Dinner Tonight….Cooking for Friends.
Ours is known to be an open house..open to guests at any and all times of the year. Eating together brings warmth and closeness in a family-sharing food with friends doubles that feeling.Undescribable..I love smelling the spicy aroma of home cooking lingering in the house long after guests have left.Comforting.To know that people that we are fond of were here with us, and will return some day There’s gratification and satisfaction to see people enjoy a simple home cooked meal.Food.Wine.Coversation.Laughter.Dessert.Herbal tea.Coffee.More conversation…goodbyes and Adieus….
An evening with special friends…
Menu:
Spring Rolls
Chicken Cocktail Samosas
Spring Salad
Chilled Baby Potatoes in a sweet sour Tamarind Sauce
Cheese and Peppers Rice Mould with Corn Sauce
Grilled Fish with Caramelized onions, Cherry tomatoes and Mushrooms in a Red Wine Sauce
Mince with Sweet Corn
Mixed Coconut and Date vegetables
Baked Aubergine
Peppered Cauliflower
Mango Cheese Cake
Spring Rolls
12 tablespoons flour
A pinch of soda bicarb
1 Egg , beaten
Salt
Oil
Milk to make batter
For the filling:
½ cup finely chopped green beans
1 cup shredded cabbage
½ cup very finely chopped carrots
1 cup fresh mung sprouts
½ cup finely chopped spring onions, include the green stems
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon soy sauce
Salt
!/2 teaspoon red chilli powder
1 tablespoon sesame oil
Mix flour, beaten egg and salt. Add milk a little at a time to make a batter (a little thinner than cake batter consistency).
Add a little oil to a hot griddle. Pour a spoonful of batter in the center, and spread it outwards towards the edge of the griddle.
Lift with a spatula, turn over for a few seconds. Remove, and allow to cool.
Make the pancakes ahead of time. Fill once they are cool.
Filling:
Heat oil, and sauté the ginger and garlic. Add the green beans, stir fry on high heat for a few seconds and then add the carrots, cabbage and mung sprouts.Stir fry on high heat for about a minute, add seasoning.Cook further for a minute. Remove from heat-cool.
Fill each pancake with a little vegetable mixture .Place filling in the center, fold the 2 edges, and then the 2 sides.Secure with toothpicks.
Shallow fry till light golden brown on both sides. Cool,cut into small pieces, horizontally. Serve with hot sauce!
Spring Salad
2 cups iceberg lettuce, torn
¼ cup slit black grapes
A few orange segments, membrane removed
½ cup grated carrot
½ cup finely sliced green apple
½ cup finely sliced green, yellow and red bell peppers
½ cup finely chopped scallions
Dressing:
2 tablespoons orange juice
1 teaspoon juice from grated ginger (fresh)
1 teaspoon lime juice
Salt and pepper
Mix well, and add to mixture of fruit and vegetables.
Chill.
Chilled Baby Potatoes in a Sweet Sour Tamarind Sauce
2 and ½ cups of baby potatoes, boiled in salted water, and peeled.
Tamarind sauce
For the Sauce:
1 cup tamarind
1 teaspoon powdered cumin
1 teaspoon garam masala
½ teaspoon chilli powder
5-6 tablespoons sugar
Salt
Boil 1 cup fresh tamarind in 1 and ½ cups water, till soft and pulpy. Cool, strain through sieve to remove excess fiber and seeds.
Place tamarind water in a heavy bottom pan. Add salt, powdered cumin, garam masala, red chilli powder and sugar. Cook on low heat till spies and sugar dissolve, and the mixture thickens. Cool, and bottle. Can keep up to 3 months, refrigerated.
Chill the baby potatoes. Add tamarind sauce, mix well.Chill before serving.
Rice Mould with Corn Sauce
1 cup boiled long grain rice
½ cup finely chopped green, yellow and red bell peppers
½ cup cheddar cheese, grated
Salt and pepper
Mix the cheese and vegetables into freshly boiled and strained rice. Add salt and pepper. Put into a pre-greased mould.Unmould just before serving.
