Chinese Potato balls

Serves : 4

Prep Time : 10 mins

Cooking Time : 25mins

Ingredients :

1 tbsp Cornflour

1 tsp garlic,finely chopped

1 tsp ginger,finely chopped

2 tbsp oil

3 potatoes boiled but firm

1/2 tsp red chilli  finely chopped (fresh or dried)

Salt to taste

1 tsp Soya sauce

1 bunch spring onion chopped

1/2 tsp sugar

1 tsp tomato sauce

1/4 cup sauce

Method

1.Mix the cornflour and water. Keep aside.
2.Peel and chop the potatoes into long thick chunks.
3.Heat oil in a wok or pan, add some potatoes at a time.
4.Fry till light golden brown. Finish all potatoes similarly.
5.Keep aside. Remove half the oil.
6.In the remaining oil, add the chillies, ginger and garlic.
7.Fry for a minute. Add the potatoes.
8.Add sauces, salt and sugar.
9.Stir well and add the cornflour solution.
10.Cook till the wateriness is gone.
11.Add spring onions and stir. Serve hot.

Aloo ka bharta

Serves 4

Prep time: 7mins

Cooking time: 25mins

Ingredients

2 cup Cooking oil

bunch of Hara Dhania

3 onions

1/2 tsp yoghurt

1/2 gms potatoes

1tbsp red chilli powder

Salt to taste

Method

1. Boil the potatoes in a pot of water on the stove. Once the potatoes are well cooked, drain the water and let the potatoes cool. When the potatoes are cool, peel them and mash them well in a bowl.

2. In a separate bowl combine the salt, red chilli powder and yugurt. And beat it well.

3. In a heavy based pot heat some oil. When oil is hot add in the sliced onions and fry the onions until golden brown. Then add in the yugurt mixture to onions and stir. Add the mashed potatoes, mix well and take off heat. Finally garnish with the fresh coriander/cilantro leaves and mix well.

1. Boil the potatoes in a pot of water on the stove. Once the potatoes are well cooked, drain the water and let the potatoes cool. When the potatoes are cool, peel them and mash them well in a bowl. 2. In a separate bowl combine the salt, red chilli powder and yugurt. And beat it well. 3. In a heavy based pot heat some oil. When oil is hot add in the sliced onions and fry the onions until golden brown. Then add in the yugurt mixture to onions and stir. Add the mashed potatoes, mix well and take off heat. Finally garnish with the fresh coriander/cilantro leaves and mix well.

lychee Icecream Cake

Serves 4

Prep Time 7mins

Cooking Time 25mins

Ingredients

1/2 cup Butter

2 cups Crushed Cornflakes

2 cups Drained lychees

1 quarter plain vanilla ice cream

4 tsp sugar

Method

1. Ice cream should be fairly soft. Leave ice cream in refrigerator for one or two hours.

2. Mix sugar, melted butter and crushed cornflakes in a large bowl. Divide into three portions.Use one portion to line inside of an 8 inch cake pan (or loaf pan).

3. Mix soft ice cream with coarsely chopped lychees. Spread half of the ice cream mixture over crumb mix, followed by the second portion of crumb mix. Top with remaining ice cream, and crumbs.

4.Cover with a piece of baking foil and freeze until firm.

Moong Dal Pakodas

Its like a must must during the rains espclly the Amchi Mumbai rains......

Serves  2

Ingredients

• 1 ½  cup Moong Dal (Chilta wala) 
• ½ cup Moong  Dal(yellow) 
• 2 cloves garlic 
• 2 green chillies,chopped 
• ½  tsp jeera 
• ¼ inch ginger 
• 1 onion,finely chopped 
• little Coriander 
• Salt to taste 
• ¼ tbsp Turmeric powder

Method

1.Soak both the dal in water for 4 hours.

2.Drain the water and put the dal in the mixer alongwith all ingredients do not add water.

3.Grind them coarsely not into a fine paste.Cut 1 onion and little coriander finely chopped mix in the batter and keep for 10mins.

4.After 10 mins set oil for frying and deep fry the pakodas.

Homemade Pasta Sauce

Makes 3 cups

Ingredients

• 1 tbs olive oil
• 1 clove garlic, crushed
• 1 onion, sliced
• 1 tbs tomato paste
• 2 x 400g cans chopped peeled tomatoes
• salt and ground black pepper
• 1 tsp sugar
• 1/2 cup chopped basil
• 1/3 cup chopped flat leaf parsley

Method

1. Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.
2. Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).
3. Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
4. Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.

