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Post by SupremeSohni on Feb 28, 2007 17:01:40 GMT 10
VEGETABLE ROLL WRAP Ingredients
Apples, finely chopped 2 medium Red capsicums, chopped 2 medium Yellow capsicums, chopped 2 medium Tortillas/rotis 8 Oil 1 tablespoon Garlic, finely chopped 3-4 cloves Onion, finely chopped 1 medium Salt to taste Black peppercorns, crushed ½ teaspoon Tomato, chopped 1 medium Red chilli flakes ½ teaspoon Lemon juice 1 tablespoon Fresh coriander leaves, chopped 2 tablespoons Goat cheese, crumbled ½ cup Cucumber, sliced roundels 2 medium Lettuce a few leaves Green gram (moong) sprouts 1 cup
Method
1. Heat tortillas in a pan. Remove and keep them warm. 2. Heat oil in the pan. Add garlic and onion and sauté till transluscent. 3. Add red and yellow capsicums, salt and crushed black peppercorns and continue to sauté. 4. Add tomato and let it cook till soft. 5. Add red chilli flakes, lemon juice and mix well. Add apples and stir. Add coriander leaves and mix well. Add goat cheese and mix lightly. Take off the heat. 6. Take one tortilla. Place the filling in the center. Top with cucumber slices, salad leaves and finally with sprouted moong. 7. Roll the tortilla lightly and serve immediately.
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Post by SupremeSohni on Feb 28, 2007 17:02:01 GMT 10
SPICY POTATO FINGERS Ingredients
Potatoes 4 large Oil to deep fry Salt to taste Black peppercorns, crushed 4-5 Red chilli powder ½ teaspoon Chaat masala ½ teaspoon Cheese, grated 2 tablespoons
Method
1. Scrub and wash the potatoes clean. Cut into long pieces without peeling. 2. Put the pieces in ice-cold water. Drain. 3. Heat oil and deep-fry the potato pieces till golden brown. Drain. 4. Mix salt, crushed black peppercorns, red chilli powder, chaat masala and sprinkle this on the fried potato pieces. 5. Put them on a plate, sprinkle grated cheese over and bake in a preheated oven (180° C) for ten to twelve minutes.
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Post by SupremeSohni on Feb 28, 2007 17:02:27 GMT 10
PANEER DI SOTI BOTI Ingredients
Paneer, ½ inch cubes 300 grams Onions, ½ inch squares 2 medium Tomatoes, ½ inch squares 2 medium Green capsicums, ½ inch squares 2 medium Gram flour (besan) 2 cups Salt to taste Red chilli powder 1 tablespoon Chaat masala 1 teaspoon Garam masala powder 1 teaspoon Ginger paste 1 tablespoon Garlic paste 1 tablespoon Yogurt ½ cup Oil to deep fry
Method
1. Skewer onto toothpicks paneer and vegetables in this order: onion, paneer, tomato, capsicum, paneer and capsicum. Repeat the same on the remaining skewers. 2. Mix gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl. Add half a cup of water and mix. Add yogurt and mix again. Use more water to correct the consistency. 3. Heat sufficient oil in a kadai. Dip boti in batter and deep fry in medium hot oil till golden in colour and crisp. Remove and place on an absorbent paper. 4. Serve hot with chutney.
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Post by SupremeSohni on Feb 28, 2007 17:02:48 GMT 10
CHICKEN AND PRAWN PEPPER Ingredients
Chicken mince 200 grams Prawns, shelled and deveined 15-20 Green capsicums, halved and seeded 2 medium Red capsicums, halved and seeded 2 medium Yellow capsicums, halved and seeded 2 medium Oil 2 tablespoons + to shallow fry Shallots, chopped 2-3 Ginger, roughly chopped 1 inch piece Garlic, chopped 5-6 cloves Green chillies, finely chopped 1-2 Salt to taste Fresh coriander leaves, chopped 2 tablespoons Black peppercorns, crushed to taste Cheese, grated ½ cup Chilli oil as required
Method
1. Mince the prawns. 2. Heat oil in a pan, add shallots, ginger, garlic, green chillies and sauté for two minutes. 3. In bowl mix together chicken mince, prawn mince, onion mixture, salt, coriander leaves and crushed black
peppercorns. 4. Put this mixture over the halved capsicums and spread evenly. Smoothen the surface with wet hands. 5. You can also make quenelles from the chicken mixture. Shape into quenelles using two tablespoons and cook
in three cups of boiling water. Drain. 6. Preheat oven to 240°C. 7. Top the prepared capsicum halves with crushed black peppercorns. Add grated cheese to a few. 8. Place them in a greased tray, drizzle a chilli olive oil and bake in the preheated oven at 240°C till done. 9. When done, cut each stuffed capsicum piece into shapes of your choice and serve.
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Post by zee on Mar 10, 2007 4:48:29 GMT 10
very nice sohni
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Post by prettyss0 on Mar 12, 2007 18:51:01 GMT 10
hmm thx 4 sharing Sohni
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Post by prettyss0 on Apr 1, 2007 15:00:17 GMT 10
scrumptious ..share some chinese like chicken sesame
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