Saturday, December 6, 2014

Crispy Rice Pancakes Recipe



Crispy Rice Pancakes












Ingredients:-
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









Ingredients:-

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.