Corn Sauce
2 tablespoon oil
1table spoon flour
1 clove garlic, minced
½ cup sweet corn
¼ cup cheddar cheese, grated
1 cup skim milk
Salt and red chilli powder
Heat oil, add the garlic-let it brown.Add flour, stir till light brown. Lower heat, season and add corn and cheese. Add milk a little at a time, allow to thicken. It should be a pouring consistency. Add more milk if required.
Grilled Fish with Caramelized onions, Cherry tomatoes and Mushrooms in a Red Wine Sauce
6 pieces of fish (surmai)or the equivalent sea bass, 2” X ½ “, washed, and rubbed over with lime juice, and sprinkled with salt and pepper.
1 cup red wine
10-12 cherry tomatoes
1 teaspoon corn flour dissolved in ¼ cup wine
1 cup mushrooms, cut in ½
1 cup onion rings
4-5 tablespoons oil
Salt and pepper
Heat oil, sear the pieces of fish on both sides, till golden brown.
Place on serving plate.
Sauté the onions in the remaining oil, till light brown.Add the mushrooms and cherry tomatoes.Add wine, allow to simmer.Add dissolved corn flour.Simmer for 5 minutes.
Pour hot sauce over fish just before serving.
Mince with Sweet Corn
1 and a ½ cups minced mutton (fine)/turkey
2 onions chopped
4 cloves garlic, minced
1 teaspoon ginger, grated
½ cup sweet corn
½ teaspoon garam masala
1 teaspoon cumin
2 teaspoons coriander powder
½ teaspoon red chilli powder
Salt
3 table spoons oil
Heat oil, add cumin and ginger and garlic. Sauté till brown. Add onions and cook till light golden brown. Season, add mince. Cook on high heat till mince is tender and the pink color turns into a brown color.
Add corn once the water evaporates.Mix well.
Mixed Coconut and Date vegetables
2 cups chopped veggies-baby corn, carrots,green beans, green bell peppers
¼ cup de-seeded, chopped dates
½ cup fresh grated coconut
½ a red onion, chopped
2 cloves garlic, minced
½ teaspoon red chilli powder
1 teaspoon fennel powder
1 teaspoon coriander powder
2 tablespoons oil
Salt
Heat oil and sauté onion and garlic.
Add vegetables, except the green bell pepper –add that in the end.
Season with spices. Cover and cook on medium heat for about 15 minutes till veggies are done (not overdone). Remove lid, and stir occasionally.Add peppers and coconut. Cover and cook for a further 2 minutes.
Baked Aubergine
1 medium round aubergine
1 medium onion, sliced fine
½ cup sweet corn
1 cup sliced tomato
Salt and red chilli powder
2 tablespoons oil
For the sauce:
2 cups skim milk
1 tablespoon flour
2 cloves garlic, minced.
Salt and red chilli powder
Sauce:
Heat oil.Add the garlic and flour-stir till light brown. Season.Lower heat.Add milk and stir all the time so that lumps don’t form.
Cut the aubergine into thin , round slices. Sprinkle with salt and red chill powder.Place on a colander to drain excess liquid. Alternatively, pat dry with a kitchen towel.
Heat oil in a shallow pan. Brown the aubergine slices on both sides. Set aside to cool.
Sauté the onions in the remaining oil. When slightly caramelized, add corn and tomatoes. Sauté for 1 minute. Remove from the fire. Cool.
Place a layer of aubergine slices in a greased baking dish. Cover with the sautéed onion corn mixture. Cover with remaining aubergine slices. Pour the sauce over it.Bake in a hot oven till the top is browned (about 10 minutes).
Peppered Cauliflower
3 cups cauliflower florets (small)
1 tsp ginger garlic paste
1 chopped onion
1 chopped tomato
¼ tsp black pepper powder
Salt to taste
2 tablespoons oil
Heat oil, sauté ginger garlic paste and chopped onions. Cook till translucent. Add the seasoning and cauliflower. Add chopped tomatoes .Cover,and cook on medium heat till just done.
