Reshlok

SAVOURY SPAGHETTI

2021-07-12T20:32:00.003+05:30

Ingredients:

Oil - 2 tbsp

onion - 1 (finely chopped)

Curry powder - 1-2 tbsp

Peanut butter - 3 tbsp

Tomato paste - 2 tbsp

Chicken stock or broth - 1 1/4th cups

Small strip of lemon rind

Salt and pepper

Spaghetti - 350 gms

Method:

Heat the oil in a saucepan. Add the onion and fry until soft.
Stir in the curry powder, peanut butter, tomato paste, stock, lemon rind and salt and pepper to taste.
Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally.
Meanwhile cook the spaghetti in boiling salted water until just tender.
Drain well and return to the saucepan.
Remove the lemon rind from the sauce and pour over the spaghetti.
Toss well, then serve hot.

SHRIMP AND EGG SOUP

2021-04-03T21:40:00.005+05:30

Ingredients:

Shrimps - 1 cup (chopped)

Eggs - 2 (slightly beaten with a pinch of salt)

Bone stock - 1 litre

Soy sauce - 1 tsp

Spring onions - 2 (finely sliced)

MSG - 1/4 tsp

Salt and pepper to taste

Method:

Boil together all the ingredients except eggs in a saucepan for 10 minutes.
Reduce the heat and simmer for 30 minutes. Add a little water if necessary.
Pour the egg mixture over the soup and stir very gently so that the egg forms into strings.
Serve with chilli sauce.

DILL SAUCE

2021-04-03T18:26:00.003+05:30

Ingredients:

Watercress - 4 stems

Green onion - 1 (diced)

Fresh dill sprigs - 3

Garlic cloves - 2 (smashed and chopped)

Chives - 1 tbsp (chopped)

Mayonnaise - 250 ml

Port wine - 3 tbsp

Sour cream - 75 ml

Juice of one lemon

Salt and pepper

Tabasco sauce- few drops

Dash paprika

Method:

Place watercress, onion, dill, garlic and chives in food processor; blend one minute.
Add remaining ingredients and continue blending 30 seconds or until smooth.
Correct seasoning and serve with grilled fish.

FRIED OYSTERS

2021-04-03T18:19:00.004+05:30

Ingredients:

Shucked oysters - 500 ml

Seasoned flour - 1 cup

Eggs -2 (beaten)

Light cream - 50 ml

Crushed soda crackers - 500 ml

Peanut oil - 75 ml

Salt and pepper

Lemon juice

Method:

Dredge oysters in flour.
Mix eggs with cream; dip oysters in liquid. Coat with cracker crumbs.
Heat oil in deep skillet. When hot, add half of oysters and cook 4 minutes over high heat. Turn oysters over once.
Using slotted spoon remove cooked oysters and drain on paper towels.
Add remaining oysters to hot oil and repeat.
Serve with lemon juice and if desired with tartare sauce as well.

TOMATO RAITA

2021-04-02T23:48:00.005+05:30

Ingredients:

Curd - 1 cup

Tomatoes - 2 (big)

Green chillies - 2

Fresh coconut - 1 tsp (grated)

Coriander leaves - 1 tbsp (chopped)

Salt to taste

Mustard seeds - 1/2 tsp

Oil - 2 tsp

Method:

Finely chop tomatoes. Grind green chillies, coconut and few mustard seeds to make fine paste by adding little water.
Beat the curd with salt.
add ground paste and mix well.
Heat the oil in pan; add mustard and allow it to crackle.
Then add tomatoes and fry for 2 minutes. Let it cool.
Add tomatoes to the curd and garnish with chopped coriander leaves.

BANANAS FOSTER

2021-04-02T23:23:00.002+05:30

Ingredients:

Bananas -4

Butter - 40 gms

Rum - 50 ml

Brown sugar - 100 gms

Cinnamon powder - 1 tsp

Method:

Peel and cut the bananas lengthwise, into four strips.
Dust with brown sugar and saute in a saucepan with the melted butter.
When golden brown, pour in the rum and flambe.
Serve them by putting four slices of banana in each plate, pour some rum on top and sprinkle with cinnamon.
Serve with a scoop of vanilla ice cream.

