Ingredients
Sausages, bacon and mushrooms on a bread base topped with a fried egg will probably see you through the day.
Bread Dough Base
12 skinless cocktail sausages
3 tbsp oil
Tomato Sauce
150 g (5 oz) can baked beans
4 rashers back bacon
60 g (2 oz) baby button mushrooms, wiped and quartered
1 small tomato, cut into 8 wedges
60 g (2 oz) mature (sharp) Cheddar, grated
4 eggs
salt and pepper
Method
1. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim. Cover and leave to rise slightly for 10 minutes in a warm place.
2. Brown the sausages in a frying pan (skillet) with 1 tablespoon of the oil.
3. Mix the tomato sauce with the baked beans and spread over the base almost to the edge. Arrange the sausages on top.
4. Cut the bacon into strips and arrange on the pizza with the mushrooms and tomato. Sprinkle over the cheese and season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown.
6. Add the remaining oil to the pan and fry the eggs. When the pizza is cooked, cut into four and top each with a fried egg. Serve immediately.
Wednesday, August 15, 2007
Gobhi Paratha (Cauliflower-stuffed unleavened bread) recipe
Ingredients
4 cups (400 g) 14 oz Wholewheat flour (atta), sieved
1/2 tsp (2 g) Salt
1 1/4 cups (250 g) 9 oz Ghee
1 cup (250 ml) 8 fl oz Water, warm
For the filling:
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
450 g (1 lb) Cauliflower (phool gobhi), grated
2 tsp (4 g) Garam masala
Salt to taste
Method
1. Mix the wholewheat flour and salt in a bowl. Incorporate 1/4 cup ghee. Add water gradually, and knead to a smooth dough. Divide the dough into 20 equal portions and shape each into balls. Cover with a damp cloth. Keep aside for 10 minutes.
2. For the filling, heat the remaining ghee in a pan on moderate heat; add ginger and cauliflower. Saute until the cauliflower softens. Add garam masala and salt. Remove from heat. Divide the filling into 10 portions and keep aside.
3. Flatten a ball of dough into a 2 inch patty. Dust both the sides with flour, roll out into a 6 inch round. Similarly, roll out the other portions.
4. Spread one portion of the filling evenly over one round leaving a 1/2 inch border around the edges. Place another round on top of the filling. Smooth the surface to ease out any air bubbles, pinch the edges to seal in the filling. Cover and set aside on a lightly floured surface. Similarly, prepare the other portions.
5. Heat a griddle (tawa); brush the surface with ghee. Place the stuffed paratha on the griddle and cook for a few seconds, brush with ghee, turn over and similarly fry the other side. Both sides of the paratha should be crisp and delicately browned. Remove and serve immediately.
Variation: Substitute cauliflower with grated white radish or mashed green peas.
4 cups (400 g) 14 oz Wholewheat flour (atta), sieved
1/2 tsp (2 g) Salt
1 1/4 cups (250 g) 9 oz Ghee
1 cup (250 ml) 8 fl oz Water, warm
For the filling:
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
450 g (1 lb) Cauliflower (phool gobhi), grated
2 tsp (4 g) Garam masala
Salt to taste
Method
1. Mix the wholewheat flour and salt in a bowl. Incorporate 1/4 cup ghee. Add water gradually, and knead to a smooth dough. Divide the dough into 20 equal portions and shape each into balls. Cover with a damp cloth. Keep aside for 10 minutes.
2. For the filling, heat the remaining ghee in a pan on moderate heat; add ginger and cauliflower. Saute until the cauliflower softens. Add garam masala and salt. Remove from heat. Divide the filling into 10 portions and keep aside.
3. Flatten a ball of dough into a 2 inch patty. Dust both the sides with flour, roll out into a 6 inch round. Similarly, roll out the other portions.
4. Spread one portion of the filling evenly over one round leaving a 1/2 inch border around the edges. Place another round on top of the filling. Smooth the surface to ease out any air bubbles, pinch the edges to seal in the filling. Cover and set aside on a lightly floured surface. Similarly, prepare the other portions.
5. Heat a griddle (tawa); brush the surface with ghee. Place the stuffed paratha on the griddle and cook for a few seconds, brush with ghee, turn over and similarly fry the other side. Both sides of the paratha should be crisp and delicately browned. Remove and serve immediately.
Variation: Substitute cauliflower with grated white radish or mashed green peas.
Tuesday, August 14, 2007
Badaam Burfee (Indian Almond fudge) recipe
Ingredients
4 cups (500 g) 1.1 lb Almonds (badaam)
2 3/4 cups (400 g) 14 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
2 - 3 Silver leaves (varq)
Method
1. Soak the almonds in boiling water for 6-7 minutes. Drain, remove the skin and grind to a coarse paste.
2. Heat the sugar and water together in a pan; stir gently till the sugar dissolves completely. Bring the sugar syrup to the boil and then simmer till bubbles start forming.
3. Add the almond paste and cook, stirring constantly, till the mixture leaves the sides of the pan. Remove from heat.
4. Spread the mixture evenly on a greased plate and smoothen the top. Keep aside to cool and decorate with silver leaves.
5. Cut into squares or diamond shapes and serve.
Serving amount
Serves: 10 - 12
4 cups (500 g) 1.1 lb Almonds (badaam)
2 3/4 cups (400 g) 14 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
2 - 3 Silver leaves (varq)
Method
1. Soak the almonds in boiling water for 6-7 minutes. Drain, remove the skin and grind to a coarse paste.
2. Heat the sugar and water together in a pan; stir gently till the sugar dissolves completely. Bring the sugar syrup to the boil and then simmer till bubbles start forming.
