Thursday, July 30, 2015

Pineapple Sweet Corn Rice

Pineapple Sweet Corn Rice Recipe


o    Boiled rice – 2 cups, cold or at room temperature
o    Pineapple – 1 cup of small chunks
o    Boiled sweet corn – 1 cup
o    Ginger – 1 inch stick
o    Green chili – 1 or 2
o    Salt – to taste
o    Olive oil – 1 tablespoon
o    Fresh coconut, grated – 1 tablespoon
o    Fresh coriander leaves, chopped – 1 tablespoon

How to make pineapple sweet corn rice:-
  • Cut pineapple to small pieces of about 1-cm.
  • Boil sweet corn if using frozen.
  • Chop green chilies and ginger into fine strips.
  • Heat olive oil in a large flat-bottomed non-stick pan on medium-high heat.
  • Add green chilies and ginger, fry till the ginger starts to turn brown.
  • Add boiled sweet corn and stir fry on high heat for a minute. Add pineapple next and stir fry for another minute.
  • Mix salt into rice, fluff it with a fork and make sure there are no lumps. Add rice to the pan and continue to cook on high heat for 3-4 minutes, stirring regularly.
  • Add grated coconut to the pan.
  • Cook for another minute, till all the flavors have merged.
  • Top with fresh coriander leaves. Serve hot.

Monday, July 27, 2015

Falafel Balls

Falafel Balls Recipe

1 cup chick peas or any beans
2 to 3 garlic cloves - minced
1 medium onions - chopped
2 tablespoons chopped parsley
1 teaspoon powdered coriander
1 teaspoon powdered cumin
1/2 teaspoon turmeric
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper or red chili powder
salt and pepper - to taste
oil for frying
How to make falafel balls:-

  • Soak chickpeas overnight with a pinch baking soda.
  • Put it all, but baking powder in a blender or food processor and run the machine until it becomes a paste. 
  • You may need to scrape the sides of the bowl now and then. 
  • Transfer to a bowl and stir in baking powder. 
  • Add all seasonings according to your taste. Beat with a wooden spoon. 
  • If the batter is too thin add a little flour. 
  • Make little balls. Flatten them a little.
  • Deep fry in plenty of hot oil, a few at a time.
  • Falafel balls are ready.

Friday, July 24, 2015

Chocolate Sandesh

Chocolate Sandesh Recipe

1 liter whole milk (To make chenna or paneer yields 1 ¼ cup)
1.5 tbsp. Lemon juice or vinegar or ¼ cup of yogurt (add more if needed)
1 cup ice cubes
1 ¼ cup paneer (little more or less will do)
5 to 6 tbsp. Cane sugar or sugar (powder the sugar)
2 to 2 ½ tsp. Cocoa powder
Pinch of cinnamon powder or few drops of vanilla extract (optional)

How to make Chocolate Sandesh:-

  • Heat up milk on a medium flame and bring it to a boil. Dilute vinegar or lemon juice with the same amount of water and set aside.
  • When the milk comes to a boil, pour the lemon juice and stir well for the milk to curdle. Add ice cubes to the curdled milk to prevent further cooking, else chenna turns to a grainy texture
  • Let it rest for a minute. Drain it off to a cheese cloth with a colander under it.
  • Squeeze off excess whey and knot it. Hang it for about 5 to 15 minutes depending on the moisture in the chenna or cheese.
  • Crumble the paneer and add it to a pan along with cane sugar or powdered refined sugar, vanilla. If using cinnamon you can add it with cocoa.
  • Cook the mixture, the sugar melts and becomes gooey. Cook until the mixture thickens but is still moist.
  • Off the stove and add cocoa and cinnamon. Cool it.
  • Knead well for about 5 minutes. Take small portions and make balls and flatten them slightly.
  • Tuck your favorite toppings like choco chips, nuts  or sprinkles.
  • Refrigerate for about one hour and serve.