Wednesday, 31 October 2012

Vegetable Tikka

Ingredients :
Hung Curd 1/2 cup,
Red chilli Pwdr 1 tsp,
Ginger garlic Paste 1 tsp,
Corn Flour 1 tsp,
Vineger 1 tbsp,
Tandoor Masala [or Garam Masala] 1 tsp,
Chaat Masala 1/2 tsp,
Salt to Taste,
Paneer cubes 4-5 nos,
Cauliflower Florets 3-4 nos,
Onion Diced 1 no;
Red n Yellow Bell Peppers Dices 1 No

Mix all the Ingredients except Vegetables n Mix well in a Bowl, add all the Vegetables n let marinate for 1-2 Hrs. Keep in Freeze. After that screw marinated vegetables in screwers n Barbeque it or Grill in Oven. Serve with Onions and Bell pepper juliennes.

Tuesday, 30 October 2012

Borscht Scone with Cheese Fondue




For Borscht Scone :
200 gm Maida,
Fresh Yeast 10 gm,
1 small chopped Tomato,
1 chopped Onion,
1 cup grated Processed Cheese,
1 tbsp Sugar,
1 tsp Salt,
2 tbsp Fortune Rice Bran Health Oil,
Milk for kneading,
1 tbsp Red Chili Flakes,
2 tbsp grated Beetroot.

For  Cheese Fondue :
2 tbsp Fortune Rice Bran Health Oil,
1/2 tsp Garlic paste,
2 tbsp Tomato puree,
1 tsp Worcestershire sauce, 
 ½  cup grated Processed Cheese,
 2 tbsp Grated Mozzarella Cheese,
2 tbsp Cheese Spread,
1 tsp Red chili Flakes,
1 tsp Black Pepper crushed,
 ½  tsp Oregano,
 2 tbsp Corn Flour Slurry,
1 Cup Vegetable Stock, Salt to taste. 
For Borscht Scone : Soak the Yeast in to 2-3 tbsp lukewarm Water with 1tsp Sugar. Rub the Oil into the flour till the mixture resembles fine breadcrumbs. Stir in the Yeast mixture, Tomato, Onion, Chili Flakes, salt and cheese, and mix to soft manageable dough with the lukewarm milk. Turn out onto a floured surface and knead lightly. Keep it covered for proving for 45 minute in warm place. Now fold into grated Beetroot, mix well. Take greased Baking tray, dust with some Flour and spread the dough evenly with hand and divide into rectangular shape Finger size with a flour dusted sharp knife. Again keep it for proving for 30 min. Bake it for 30-35 min on 180 C into preheated oven. Then Grill it with Butter on Griddle.

For  Cheese Fondue : In a saucepan, melt butter; add Garlic paste, Chili flakes, stir in Corn flour slurry, salt if desired, and Black Pepper, Oregano and Worcestershire sauce until smooth. Add Vegetable Stock and Tomato Puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add all Cheese and Cheese Spread, cook and stir until cheese is melted. Now serve Borscht Scones with Some Fresh Vegetables and Hot Cheese Fondue.
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil &

Coconut Kebab

Ingredients :
Fresh Coconut crushed 1/2 cup,
Ginger Chili paste 1 tbsp,
Fresh Coriander Chopped 1/2 cup,
Roasted crushed Sesame 1 tbsp,
Desiccated Coconut 2 tbsp,
Lemon juice 1 tsp,
Semolina [Rawa] 1 cup
Fortune Rice Bran Health Oil for Frying,
Salt to taste

For Inner Stuffing Mix all Ings except Semolina, add salt,
For outer layer, boil 3 Cups Water with salt  then add Rawa n cook till it forms thick paste, Cool it n stuff with above stuffing, Deep fry in oil till golden brown. Serve Hot with Mint Chutney.
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil &

Grilled Coconut Burfi with Fruit chutney

Ingredients :
For Chutney :
1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
1/3 cup sugar.
For dry fruit stuffing :
2-3 tbsp finely chopped pistachio, almonds and cashew nuts.
For Burfi :
250 gm white khoya
3/4 cup sugar
3/4 cup desiccated coconut
Ghee for greasing
Desiccated coconut for coating

For Chutney - Combine the fruits and sugar in a thick pan and cook on medium flame till tender. Mix well. Add some water to obtain smooth chutney consistency.

