Wednesday, August 26, 2009

Yakisoba Noddles with Vegetables and Tofu

Yakisoba is quite a popular dish in Japan as it is very simple to cook and pretty much anyone can cook it well. When you have a party or you simply don't have enough time to cook, try this recipe as it is very tasty and is nutritionally well balanced. There is really nothing quicker than stir frying a Yakisoba dish. All you need is Yakisoba noodles, choice of your stir fry vegetables, and tofu.

Makes 4 servings

Preparation time : 15 mins

Cooking time : 15 mins

2 servings yakisoba noodles (Sunluck yakisoba noodles pre-cooked)
1/2 green capsicum cut lengthwise
1/2 cabbage, thinly sliced
3 oz carrot, sliced into thin strips
1/2 packet of bean sprout
2 big cubes fried tofu -cut into smaller cubes
1/2 cup green onions,chopped
1 big floret of broccoli
1/2 clove ginger, peeled and finely chopped
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tbsp cooking wine
1 tsp sesame oil
1/2 tsp salt
1 tbsp chilli sauce (optional)

1. In preparation, chop the vegetables, leaving out the bean sprouts at this stage.

2. Heat sesame oil in a medium skillet on medium heat.
3. Saute carrot, and broccoli florets well. (The reason I cooked carrots and broccoli first is to make sure the carrots and broccoli are fully cooked.)

4. Further, add ginger,capsicum ,cabbage and saute for 1 min.

5. Add tofu, green onions.

6. Finally add noodles,bean sprouts and stir-fry with vegetables.
7. Pour salt, rice vinegar, cooking wine, chilli sauce and soy sauce, over noodles and stir quickly.

8. Serve hot.

Note: You can add other vegetables like mushroom, asparagus. You can also use fresh soba noodles. Just follow the direction in the package and cook the noodles.

Tuesday, July 14, 2009

Dal ka Seera

Dal ka seera is a classic recipe that is relished throughout Rajasthan. This calorie filled seera is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi, Diwali and all those special events and it even features on wedding menus. It takes a long time and lot of patience to sauté the dal and make this seera and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it freezer for several months. Just follow the method till step 2. When it cool down put it in a air tight container and store it in the freezer and when you want to use it defrost the seera reheat the seera and continue from step 3 and seera is ready to eat.

Cooking Time : 40 mins.
Preparation Time : 10 mins.
Serves 4 to 6.

1 cup yellow moong dal (split yellow gram)

1 cup water
1¼ cups sugar
½ teaspoon cardamom (elachi) powder
a few saffron strands
6 tablespoons ghee

For the garnish:

2 tablespoons almonds and pistachios, sliced


1. Wash and soak it in water for 2-4 hours. Grind the dal to a smooth paste without adding water.
2. Take ghee in a pan and put dal in it. Cook the dal on medium heat till it turns golden brown and leaves a distinct aroma. At this stage, you will see ghee separating from the dal. Keep stirring the dal to prevent sticking to the pan.
3. While the dal is being cooked, heat water. Mix the sugar and boil for 4-5 mins, removing any scum.
4. Add water in the dal of step 3 slowly stirring. Add cardamom powder, saffron strands and stir well. Cook slowly till all the water is absorbed.
5. Garnish with grated almond and pistachios.

Note: If the seera looks very dry after adding the sugar water you can add little more ghee from top.

    Tuesday, July 7, 2009

    Navrathan Spicy Kurma

    The name of the curry ‘ Navrathan’ stands for 9 gems - that’s 9 different vegetables are used to create a unique and outstanding curry. This curry used to be served to Kings in the princely states of India, before Independence. You can use any vegetables you best like, but I prefer vegetables listed below. This can be the main or side-dish when you are giving a formal dinner for 4 -5 people. For garnishing, fried golden nuts are added on top along with capsicum and paneer. This dish goes best with ‘pooris’ or 'roti'.

    Serves :4
    Prep time : 15 mins
    cooking time : 25 mins


    1 cup of Mixed vegetables (carrots, potato, beans, peas, corn and cauliflower) - Boil it with a pinch of sugar till they are half cooked.

