RecipesPosted by M Rahman Thu, April 25, 2013 13:59:30
Round Dudhi is a type of squash with light green skin and white flesh.
RECIPE No- 1: Round Dudhi (Indian Squash) & Potatoes simmered in tangy Tomato Gravy
Prep Time: 10 mins
Cooking Time: 20-30 mins
1 medium Round Dudhi, peeled, deseeded and diced into 1 inch cubes
2 medium Potatoes, peeled and diced to 1 inch cubes
1 large Onion, finely chopped
1 can chopped Tomato/3 large Tomatoes, roughly chopped
1 inch Ginger, finely chopped
2-3 Garlic Cloves, finely sliced
1-2 tbsp Sambar Powder (adjust acc to taste) [Substitute :1½ tsp Garam Masala.]
½ tsp Turmeric Powder
1 tsp Chilli Powder (Adjust acc to taste)
1 tbsp Brown Sugar
1 tsp Tamarind Paste
2 tbsp Coriander Leaves, finely chopped
Salt to taste
1 tsp Mustard Seeds
½ tsp Cumin Seeds
1 Dry Red Chilli, halved
¼ tsp Asafoetida
Few Curry Leaves
1 tbsp Oil
- Heat oil in a pressure cooker and add mustard seeds. When it starts to pop and splutter add cumin seeds, dry red chilli, hing and curry leaves. Sauté on medium flame till cumin turns light brown.
- Now add finely chopped onion, ginger and garlic and sauté till onion turns light golden brown, about 3 mins.
- Mix in sambar powder and sauté it for 30 seconds. Add chopped tomatoes and cook till it turns pulpy, about 3 mins.
- Add 3-4 cups of water, turmeric powder, Brown Sugar, chilli powder and tamarind paste. Increase the heat and bring the water to boil, about 3 minutes.
- Mix in cubed potatoes and Round Dudhi and reduce the heat to medium. Cover and cook for about 12-15 minutes or 2 whistles till the vegetables are cooked to tender.
- Once the pressure is released, open the lid and mix in finely chopped coriander leaves. Serve it hot with Naan, Chapatti or steamed Rice and enjoy. It tastes better the next day.
- Replace Round Dudhi with Courgette or Yellow Cucumber or any other Squash for different taste.
- If you don’t have a pressure cooker, make sure that you use cooked potatoes instead of directly adding raw one as cooked ones will reduce the time in cooking. And also make sure you chop the vegetables to bite sized pieces for fast cooking.RECIPE NO-2: Dudhi With Channa Daal
Prep Time: 1 hour (includes soaking time)
Cooking Time: 25 minutes Serves: 4
Round Dudhi – 1 medium, peeled & cubed
Channa Daal (Split) – 1 cup, washed and soaked for 1 hour
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Asofoetida (hing) – pinch
Turmeric Powder – 1/4 tsp
Green Chilies – to taste
Ginger – 1 tsp, minced
Garlic – 3 cloves, roughly chopped
Water – 1/2 cup
Garam Masala – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Brown Sugar – 1 Tbsp or to taste
Tamarind Paste – 1/2 tsp or to taste
1. Heat Oil in a pressure cooker.
2. Add Mustard Seeds and allow them to pop.
3. Add Asofoetida, Turmeric Powder, Ginger, Green Chilies, Garlic and stir.
4. Add Water and soaked, drained Channa Daal.
5. Add Round Dudhi. Mix.
6. Add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala, Salt, Brown Sugar and Tamarind Paste. Mix well and close cooker lid.
7. Cook until pressure cooker whistles one time and switch off stove.
8. Wait until pressure goes down completely to open the lid.
9. If you prefer more gravy, add a little more water and bring to a boil. Also, adjust salt and other spices at this time.
10. Serve hot with chapati or roti.
RecipesPosted by M Rahman Tue, April 16, 2013 18:32:04
1. Roast Salsify with Ginger, Lemon , Honey & ButterIngredients
1 lb salsify, peeled weight
4 oz piece of young ginger
Zest of 1 lemon
1/2 tsp salt
1/2 tsp mustard powder
2 tbsp light oil
1 oz butter
1 tbsp honey
Cut the salsify into 3 inch pieces and steam until they are beginning to soften a little. Meanwhile, peel the ginger and cut it into fine ribbons using a vegetable peeler. Take the zest off the lemon and combine all the ingredients except the butter and honey in a large bowl. Place in an oven-proof dish, cover with foil and bake on gas mark 3 for one hour. Remove the foil, turn the oven up to gas mark 4 and cook for a further 40 mins, turning once half way through. Finally, turn the butter and the honey through the salsify, coating all the pieces, and return to the oven for ten mins or until the salsify has caramelised.
