1 1/2 teaspoons each of butter and peanut oil or
Vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid
Before adding to omelet or cover and cook in microwave
Until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream
Heat a 7-10 inch egg pan over moderate heat (the
Smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing
Bowl with a wire whip until blended but not frothy
When the pan is hot enough to sizzle a drop of water,
Add the butter and oil
When the butter stops foaming, whip the eggs a couple
Of times and pour into the pan
Let the eggs sit until they begin to cook around the
Edges
Lift the edges of the eggs with a rubber spatula and
Tip the pan to allow the liquid to run underneath
Repeat this process until the top is thickening and
Very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach
Across the bottom of the omelet and add salt and
Pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates
Garnish with a dollop of sour cream
Saturday, September 29, 2007
Cinnamon Popcorn Crunch
3 quarts popped popcorn, unsalted
1 (6 1/2-ounce) can salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter or
margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling
point, stirring until sugar melts. Cook to hard crack stage, 290 to 295*F
(145*C).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and
nuts are evenly coated with syrup. Spread out on large buttered surface or
waxed paper. Separate into bite-size portions with forks. Cool.
Makes 4 1/2 quarts.
1 (6 1/2-ounce) can salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter or
margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling
point, stirring until sugar melts. Cook to hard crack stage, 290 to 295*F
(145*C).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and
nuts are evenly coated with syrup. Spread out on large buttered surface or
waxed paper. Separate into bite-size portions with forks. Cool.
Makes 4 1/2 quarts.
Upside-Down Cinnamon-Apple Coffee Cake
Prep Time: 20 minStart to Finish: 1 hr
Makes: 8 servings
Indulge yourself with this apple-flecked sticky-bun cakeeasily assembled
with refrigerated cinnamon roll dough.
1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or buttermelted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup
1 . Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking
spray. Spread 1 cup of the apples in sprayed pan.
2 . Separate dough into 8 rolls. Cut each roll into quartersplace in large
bowl. Add remaining 1/2 cup apples and pecans.
3 . In small bowlcombine margarinebrown sugar and corn syrupmix well. Add
brown sugar mixture to dough mixturetoss gently to combine. Spoon mixture
over apples in pan.
4 . Bake at 350°F. For 28 to 38 minutes or until deep golden brown. Cool 5
minutes. Invert onto serving platter.
5 . Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
Makes: 8 servings
Indulge yourself with this apple-flecked sticky-bun cakeeasily assembled
with refrigerated cinnamon roll dough.
1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or buttermelted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup
1 . Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking
spray. Spread 1 cup of the apples in sprayed pan.
2 . Separate dough into 8 rolls. Cut each roll into quartersplace in large
bowl. Add remaining 1/2 cup apples and pecans.
3 . In small bowlcombine margarinebrown sugar and corn syrupmix well. Add
brown sugar mixture to dough mixturetoss gently to combine. Spoon mixture
over apples in pan.
4 . Bake at 350°F. For 28 to 38 minutes or until deep golden brown. Cool 5
minutes. Invert onto serving platter.
5 . Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
Coconut Burfi
Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
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5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelf life: 2 weeks
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
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5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelf life: 2 weeks
Patisa (Soan Papdi)
Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks
Tuesday, September 25, 2007
Rice Cake recipes
SWEET RICE CAKE WITH COCONUT
2 eggs
1 box sweet rice flour
1/2 c. butter
2 1/2 c. milk
1 tbsp. baking powder
1 tsp. vanilla
1 1/4 c. sugar
1 c. coconut, shredded or flakes
Cream together sugar, and butter. Then add eggs, one at a time. Mix dry ingredients together. Combine the mixture, then add milk and vanilla. Pour it into greased baking pan. Sprinkle evenly on top with coconut flakes. Bake at 350°F for 45 minutes. Cake will come out chewy. Cut into squares.
STEAMED (RICE CAKE) PUTO
2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites
You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.
Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.
2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites
You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.
Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.
RICE CAKE AND CHEESE SNACK
2 rice cakes, unsalted
1 tsp. prepared yellow mustard
1/4 c. defatted cheddar cheese, grated
Preheat oven to 350 degrees. Place rice cakes on baking sheet or aluminum foil and bake 3 to 4 minutes or until crisp. Remove from oven, spread with mustard and top with cheese. Return to oven and bake 3 to 4 minutes just until cheese melts. Serve immediately.
2 eggs
1 box sweet rice flour
1/2 c. butter
2 1/2 c. milk
1 tbsp. baking powder
1 tsp. vanilla
1 1/4 c. sugar
1 c. coconut, shredded or flakes
Cream together sugar, and butter. Then add eggs, one at a time. Mix dry ingredients together. Combine the mixture, then add milk and vanilla. Pour it into greased baking pan. Sprinkle evenly on top with coconut flakes. Bake at 350°F for 45 minutes. Cake will come out chewy. Cut into squares.
STEAMED (RICE CAKE) PUTO
2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites
You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.
Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.
2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites
You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.
Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.
RICE CAKE AND CHEESE SNACK
2 rice cakes, unsalted
1 tsp. prepared yellow mustard
1/4 c. defatted cheddar cheese, grated
Preheat oven to 350 degrees. Place rice cakes on baking sheet or aluminum foil and bake 3 to 4 minutes or until crisp. Remove from oven, spread with mustard and top with cheese. Return to oven and bake 3 to 4 minutes just until cheese melts. Serve immediately.
Sunday, September 23, 2007
Kaju Bharfi
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.
Coconut Laddoo
Ingredients
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar
Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars.
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar
Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars.
Home-made Paneer
Ingredients
5 cups of whole milk
2 tsps vinegar
Method
Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a
tight knot.
When all the water is drained from the paneer,shape it into a
large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.
5 cups of whole milk
2 tsps vinegar
Method
Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a
tight knot.
When all the water is drained from the paneer,shape it into a
large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.
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