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Born Born Biscuits

સામગ્રી

1 કપ મેંદો
1/4 કપ માખણ
1/2 કપ ખાંડ
1/2 tsp તૈયાર કોફી પાવડર (Optional)
1/2 tsp ખાવાનો soda
1/2 tsp બેકિંગ પાવડર (Baking Powder )
1 tbsp કોકો
3/4 tsp વેનીલા એસેન્સ
1 1/2 tsp મધ
3-4 tbsp દૂધ

ક્રીમ માટે

1/4 કપ માખણ
1/3 કપ આઈસીંગ સુગર
1 tsp કોકો
1 tsp વેનીલા એસેન્સ

રીત :
====

૧. મેંદો,ખાવાનો સોદા,બેકિંગ પાવડર અને કોકો ને એક સાથે ચાળી લો.
૨. વાડકા માં માખણ,ખાંડ,વેનીલા એસેન્સ,અને મધ ભેળવી લો.
૩.હવે,ચાળેલી સુકી સામગ્રી ,કોફી પાવડર,અને ઉપર જણાવેલી માખણ અને ખાંડ વાળી સામગ્રી ભેળવી લો . અને થોડું થોડું દૂધ મેળવી ને નરમ લોટ બાંધી લો.
૪.પ્લાસ્ટિક પાથરી એના પર કોરા લોટ ભભરાવી દો. હવે, બાંધેલા લોટ ને એના પર વણી લો. લોટ ના એક સરખા ચોરસ ટુકડા કરી લો.
૫. તેના પર ખાંડ ભભરાવો અને કાંટા થી એક સરખા અંતરે ત્રણ કાણા પાડો.
૬. બેકિંગ ટ્રે પર માખણ કે ઘી નું આછું સ્તર બનાવી ને બિસ્કીટ ને 325 F પર 15 મિનીટ બેક થવા દો.
૭. થોડી મીનીટો પછી ઠંડુ પાડવા દો.
૮. એક બિસ્કીટ પર ક્રીમ ચોપડો અને બીજી બિસ્કીટ એના પર લગાવી દો.
૯. એને હવા ચુસ્ત ડબ્બા (air tight ) માં ભરી લો.

 

 

Chinese Dosa Recipe - Noodle Stuffed Dosa Recipe

Ingredients for Noodles Stuffed Chinese Dosa

Dosa batter - 2-3 cup
Noodles - 1 cup (boiled)
Cabbage - 1 cup (finely chopped)
Green coriander - 2-3 tbsp (finely chopped)
Oil - 2-3 tbsp
Paneer - ½ cup (cut into small chunks)
Capsicum - ¼ cup (finely chopped)
Green peas - ¼ cup
Green chilly - 1-2 (finely chopped)
Ginger - ½ inch baton (grated)
Lemon juice - 1 tsp
Black pepper powder - ¼ tsp
Salt - ¾ tsp (as per taste)

Stuffing for Chinese Springs Dosa

Take 1 tbsp oil in pan and place it on flame for heating. When oil gets heated add ginger, green chilly and sauté for while. Also add green peas and sauté for 1 minute. Add capsicum and cabbage as well and sauté for 1-2 minutes. Cook until vegetables get tender but remain bit crunchy. Now add paneer, noodles, black pepper, soya sauce, lemon juice and green coriander. Mix all ingredients nicely. Stuffing is now ready.

How to make dosa:

If dosa batter is thick add little amount of water. The batter should have pouring consistency. Place a non stick tawa on flame and preheat it. Spread some oil on the tawa and clean it with help of a napkin paper. There should be less amount of oil on the tawa. Pour 1-2 tsp batter on the tawa and spread thinly in round shape.
Spread oil all around the dosa, roast until it gets golden brown from beneath. Layer 1-2 tsp of stuffing on the dosa. When dosa gets brown from beneath roll it and place it on plate or serve directly.
Before making other dosa, clean the tawa with wet muslin cloth. This will also make tawa bit frigid. Similarly spread dosa on the tawa. Like wise prepare all dosa.
Serve piping hot dosa with peanut chutney, coconut chutney or green coriander chutney and sambar.
 

