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Tuesday, June 18, 2013
Tharukaaree Cashew Nut Bai (Vegetable Cashew Nut Rice)
Serves 4
Ingredients:
2 cups rice (cooked)
2 inch cinnamon stick
2 cardamoms
1 onion (thinly sliced)
250g mixed vegetables (diced carrot, chopped beans, cooked green peas, chopped baby corn)
1 capsicum (chopped)
2 garlic cloves (crushed to paste)
1 cm ginger (crushed to paste)
1 tsp lemon juice
2 inch /Pandan/Rampe leaf
1 dried red chilli
2 spring onions (finely chopped)
2 tbsp oil
½ tsp turmeric powder
200g cashew nut (split into half)
4 tsp salt or according to taste
Preparation.
1. Microwave or blanch the mixed vegetables
2. Heat oil. Fry the cashew nuts until golden brown and transfer to a plate.
3. Fry onion and capsicum in the remaining oil until light brown. Add ginger, garlic, rampe leaf and cooked vegetables.
4. Add all the remaining ingredients and cook on low heat for 10 minutes.
5. Gently stir in the cooked rice and the fried cashew nuts.
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.
·Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.
·Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.
·Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.
·Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.
1½ cup Rice (soaked and ground coarsely) 1 can Tuna 425g 2 cup Sliced onions ½ cup Scraped coconut (alternatively desiccated coconut) 2 tsp Sliced chilli (alter to suit taste) 4 tsp Lemon juice ½ tsp Crushed ginger 2 tsp Chopped curry leaves 2 Eggs ½ tsp Turmeric powder 1½ tsp Salt (alter to suit taste) 2 cup Water Oil for frying
Preparation:
Mix onion, chilli, ginger, curry leaves, Turmeric powder, lime juice, eggs and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together. Next add the tuna and mix well. Then add the ground rice, water and scraped coconut into the mixture and mix thoroughly. Place part of mixture on a greased frying pan (approx one inch thick) and cook on low heat until top is dry. Flip to the other side carefully and leave until golden brown. Repeat with rest of the mixture. