Recipes List

Naarthangai Hot pickle

Naarthangai Hot pickle

Dry narthangai pickle - 1 cup, mustard seeds - 1/2 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp, red chilli powder - 1/2 tsp
Add a few spoons of water in the dry narthangai pickle, and red chilli powder and allow to boil.Heat 1 tsp of oil, add musterd seeds. When it splutters, then add fenugreek powder and asafoetida. Then add this to the narthangai mix.

LEMON PICKLE

LEMON PICKLE

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

How to make lemon pickle South Indian:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
Keep for one week before serving.

Capsicum pickle Recipe

Capsicum pickle Recipe

Ingredients
Capsicum(large) - 2 nos
(cut into thin strips)
Lemon(small) - 1 no
(peel off and cut it small pieces)
Salt - As reqd
Chilly powder - 2 tsp
Garlic - 2 tsp
(peel and cut into small pieces
Asafoetida(Kayam) powder
Oil - 2 tbsp
Preparation Method
1)Heat oil in a pan.

2)Fry capsicum and garlic till the water is absorbed.

3)Add lemon pieces and salt and fry for 6 minutes.

4)Add chilly powder and fry for another 2 minutes.

5)Add asafoetida powder and switch off the flame.

Fish Pickle Recipe

Fish Pickle Recipe

Ingredients
Fish(any fleshy fish) - 1 kg
Baby onions(Kunjulli) - 10 nos
Green chillies - 3 nos
Ginger-garlic paste - 2 tbsp
Mustard seeds - A pinch
Fenugreek(Uluva) - A pinch
Turmeric powder - 1 tsp
Chilly powder - 5 tsp
Salt - As reqd
Oil - As reqd
Vinegar - 1/2 cup

Preparation Method
1)Cut the fish into small cube like pieces of approx 3cmX3cm.

2)Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour.

3)Lightly fry the marinated fish in oil.

:- Take care not to deep fry, as the fish will become hard.

4)Keep aside for draining.

5)Heat oil in a kadai or a pan.

6)Splutter mustard seeds and light fry fenugreek seeds.

7)Add onions and fry, till they become golden brown.

8)Add the remaining chilly powder and turmeric powder.

9)Add the ginger-garlic paste and saute.

10)Add salt.

11)Saute, till the mix turns dark.

12)Add the fried fish to this along with lots of oil.

13)Cook for 10 - 15 minutes.

14)Allow it to cool.

15)As soon as it cools, transfer it to an air tight bottle.

16)Add vinegar and turn the bottle upside down for the vinegar to reach everywhere.

17)Keep aside for a day or 2.

Spicy Fish Pickle Recipe

Spicy Fish Pickle Recipe

Ingredients
Fish - 2 1/2 kg
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1 1/2 tsp
Mustard seeds - 1 tbsp
Sliced ginger - 1 tbsp
Chopped onions - 1 cup
Garlic pods - 2 tbsp
Water - 3 cups
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup
Preparation Method
1)Cut the fish into small pieces. Wash and clean them.

2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.

3)Fry them in oil and drain.

4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.

5)Heat the oil in which fish had been fried.

6)Fry mustard seeds, onion, ginger and garlic one by one.

7)Add the ground paste and sauté over low fire.

8)When the oil separates, pour water.

9)When it boils, add vinegar, sugar and salt.

10)Let it boil once and remove from fire.

11)Add the fish into the warm gravy.

:- Store in bottles or jars when the pickle is cold.

Kaduku Mango Pickle Recipe

Kaduku Mango Pickle Recipe

Ingredients
Mango - 1 no
Red chilly powder - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) powder - 1 tsp
Asafoetida(Kayam) powder - A pinch
Sesame oil(Ellanna) - 4 tbsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup

Preparation Method
1)Wash and clean the mango.

2)Cut it into small pieces without cutting through the seed.

3)Sprinkle a lot of salt and leave it overnight.

4)Heat oil in a pan.

5)Add mustard seeds and fenugreek powder.

6)When it starts to splutter, remove from fire.

7)Add chilly powder and asafoetida and stir well.

:- Make sure that the chilly powder doen’t get burnt.