    2 cloves
    2 cardamom
    1 bay leaf
    10-12 kaju
    1 cinnamon stick (dalchini)
    1 big onion chopped finely
    1 big onion - grind it into paste
    2 large tomato puree
    2 tbsp fresh cream
    1 tbsp curd
    1/8 tsp tumeric powder
    salt to taste
    Mix 1/2 tsp cornflour and 1 cup of milk

    Make a paste of:
    5 dry red kashmiri chillies
    4 cloves of garlic
    1 tbsp dhania seeds or powder
    1 inch of ginger
    1 tsp of khus-khus soak in water

    1 tbsp cashewnut
    1 tbsp raisin
    50gms paneer - cut in cubes
    1 tbsp ghee
    1 tbsp oil
    1 small capsicum chopped finely


    • Take ghee and oil in a kadai fry kaju, rasins, capsicuma and paneer all saperately one by one and keep it aside.

    • In the same kadai add chopped onions fry till it is translucent. Then add onion paste. When pink in color and the raw smell is gone add the ground paste. Saute it well till aroma arises.

    • Add curd. When curd is absorbed add tumeric powder, salt to taste and tomato puree.

    • Mix it well till the oil is separates then add the vegetables and mix well.

    • Keep it on low flame and cover it with a lid till the vegetables are cook.

    • Then add the fresh cream and add the cornflour mixture.

    • When it thickens add the garnish - dry fruits, capsicum and paneer.

    • Serve hot with Roti.

    Notes: The 9th vegetable in this dish is beet root. I didnt use in this recipe as I dont like the color and taste of this vegetable in this dish. If u like u can use it.

    Tuesday, May 5, 2009

    Vanilla Condensed Milk Drops

    A cookie you can have with coffee, tea or just milk. Drop cookies are a good starter recipe. They are easy to mix up and almost always turn out perfect. Keep a close eye on them in the oven as it’s easy to overcook them. Keep the temperature down to 350 degrees F, and grease your baking sheet only very lightly to stop the bottoms from frying.

    This recipe for cookie is so simple you can make it in about 15 minutes, bake it in 15mins and be serving it 15 minutes later. It's the perfect last-minute treat for unexpected guests....It is surprisingly tricky and can be quite temperamental, but once you have mastered the art of making cookies. You can make it as and when you need it, without having to plan ahead and get a pack out of the freezer whenever you want to use it.

    10 tbsp of butter, softened
    6 tbsp sugar
    7 ounce can condensed milk
    3 cups all purpose flour
    2 tsp baking powder
    pinch of salt
    few drops of vanilla essence

    • Cream the butter and sugar. Beat in condensed milk.

    • Sift flour, baking powder and salt and add to the creamed mixture.
    • Finally add vanilla essence, then mix to a soft dough.

    • Push small mounds off tip of the teaspoon or use small ice-cream scooper onto greased or nonstick baking sheets.
    • Flatten with the tines of fork, in a crisscross pattern.
    • Sprinkle lightly with cinnamon flavoured sugar, if desired.

    • Bake at 350 F for 15 mins or until just beggining to brown.
    • Cool on a wire rack.

      Note: You can divide the recipe in half to make a small batch of cookies. For cinnamon sugar take little bit of cinnamon and add little bit of sugar mix it well and sprinkle on the cookie.

    Monday, April 20, 2009

    Vegetable Sizzlers and Salads

    A sizzler is made on either clay or iron plates, they are heated and various different cooked foods are placed on it and when it starts to sizzle it is ready to be served. It is a good winter dish to have, as it remains hot for a long time. This is my first vegetarian sizzler that I tried making and it was a sucess. Each of the individual dishes used in this recipe can be eaten as part of a meal also. So in effect in this one recipe I am giving you nine different recipes

    Vegetable Sizzler
    There are many different varieties of vegetarian sizzler, it can be done with boiled vegetables, or using themes like making a Chinese version or a Indian Version like rice and curries. It does not always have to be just pasta, rice and salad.
    Don’t be put off making this dish because it contains nine different items. The Dishes themselves do not take too long to make and if you organise yourself and utilise the time properly, you’ll be able to manage it without any problems.

