juice,black pepper, salt and parsley.
3. In a pan heat the cooking oil and add the marinated prawns and cook for a 4-5 minutes.
4. Now add the tomatoes and simmer.
5. When they are almost done, stir in the palm oil and cook for a minute.
6. Finally add the coconut milk and simmer for a minute until done.
Serve with plain rice.

Recipe Source : Tudo Gostosos

SHRIMP SALAD


This is my favourite salad as I love shrimps.. You can enjoy this cool salad in summer.
This can also be served in cocktail glasses...looks very decorative with the lettuce at the bottom, then a layer of carrot and shrimps on top. Decorate the rim with a shrimp.

Ingredients:
Shrimps .....   10 - 12
Lettuce ..... 1 cup  (chopped)
Carrot ...... 1/2 cup (grated)
Mayonnaise .... 1 tbsp
Salad cream .... 1 tbsp
Tomato ketchup .. 1 tbsp
Tabasco ............. 1 tsp
Salt
olive oil

Method:
1. Clean and de-vein the prawns. Boil them adding little salt for 1 minute. Do not over cook. Drain them and set aside to cool. Slice them into two (vertically), saving 2 for garnishing.
2. Mix the sauces together and add the prawns. Add salt if needed.
3. Cut the lettuce and sprinkle a little salt and a dash of olive oil and mix.
4. In a serving plate or bowl, spread the lettuce first, then grated carrot and spoon the shrimp salad on them.
Garnish with the remaining 2 shrimps and serve. (You can also add avocado and cherry tomatoes )


PANEER PASANDA


This is a rich paneer dish made in a creamy cashewnut gravy. You have many variations to this recipe. It can be made with crumbled paneer or even the paneer slices. To make it more presentable for parties we can stuff the paneer with crushed nuts and raisins.
Recipe source - Homely Food

Ingredients:
Paneer ...  1 cup (home made)
Maida .... 2 tbsps
Bread crumbs .. 2 tbsps
Salt  ... to taste
White pepper / black pepper
Oil .... to fry

For Gravy:
Onion ..... 1
Ginger .. 1 tsp
garlic ... 1 tsp
Red chilli powder .. 1/4 tsp
Garam masala .../ 1/2 tsp
Tomato puree ... 1 tbsp ( optional)
Cashewnuts .... 7-8
Cream ... 2-3 tbsps
Salt ... to taste
Oil

Method:
1. Mash the paneer well adding maida, bread crumbs, salt and pepper.
2. Make patties or balls with or without the stuffing. Fry and set aside.
3. In a pan take oil and fry the sliced onion along wit ginger and garlic to a golden colour.
4. Add cashew nuts and a little water to cook. Let it cool and then grind it to a paste.
5. Take little more oil in a pan and add this ground paste and tomato puree (if using) . Season with garam masala, salt and red chilli powder.
6. Stir in the cream. the gravy is ready.
7. Pour the gravy over the paneer and serve immediately.

CUSTARD TRIFLE



Ingredients:
Milk ......1 & 1/2 litres
Sugar ... 1 cup
Custard powder .....6 tsps
Jelly ... 2 pkts (2 different flavours)
Mixed fruits ... 2 cans
Sponge cake. ....1

Ingredients for egg-less Sponge cake:
Flour ..... 100 gms
Condensed milk ... 130 gms.
Margarine or butter.. 30 gms
Baking soda ......1/4 tsp.
Baking powder .. 1 tsp.
Milk ........ 50 ml.
Method:
1. Beat butter and condensed milk (1 minute).
2. Add flour, baking soda, baking powder and beat (2 minutes).
3. Add milk and beat (1 minute).
4. Pour in a greased 7 inch tin and bake in a preheated oven at 180 degrees for 20-25 minutes.

5. Make the jelly and set it in the refrigerator. Add less water than the recipe requires because the jelly should be firm.

6. Boil the milk adding sugar. Mix the custard powder in a small bowl with a little milk and stir it into the boiling milk. Keep stirring with a whisk to avoid lumps.


7. Now in a serving dish place the cake slices on the bottom and pour custard over it.
8.Put the fruits and jelly pieces. Serve chilled.


Sunday, May 26, 2013

ROSE FLAVOURED SOOJI HALWA ( Gulab Sheera )


All of us know Kesari .. this is the same kesari with a little twist..Rose Favoured Kesari...


Ingredients:
Semolina ..... 1/2 cup
Ghee / oil ... 2-3 tbsps
Rose syrup .. 2 tbsps
Sugar ......... 2-3 tbsps ( as per your taste)
Nuts ............ for garnishing.

Method:

1. Heat ghee / oil in a pan and fry the semolina on medium flame taking care not to make it brown.

2. Add one cup hot water and keep stirring. Also add the rose syrup.

3. When the consistency is little thicker add the sugar and keep stirring until it leaves the edges.

4. Garnish with nuts and serve.

MANGO KESARI


Kesari is a very popular sweet of South Indian Cuisine made with semolina. Today I have made something different from the usual kesar elaichi flavours.. I have added mango pulp for a change.