8)Add the mango pieces and stir well.

:- Store in clean, dry air tight containers for future use.

Carrot Pickle Recipe

Carrot Pickle Recipe

Ingredients
Carrots - 1/2 kg
(peeled and cut into lengthwise pieces)
Onions - 2 nos
(made into a coarse paste)
Ginger garlic paste - 1/2 tbsp
Red chillies(Kollamulaku) - 2 nos
Coriander powder - 2 tsp
Mustard powder - 1 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Cumin(Jeerakam) powder - 1/2 tsp
Jaggery(Sharkkara) powder-1 1/2 tsp
Lemon juice or vinegar - 3 tsp
Chilly powder - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Black gram(Uzhunnuparippu) - 1/4 tsp
Fenugreek(Uluva) seeds - 1/4 tsp
Asafoetida(Kayam) - A pinch
Turmeric powder - A pinch
Cooking oil - 1 cup
Curry leaves - A stem
Salt - As reqd

Preparation Method
1)Heat oil in a wok.

2)Add mustard seeds, cumin seeds, fenugreek and blackgram.

3)Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.

4)Add onion and ginger garlic paste.

5)Fry till it turns golden brown. Switch off the flame and allow it to cool.

6)Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.

7)Mix well.

:- Store in an air tight bottle.

Hot Lime Pickle

Hot Lime Pickle-'Pickles Recipe'

Ingredients
12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered
2tsp salt
3tbsp Indian spices

Preparation Method
Immerse limes in the boiling water for 5 minutes to soften and reduce the bitterness. Drain and dry before quartering. Retain all the juice. Mix the Indian spices with the vinegar and set aside.

In a suitable pan heat the oil and saute the ginger, garlic, chillies and slat for approximately 2 minutes.

Add the spice and vinegar mix and continue to saute for a further 1 minute.
Remove from heat and add limes and juice, mixing well. Cool to room temperature.
Refrigerate after opening.

Fruity pickle add raisins and other dried fruit when adding lime.
Hotter pickle add more chillies.

Sweet pickle add 50 gms of brown sugar at the lime stage.

To pickle other fruit and vegetables such as green mangoes, carrots, pineapple or green tomatoes either add to sauteing ingredients or at the lime stage.
Optional-add spices such as black mustard seed, fennel seeds or fenugreek seeds to saute.

Indian spices Garam Masala, ground ginger, mace, mustard, paprika, cayenne pepper, saffron, turmeric etc. Prepared Indian spice of curry powder is also suitable.

Maoa and Pahuata Iro Recipe

Maoa and Pahuata Iro Recipe-'Tahitian Recipe'

Ingredients:
2 Dozen ma’oa [turbot snails]
-or pahua [clams]
500 g Taioro [juice of grated
-coconuts, seawater and
-shrimps]
3 Onions
2 Garlic cloves
Salt and pepper

Directions:
The turbot snails are available around here++in pet stores for something like eight bucks a pop! They might be available in a Chinese seafood market for a reasonable price. I’ll check the next time I’m up that way.

The snail of the ma’oa may be extracted from the shell either by breaking the shells with a hammer or by boiling them for a few minutes if you wish to keep the shells intact. Wash the snails and remove the pocket of black matter. In the case of the pahua, a bivalve, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed. Soak in fresh water for a few hours. Mix with the taioro, then add the chopped onions and garlic plus seasoning. Serve at room temperature.

Sauteed Prawns Recipe-Tahitian Recipe

Sauteed Prawns Recipe-Tahitian Recipe

Ingredients:
1 kg Prawns
150 g Chopped onion
2 Crushed garlic cloves
1 Glass water or white wine
30 g Finely chopped parsley
Salt and red pepper

Directions:
1. Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in colour.

2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

Angel Biscuits Recipe

Angel Biscuits Recipe

Ingredients:

4 cups flour
1 cup butter flavored shortening
2 cups buttermilk
1 package Fleischman’s Quick Acting Yeast (dissolved in 1/4 cup warm water)
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder (check date for freshness)

Directions:

This is kinda big recipe, but you can freeze half before cooking.