 

Gobi Manchurian

chop or break the gobi/cauliflower in medium size florets. heat water with salt and boil it. rinse the cauliflower florets and add them to the hot water. cover and let the florets get blanched in the water for 15-20 minutes. later drain and keep aside.
gobi florets in water

in a bowl mix together the dry ingredients for making the batter.
mix gobi Manchurian ingredients

add water and whisk to make a smooth batter without any lumps.
dry gobi Manchurian batter

dip each gobi floret in the batter.
dip gobi in batter

fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc. you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying does take some time, so patience is the key.
fry gobi florets

when one side gets cooked and crisp, turn over each florets and pan fry the uncooked sides. flip for a couple of times more, so that the florets are evenly fried and light golden.
frying gobi florets

drain the fried gobi florets on a kitchen paper towel.
gobi florets

no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for half a minute.
making gobi Manchurian masala

then add the chopped spring onions & capsicum/green bell pepper. increase the flame and stir fry till the capsicum is half cooked or almost cooked.
making gobi Manchurian masala

add soy sauce, tomato sauce, black pepper and salt. stir.
making dry gobi Manchurian recipe

add the pan fried cauliflower florets.
making gobi manchurian dry recipe

stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well. lastly add vinegar and stir well. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.
making gobi manchurian dry recipe

serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

 

Mushroom tikka

Save Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour

mushroom tikka - easy to prepare marinated and grilled mushroom tikka.
Author: dassana
Recipe type: side, starters
Cuisine: north indian, punjab
Serves: 3-4
Ingredients

200-250 gms button mushrooms
½ tbsp ginger-garlic paste or crushed ginger-garlic (approx ½ inch ginger + 3-4 garlic crushed in a mortar & pestle)
½ tsp ajwain or carom seeds
¼ or ½ tsp organic red chili powder (1/2 tsp red chili powder made the tikka a bit hot)
¼ tsp garam masala powder
a pinch of turmeric powder
3-4 tbsp besan or gram flour
1 tbsp oil (to be used only if grilling or baking the mushrooms in the oven)
salt + black salt as required or rock salt
chaat masala to sprinkle
few chopped coriander leaves for garnishing
few drops of lemon juice as required and lemon wedges to be served
1 medium sized onion, sliced thinly with some salt & lemon juice added - served as an accompaniment.

Instructions

rinse the mushrooms well in water.
drain and wipe them dry.
trim the earthy base stalks a little.
in a mixing bowl, take all the mushrooms.
add all the spice powders, carom seeds, salt and oil.
mix well.
keep aside to marinate for 20-25 minutes.
preheat the oven to 200 degrees C.
after 20-25 mins, add the gram flour and mix well.
bake in the oven for 25-30 minutes or till the mushrooms are cooked and tender and are browned.
after 15-20 minutes when grilling, you can turn the skewers so that there is uniform grilling.
if you want you can sprinkle or spray some oil on the mushrooms after 15-20 minutes.
sprinkle some lemon juice, chaat masala, coriander leaves on the mushroom tikka.
serve mushroom tikka hot or warm with a green chutney, rotis or naan or even bread.

Notes
if frying the tikka, then don't add oil to the marination.
another option for frying - marinate the mushrooms first. then make a thick flowing batter with gram flour/besan, water and salt. dip the marinated mushrooms in the batter and deep fry or shallow fry.

 

 

Eggless Saffron Cookies
Prep Time: 10 mins | Cook time: 20 mins | Makes: 10 cookies

Ingredients:

1/2 cup Plain Flour / Maida
3 tbsp Unsalted Butter, softened
4 tbsp Powdered Sugar
A pinch Saffron Strands
1/4 tsp Cardamom Powder
1 tbsp Milk
Sliced Almonds for Garnish

Method:

Soak the saffron in a tablespoon of hot milk. Crush it well and set aside.
Preheat the oven to 180 degree C.
In a bowl, add the softened butter and powdered sugar and mix well.
Add the saffron milk and mix.