    Potato Stuffed with Vegetable Gratin:

    1 kg medium sized potatoes.

    For Vegetable Gratin:
    11/2 cup diced boiled vegetables(carrot, beans, corn, peas),
    1 cup cheese sauce
    1/2 cup scooped out potatoes,
    salt and pepper


    • Boil 1 kg potatoes in pressure cooker

    • Peel off the skin cut into halves and scoop out the middle. Brush with butter. sprinkle salt and pepper.

    • fill then with vegetable gratin

    • Top them with grated cheese and bake in oven at 180 c for 20 mins.

      • For the Veg Gratin:

      • Add the cheese sauce to boiled vegetables, also mix scooped out potatoes after smashing it.
      • Add salt and pepper as per taste.
      • Mix well.

        For the Cheese Sauce:

        • Melt 1 tbsp of butter, add 1 tbsp of maida mix well till the raw smell is gone. Then add 1 cup of cold milk.

        • Cook till the sauce boils and get thick consistency.

        • Remove from the heat, add salt and pepper as per taste and 1/4 cup of grated cheese.

        Vegetable A-La Kiev Cutlet :

        ½ kg potatoes,
        1 cup peas
        2 carrots
        15 beans
        ½ tsp black pepper
        1 tbsp Worcestershire sauce (or 1/2 tbsp of soy sauce and vinegar)
        ¼ cup Dhania patta or coriander leaves
        Salt to taste
        1 Green chillies
        Butter, cheese, Maida and Bread crumbs.


        • Boil the potatoes in salted water, peel and mash them while hot.

        • Separately boil peas, carrot and beans in salted water, drain, and squeeze and chop them finely.

        • Add mashed potatoes, pepper, Worcestershire sauce, dhania patta(coriander leaves),chilies and salt to taste. Mix and mash properly.

        • Divide into 12 parts. Fill each part with ¼ inch cube of butter rolled in grated cheese.
        • Make a conical shape in form of a cutlet. Dip in Maida batter and roll in bread crumbs.

      • Deep fry them till golden brown.

      • Or you can shallow fry it with out using the Maida batter just roll in bread crumbs and shallow fry it with little oil in the pan.

      For the Maida Batter:

      • Mix 2 tbsp of Maida, ¼ cup of water, ¼ tsp salt and stir it well.

      • In semi soft cube size butter roll the grated cheese and set in the fridge for 10-15 mins.

      Stuffed Tomatoes:


      1 Kg Tomatoes
      1 tbsp butter
      1 onion chopped finely
      1 capsicum chopped finely
      ½ cup cooked basmati rice
      ½ cup cooked peas
      Salt and pepper
      ½ cup cream
      ¼ cup grated cheese.


      • Cut the tomatoes from bottom and scoop out the middle.

      • Fill with the stuffing.

      • Bake them for 10 mins in oven at medium heat.

      For stuffing:

      • Melt the butter, add onions, capsicum.

      • Stir till they are light golden brown, then add cooked rice , cooked peas.

      • Add salt and pepper

      • Keep stirring for 2-3 mins, add cream and grated cheese.

      Note: While adding rice and masala turn off the gas.

      Supreme Bake:


      2 cups boiled elbow macaroni pasta
      1 cup boiled corn
      1 tbsp butter
      1 small onion finely chopped
      1 capsicum finely chopped
      2 tbsp capsico sauce (chilli sauce)
      ½ tsp ajinomoto (optional)
      1 cup cheese sauce
      2 bread slices
      ¼ cup grated cheese.


      • Melt the butter ,add onions, capsicum, fry till translucent.

      • Add boiled Macroni, boiled corn, capsico sauce, ajinomoto, cheese sauce. Stir and mix properly.

      • Place in a greased baking dish, cover with cheesy crumbs.

