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Recipes
vegetable stock and Vinaigrette Dressing
By sejal
This vegetable stock forms a base for many vegetable sauces, gravies and soups Vinegar and olive oil dressing th
- Onion ,sliced 1 medium
- Carrot,sliced 1/2 medium
- Celery,chopped 2-3 inch stalk
- Garlic,crushed 2 cloves
- Bay leaf 1
- Black peppercorns 5-6
- Cloves 2-3
- for dressing
- Vinegar 4 tablespoons
- Olive oil 12 tablespoons
- Dijon mustard 1 teaspoon
- Salt to taste
- White pepper-
- powder 1/2 teaspoon
- Sugar 1 teaspoon
Dry Vegetable Manchurian
By sejal
Heat sufficient oil in a kadai
- Cabbage,grated 1 medium
- Cauliflower,grated 1/4 small
- Carrot,grated 1 medium
- Green chillies,finely chopped 3
- Garlic,finely chopped 15 cloves
- Ginger,finely chopped 1 1/2 inch piece
- Salt to taste
- Refined flour (maida) 1/4 cup
- Dark soy sauce 4 teaspoons
- Oil 1 tablespoon + to deep fry
- Celery,chopped 2 inch stalk
- Cornflour/ corn starch 1 teaspoon
- Vegetable stock 1 cup
- Black pepper powder 1/2 teaspoon
- Vinegar 1 teaspoon
- Sugar 1/2 teaspoon
- Spring onion greens -
- finely chopped 2 stalks
Chilli Tofu Masala Peanuts
By sejal
slice onion thickly. cut capsicum into strips heat oil in a non stick pan
- 200 gm. tofu
- 1 large green capsicum
- 1 medium onion
- 2 tbsp olive oil
- 12-15 garlic cloves crushed
- 2 tbsp dark soy sauce
- 4 green chillli sliced diagonally
- 1 tbsp red chilli sauce
- 1/2 cup water
- 2 tbsp corn starch
- 2 stalks spring onion green
- salt to taste
- 1/2 tsp white pepper powder
- 1/2 cup vegetable stock
- 2 tsp vinegar
- For Masala Peanuts
- Peanuts 100 grams
- Garlic 2 large
- Gram flour (besan) 2 tablespoons
- Rice flour 1 tablespoon
- Salt to taste
- Red chilli powder 1/2 teaspoon
- Turmeric powder 1/4 teaspoon
- Garam masala 1/4 teaspoon
- Baking soda a pinch
- Oil for deep-frying
- Chaat masala 1/2 teaspoon
mexican nachos
By sejal
1) to make cajun spice combine cumin powder, onion powder, garlic powder, paprika powder, crushed peppercorns, ...
- 1 packet ready made nachos
- 40 grams processed cheese
- a few fresh lollo rosso leaves
- a dollop sour cream
- for cajun spice
- 1 tbsp roasted cumin powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika powder
- 1 tbsp crushed black peppercorns
- 1 tbsp castor sugar
- salt to taste
- 1 tbsp dried thyme
- for bean sauce
- 1/2 cup whole black gram with skin soaked
- 1/2 cup kidney beans soaked
- 1 medium carrot peeled and cut into dices
- 1 stalk celery roughly chopped
- 1 tbsp butter
- for pico de gallo (salsa)
- 1 medium onion roughly chopped
- 1 medium tomato roughly chopped
- 1 1/2 tbsp sliced jalapenos
- salt to taste
- 1 tsp crushed black peppercorns
- 1/4 cup tomato juice
- 1 tbsp fresh coriander chopped
- 1 1/2 tsp tabasco sauce
- juice of 1 lemon
- for wing sauce
- butter
- 3 tbsp tomato sauce
- 2 tbsp tabasco sauce
sizwan fried rice
By sejal
to make the sizwan sauce boil red chillies in 1 cup water for 10-15 min
- 2 cup cooked rice
- 6-8 dried red chilies seeded
- 8 tbsp oil
- 2 medium oniions
- 2 inch pieces ginger finely chopped
- 8 cloves garlic finely chopped
- 4 tbsp tomato ketchup
- salt to taste
- 4 tbsp vinegar
- 4-6 french beans finely chopped
- 1 medium carrot