RECIPE OF THE DAY || MEAT ROLLS

A different snack to serve at your tea time. Its delicious & filling.Since its similar to puffs, children will love it.

For the Filling:

   1. Cooked & minced meat – 2 cups
   2. Chopped onion – 1 cup
      Chopped tomato – 1/2 cup
   3. Pepper powder – 2 teaspoon
   4. Butter – 1-2 tablespoon
   5. All purpose flour (maida) – 2 teaspoon
      Chicken stock – 1/2 cup
   6. Salt

For the Roll:

   1. All purpose flour – 250gm
   2. Unsalted butter – 125gm
   3. Salt
   4. Warm water
   5. Egg – 1

Preparation Method:

Melt butter in a pan & add onion. When onion becomes soft add tomato. When the mix becomes dry, add minced meat,pepper& salt.Mix well. Add all purpose flour & chicken stock. Mix well. When it becomes a paste, remove from gas.

Mix all purpose flour & butter. Make sure that there are no lumps.Add water 7 make it into a soft dough.Roll out each dough & put the filling in the centre. Make the roll into the desired shape.Apply the egg over each rolls before baking. Bake in a preheated oven at 200 degree for 15-25 minutes. Adjust the baking time according to oven type.

RECIPE OF THE DAY || CHINESE SALAD

  

Ingredients:

Lettuce - 1, head, washed, dried, shredded
Ham - 4, slices, cut into strips
Bean Sprouts - 225 gms, blanched in boiling water, drained
Bamboo Shoots - 120 gms, sliced in long pieces then cut into halves
Carrot - 1, cut into strips
Palm Hearts - 3, cut in half lengthwise then in half again
Cucumber - 1/2, cut into strips

For the Sauce:

Vinegar - 1/2 tsp
Soy Sauce - 1 tbsp
Oil - 1 tbsp
Sugar - 1 tsp
Salt to taste
Freshly ground Black Pepper to taste

Method:

1. Mix the lettuce leaves with the ham and arrange them on a serving platter.
2. Sprinkle the bean sprouts over the lettuce and the blanched and drained bamboo shoots on top.
3. Add the other vegetables on top in layers.
4. Make the sauce by mixing together all the sauce ingredients.
5. Pour the sauce over the salad just before serving.

RECIPE OF THE DAY || CHOCOLATE ICE CREAM

  

Ingredients:

Double Cream - 300 ml
Milk - 2 tblsp
Icing Sugar - 50 gms, sifted
Vanilla Essence - 1/2 tsp
Plain Chocolate - 125 gms, broken into pieces
Single Cream - 2 tblsp
Chocolate Sauce - to serve, optional


Method:

1. Put the double cream and milk into a bowl and whisk until just stiff.
2. Stir in the icing sugar and vanilla essence.
3. Pour the mixture into a shallow freezer container and freeze for 30 minutes or until the ice cream begins to set around the edges.
4. Place the chocolate in a heatproof bowl with the single cream, set over a pan of gently simmering water and stir gently with a wooden spoon until melted and smooth.
5. Set aside to cool.
6. Remove the ice cream from the freezer and spoon into a bowl.
7. Add the melted chocolate and quickly stir it through the ice cream with a fork.
8. Return the ice cream to the freezer container.
9. Cover and freeze until set.
10. Transfer the ice cream to the 30 minutes before serving to soften lightly.
11. Serve with chocolate sauce, if preferred.

RECIPE OF THE DAY || MANGO PICKLE

Ingredients

    * 1kg. mango pieces
    * 1/2 tbsp. kalonji
    * 1/2 tbsp. saunf, coarsely crushed
    * 1/2 tbsp. methi seeds coarsely crushed
    * 1/2 cup salt
    * 2/3 cup chilli powder red
    * 2 tbsp. turmeric
    * 2 1/2 cups mustard oil approx.

Method

    * Take mango pieces in large wide bowl or jar.
    * Pour all ingredients over them, except oil.
    * Mix very well with clean dry hands of wooden spatula.
    * Keep in sun for 4 days.
    * Stir once, check for taste.
    * Heat oil very well till smoky.
    * Cool to almost room temperature
    * Add to pickle and mix well.
    * Pour into clean, dry pickle jars.
    * Press down firmly with back of the spoon.
    * There should be enough oil to form a layer over surface of pickle.
    * Tie with a thin muslin, before placing lid.
    * Allow to mature for 10-12 days before using.
    *  Store carefully as shown above to keep pickle from going bad.

RECIPE OF THE DAY || PAZHAM PORI (FRIED BANANA)

Ingredients

Banana(Ethakkai or Nenthra pazham) - 3 nos(not too ripe)
All purpose flour(Maida)
Sugar - 1 - 2 tsp
Turmeric powder - A pinch
Cumin seeds(Jeerakam) - A pinch (optional)
Oil for deep frying

Preparation Method

1. Mix together maida, tumeric, cumin, sugar and water to make a thick batter with a dropping consistency.
2. Mix well, till all lumps are gone.
    .If too thick, add more water.
    .If loose, add more maida.
    .Adjust turmeric(for colour) and sugar(for sweetness).
3. Slice the bananas vertically into thin pieces.
4. If the bananas are very big, u can cut it into 2 pieces first and then cut it length wise to make thin slices.
5. Dip the slices of banana in the batter and coat it very well with the batter.
6. Heat oil in a deep-fry pan.
7. Put the slices and fry both sides, till Pazham Pori(Fried banana) is fried well.
8. Keep Pazham Pori(Fried banana) on kitchen tissue paper to remove excess oil.

   Serve Pazham Pori(Fried banana) hot.
 

RECIPE OF THE DAY || LOVE-HEART CUPCAKES

If ever there was a day for these cupcakes, today is it! Happy Valentine's Day!

Makes : 24

Equipment : You will need 24 paper patty cases and one 24-hole patty pan.

Ingredients

    * 220g unsalted butter, softened
    * 400g (2 cups, firmly packed) dark brown sugar
    * 2 eggs
    * 1 tsp vanilla extract
    * 100g dark chocolate, melted, cooled
    * 1 tsp bicarbonate soda
    * 200g plain flour
    * Pure icing sugar, sifted, to dust
    * 500g packet ready-made icing
    * 2 packets (22g each) love-heart lollies*

Method

   1.Preheat oven to 180°C. Line the patty pan with paper cases. Place butter and sugar in an electric mixer and beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla and chocolate, stirring in gently (don't over-beat at this stage). Add bicarbonate soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth and just combined.
   2.Fill the paper cases to three-quarters full. Bake for 30 minutes or until risen. Remove and allow to cool.
   3.Dust the workbench with the icing sugar, then roll out icing until 2mm thick. Use a fluted pastry cutter to cut out circles the same size as the top of the cakes. Sit one on top of each cake, moulding to its shape. Press a lolly into the top of each cake.

Notes : Lollies are available from sweet shops.

RECIPE OF THE DAY || CREAMY COCONUT MILKSHAKE

  

Thick and creamy, possibly the best thing you'll ever taste! It's not light in calories though!

Ingredients (Serves: 4)

    * 300ml Milk
    * 8 scoops Vanilla Ice cream
    * 3 tbsp dessicated coconut
    * 3 tbsp cream

Preparation method (Prep: 5 mins)

1.Put the milk, ice cream, dessicated coconut and cream into a mixie.
2.Blend for 1-2 minutes. Serve in tall glasses with a straw.