Preparation:10 minutes
Cook: 10 minutes
Total Time: 20 mins
Servings:
Ingredients
4 4-oz bratwurst sausages, cut in 6 slices
6 1 1/2\" cubes of fresh pineapple
6 1 1/2\" sqaure cubes of onion
6 cherry tomatoes
1/4 cup mango juice
1 tsp honey
1 tsp chopped fresh basil
Method
Thread sausage, pineapple, onion & tomato alternately on skewers.Brush with mix of nectar, honey & basil.Grill 4\" per side, brushing and turning.Serve for breakfast.
Thursday, August 1, 2013
Raita
Preparation:10
Cook: 10
Total Time: 20 mins
Servings:
Ingredients
3 tbsp grated coconut
4 green chillies
1/2 \" piece ginger (adrak), chopped
1 bunch coriander (dhania), finely chopped
1 cup curds (dahi), mixed well
salt to taste
For Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
1 cup cumin seeds (jeera)
1 red chilli, halved
1/4 tsp asafoetida (hing)
a few curry leaves (kadi patta)
1 1/2 tsp oil
Method
Grind the coconut, green chilies, ginger, and part of the coriander leaves to a fine paste.Add to the curds and mix well. add salt.Heat the oil. add all the ingredients or tempering.When the mustard seed splutter and the dals turn golden, add to the salad.Garnish with the rest of the chopped coriander leaves.
Cook: 10
Total Time: 20 mins
Servings:
Ingredients
3 tbsp grated coconut
4 green chillies
1/2 \" piece ginger (adrak), chopped
1 bunch coriander (dhania), finely chopped
1 cup curds (dahi), mixed well
salt to taste
For Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
1 cup cumin seeds (jeera)
1 red chilli, halved
1/4 tsp asafoetida (hing)
a few curry leaves (kadi patta)
1 1/2 tsp oil
Method
Grind the coconut, green chilies, ginger, and part of the coriander leaves to a fine paste.Add to the curds and mix well. add salt.Heat the oil. add all the ingredients or tempering.When the mustard seed splutter and the dals turn golden, add to the salad.Garnish with the rest of the chopped coriander leaves.
Saunf Rice
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup soaked long grained rice (basmati)
1/4 cup roasted fennel seeds (sauf) powder , tied in a muslin cloth
salt to taste
1 tbsp olive oil
1 tsp cumin seeds (jeera)
1 tsp coarsely crushed roasted fennel seeds (sauf) powder
2 tbsp chopped coriander (dhania)
roasted cashewnuts (kaju) for garnishing
Method
Heat enough water in a deep pan, add the rice, fennel seeds tied in cloth and salt, mix well and cover and cook till the rice is cooked.Remove the fennel seeds potli and discard. Keep aside covered.Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the fennel seeds and cooked rice and mix well.Add the coriander and mix lightly.Serve immediately garnished with roasted cashewnuts.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup soaked long grained rice (basmati)
1/4 cup roasted fennel seeds (sauf) powder , tied in a muslin cloth
salt to taste
1 tbsp olive oil
1 tsp cumin seeds (jeera)
1 tsp coarsely crushed roasted fennel seeds (sauf) powder
2 tbsp chopped coriander (dhania)
roasted cashewnuts (kaju) for garnishing
Method
Heat enough water in a deep pan, add the rice, fennel seeds tied in cloth and salt, mix well and cover and cook till the rice is cooked.Remove the fennel seeds potli and discard. Keep aside covered.Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the fennel seeds and cooked rice and mix well.Add the coriander and mix lightly.Serve immediately garnished with roasted cashewnuts.
Paneer Malabar
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings
Ingredients
250 gms paneer (cottagte cheese) cubes
1/4 cup capsicum cubes
1/2 cup coconut milk
1 chopped onions
1/4 cup tomato cubes
2 chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
2 tsp oil
salt to taste
Method
Heat the oil in a kadhai and add the onions, tomatoes, capsicum, green chillies and saute for 3 to 4 minutes.Add the asafoetida, turmeric, coriander powder, cumin seeds powder, chilli powder and salt and mix well for 3 to 4 minutes.Add the coconut milk and mix well and cook for 1 minute.Add the paneer cubes to the coconut gravy and gently stir for 1 minute.Cover the pan with a lid and cook on a slow flame for another 3 to 4 minutes.Serve hot with rotis or phulkas.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings
Ingredients
250 gms paneer (cottagte cheese) cubes
1/4 cup capsicum cubes
1/2 cup coconut milk
1 chopped onions
1/4 cup tomato cubes
2 chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
2 tsp oil
salt to taste
Method
Heat the oil in a kadhai and add the onions, tomatoes, capsicum, green chillies and saute for 3 to 4 minutes.Add the asafoetida, turmeric, coriander powder, cumin seeds powder, chilli powder and salt and mix well for 3 to 4 minutes.Add the coconut milk and mix well and cook for 1 minute.Add the paneer cubes to the coconut gravy and gently stir for 1 minute.Cover the pan with a lid and cook on a slow flame for another 3 to 4 minutes.Serve hot with rotis or phulkas.