3. Add the almond paste and cook, stirring constantly, till the mixture leaves the sides of the pan. Remove from heat.
4. Spread the mixture evenly on a greased plate and smoothen the top. Keep aside to cool and decorate with silver leaves.
5. Cut into squares or diamond shapes and serve.
Serving amount
Serves: 10 - 12
Monday, August 13, 2007
Indian Pickled eggs recipe
Ingredients
6 Eggs, hard-boiled
10 tsp (20 g) Sesame (til) seeds
2 tsp (4 g) Cumin (jeera) seeds
1/4 tsp Timmur, optional
1 tbsp (30 g) 1 oz Yoghurt (dahi), thick
1 tsp (5 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (60 ml) 2 fl oz Mustard oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/4 tsp Jimmu, optional
3 - 4 Green chillies, slit, deseeded
a pinch Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder (optional)
Green coriander (hara dhaniya) for garnishing
10 tsp (20 g) Sesame (til) seeds
2 tsp (4 g) Cumin (jeera) seeds
1/4 tsp Timmur, optional
1 tbsp (30 g) 1 oz Yoghurt (dahi), thick
1 tsp (5 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (60 ml) 2 fl oz Mustard oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/4 tsp Jimmu, optional
3 - 4 Green chillies, slit, deseeded
a pinch Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder (optional)
Green coriander (hara dhaniya) for garnishing
Method
1. Dry roast the sesame seeds, cumin seeds, and timmur. Do not over roast. Grind to a paste with yoghurt and lemon juice. Mix in salt and a little water; transfer to a dish.
2. Heat the oil till very hot; lower heat and add fenugreek seeds and jimmu. After a while add green chillies and cook for one minute. Add turmeric powder and red chilli powder and pour this immediately over the paste. Mix well.
3. Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.
4. Garnish with green coriander and refrigerate. Serve cold.
2. Heat the oil till very hot; lower heat and add fenugreek seeds and jimmu. After a while add green chillies and cook for one minute. Add turmeric powder and red chilli powder and pour this immediately over the paste. Mix well.
3. Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.
4. Garnish with green coriander and refrigerate. Serve cold.
Serving amount
serves: 4 - 6
Amla Achaar (Indian gooseberry pickle) recipe
Ingredients
500 g (1.1 lb) Indian gooseberries
150 g (5 oz) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf) seeds
1 - 2 tsp Fenugreek seeds (methi dana)
1 - 2 tsp Red chilli powder
1 - 2 tsp Turmeric (haldi) powder
150 g (5 oz) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf) seeds
1 - 2 tsp Fenugreek seeds (methi dana)
1 - 2 tsp Red chilli powder
1 - 2 tsp Turmeric (haldi) powder
Method
1. Boil Indian gooseberries in water for 5 minutes. Remove from water and mix 100 g (3 1/2 oz) salt. Keep aside for 5 - 6 hours for the water to drain out.
2. Deseed the gooseberries and cut them into half or leave them whole,
3. Heat the oil in a wok (kadhai) and remove from heat. Add cumin seeds, fennel seeds, fenugreek seeds, red chilli powder, turmeric powder, and the remaining salt. Add dried plums. Cook for 1 - 2 minutes.
4. The pickle can be consumed the next day and not kept for more than 2 weeks.
2. Deseed the gooseberries and cut them into half or leave them whole,
3. Heat the oil in a wok (kadhai) and remove from heat. Add cumin seeds, fennel seeds, fenugreek seeds, red chilli powder, turmeric powder, and the remaining salt. Add dried plums. Cook for 1 - 2 minutes.
4. The pickle can be consumed the next day and not kept for more than 2 weeks.
Serving amount
serves: 4
Aloo Paratha (Potato-stuffed unleavened bread) recipe
Ingredients
1/2 cup (50 g) 1 3/4 oz Wholewheat flour (atta)
1 tbsp (15 g) Ghee
1 tbsp (15 g) Ghee
For the filling:
1 cup Potatoes, boiled, mashed
1/2 tsp Garam masala
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) seeds, roasted, powdered
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (12 g) Onion, chopped
Salt to taste
Ghee for shallow frying
1/2 tsp Garam masala
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) seeds, roasted, powdered
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (12 g) Onion, chopped
Salt to taste
Ghee for shallow frying
Method
1. Sift the wholewheat flour. Rub in the ghee with the fingertips. Knead with enough cold water to make a soft dough. .
2. For the filling, mix all the ingredients together. Divide the filling into 10 equal portions.
3. Divide the dough equally into 10 portions. Flatten each out into a small disc. Place 1 portion of the filling in the centre, press the edges to seal and reshape into a ball. Roll each ball out into an 8 inch disc, dusting with dry flour to prevent sticking.
4. Heat a griddle (tawa); cook the disc, drizzling 1 tsp ghee, till tiny brown spots appear on both sides. Similarly repeat with the other discs.
5. Serve hot with yoghurt, chutney and pickle.
2. For the filling, mix all the ingredients together. Divide the filling into 10 equal portions.
3. Divide the dough equally into 10 portions. Flatten each out into a small disc. Place 1 portion of the filling in the centre, press the edges to seal and reshape into a ball. Roll each ball out into an 8 inch disc, dusting with dry flour to prevent sticking.
4. Heat a griddle (tawa); cook the disc, drizzling 1 tsp ghee, till tiny brown spots appear on both sides. Similarly repeat with the other discs.
5. Serve hot with yoghurt, chutney and pickle.
Serving amount
serves: 4
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