ITALIAN BEAN SOUP

2021-04-01T17:22:00.005+05:30

Ingredients:

Olive oil - 2 tsp

Leek - 1 (washed and chopped)

Garlic clove - 1 (peeled and crushed)

Dried oregano - 2 tsp

Green beans - 75 gms (trimmed and cut into bite size pieces)

Cannellini beans - 400 gms can (drained and rinsed)

Small pasta shapes - 75 gms

Vegetable stock - 1 litre

Cherry tomatoes - 8

Salt and freshly ground pepper

Freshly shredded basil - 3 tbsp

Method:

Heat the oil in a large saucepan. Add the leek, garlic and oregano and cook gently for 5 minutes, stirring occasionally.
Stir in the green beans and the cannellini beans. Add pasta and vegetable stock.
Bring the stock mixture to the boil, then reduce the heat to a simmer.
Cook for 12-15 minutes or until the vegetables are tender and the pasta is cooked to 'al dente'. Stir occasionally.
In a heavy based frying pan, dry fry the tomatoes over a high heat until they soften and the skins begin to blacken.
Gently crush the tomatoes in the pan with the back of a spoon and add to the soup.
Season to taste with salt and pepper. Stir in the shredded basil and serve immediately.

LEMON PARFAIT PIE

2021-03-29T21:46:00.006+05:30

Ingredients:

Digestive biscuits - 200 gms

Melted butter - 25 gms

Honey - 150 gms

Eggs - 3

Lemon juice- 3 tbsp

Pinch of salt

Cream - 225 ml

Vanilla essence

Method:

Crush biscuits with a rolling pin.
Mix butter, 50 gms honey and biscuit crumbs by tossing with a fork.
Turn into a buttered 8" pie plate and press well into bottom and sides.
Chill for 20 minutes.
Separate eggs, combine yolks, 50 gms honey and lemon juice.
Cook over low heat, stirring all the time until thickened.
Remove from heat and allow to cool.
Whisk egg whites with salt until stiff, gradually adding remaining honey and continue beating until stiff peaks form.
Fold egg yolk mixture into whites and chill for about 30 minutes.
Beat cream until it begins to thicken, add vanilla, fold into chilled mixture.
Turn into pie shell and chill again.

DUCHESS POTATOES

2021-03-29T21:04:00.003+05:30

Ingredients:

Freshly boiled potatoes - 500 gms

Butter - 25 gms

Beaten egg - 1

Hot milk

Pinch of grated nutmeg

Salt and pepper

Egg or melted butter for brushing

Method:

Sieve hot potatoes or mash thoroughly.
Beat in butter, add egg and nutmeg and beat again.
Add enough hot milk to make mixture as soft as thick cream.
Season to taste.
Place in fireproof dish, raising potatoes to point at top to form a castle.
brush with beaten egg or melted butter, and bake in hot oven (475 F) until brown.

SAVOURY OMELETTE

2021-03-29T20:46:00.003+05:30

Ingredients:

Eggs - 5

Butter - 25 gms

Salt and freshly ground pepper

Mushrooms - 100 gms

Onions - 50 gms

tomato ketchup - 1 tbsp

Mixed herbs - 1/2 tsp

Method:

Make the filling first -

Dice the mushrooms and onions and fry in butter. Add ketchup and seasoning and cook until mixture is firm.
For omelettes separate eggs, and whisk whites until firm but not stiff.
Then mix 2 tablespoons of water with the yolks and fold in the egg white gently.
Pour one third into the pan and fry until lightly browned. Put filling in one half and fold over.
Cook the other 2 omelettes the same way.
Serve immediately.