      • Bake in the pre-heated 200c oven for 20-25 mins.

      For the Cheese Sauce:

      • Melt 1 tbsp of butter, add 1 tbsp of maida mix well till the raw smell is gone. Then add 1 cup of cold milk.

      • Cook till the sauce boils and get thick consistency.

      • Remove from the heat, add salt and pepper as per taste and 1/4 cup of grated cheese.

      For the Topping:

      • Mix bread slices with grated cheese in the mixie to form a cheesy bread crumbs.

      Mushroom Sauce:


      1 tbsp butter
      1 small onion finely chopped
      1 cup button mushroom finely chopped
      1 tbsp of Maida
      1 tbsp soya sauce
      1 tbsp vinegar
      A pinch of ajinomoto
      ¼ cup cream
      Salt and pepper


      • Melt butter, add onions fry till it is light golden in color

      • Add chopped button mushrooms till it is soft

      • Add maida fry the raw smell is gone

      • Then add 1 1/2 cup of water, salt and pepper to taste, soya sauce, vinegar and ajinomoto.

      • Cook while stirring continously till the sauce comes to a boils and starts to get thick.

      • Finally add cream.

      Note: If the sauce is not thick then add cornflour paste (1/2 tbsp of cornflour and 3 tbsp of water). and to give more flavour to the sauce you can also add Maggi masala.

      Macroni Salad:


      2 cups boiled macaroni
      1 onion
      1 capsicum
      ¼ cabbages
      2 tomatoes
      1 carrot
      1 green chillies
      1 tbsp dhania patta(coriander leaves)
      2 tbsp vinegar
      2 tbsp tomato sauce(ketchup)
      2 tbsp of oil
      ½ tsp sugar
      2 tbsp capsico sauce (chilli sauce)
      Salt and pepper


      • Cut the vegetables(carrot, cabbage, tomatoes,onion,green chillie in julienne style(long thin strips)) and refrigerate for 1 hour.

      • Place the above vegetables in a bowl and pour vinegar, tomato sauce, oil, capsico sauce , sugar,salt and pepper as per taste.

      • Add dhania patta and mix well

      • Serve immediately

      Note: You can make the salad ahead of time just add the dressing when your serving.

      Fatush Salad:


      1 Cucumber
      2 tomatoes
      1 capsicum
      2 radish
      1 onion
      2 tbsp Dhania patta (coriander leaves)
      2 tbsp chat masala
      1 tbsp lemon juice
      2 tbsp oil
      1 cup fried bread cubes or paneer
      1 tsp sugar
      Salt and pepper


      • Cut the cucumber, tomatoes, capsicum, radish, onion into small cube shape and store it in refrigerator.

      • Mix all the Vegetables add lemon juice, oil chat masala, bread cubes or paneer.

      • Sprinkle salt and pepper as per taste, sugar and mix it well.

      • Garnish with Dhania patta(corainder leaves).

      Herb-Roasted Oven Fries:


      2-2 1/2 pounds baking potatoes
      4 cloves garlic, smashed
      3 tablespoons extra virgin olive oil (EVOO)
      2 rosemary sprigs, leaves removed and finely chopped
      Salt and freshly ground black pepper


      • Pre-heat the oven to 425ºF.

      • Cut the potatoes in half lengthwise. Then cut each half into 4-5 long wedges, depending on how big the potatoes are.

      • Place the potato wedges and garlic on a cookie sheet. Drizzle with about three tablespoons of EVOO and toss to coat.

      • Season the potatoes with rosemary, salt and pepper and roast them for about 25 minutes, until potatoes are brown and tender.

      • Flip the potatoes and continue to roast for about 10 minutes, or until cooked through.

      Mexican Rice:


      1 cup cooked rice
      1 onion finely chopped
      4 tbsp of oil
      1 capsicum finely chopped
      rajma (Soak and boil the rajma)
      ½ cup boiled corn
      1 tsp red chilli powder
      2 tbsp soy sauce
      1/3 cup paneer
      Salt as per taste


      • Heat oil in the pan add onions

      • Add capsicum, corn, cabbage, rajma and paneer.