Ratatouille

Ingredients (serves 12)

• 125ml (1/2 cup) olive oil
• 2 brown onions, coarsely chopped
• 6 garlic cloves, finely chopped
• 2 large (1kg) eggplants, cut into 2cm pieces
• 2 red capsicums, halved, deseeded, cut into 2cm pieces
• 10 sprigs fresh thyme
• 2 tbs chopped fresh oregano
• 4 medium (500g) zucchini, halved lengthways, cut into 2cm pieces
• 2 x 250g punnet cherry tomatoes
• 250ml (1 cup) passata (tomato pasta sauce)

Method

1. Heat the oil in a heavy-based stockpot or large flame-proof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is soft.
2. Add the eggplant, capsicum, thyme and oregano. Season with salt and pepper. Stir until well combined.
3. Reduce heat to medium-low. Cover and cook for 5 minutes. Add the zucchini, tomatoes and passata. Cook, covered, for 20-25 minutes or until the mixture thickens.

 

Spaghetti with garlic bread

 

Cooking Time

15 minutes

Ingredients (serves 4)

• 500g dried spaghetti pasta
• 1/3 cup olive oil
• 2 garlic cloves, crushed
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup chopped fresh basil leaves
• 1/2 cup basil pesto
• 1 teaspoon dried chilli flakes
• baby basil leaves and shaved parmesan, to serve

Method

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic. Cook, stirring, until fragrant. Add breadcrumbs. Cook, stirring, for 2 to 3 minutes or until golden. Remove from heat.
3. Add half the breadcrumb mixture, basil, pesto and chilli to pasta. Season with salt and pepper. Toss to combine. Serve pasta topped with remaining breadcrumb mixture, baby basil leaves and parmesan.

 

Broccoli Soup

Preparation Time

15 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 1kg broccoli
• 1 tbs olive oil
• 1 tbs butter
• 1 garlic clove, finely chopped
• 1.25L (5 cups) chicken or vegetable stock

Method

1. Thinly slice the broccoli stems and break the heads into even-sized florets.
2. Heat the oil and butter in a large saucepan over medium heat. Add the broccoli stem and garlic, and cook, stirring often, for 1 minute or until tender. Add the florets and stir until well combined.
3. Add 1L (4 cups) of stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cover and cook for 15 minutes or until broccoli is soft but still green. Uncover. Set aside to cool slightly.
4. Transfer half the mixture to the jug of a blender with half the remaining stock. Blend until smooth. Return to the pan. Repeat with remaining mixture and stock. Place over medium heat. Stir until heated through. Season with salt and pepper. .
5. Ladle the soup among serving bowls. Season with pepper. Serve hot

 

 

Spicy Corn and Carrot Fritters

Ingredients (serves 4)

• 2 tablespoons korma curry paste
• 1 cup self-raising flour
• 3 eggs, lightly beaten
• 2 corn cobs, kernels removed
• 1 medium carrot, peeled, grated
• 2 tablespoons oil

Method

1. Process curry paste, flour, egg and half the corn kernels until combined. Transfer to a bowl.
2. Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
3. Heat half the oil in a large, non-stick frying pan over medium-low heat. Add 2 heaped tablespoons mixture to pan. Spread slightly . Repeat to make 4 fritters in total. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and mixture to make 12 fritters. Serve.

 

Vegetarian Pad Thai

Cook  5 mins

Ingredients (serves 4)

• 250g rice stick noodles
• 2 tablespoons Rice Bran Oil
• 2 eggs, lightly beaten
• 1/3 cup pad Thai paste (Look in for the recipe in the blog or you can use the readymade sauces)
• 250g firm tofu, diced
• 3 green onions, trimmed, finely sliced
• 100g beansprouts, trimmed
• 2 tablespoons chopped peanuts (optional)
• lime wedges, to serve

Method

1. Place noodles in a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.
2. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add egg and swirl to coat. Cook for 2 minutes or until egg is set. Remove to a plate. Roll up and roughly chop.
3. Heat remaining oil in pan. Add paste and tofu. Cook, stirring, for 1 minute or until aromatic. Add noodles. Cook, stirring, for 1 minute or until noodles are warmed through. Remove from heat.