Now add the flour and cardamom powder to the butter and mix everything to make a dough. The dough should very soft.
Divide the dough into 10 round balls and flatten them with your palms to shape the cookies.
Place them on a lightly greased baking tray spacing about 1 inch apart.
Garnish the cookies with almonds.
Bake them in the preheated oven for 15 - 20 minutes at 180 degree C.
Remove them from the oven and let them cool down for 2 - 3 minutes. Then place them on a wire rack and cool.
They will be soft when taken out, but will firm up once they cool.
Store in an airtight container.
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Bread and Butter Pudding

1 vanilla pod, slit in half
375 ml milk
Zest of 1½ lemon
1 pinch nutmeg
1 loaf raisin bread, or kitka loaf or white bread
80 g butter, softened
80 ml apricot jam
3 extra large eggs

60 ml castor sugar
250 ml cream
15 ml dark brown sugar

Method
• Preheat oven to 180˚C.
• Scrape seeds from vanilla pod. Add seeds to a saucepan with milk, lemon zest and nutmeg.
• Warm over a medium heat until milk is hot and about to simmer.
• Remove from heat and set aside.
• Spread bread with butter and jam on both sides.
• Slice bread into even triangles and arrange half the slices in rows in a buttered baking dish.
• Beat eggs, castor sugar and cream together and add to milk.
• Pour half the milk mixture over bread and soak for 20 minutes.
• Pour over remaining milk mixture, dot with butter and scatter with brown sugar.
• Place dish in a roasting pan half-filled with water.
• Bake for about 40 minutes or until bread is golden brown, and pudding is just set in the middle.
• Cool pudding for a few minutes before serving.

Cooks tip
• Day-old bread works best.
• Hot cross buns, croissants and panettone are also ideal for bread and butter pudding.

Romany Creams
Makes 40

250g butter, softened
1 cup white sugar
2 ½ cups coconut
2 cups cake flour
50ml cocoa powder
1 tsp baking powder
Pinch of salt

100g dark or milk chocolate, melted, to sandwich

Method
Cream the butter and sugar until light and fluffy.

Add the coconut and sifted dry ingredients and mix to form a soft dough.

Roll tablespoonfuls of the mixture into 3cm sausages then place on a lined baking tray and flatten slightly with your fingers. Scratch the surface of the biscuits with a fork to create a rough texture.

Bake in a preheated oven at 180C for 10-12 minutes or until firm.

Allow to cool then sandwich two biscuits together using the chocolate. Allow to set then store in an airtight container for up to 2 week

Mango and Avocado Salsa

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil

1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

Mexican Pasta Salad
Ingredients
STEP 1:
1 pkt colored screws
1 Tblps cooking oil
2 Tblsp course salt
Boil Pasta for 10 mins, must be firm.

STEP 2:
In a large mixing bowl, add..

1 cucumber, grated with peel
1 large carrot, grated
1 red onion, diced small
1 cup of red, yellow or green peppers, finely
sliced
1 cup of sweetcorn, boiled
Mix together with..
2 Tblsp Olive oil
1/2 cup Mayonnaise
1/4 cup White Safari vinegar
2 Tblsp Sugar
1/2 tsp fine Salt
1/2 tsp blk Pepper
1 tsp garlic Pepper
1 red chillie finely crushed
Toss all ingredients together and leave in
the frige for an hour before serving.or serve hot n leave out crisp

STEP 3:
Just before serving..
Crush 2 pkts Big Korn Bites Mexican, BBQ or doritos sweet chilli
Perfect for Braais.(From Ruks, delectables 2)

 

Junk Food Junkie

4 cups water
sea salt

1 cup broccoli, chopped
3/4 cup chopped tomato, seeds discarded
3 tablespoons picante sauce
3 tablespoons fresh basil, chopped
3 tablespoons red onions, chopped
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1/2 teaspoon garlic, minced
1 cup cooked brown rice, warm
1/4-1/3 cup cheddar cheese, grated
2 whole wheat tortillas (10-inch-11-inch)

1 Mix the water and 1/2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Add the broccoli and cook until it turns bright green and is tender but still crisp, about 1 minute. Drain the water and rinse the broccoli under cold water. Let drain completely and set aside.
2 Combine the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic and 1/8 teaspoons salt in a large bowl. Add the broccoli, rice and cheese and stir to combine. Divide among the tortillas and wrap.
3 Enjoy right away!
4 How to wrap:.
5 If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
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Short bread base for milk tart
Ingredients:

1 egg  (vegetarian can use egg replacing powder)
125g butter/margarine
1/4 cup oil
3/4 cup sugar
2 cups self raising flour
1 cup cake flour
1 teaspoon vanilla essence
l level teaspoon baking powder

Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well.

Line a 20cm by 20cm oven proof dish with approximately half of the pastry. The pastry should be as thin as possible with no holes. (Left over pastry can be freezed or you can use it to make shortcrust biscuits) It is very important that the base contains no holes as it will cause the milk tart to bake upside down.