In a large mixing bowl, work shortening into flour with a pastry blender. Add all reaming ingredients, wet & dry, & stir well … A wooden spoon works best. Lightly flour your work surface & dump dough out. Roll dough around until covered with flour. Mash down & roll out to desired thickness. (They will just about double in thickness when baked.) Cut out & place in lightly greased baking pan. Place side-by-side, just touching, so sides will be soft. Brush tops lightly with melted butter & bake at 450 degrees for 10-15 min. or until tops are light brown.

Strawberry Cream Cheese Biscuits

Strawberry Cream Cheese Biscuits Recipe

Ingredients:

3 cups dry biscuit mix
2 teaspoons grated orange peel
3/4 cup orange juice
1 package (3 ounce size) cream cheese, softened
2 tablespoons strawberry preserves
Sugar, if desired

Directions:
Heat oven to 450 F. Stir biscuit mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds.Place dough on surface sprinkled with biscuit mix; roll in biscuit mix to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in biscuit mix. Place on ungreased cookie sheet.

Stir together cream cheese and preserves. Spoon about 1 tsp cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.

Mayonnaise Rolls III Recipe

Mayonnaise Rolls III Recipe-'Biscuits Recipe'

Ingredients:

1 cup flour
1 1/4 teaspoon baking powder
1/4 cup mayonnaise
1/2 cup milk

Directions:
Mix all ingredients well. Drop dough on cookie sheet. Bake 400 20 minutes or till lightly browned.Note: Can use 1 cup self rising flour and omit the baking powder.

This recipe for Mayonnaise Rolls III serves/makes 6.

Amaretto Scones

Amaretto Scones-'Scones Recipe'

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.

Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs.

In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees F for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.

Cheddar Cheese Scones

Cheddar Cheese Scones-'Scones Recipe'

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Sweet Cherry Pecan Scones

Sweet Cherry Pecan Scones-'Scones Recipe'

2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries

Glaze
1 egg
1 tablespoon water
Sugar

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.

Rumanian Easter Bread-Rumanian Recipe

Rumanian Easter Bread ( A Rumanian Recipe )

INGREDIENTS:

Yield: 20 servings

BREAD:

1/2 cup milk
1/4 cup water
1 egg
1/4 cup butter or margarine
3 cups bread flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

FILLING:

3/4 cup granulated sugar
1/2 cup water
2 cups ground pecans
1 cup golden raisins
1 teaspoon finely shredded lemons, rind of
3/4 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk

RECIPE:

Add the first 8 ingredients to your bread machine according to manufacturer’s directions. Select dough cycle.
When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10″ x 8″ rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.

Prawns With Lobster Sauce-Rumanian Recipe

Prawns With Lobster Sauce Rumanian Recipe

INGREDIENTS:

1 lb Prawns
1 1/2 tb Fermented black beans
1 Clove garlic; minced
1 sl Ginger root
1 sl Fresh ginger
1 ts Sugar
3 tb Oil
1/2 lb Ground pork; (NOT sausage!)
2 ts Hot bean paste
2 tb Oyster sauce
1/4 ts Salt
2/3 c Water
1 Egg
1 Scallion; chopped

RECIPE:

Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).
Mash bl. bean sauce with garlic, ginger and sugar. SEt aside. Add 3 T. oil
to wok. Cook pork 2 min. til not pink. Add bl. bean mix.
Add prawns and cook 1/2 min on HOT. If you lke add tinch of HOT BEAN PASTE
(option al); Ad oyster sauce, salt and water. Bring to a boil , cover wok
and cook for ONE MINUTE. Stir in one raw egg, add scallions.
Mix a little cornstarch with water. Add to wok. Stir til gets somewhat
thick.

Beef Barbecue Recipes-Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe

Beef Barbecue Recipes (Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe)

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve.

Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper.

Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes.

At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Grilled Rumanian Eggplant Puree-Rumanian Recipe

Grilled Rumanian Eggplant Puree ( A Rumanian Recipe )

INGREDIENTS:

2 eggplants
1/3 cup olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Rustic crackers or home-made crostini

RECIPE:

Place whole eggplants directly on grill directly over medium-high heat source.

Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

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