Mango Cheesecake...finale!
Ours is known to be an open house..open to guests at any and all times of the year. Eating together brings warmth and closeness in a family-sharing food with friends doubles that feeling.Undescribable..I love smelling the spicy aroma of home cooking lingering in the house long after guests have left.Comforting.To know that people that we are fond of were here with us, and will return some day There’s gratification and satisfaction to see people enjoy a simple home cooked meal.Food.Wine.Coversation.Laughter.Dessert.Herbal tea.Coffee.More conversation…goodbyes and Adieus….
An evening with special friends…
Menu:
Spring Rolls
Chicken Cocktail Samosas
Spring Salad
Chilled Baby Potatoes in a sweet sour Tamarind Sauce
Cheese and Peppers Rice Mould with Corn Sauce
Grilled Fish with Caramelized onions, Cherry tomatoes and Mushrooms in a Red Wine Sauce
Mince with Sweet Corn
Mixed Coconut and Date vegetables
Baked Aubergine
Peppered Cauliflower
Mango Cheese Cake
Spring Rolls
12 tablespoons flour
A pinch of soda bicarb
1 Egg , beaten
Salt
Oil
Milk to make batter
For the filling:
½ cup finely chopped green beans
1 cup shredded cabbage
½ cup very finely chopped carrots
1 cup fresh mung sprouts½ cup finely chopped spring onions, include the green stems
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon soy sauce
Salt
!/2 teaspoon red chilli powder
1 tablespoon sesame oil
Mix flour, beaten egg and salt. Add milk a little at a time to make a batter (a little thinner than cake batter consistency).
Add a little oil to a hot griddle. Pour a spoonful of batter in the center, and spread it outwards towards the edge of the griddle.
Lift with a spatula, turn over for a few seconds. Remove, and allow to cool.
Make the pancakes ahead of time. Fill once they are cool.
Filling:
Heat oil, and sauté the ginger and garlic. Add the green beans, stir fry on high heat for a few seconds and then add the carrots, cabbage and mung sprouts.Stir fry on high heat for about a minute, add seasoning.Cook further for a minute. Remove from heat-cool.
Fill each pancake with a little vegetable mixture .Place filling in the center, fold the 2 edges, and then the 2 sides.Secure with toothpicks.
Shallow fry till light golden brown on both sides. Cool,cut into small pieces, horizontally. Serve with hot sauce!
Spring Salad
2 cups iceberg lettuce, torn
¼ cup slit black grapes
A few orange segments, membrane removed
½ cup grated carrot
½ cup finely sliced green apple
½ cup finely sliced green, yellow and red bell peppers
½ cup finely chopped scallions
Dressing:
2 tablespoons orange juice
1 teaspoon juice from grated ginger (fresh)
1 teaspoon lime juice
Salt and pepper
Mix well, and add to mixture of fruit and vegetables.
Chill.
Chilled Baby Potatoes in a Sweet Sour Tamarind Sauce
2 and ½ cups of baby potatoes, boiled in salted water, and peeled.
Tamarind sauce
For the Sauce:
1 cup tamarind
1 teaspoon powdered cumin
1 teaspoon garam masala
½ teaspoon chilli powder
5-6 tablespoons sugar
Salt
Boil 1 cup fresh tamarind in 1 and ½ cups water, till soft and pulpy. Cool, strain through sieve to remove excess fiber and seeds.
Place tamarind water in a heavy bottom pan. Add salt, powdered cumin, garam masala, red chilli powder and sugar. Cook on low heat till spies and sugar dissolve, and the mixture thickens. Cool, and bottle. Can keep up to 3 months, refrigerated.
Chill the baby potatoes. Add tamarind sauce, mix well.Chill before serving.
Rice Mould with Corn Sauce
1 cup boiled long grain rice
½ cup finely chopped green, yellow and red bell peppers
½ cup cheddar cheese, grated
Salt and pepper
Mix the cheese and vegetables into freshly boiled and strained rice. Add salt and pepper. Put into a pre-greased mould.Unmould just before serving.