Serves 4 -6 as part of a roast meal.
2. Salsify Fritters
A great brunch or lunch dish, and perfect served alongside a few crisp rashers and a fried or poached egg. Makes six fritters.
45g unsalted butter
1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil
Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.
RecipesPosted by M Rahman Thu, April 11, 2013 09:22:27Red Dragon Fruit (Pitaya Fruit)
Introduction- commonly known as the Dragon. It is a favorite to the people of Asian origin. It features a mouth watering light sweet taste, with an intense shape and color, not to forget its outstanding flowers. In addition to being tasty and cool, this is a beautiful fruit with a lot of water and other vital minerals with varied nutritional ingredients.
The dragon fruit is exactly of the Hycocereus undatus family, thus making it one of the extensive red dragon fruit in Asian region. Typically, the fruit has red squash, or red flesh. The fruit originates from the dragon fruit cactus plant, which is usually appears like as vines.
Taste-Dragon fruit tastes wonderful which is sweet and crunchy, with a flavor that resembles both kiwi and pear, a cross of both... Inside, the texture is like a cross between a thin melon and a pear, but scattered with tiny crunchy seeds, like a kiwi. The taste is also fairly melon-like, in that it is bland.
Uses of Dragon Fruit
The fruit is commonly eaten as raw and tastes better when chilled. It is also served as a juice. The flesh is sweet and occasionally in a tropical sorbet this fruit is served with mango. The fruit is also used to flavour drinks while syrup made of the entire fruit is used to color pastries and candy. The squash of the fruit is used in producing an alcoholic beverage.
The fruit makes a wonderful mixture on its own or mixed with other tropical fruits. It is sometimes used in cooking for some recipes. Unopened flower-buds of the dragon fruit can be cooked like vegetables.
RecipesPosted by M Rahman Thu, April 04, 2013 14:06:47
Chow Chow Recipes
1/4 cup chopped spring onions
1 tbsp chopped garlic (lehsun)
1 tbsp chopped celery
1/4 cup carrots, sliced
1/4 cup capsicum, sliced
1/2 cup cauliflower florets
1/2 cup shredded cabbage
1/4 cup french beans, cut into 25 mm. (1") pieces
1/4 cup cucumber, sliced
1/2 tsp Ajinomoto
1 tbsp cornflour
mixed with 1 cup water
1 tsp sugar
1/2 tsp soy sauce
1 tbsp oilsalt
- Heat the oil, add the spring onion whites, garlic and celery and sauté over a high flame for a few seconds.
- Add the carrots, capsicum, cauliflower, cabbage, French beans, cucumber and Ajinomoto and stir fry over a high flame for 2 to 3 minutes.
- Add the cornflour paste, sugar, soya sauce and salt and simmer for 2 minutes.
- Serve hot with Schezuan fried rice
RecipesPosted by M Rahman Thu, March 21, 2013 15:57:28
Serves 4 :: Ready in 15 minutes
- 1cm piece root ginger
- 1 garlic clove, sliced
- 4 pak choi, trimmed and cut into halves or long wedges
- 50g Sesame seeds
- 0.01 tbsp golden caster sugar
- 1 garlic clove. Crushed
- 3 tbsp soy sauce
- sesame oil
- For the sauce, toast the sesame seeds in a dry frying-pan until they colour and smell fragrant. Crush to a paste with the sugar, garlic and soy sauce in a pestle and mortar or spice grinder. Add enough sesame oil to make a pourable sauce.
- Heat a little oil in a wok and fry the ginger and garlic, add the pak choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with the sauce.
219 kcalories, protein 4.1g, carbohydrate 7.4g, fat 19.4 g, saturated fat 2.7g, fibre 1.9g, salt 2.19 g
Preparation and cooking timeReady in 15 minutes
RecipesPosted by M Rahman Tue, March 19, 2013 19:58:28Jerusalem Artichoke Mash
A simple way to stretch out your Jerusalem artichokes, and equally tasty with sweet potatoes or swede instead of potatoes. 4-6 side servings.
- 1 tablespoon fresh lemon juice
- 250 g Jerusalem artichokes
- 800 g potatoes, peeled and cut into chunks
- 100 ml crème fraîche or sour cream
- 4 tablespoons butter
- Salt and pepper to taste
- Small pinch of freshly grated nutmeg
Fill a pan with cold water and add the lemon juice. Scrub the artichokes and cut them into 2-finger-width pieces and add them to the pan. Bring to the boil, cover and simmer until almost tender, about 10 minutes. Add the potatoes and salt, cover the pan and simmer until all the vegetables are very tender, about 15 minutes, and then drain them. Put the pan over the lowest heat, add the crème fraîche and butter and mash until they're almost smooth and season to taste with salt, pepper and nutmeg.Carrot and Artichoke Soup
Serves 6 - 8 people
- 700 g (1&1/2 lb) jerusalem artichokes
- 3 celery stalks, chopped
- 450 g (1 lb) carrots
- 1 medium onion, chopped
- 75 g (3 oz) butter
- 1.5 L (3 pints) light stock
- salt and freshly ground pepper
Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup. Taste to check the seasoning, re-heat and serve.
