Indian Food Corner
DOSA
SERVES: 4
Ingredients
1/2 cup raw rice (chawal), washed
1/4 cup grated coconut
1/4 cup steamed rice
salt to taste
oil for cooking
Method
1. Grind the raw rice, coconut and cooked rice into a smooth batter along with 1/2 cup of water.
2. Add salt and adjust the consistency by adding water to make a thin watery batter.
3. Heat a small non-stick pan and sprinkle some water on it. It should be steaming immediately. Wipe hard with a slice of onion or potato.
4. Grease the pan lightly with oil.
5. Pour a ladleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon. Cook for 2 to 3 minutes using a little oil.
6. Fold it into half and then into a quarter to form a triangular shape.
7. Take care to see that the dosa does not become crisp as this is a soft dosa.
8. Repeat with the remaining batter.
9. Serve hot with a chutney of your choice.
EGGLESS CHOCOLATE SPONGE
Ingredients
1 1/4 cups plain flour (maida)
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp plain flour (maida) for dusting
Method
Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
Combine the condensed milk, melted butter, vanilla essence and mix well.
Add the prepared sieved plain flour-cocoa mixture and 5 tbsp of water and mix gently with help of a spatula.
The batter should be of dropping consistency.
Grease the cake tin with butter on all the sides.
Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
Bake in a pre-heated oven at 180oc (360of) for 25 to 30 minutes or till done.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
Keep aside to cool and use as required.
VEGETABLE LASAGNA
SERVES: 4
Ingredients
8 to 10 Lasagne Sheets
For The Spinach Stuffing
3 cups spinach leaves
1 cup crumbled paneer (cottage cheese)
1/2 tsp chopped green chilliesa pinch nutmeg (jaiphal) powder
3 tbsp fresh cream
Salt to taste
Tomato Sauce
1/2 cup tomato puree
1/2 tsp garlic (lehsun) paste
1/2 tsp dried mixed herbs
1/2 tsp chilli powder
1 tsp sugar
1 tbsp fresh cream
1 tsp oil
Salt to taste
White Sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
salt and freshly ground black pepper powder to taste
Other Ingredients
2 tbsp grated processed cheese
oil for greasing
Method
For the lasagne sheets
1. Cook each sheet of lasagne for 2 minutes in a pan of boiling water to which 1 tsp of salt and 1 tbsp of oil has been added.
2. Drain and transfer the lasagne sheets into a bowl of cold water. Drain again and keep aside.
For the spinach stuffing
1. Blanch the spinach in boiling water. Refresh in ice-cold water and drain out all the water.
2. hop the blanched spinach finely and mix with the cottage cheese, green chillies, nutmeg powder, cream and salt. Keep aside.
For the tomato sauce
1. Heat the oil in a pan, add the garlic and sauté for a few seconds.
2. Add the rest of the ingredients and bring the sauce to a boil. Cool completely.
For the white sauce
1. Heat the butter, add the flour and sauté for 1 minute.
2. Slowly pour in the milk, stirring continuously so that no lumps form. Bring to a boil.
3. Add salt and pepper and mix well. Remove from the fire.
How to proceed
1. Grease a 150 mm. (6”) diameter baking dish.
2. Place one sheet of lasagne in the baking dish.
3. Top with ½ of the spinach stuffing.
4. Top with ½ of the tomato sauce and then cover with second sheet of lasagne.
5. Top with the remaining spinach stuffing, tomato sauce and cover with the third sheet of lasagne.
6. Top with the white sauce and cheese.
7. Bake in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes.
8. Serve hot.
TOMATO SOUP
SERVES: 6
Ingredient
400 gms chopped tomatoes
1/2 cup yellow moong dal (split yellow gram)
2 tsp butter1 onion , finely chopped
1 tbsp cornflour
1 to 2 tsp sugar
1/2 cup warm milk
salt and to taste
For Serving:
Method
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionally.
6. Add the sugar, milk, salt and pepper.
7. Serve hot with cream and bread croutons.
FRESH RED SAUCE PASTA
SERVES: 4
Ingredients:
1.5 cup of pasta
2 tsp olive oil
1/4 clove of garlic, chopped
1/2 cup peppers, carrots chopped
1 cup Tomatos chopped/puree
1/2 cup milk OR 1/4 cup cream
chopped basil
Salt and pepper to taste
Mixed herbs
Chilli Flakes
Method
1. In a large pot, boil water.
2. Add pasta and cook for 8-10 minutes.
3. Meanwhile, in a large pan, warm the olive oil over medium hear.
4. Add garlic and onions and stir until slightly brown and fragrant.
5. Add peppers and carrots and stir 3-5 minutes.
6. Add tomatoes and continue to cook until tomatoes are slightly soft.
7. Season with salt, pepper and chopped basil, mixed herbs.
8. Add Cream or milk at last.
9. Drain pasta and put in a large bowl.
10. Toss in fresh veggies and serve.
STIR FRY VEGGIES
Ingredients:
1 tbsp Olive oil
1small onion, sliced into strips
4 baby corn
1/2 cup Broccilli
1/2 cup beans
1/2 cup striped peppers
1/2 long striped carrots.
Method
Heat oil in a frying pan. Add all vegetables and saute it on a low flame for 5 to 7 min. Add salt and pepper.
Serve while hot!
Tip: You can add veges as per your availibility and choice.