Ingredients:
Semolina .... 1 cup
Mango pulp... 1 cup
Sugar .......... 3/4 cup ( I use organic sugar, which is less sweeter. you can adjust according to your preference)
Green cardamoms ... 4
Saffron ....... a pinch
Nutmeg powder .. a pinch (optional, I love the flavour)
Ghee/oil .... 1/4 cup
Pistachios and almonds .. chopped (for garnishing)



Method:


1. Heat 2-3 tbsps oil/ghee in a pan and saute the semolina for a few minutes on low flame. ( it should remain white) Set aside.

2. Heat 2 more tbsps oil and add the cardamoms. Tip in the mango pulp and saute for a minute.

3. Now add the semolina and mix well. Add 2 cups of water or milk if you prefer. Stir continuously avoiding the lumps. The consistency becomes thicker.

4. Now add the sugar and stir well. Simmer and add a little more ghee at this stage. Stir in the saffron soaked in a little milk. Keep mixing until you get the halwa/sheera consistency. Sprinkle a pinch of nutmeg powder if you like.

5. Remove it in a serving bowl and garnish with nuts.

6. You can also spread it in a greased plate and let it set. Cut into pieces and serve.


Saturday, May 25, 2013

MANGO LYCHEE DELIGHT


Here is a simple summer cooler. I love mangoes and I love lychees.. So I made something combining both my favourite ingredients.

Ingredients:
Mango ... 1 big ( 2 cups of pulp)
Lychees .. Fresh or canned
Gelatine .. 1 sachet (about one and half tbsps - plain without flavour)
Sugar ...... 2 tbsps

Method:
1. Peel the mango and make pulp out of it without adding water. We need 2 cups of pulp.
2. Heat 1/4 cup water and dissolve the gelatine and 2 tbsps sugar. Let it cool.

3. Cut 5-6 lychees into pieces and mix in the prepared mango pulp.
4. Stir in the gelatine and mix well.
5. Pour it into the serving dish. Garnish with a few lychees and let it set in the refrigerator.
This is a very simple dessert and takes very little effort and time.


METHI MACHI ( Keema Style)


This is a Sindhi fish preparation with methi leaves, coriander leaves and spices.Usually we make this curry with fish slices. Mom always made it like keema for us. She fried the fish first and prepared it after removing all the bones so that we could easily relish it. When you cook with the slices you don't have to fry them.. Select a fish that has a center bone.. makes it easier.

Ingredients:
Fish .. 4-5 slices
Onion ... 1 (chopped very finely)
Tomato .. 1
Methi leaves .. 1 cup
Coriander leaves .. 1 cup
Green chillies .. 2-3 (add more if you like it hot)
Garlic ....... 1 pod (peeled and crushed)
Ginger .... 1 tsp (grated)
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp
Cumin powder ....... 1 tsp
Garam masala ....... 1 tsp
Wheat flour ....... 1 tbsp ( will be used for thickening)
Salt ..... to taste
Oil



Method:
1. Clean the fish and marinate it with salt and 1/4 tsp of turmeric.
2. Fry the fish slices and remove the bones.Break it into small pieces.
3. In a pan take oil ( use the same oil left after frying the fish) add gatlic and ginger. saute.
4. Now tip in the onion and stir fry until translucent. Add the tomato and green chillies.
5. When the tomato gets cooked add the methi and coriander leaves. Simmer for a minute.
6. Add the spice powder and stir well. Put the fish pieces into the masala.
7. Stir to mix and add the one spoon wheat flour diluted with water and simmer for a couple of minutes.

Note: The quantity of water depends on how you want to serve the fish. If you serve with rotis, keep it dry.
This goes very well with Fote Bhugi Khichni ( Sindhi Khichdi with cardamom and cumin tempering)
You ca have a little gravy if you serve with this.

PINEAPPLE JELLY



Ingredients:
Pineapple .... 1
Pineapple jelly ... 1 pkt.
Cake .................. 7-8 slices ( you can use plain cake or fruit cake )
Sugar .......... 5-6 tbsps.

Method:
1. Peel and cut the pineapple into thin slices.


2. In a pan, mix the sugar with 2 cups of water and cook the pineapple slices for 10 - 12 minutes on low flame. This way you can preserve the pineapple slices and use them in the desserts, as raw pineapple gives a bitter taste if used directly. (You may use the canned one too )
3. Heat water and dissolve the jelly cristals in it as per the instructions on the packet.


4. Line a flat bottomed glass dish with the cake slices and pour half jelly on them and refrigerate to set.
5. Now pour the remaining jelly on it and garnish with the pineapple slices.
6. Refrigerate again to set.