RecipesPosted by M Rahman Fri, March 15, 2013 11:18:58
List of Veg & Fruit for 21.03.13
1. Pak Choi
2. Spring Greens *
6. Lemon with Leaves
7. Jerusalem Artichoke
8. Ponted Red Cabbage
10. Cauliflower * /Banana
11. Kiwi Fruits
* Depend on availability
List of Veg & Fruit for 28.03.13
5. Oranges Salustiana
6. Rhubarbs *
7. Avocado Hass
8. Butternut Squash
9. Tomatoes Cherry Vine
11. Lettuce/Beetroots/Swede/Carrot/Cabbage *
* Depend on availability.
RecipesPosted by M Rahman Tue, March 12, 2013 19:25:35
Roasted fennel with tomatoes, olives & potatoes
· 3 large fennel bulbs
· 2 tbsp olive oil
· 250g cherry tomatoes, halved
· 50g small black olives
- Boil potatoes until tender,
about 8 mins.
- Heat oven to 190C/170C
fan/gas 5. Halve and quarter the fennel through the root, then trim off
the hard core. Slice the fennel and tip into a roasting tin with the olive
oil, salt and pepper. Toss the fennel in the oil until it is glistening.
Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and
potatoes and stir well. Return to the oven for 10-15 mins until the fennel
is tender, with a bit of crunch. Tip into a warm dish to serve.
121 kcalories, protein 3.0g, carbohydrate 17.0g, fat 5.0 g,
saturated fat 1.0g, fibre 4.0g, sugar 4.0g, salt 0.54 g
RecipesPosted by M Rahman Thu, March 07, 2013 14:07:39Black Radish and Potato Salad
History: A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.
It is a winter vegetable that rewards the eater with lots of nutritional perks -- it is a good source of vitamin C, sulfur, fibers and B vitamins, and it is thought to promote digestive health, detoxify the liver, boost the immune system, and fight aging.
Black Radish and Potato Salad
- 450 grams (1 pound) small potatoes
- 1 clove garlic, peeled and smashed with the side of the knife blade
- 1 medium black radish, about 220 grams (1/2 pound) (when buying, make sure it is firm to the touch, not limp nor soft)
- 2 teaspoons honey vinegar or other mild vinegar
- 4 teaspoons olive oil
- 1 teaspoon smoked paprika
- a small bunch of chives, finely snipped
- a few sprigs of parsley, leaves roughly chopped
- the meat from 10 walnuts, crumbled
- sea salt, freshly ground pepper
Scrub the potatoes (no need to peel them) and cut them into small chunks. Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance).
Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt. Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy. Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.
When the potatoes are cooked, set aside to cool until just slightly warm. Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.
Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve. Leftovers keep well until the next day.
RecipesPosted by M Rahman Fri, March 01, 2013 16:53:05
Tomato and Chard Pie
350 g chard, shredded
350 g tomatoes, peeled and chopped
2 tablepsoons olive oil
1 clove garlic, crushed
1 onion, peeled and chopped
4 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 eggs, beaten
115 g cheddar cheese, grated
Shortcrust pastry for your flan dish
Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.
Spaghetti with Creamy Chard Sauce
500 g chard
1 large onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 teaspoon ground black pepper
120 ml water
1 tablespoon vegetable stock
Salt to taste
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon mixed herbs
1 bay leaf
4 tablespoon flour
240 ml milk (or soya milk)
240 ml water
1/2 teaspoon mustard powder
1/2 teaspoon salt
4 tablespoons yeast flakes
1 teaspoon ground black pepper
Cut the stems from the chard but do not throw away. Chop the leaves roughly. Place the stems of the chard into a large frying pan. Boil them up with some water and the stock. Add the onion and garlic. When the onion is tender, season with salt and pepper and simmer with a lid on for five minutes. Now add the chopped leaves of the chard along with the herbs and let simmer till the chard is tender. Meanwhile mix the flour with some of the milk to form a paste and put aside. Put the rest of the milk into a separate pan along with the water, and heat slowly. Stir in the salt, pepper, mustard powder and yeast flakes. Stir in the paste and heat until thickened — stir continually to avoid lumps. Once ready, stir the sauce into the chard and simmer for a couple of minutes. Serve over spaghetti.
e-source (Credit): http://www.abelandcole.co.uk/recipes/chard