For Burfi -  Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar dissolves. Don’t overcook khoya. Remove from flame and add desiccated coconut. Mix well. Grease ring mould/ trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture. Allow to set. After set, unmould it. Coat the burfi on both sides with desiccated coconut. Grill both sides on Griddler or frying pan to get a pale golden brown colour. Serve immediately with fruit chutney.

Hide n Seek Oats Surprise

For Oats Balls :
Oats ½ cup,
Paneer 100 gms,
Carrot grated ¼ cup,
Fresh Coriander Leaves chopped ½ cup,
Corn Flour 1 + 1 tbsp,
Salt to Taste,
Chaat Masala 1 tsp, 
Lemon Juice 1 tsp.
Gren Chili chopped 1 tbsp, 
Oil for frying.
For Spinach Roti :
Blanched and Meshed Spinach ½ cup, 
Wheat Flour 1 Cup, Oil 1 tbsp,
Sesame seeds 1 tsp,
For Serving :
Curd 2-3 tbsp Salt to taste.
Tomato Ketchup,
Cheese Slices 2 Nos.
Some Butter.

Method : 
For Oats Balls:  Mix all the Ingredients in a bowl n form 4-5 small ball shape and roll in corn flour. Fry on medium heat.
For Spinach Puri : Knead a dough by adding Spinach, oil and Sesame seeds with curd as required. Divide into 5-6 balls. Roll each into a puri size and roast it on tawa. Apply Butter on it.
Now cut the cheese slice diagonally and put on Spinach puri with Ots Ball. At one side apply some Ketchup and put some chopped Coriander leaves.

Tasty Stuffed Beet Leaves

Ingredients :
Beet Leaves 12 - 15 nos, [Choose Tender Leaves]
Butter 1 tsp. 

For the Stuffing :
Vegetable Stock 2 ½ cups,
Rice ½ cup,
Fresh Chopped Coriander leaves ½ cup,
Fresh Garlic Chopped 2 tbsp,
Black Pepper Crushed ½ tsp.
Oregano 1 tsp, 
Red Chili Flakes 1 tsp,
Grated Processed Cheese 3 tbsp, 
Salt to taste.

For the Sauce :
Corn Flour 1 tbsp,
Processed Cheese 1 tbsp.
Cream 1 tbsp,
Green Chilies Finely Chopped 1 tsp,
Salt to Taste,
 ¾ cup Water. 

Blanch the Beet Leaves in Salted water. 
Cook the rice in Vegetable stock and salt until tender. Drain off the remaining water and cool it. Now Mix all the Ingredients with cooked rice. Fill the stuffing in Blanched Beet leaves and roll by sealing sides. Arrange in Baking Dish and Brush Butter on it. Bake it for 12-15 Min on 180’C in Oven.

For the Sauce: Dissolve Corn flour in water; add grated cheese, Green Chilies, Salt and Cream. Heat it simmering continuously. Top a spoon of sauce on Baked Beet rolls and Serve remainder separately.