Corn Sauce
2 tablespoon oil
1table spoon flour
1 clove garlic, minced
½ cup sweet corn
¼ cup cheddar cheese, grated
1 cup skim milk
Salt and red chilli powder
Heat oil, add the garlic-let it brown.Add flour, stir till light brown. Lower heat, season and add corn and cheese. Add milk a little at a time, allow to thicken. It should be a pouring consistency. Add more milk if required.
Grilled Fish with Caramelized onions, Cherry tomatoes and Mushrooms in a Red Wine Sauce
6 pieces of fish (surmai)or the equivalent sea bass, 2” X ½ “, washed, and rubbed over with lime juice, and sprinkled with salt and pepper.
1 cup red wine
10-12 cherry tomatoes
1 teaspoon corn flour dissolved in ¼ cup wine
1 cup mushrooms, cut in ½
1 cup onion rings
4-5 tablespoons oil
Salt and pepper
Heat oil, sear the pieces of fish on both sides, till golden brown.
Place on serving plate.
Sauté the onions in the remaining oil, till light brown.Add the mushrooms and cherry tomatoes.Add wine, allow to simmer.Add dissolved corn flour.Simmer for 5 minutes.
Pour hot sauce over fish just before serving.
Mince with Sweet Corn
1 and a ½ cups minced mutton (fine)/turkey
2 onions chopped
4 cloves garlic, minced
1 teaspoon ginger, grated
½ cup sweet corn
½ teaspoon garam masala
1 teaspoon cumin
2 teaspoons coriander powder
½ teaspoon red chilli powder
Salt
3 table spoons oil
Heat oil, add cumin and ginger and garlic. Sauté till brown. Add onions and cook till light golden brown. Season, add mince. Cook on high heat till mince is tender and the pink color turns into a brown color.
Add corn once the water evaporates.Mix well.
Mixed Coconut and Date vegetables
2 cups chopped veggies-baby corn, carrots,green beans, green bell peppers
¼ cup de-seeded, chopped dates
½ cup fresh grated coconut
½ a red onion, chopped
2 cloves garlic, minced
½ teaspoon red chilli powder
1 teaspoon fennel powder
1 teaspoon coriander powder
2 tablespoons oil
Salt
Heat oil and sauté onion and garlic.
Add vegetables, except the green bell pepper –add that in the end.
Season with spices. Cover and cook on medium heat for about 15 minutes till veggies are done (not overdone). Remove lid, and stir occasionally.Add peppers and coconut. Cover and cook for a further 2 minutes.
Baked Aubergine
1 medium round aubergine
1 medium onion, sliced fine
½ cup sweet corn
1 cup sliced tomato
Salt and red chilli powder
2 tablespoons oil
For the sauce:
2 cups skim milk
1 tablespoon flour
2 cloves garlic, minced.
Salt and red chilli powder
Sauce:
Heat oil.Add the garlic and flour-stir till light brown. Season.Lower heat.Add milk and stir all the time so that lumps don’t form.
Cut the aubergine into thin , round slices. Sprinkle with salt and red chill powder.Place on a colander to drain excess liquid. Alternatively, pat dry with a kitchen towel.
Heat oil in a shallow pan. Brown the aubergine slices on both sides. Set aside to cool.
Sauté the onions in the remaining oil. When slightly caramelized, add corn and tomatoes. Sauté for 1 minute. Remove from the fire. Cool.
Place a layer of aubergine slices in a greased baking dish. Cover with the sautéed onion corn mixture. Cover with remaining aubergine slices. Pour the sauce over it.Bake in a hot oven till the top is browned (about 10 minutes).
Peppered Cauliflower
3 cups cauliflower florets (small)
1 tsp ginger garlic paste
1 chopped onion
1 chopped tomato
¼ tsp black pepper powder
Salt to taste
2 tablespoons oil
Heat oil, sauté ginger garlic paste and chopped onions. Cook till translucent. Add the seasoning and cauliflower. Add chopped tomatoes .Cover,and cook on medium heat till just done.
Mango Cheesecake...finale!
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