Saturday, December 6, 2014

Crispy Rice Pancakes Recipe

Crispy Rice Pancakes

½ cup rice, soaked 8 hours or overnight
½ cup dried beans, soaked 8 hours or overnight
¼ cup light coconut milk
1 Tbs. thinly sliced green onion
¼ tsp. ground turmeric
8 tsp. vegetable oil
Paneer cut into 16 thin slices
2 cups bean sprouts
2 cups mixed fresh basil, mint, and coriander or spring onions for garnish

How to make crispy rice pancakes:-
·         Rinse and drain soaked rice, and blend in blender with 1 cup water until smooth. Transfer to large bowl, and set aside.
·         Rinse and drain beans, and blend in blender with 1/2 cup water until no lumps remain.
·         Stir bean mixture into rice mixture along with coconut milk, green onion, and turmeric. Heat one tsp. oil in medium-high heat.
·         Add 2 slices paneer, and stir-fry 30 seconds. Ladle in just enough batter to cover stir-fried ingredients, swirling pan to coat bottom.
·         Reduce heat to medium-low, and cook 3 to 5 minutes, or until bottom is crispy.
·         Scatter 1/4 cup bean sprouts over one side of pancake; fold other side over to form half moon. Cook pancake 1 to 2 minutes more per side.
·         Repeat with remaining ingredients until you have 8 pancakes. Garnish with fresh herbs or spring onion.

Friday, December 5, 2014

Mexican Lasagne Recipe

Mexican Lasagne


1 tbsp Olive Oil
1 Onion chopped
1 Red Capsicum chopped
1 Zucchini, chopped
2 cloves Garlic, crushed
500 g jar Pasta Sauce
35 g sachet Taco Seasoning
420 g can Kidney Beans, drained and rinsed
310 g can Corn Kernels, drained
5 Tortillas (available ready in market)
3/4 cup Tasty Cheese, grated
Salad, to serve

How to make Mexican lasagna:-
Preheat oven to hot, 200°C.
Heat 1 tablespoon oil in a large frying pan on high.
Sauté onion, red capsicum, zucchini and crushed garlic for 4-5mins, until tender.
Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 mins until thickened slightly.
Stir in kidney beans and a corn kernels. Simmer for 4-5 mins.
Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
Sprinkle tasty cheese over. Bake for 15-20 mins until golden and cheese has melted.
Cut into wedges and serve with salad.

Thursday, November 13, 2014

Stuffed Karela recipe

Stuffed Karela

2 large Karelas
1/2 tsp Salt

For filling-

 2 Potatoes
1/4 tsp Salt
1/4 tsp Red chilli powder
1/4 tsp Amchur
a pinch Garam masala
1/4 tsp Jeera
1 tbsp Oil

 How to make stuffed karelas:-
Scrape and wash karelas.
Slit the karelas lengthwise, rub the surface and interior with salt and leave aside for an hour (preferably over night).
Wash them thoroughly and squeeze out the water completely. 
Boil and peel potatoes and cut into small pieces or mash.
Heat oil in a pan and add jeera. When browned, add potatoes and other masalas.
Fry for a few minutes and cool. Stuff the potato mixture in the karelas and tie with thread.
Shallow fry them in oil, till tender and light brown in colour.
Unite the thread and serve hot with chapattis.