Kosambari
Preparation:15 mins
Cook: 5 mins
Total Time: 20 mins
Servings: Makes 4 serving
Ingredients
1/4 cup yellow moong dal (split yellow gram)
1/4 cup chopped cucumber
1/4 cup chopped carrots
2 tsp chopped capsicum
2 tsp chopped tomatoes
1/2 tsp lemon juice
1/4 cup freshly grated coconut
2 to 3 tbsp flaxseeds
For The Seasoning
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp chopped ginger (adrak)
2 chopped green chillies
a pinch asafoetida (hing)
Method
Soak moong dal for 1 hour. Drain the water well.Add chopped cucumber, carrots, capsicums and tomatoes to the above.Heat a tsp of oil, add mustard seeds, when mustard splutters, add ginger, green chillies, asafoetida and saute for a few seconds. Add it to the lentil mixture.Add salt, juice of half a lemon and mix well.Finally add grated coconut and flaxseeds and mix gently.Serve"}]
Cook: 5 mins
Total Time: 20 mins
Servings: Makes 4 serving
Ingredients
1/4 cup yellow moong dal (split yellow gram)
1/4 cup chopped cucumber
1/4 cup chopped carrots
2 tsp chopped capsicum
2 tsp chopped tomatoes
1/2 tsp lemon juice
1/4 cup freshly grated coconut
2 to 3 tbsp flaxseeds
For The Seasoning
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp chopped ginger (adrak)
2 chopped green chillies
a pinch asafoetida (hing)
Method
Soak moong dal for 1 hour. Drain the water well.Add chopped cucumber, carrots, capsicums and tomatoes to the above.Heat a tsp of oil, add mustard seeds, when mustard splutters, add ginger, green chillies, asafoetida and saute for a few seconds. Add it to the lentil mixture.Add salt, juice of half a lemon and mix well.Finally add grated coconut and flaxseeds and mix gently.Serve"}]
Soya Bomb Spring Dosa
Preparation:10 mins
Cook: 35 mins
Total Time: 45 mins
Servings: Makes 6 serving
Ingredients
readymade dosa batter
For The Soya Keema
150 gms boiled soya keema, refer handy tip
2 tsp freshly ground black pepper (kalimirch)
salt to taste
4 to 5 tsp olive oil
1 tbsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/3 cup french beans sliced diagonally into thin pieces
1/2 cup carrot juliennes
1/2 cup capsicum juliennes
1/2 cup thinly sliced cabbage
1/3 cup chopped spring onions
1 tsp soy sauce
2 tbsp tomato ketchup
1 tbsp chilli sauce
1/2 cup chopped coriander (dhania)
Method
Heat 2 teaspoon oil in a pan on a medium flame. Add garlic , ginger and onions, sauté for 2 minutes, then add French bean andsaute again for 2 to 3 minutes, then add carrots , capsicum, cabbage and spring onions.Mix well and sauté for another 5-6 minutes or until veggies are soft and almost done .Add soya keema and mix well.Add soy sauce, tomato ketchup and chilli sauce, mix well .Cook for 2 minutes add salt , pepper powder and coriander and mix well and switch off the gas.
How to proceed
How to proceedHeat and grease a a non-stick tava (griddle), pour a 1/2 - 3/4 cup of the batter on it and spread it in a circular motion to make a circle.Drizzle 1/2 teaspoon oil and cook for a minute when one side is done , flip over to the other side and cook for a few seconds.Again flip over and spread some soya bomb mxyure on one side of the dosa and roll tightly or put the filling in the center of the dosa and fold the side.Cook for 30 seconds , transfer to a plate and slice diagonally and serve immediately.
Handy tip
Handy tipTo make soya keema, soak soya chunks or granules in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and blend the chunks in a mixer to the desired texture.
Cook: 35 mins
Total Time: 45 mins
Servings: Makes 6 serving
Ingredients
readymade dosa batter
For The Soya Keema
150 gms boiled soya keema, refer handy tip
2 tsp freshly ground black pepper (kalimirch)
salt to taste
4 to 5 tsp olive oil
1 tbsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/3 cup french beans sliced diagonally into thin pieces
1/2 cup carrot juliennes
1/2 cup capsicum juliennes
1/2 cup thinly sliced cabbage
1/3 cup chopped spring onions
1 tsp soy sauce
2 tbsp tomato ketchup
1 tbsp chilli sauce
1/2 cup chopped coriander (dhania)
Method
Heat 2 teaspoon oil in a pan on a medium flame. Add garlic , ginger and onions, sauté for 2 minutes, then add French bean andsaute again for 2 to 3 minutes, then add carrots , capsicum, cabbage and spring onions.Mix well and sauté for another 5-6 minutes or until veggies are soft and almost done .Add soya keema and mix well.Add soy sauce, tomato ketchup and chilli sauce, mix well .Cook for 2 minutes add salt , pepper powder and coriander and mix well and switch off the gas.
How to proceed
How to proceedHeat and grease a a non-stick tava (griddle), pour a 1/2 - 3/4 cup of the batter on it and spread it in a circular motion to make a circle.Drizzle 1/2 teaspoon oil and cook for a minute when one side is done , flip over to the other side and cook for a few seconds.Again flip over and spread some soya bomb mxyure on one side of the dosa and roll tightly or put the filling in the center of the dosa and fold the side.Cook for 30 seconds , transfer to a plate and slice diagonally and serve immediately.
Handy tip
Handy tipTo make soya keema, soak soya chunks or granules in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and blend the chunks in a mixer to the desired texture.
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