GULAI LEMAK

2021-03-25T19:47:00.003+05:30

Ingredients:

Large cabbage - 1

Large onion - 1

Fresh red chillies - 2-3

Large potato - 1 (diced)

Spice:

Thick coconut milk - 2 cups mixed with pinch of turmeric and 2 tbsp prawn paste

Method:

Shred cabbage and onion into thin strands.
In a heavy sauce pan, simmer half the coconut milk (spiced) with the onion.
When the onion is soft, add the remaining coconut milk.
Add the diced potato and cabbage and simmer covered for 5 minutes.
Uncover and let bubble for a further 2 minutes. Remove from heat.
Sprinkle either soy sauce or ground pepper and serve hot.

KOKUM AMRIT

2021-03-20T21:08:00.008+05:30

Ingredients:

Fresh Kokums - 100 gms (round and red)

Big lime juice of one

Cardamom powder - 1/2 tsp

Saffron essence - few drops

Sugar to taste

Crushed ice

Method:

Mash the kokums to a fine pulp and strain out the juice through a cloth.
Stir in 2 glasses of iced water along with the remaining ingredients.
Serve chilled.

PASTA CON FUNGHI

2021-03-19T16:40:00.005+05:30

Ingredients:

Penne pasta - 250 gms

White sauce - 100 gms

Cream - 50 gms

Garlic - 1/2 tsp (chopped)

Pepper - 1 tsp

Salt to taste

Olive oil

For Garnishing:

Corn

Method:

Boil the pasta as per the instructions on the packet. Drain and keep aside.
Heat olive oil in pan; add chopped garlic and saute for few seconds.
Add white sauce and bring it to boil then add boiled pasta and remaining ingredients.
Stir well.
Serve garnished with corn.

KHOLAMBA

2021-03-13T21:28:00.007+05:30

Ingredients:

Red gram dal - 3/4 cup

Brinjals - 3-4 (cut into big pieces)

Red chillies - 2-3 (cut into pieces)

Kholamba powder - 2 tsp

Tamarind pulp - 2 tsp

Salt to taste

Mustard seeds - 1/4 tsp

Curry leaves - few

Asafoetida- a pinch

Oil - 1 tbsp

Method:

Wash and cook dal in pressure cooker till soft.
Cook the brinjals separately with enough water till soft.
Add this to the cooked dal along with salt, tamarind pulp and Kholamba powder.
Stir well and add enough water to bring it to boil.
Heat oil in small pan; add mustard seeds, red chillies, curry leaves and asafoetida.; allow them to splutter.
Add the seasoning to the dal.

DANISH APPLE CAKE

2021-02-04T21:32:00.002+05:30

Ingredients:

Butter - 100 gms

Apples - 700 gms (peeled, cored and sliced)

Peel of half lemon

Coarse fresh white breadcrumbs - 225 gms

Cream - 300 ml

Method:

Melt 15 gms of the butter in aheavy sauce pan and coat the bottom of the pan with it.
Add the apples, lemon peel and sugar.
Cover the pan and cook gently until the apples are transparent but still keep their shape.
Remove the pan from the heat and discard the peel.
Melt the remaining butter in a frying pan and fry the bread crumbs until they are golden.
Arrange half the apples in a layer in a one litre souffle dish.
Use half the crumbs for the next layer, then the rest of the apples and finally another layer of crumbs.
Cover the dish with foil or cling wrap and put in the refrigerator to chill.
Serve cold with the cream.

MIXED VEGETABLE SIDE SALAD

2021-02-04T21:19:00.006+05:30

Ingredients:

English cucumber - 1

Broccoli head - 1 in florets, cooked

Carrot - 1 (pared and grated)

Cheddar cheese - 90 gms

Salt and pepper

Vinaigrette of your choice

Method:

Do not peel cucumber. Cut in half lengthwise, remove seeds and slice.
Place cucumber in bowl with broccoli, carrot and cheese.
Season and toss.
Pour in vinaigrette, toss again and serve.

