Ingredients
1 1/2 tb Tamarind paste, 2 c Water, 8 sm Boiling potatoes, 1/4 c Corn oil, 1 md Onion; thinly sliced, 2 ts Minced fresh ginger,4 Garlic cloves; minced 1/2 ts Dried red pepper flakes, , 1/2 ts Ground turmeric, 1/2 ts Ground cardamom,1/2 ts Ground fennel, 1/2 ts Cinnamon, 1/4 ts Freshly ground pepper, Salt.
Method
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, and then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.
Ingredients
2 1/2 cups Flour, 2 cups brown Sugar, 2 teaspoons Baking Powder ,2 teaspoons Baking , Soda, 1 1/2 teaspoons Cinnamon Powder, 1/2 teaspoon Salt, 1 cup Vegetable Oil, 4 Eggs, 3 cups Carrot grated, 1 cup Walnuts chopped.
Method
Preheat oven to 350 deg F or 175 degC.Sift together the flour, brown sugar, baking soda, baking powder, salt and cinnamon powder until well mixed. Pour in the oil and mix till well blended. Add the eggs one a time, beating thoroughly each time. Blend in the carrots and walnuts. Bake for about 40-45 minutes in a 9"X 13" pan. Or till a skewer inserted into the cake comes out clean.Frost with a cream cheese frosting if you would like (recipe follows) ENJOY!!!!!!!CREAM CHEESE FROSTING: 225 grams Cream Cheese 50 grams Butter. 1 teaspoon Vanilla Essence.1 cup icing sugar. Soften the cream cheese and butter till it is at room temperature. Cream well with the icing sugar and vanilla essence. Frost the cake.
Ingredients
100 gm plain flour, 1 1/2 tbsp instant coffee powder, 1/2 tsp baking powder, 40 gm dark brown sugar, 90 ml full cream boiled milk, 1/2 cup cream, 5 tsp sugar, 1 tsp cinnamon powder, a drop vanilla essence, 1 well beaten egg, 75 gm butter and 1 tbsp butter to, grease the tray, 75 gm castor sugar.
Method
Blend the instant coffee powder, vanilla essence and the boiled milk in a mixer and keep it aside. Sift together plain flour, baking powder and cinnamon powder. keep it aside. Beat together butter, castor sugar and the dark brown sugar and then add the beaten egg and whisk the mixture. Then add the plain flour mixture and coffee powder mixture to it and mix them well for 3 mins atleast.Grease the baking tray and bake in a microwave oven for 20-25 mins. (Check with a skewer, inserting to the cake mixture, till it comes out clean).Meanwhile blend the cream and sugar together in a mixer for a min and keep that aside. After the cake is made cut that into 2 halves and sandwich the sweetened cream mixture in between the cake pieces. Serve them with cardamom tea (since its made of coffee powder).
Ingredients
1 kg bombal / Bombay duck, 3 tsp chili powder, 11/2 tsp ground coriander, 11/2 tsp cumin seeds, 1 tsp turmeric, 11/2 tsp garlic paste, 250 g desiccated coconut, finely ground or 50 g instant coconut powder, 8 fenugreek seeds, 2 stalks curry patta, 100 ml oil, 200 ml water, Salt to taste
Method
Wash and pat dry the fish. Mix together garlic, chili powder, coriander powder, turmeric, salt and freshly ground cumin seeds. Set aside. Heat oil, add the fenugreek seeds and curry patta and fry for a few seconds. Add the spices with some water to avoid burning the spices. Fry for a few minutes. Add the Bombay duck and let it come to a boil. Do not stir; shake the pan gently otherwise the fish will break. Add coconut mixed with warm water and again bring to a boil. Shake the pan and remove from heat. Serve with boiled rice and slices of lemon.
Ingredients
12 fish pieces, 4 tbsp butter, 5 onions, chopped, 4 green chili, slit, ½ tsp turmeric powder 10 gm ginger, chopped, ½ cup cream, 1 cup yogurt, whisked, ½ tsp fenugreek seeds, broiled, powdered, ½ tsp green cardamom powder.
Method
Roll each fish strip and secure with a toothpick. Heat oil in a heavy bottomed pan and sauté onions until soft. Add green chilies and ginger to the onions and stir fry for a few minutes. Add turmeric powder, yogurt, and cream, and fenugreek and cardamom powder, sauté for 10 to 15 minutes. Place the fish rolls in the sauce and cook on slow fire for 10 to 15 minutes or until fish is cooked. Remove from heat. Transfer the fish into a serving dish, remove the toothpicks. Strain the gravy and pour on top of the fish. Serve hot, garnished with green coriander and accompanied by steamed rice. Enjoy your Fish Rolls.
Ingredients
2-3 large carrots, chopped small, ,1 onion, chopped small , 1 tsp fresh ginger, minced,1 1/2 tsp curry powder, 1 3/4 cup vegetable broth, 1 14 ounce can coconut milk, sea salt, to
Method
Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft. Allow to cool slightly, and then puree in blender, working in batches if eneded.Return to heat and stir in coconut milk until well combined
Ingredients
20 Wonton Wrappers , 1 Sweet Potato (peeled and diced) , 1 tbsp Dry Onion Soup Mix , 1 tsp Butter , 1 tbsp Milk , Sesame Oil For Brushing , Curry Powder (to taste)
Method
Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder. Preheat oven to 375 degrees F (190 degrees C). Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet. Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.