Milk Tart Filling
1 litre milk
12 eggs
250ml sugar
1/2 teaspoon ground cardamom and cinnamon

Boil milk in a saucepan. Allow to cool completely. Whisk the eggs and sugar until light and fluffy. Add the cooled milk and mix well. Add the cardamom and cinnamon. Gently pour the filling over the base. Bake at 180C in a preheated oven until the filling has set, approximately 40 - 50 minutes. Remove from oven, allow the milk tart to cool down then slice into squares.

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Homemade Baking Mix

Baking Mix Recipe

Use this baking mix in any recipe that calls for Bisquick.

Ingredients

6 cups flour – I use 3 cups organic whole wheat and 3 cups organic pastry flour (buy sprouted flours here)
¼ cup aluminum-free baking powder
2 Tbsp organic cane sugar
1 tsp sea salt
1 cup cold butter, preferably from pasture-raised cows

Process:

Mix together dry ingredients in a large bowl (or pulse in a food processor).
Cut in butter with a pastry blender or fork until mixture resembles fine crumbs. (If using a food processor, add butter and pulse until crumbly texture is achieved.)
Store in an airtight container in the refrigerator. Mixture will last several months. Makes about 7 cups.

Use your baking mix for simple homemade biscuits!

Biscuits

1 cup baking mix
⅓ cup milk or buttermilk

Combine ingredients and stir just until moistened. Drop onto an ungreased cookie sheet and bake at 450° for 10-12 minutes. If you want perfectly round biscuits, knead dough on a floured surface and cut with a juice glass before placing on cookie sheet. Optional: Spice up your plain biscuits by adding cheese, herbs, or spices to the baking mix before adding the liquid.

Try this pancake recipe for a fast homemade breakfast!
Pancakes

2 cups baking mix
1 cup milk or buttermilk
2 eggs, beaten

Combine ingredients and whisk until blended. Cook pancakes on a hot griddle. Don’t forget the add-ins…blueberries, chocolate chips, bananas, or just plain maple syrup!
Mix it Up

So feel free to bypass the big yellow box in the grocery store from now on. This one is easy enough for any DIYer. :)

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Strawberry- dessert

LEMON PUDDING CUPS & VARIATIONS

Serves: 4-6
Preparation time: 25 minutes
Baking time: 30 to 40 minutes
Oven temperature: 180 °C

• 125g (125ml) soft butter
• 125g (150ml) castor sugar
• 2 large eggs
• 10ml finely grated lemon zest
• 125g (225ml) self-raising flour
• 1ml salt
• 25ml milk

Sauce
• 30ml cornflour
• 125g (150ml) castor sugar
• 30ml lemon juice
• icing sugar, for dusting

METHOD
1) Beat the butter and castor sugar until they are light.
2) Add the eggs, one at a time, beating well after each addition. Stir in lemon zest.
3) Fold in the flour, salt and milk. Divide the mixture among four to six greased ovenproof coffee cups. (Each cup should be just over half-full.)
4) Sauce:Mix the cornflour, castor sugar and lemon juice in a measuring jug. Add boiling water up to 350ml on the measuring jug, stirring continuously. Pour the sauce over the puddings. Place the cups onto a baking tray and bake in a preheated oven for 30 to 40 minutes until golden and cooked through. Remove from the oven and dust with icing sugar. Serve warm.
Variations

• This pudding can easily be made in a single large pudding dish. Pour the prepared batter into a greased 1,5-litre ovenproof dish. Pour over the sauce and bake in a preheated oven for 40 to 45 minutes.
• Change the flavour by using lime zest and juice, instead of lemon.
• Make a chocolate orange pudding by adding 125ml chocolate chips to the batter mixture and use grated orange zest and juice instead of lemon.
Cook’s tips
• They are best enjoyed on the day they are baked, so try to prepare them just before your guests arrive.
• Check underneath the cups to see if they’re ovenproof. Don’t use your favourite cups as they may crack. You can also use individual ramekins instead of cups.
• The sauce that is poured over the top of the pudding sinks to the bottom as it bakes and forms a delicious sticky sauce under the pudding. Don’t let the puddings get too cold before you serve them as the sauce will become thick. If the puddings have cooled down, pop them back into a hot oven to heat up just before serving.
• The puddings do have their own sauce, so they are delicious served on their own, but you can also serve them with custard, vanilla ice cream or cream for a little extra indulgence.