      • Add red chilli powder, 2 tbsp soya sauce and salt per taste.

      • Finally add the cooked rice amd mix it well.

      • Garnish with Spring onions.

      Pasta with Tomato Sauce:


      1/2 box short cut pasta, such as penne, strozzapretti or casarecci (8 ounces)
      2 large or 4 medium tomatoes (about 2 pounds), seeded and chopped
      10 basil leaves, torn
      5 sprigs tarragon, leaves removed and chopped
      Salt and freshly ground black pepper
      1/2 large garlic clove, grated
      2 tbsp extra virgin olive oil (EVOO)
      Grated pepper jack cheese (or use any cheese)


      • Place a large pot of water over high heat and bring to a boil.

      • Once the water is boiling, add a generous amount of salt and the pasta and cook until al dente according to package directions. Reserve about one cup of the starchy cooking water and drain the pasta.

      • While the pasta is cooking, Heat oil in the pan add garlic, tomato sauce, basil, tarragon, salt and pepper. Cook it well till tomato sauce is cooked..

      • Add cooked pasta to the pan and add the reserved pasta water to create a thick sauce.

      • Add the grated cheese and serve hot.



        Sizzler Platter
        Mushroom Sauce
        Cabbage leaves/Salad leaves


        • Place the sizzler plate on the gas or a burner for 20 mins and then turn off the gas.

        • While the plate is hot place the cabbage leaves/salad leaves on the plate.

        • Place 1 tsp of butter and ice cubes below the cabbage leaf for the sizzling effect.

        • Keep the prepared items decoratively on top of the leaves.

        • Pour on top mushroom sauce and melted butter and Serve hot.

        Tuesday, April 14, 2009

        Wilton Cake Decorating Course 2

        Wilton second course offers more shell borders,Rope border, basket weaving and different flowers using Royal Icing like Mum, Daffodils, Primrose, Violet, Violet leaf, Rosebud, Victoran Rose, Apple Blossom, Pansies,Daisies.

        Here is the recipe for the Royal Icing:
        Royal Icing:
        3 tbsp Meringue pdr
        1 lb Confectioner's sugar (4 cups)
        5 - 6 tbsp Luke warm water

        Place sugar and meringue powder in a bowl. Mix at low speed. Add water and mix it for 7 to 10 min at low ; medium speed until icing loses its sheen. To prevent drying, cover the bowl with a damp cloth while working with icing. this royal icing can be store in an air tight container for up to 2 weeks.

        NOTE: Keep all utensils completely grease-free for proper icing consistency.

        Here are the flowers which I did in the class:

        Daisies and Pansies

        Daffodil and Primrose

        Apple Blossom and Violet

        Violet Leaf and Roses

        Here is the Final Basketweave Cake:

        Wilton Buttercream icing recipe

        Butter Cream Icing

        The following amounts of ingredients is considered as a full recipe.

        1 lb Confectioner's sugar (approximately 4 cups)
        1 cup Solid white vegetable shortening Meringue Pdr 1 Tbsp
        1 tsp Clear Vanilla essence
        2 tbsp Milk or Water
        Salt (a pinch)

        Meringue powder is a mixture of dried, powdered egg white, cornstarch and gums. It is used to stabilize butter cream icing.
        Vegetable Shortening is a flavourless semi-solid fat made from hydrogenated vegetable oil, used in food preparation, especially in baked goods.
        To store for a longer period of time use water instead of milk.


        Cream shortening, essence and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or until creamy. There are three types of icing consistencies depending on the need:

        Stiff consistency is used for decorations such as flower with upright petals like roses and sweet peas.

        Medium consistency creates stems, figure piping, borders and flowers with petals that lie flat. Add 1 Tbsp water to each cup of stiff consistency icing. Mix until well blended.

        Thin consistency is for writing, making stems, leaves, vines and icing a cake. Add 2 Tbsp of water for each cup of stiff consistency icing . Mix until well blended.