Shahi Coconut Pulao with Angoori Raita

Ingredients :
For Shahi Pulao:
3/4 Cup Long grain Rice Cooked in Salt n 1 tsp Lime Juice,
3 tbsp Fortune Rice Bran Health Oil,
1/2 tsp Saffron dissolved in 1 tbsp Milk,
1tsp Lemon Zest, Butter 2 tbsp, 
Cardamom 2 nos. 1" stick Cinnamon,   
Chopped Almond, Cashew n Raisin 1/4cup,
Shredded Fresh Coconut 3 tbsp,
Grated Paneer [Ricotta Cheese]  2tbsp, 
Chopped tin Pineapple 3 tbsp.
Tin Pineapple Rings 3 nos, 
Chopped Boiled Carrot n French Beans 4 tbsp.
For Angoori Raita: 
Hung Curd 1/2 Cup, 
Chopped Red Grapes 2tbsp,
Pomegranate seeds 2tbsp, Grated Beet 2tbsp,
Chopped Green Chili 1tsp,
Salt to taste,
Sugar 1 tbsp.
For Pulao :
Heat Oil in a Pan, add Cardamom, Cinnamon, Dry Fruits, Saute it. Add Carrot, French Beans, Rice, Saffron n Salt. Switch off the Burner n add Pineapple, Coconut, Lemon Zest n Paneer. Mix well.

For Raita : Mix all the Ingredient in bowl n mix well.

For Serving : Take a Ring Mould, Place Pineapple ring at the Bottom, make a layer of Shahi Pulao on it n press lightly. Top with Raita Layer n Garnish with Shredded Coconut n Mint Leaves.
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil &

Greeny Panna Mary

Ingredients : 
Raw Mango 1 No,
Soda 1 cup, 
Worcestershire sauce 1 tbsp,
Brown Sugar 1 tbsp, 
2 tbsp Sugar Syrup, 
2 wedges of Lime. 
Fresh Mint leaves 2-3 tbsp,
 Pinch of crushed Black Pepper,
Pinch of Salt,
1-2 drop of red Chili sauce [optional],
1 Cucumber Slice, Ice cubes.

Boil Whole mango, cool it and Crush it by removing its skin and stone. Muddle fresh mint leaves with Brown Sugar. Mix all the ingredients and Shake with ice and pour into a highball glass filled with ice cubes add a wedge of lime, garnish with a long slice of Cucumber.

Jazzy Jasmine Delight

Ingrdients :
1/2 Cup sugar, 
Fresh Jasmine Flowers [Mogra] 8-10 Nos,,
Litchi Juice 1/4 cup,
Rose Syrup 2 Tbsp, 
China Grass [Agar Agar] 10 Grms, 
1 1/2 cup water,
Some Ice Cubes.
In a Sauce pan boil sugar and 1/2 cup water, make sugar syrup, when it is little warm not Hot, add Jasmine flowers and keep for 10 minutes. Strain the Sugar syrup. Now again in Sauce Pan, boil 1 cup of water with China grass till it dissolves, switch of burner and add Rose Syrup, Remove it in a bowl and cool in the fridge for 15-20 minutes. When it is thick grate it smoothly. Take a glass, add Ice cubes add litchi juice and above Jasmine flavored Syrup. Add Grated china grass. Serve Chill.

No Cook Chatpata Cucumber Chaat

Ingredients :
        Cucumber 2 Nos peeled n Cut,
        Curd ½ cup,
        Grated n Drained Cucumber 2 tbsp,
        Sugar 1 tbsp.
        Imli Chutney 2 tsp,
        Green Chutney 2 tsp.
        Pomegranate seeds 1 tbsp.
For the Stuffing :
       3 tbsp Moth Beans Sprouted,
       Finely Chopped Onions 1 no,
       Lemon Juice,
       Chaat Masala ½ tsp,
       Grated Paneer 2 tbsp,
       Hung Curd 1 tbsp,
       Fresh Coriander Chopped 2 tbsp.
      Green Chili chopped 1 tsp.  

Scoop out Cucumbers. Mix all Ingredients for the Stuffing and fill in the Cucumber. Whisk Curd, Grated Cucumber, Salt and Sugar. Place in a Dish n arrange Stuffed Cucumber, Garnish with Pomegranate seeds, Imli Chutney and Green Chutney.  Ready to Serve, [Best serve Chilled].