POTATO SHELL TACO PIE

2021-02-02T19:58:00.000+05:30

Ingredients:

Butter - 1/4 cup

Milk - 2/3 cup

Taco seasoning mix - 2 tbsp

Packaged instant mashed potato flakes - 2 1/2 cups

Ground beef- 1 pound

Onion - 1/2 cup (chopped)

Refried beans - 1 can (16 ounce)

Barbecue sauce- 1/2 cup

Shredded lettuce- 1 cup

Tomato - 1 (chopped)

Shredded cheddar cheese - 1 cup

Dairy sour cream (optional)

Method:

In a medium saucepan melt butter. Add milk and taco seasoning mix.
Remove saucepan from heat; stir in potato flakes.
Press potato mixture over the bottom and up the sides of an ungreased 10" quiche dish or pie plate.
In a 10" skillet cook beef and onion till beef is brown and onion is tender. Drain off fat.
Stir in remaining taco mix, beans, and barbecue sauce. Cook and stir till bubbly. Turn into prepared crust.
Bake, uncovered, in a 350 degrees oven for 30-35 minutes.
Let stand for 5 minutes. Top with lettuce, tomato, and cheese.
Cut into wedges.
Serve with sour cream.

CHICKEN STEW

2021-01-31T21:04:00.000+05:30

Ingredients:

broiler chicken - 1 joints

water - 750 ml

small whole carrots - 225 gms

chicken stock cubes - 2

pinch of mixed herbs

peas - 100 gms

small red pepper - 1 (chopped)

Sliced kidney beans - 100 gms

Method:

Put chicken joints in stew pan with crumbled chicken stock cubes and water, and a large pinch of mixed herbs.
Simmer gently for about 40 minutes, then add the prepared vegetables.
Continue cooking until the chicken is tender.

BANANAS IN SPICED ORANGE SAUCE

2021-01-31T20:44:00.000+05:30

Ingredients:

Firm bananas - 4

Sugar - 1 tbsp

Ground all spice - 1/4 tsp

Finely grated zest and juice of one orange

Butter - 15 gms

Method:

Mix the sugar and spice, then add to the orange zest and juice and stir well to blend.
Cut the bananas diagonally across into chunky, slanting pieces.
Melt the butter in a heavy based saucepan. Add the bananas and fry briskly for 2 minutes, turning them with a fish slice and palette knife until browned.
Stir the orange juice mixture, then pour over the bananas.
Allow the mixture to bubble for a few seconds, until heated thorough, then remove the pan from the heat.
Spoon the hot bananas and orange sauce into 4 bowls and serve at once.

CRANBERRY RELISH

2021-01-26T21:48:00.001+05:30

Ingredients:

Cranberry sauce - 200 gms

Dried apricots - 50 gms (chopped)

Sultanas - 25 gms

Water - 40 ml

Grated orange rind - 2/3 tsp

Ground ginger - 1/5 tsp

Brown sugar - 2 tsp

Method:

Combine cranberry sauce, apricots, sultanas, water, orange rind and ginger in a saucepan.
Bring to the boil and simmer 10 minutes.
Add sugar and cook for one minute or until dissolved.
Cool. Pour into sterilized jars and seal.
Store in refrigerator. Use within one week.
Serve with hot or cold roast chicken, smoked chicken or turkey.

YOGURT AND NOODLE SOUP

2021-01-26T21:29:00.006+05:30

Ingredients:

yoghurt - 3 cups

egg- 1 (beaten)

Chicken broth- 3 cups

Broad egg noodles - 1 cup (broken into small pieces)

Salt - 1 tsp

Butter - 3 tbsp

Onion - 1 (finely chopped)

Dried mint - 1 tbsp (crushed)

Method:

Combine yogurt and egg in saucepan.
Bring almost to a boil, stirring constantly in one direction to prevent curdling.
Stir in broth, noodles, and salt.
Bring to a boil, then simmer for 10 minutes or until noodles are tender.
While soup simmers, melt butter in small frying pan.
Add onion and saute until lightly browned.
Stir in mint.
Add onion mixture to soup.
Stir; and serve hot.

COLD CHICKEN WITH OYSTER SAUCE

2021-01-23T19:27:00.003+05:30

Ingredients:

Boneless, skinless chicken breasts - 700 gms

Coriander or parsley sprigs - 3 (coarsely chopped)

Onion - 1 (chopped)

Peppercorns -12 (crushed)

Honey - 3 tbsp

Oyster sauce- 1 tbsp

Chinese light soy sauce- 1 tbsp

Five spice powder - pinch

Salt- pinch

Sesame seeds- 2 tbsp

Washed bean sprouts - 200 gms

Spring onions - 4 (chopped)

Fresh root ginger - 1 tbsp (chopped)

Tomato segments for garnishing

Method:

Bring 2 litres water to the boil in a saucepan. Add coriander or parsley, onion and peppercorns and simmer for 20 minutes.
Add the chicken breasts to the liquid and simmer for 6 - 8 minutes. Remove the pan from the heat and leave the chicken to cool in the liquid.
Mix the honey, oyster sauce, soy sauce, five spice powder and salt in a bowl and add 1 tbsp of the cooled liquid from the chicken breasts.
Heat a small frying pan and dry roast the sesame seeds until the seeds begin to change the colour. Remove and allow them to cool.
Cut the chicken breasts obliquely into thin slices. Pour over the sauce and turn over carefully a few times. Cover and chill for one hour.
Spread the bean sprouts on a large flat dish. Spoon the chicken breasts and sauce into the middle of the dish.
Sprinkle the spring onions, root ginger and sesame seeds over the top and garnish with tomato segments.

NAME AND IMAGES OF VEHICLES

2021-01-15T17:49:00.001+05:30

SL NO	VEHICLE	IMAGE
1	Bicycle
2	Moped
3	Scooter
4	Motorcycle
5	Tricycle
6	Pram
7	Autorickshaw
8	Motorcar
9	Jeep
10	Van
11	Tractor
12	Ambulance
13	Tram
14	Bus
15	Double Decker Bus
16	Truck
17	Fire engine
18	Tank
19	Train
20	Monorail Train
21	Metro (Tube Train)
22	Boat
23	Yacht
24	Steamer
25	Oil tanker
26	Cargo ship
27	Submarine
28	Aeroplane

Helicopter

Fighter plane

Spacecraft

EASY CHOCOLATE CREPES

2021-01-07T19:53:00.008+05:30

Ingredients:

Eggs - 2

Flour - 1/2 cup

Cocoa powder - 2 tbsp

Sugar - 1/4 cup

Milk - 1 cup plus cream - 2 tbsp

Vanilla - 1 tsp

Butter - 1 tbsp (melted and cooled)

Method:

Place eggs in a bowl. Add remaining ingredients in order given and beat well; by twos- mix flour and cocoa; beat; sugar and milk then beat; then lastly vanilla and cooled butter. Beat.
Set aside for at least one hour.
Heat a small skillet or crepe pan. Brush very lightly with butter.
Place one tablespoon of crepe batter into pan. Pick up the pan by its handle and swirl batter so it covers the edges.
Cook just one minute, then turn. These cook quickly.
When done, remove to paper towels.

NAVARATAN KORMA

2020-11-28T21:06:00.005+05:30

Ingredients:

French beans, carrots,

Cauliflower and peas - 2 cups (parboiled)

Cottage Cheese - 200 gms

Onions - 3-4

Tomatoes -5-6

Khoya - 1/3 cup

Ginger paste - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tbsp

Mirchi powder - 2 tsp

Garam masala - 2 tsp

Milk - 1 1/2 cups

Salt to taste

Oil - 3-4 tbsp

Coriander leaves

Method:

Finely chop onions. Put tomatoes in boiling water for 2 minutes, remove and peel off the skin and cut into small pieces.
Heat oil and fry the paneer pieces and keep aside.
To the same pan; add onions and ginger paste and fry till oil separates.
Then add tomatoes, turmerric, coriander, chilli powder, salt and garam masala; mix and cook for 2-3 minutes.
Add khoya and fry. Then add parboiled vegetable, paneer and milk.
Cook till done.
Lastly garnish with coriander leaves.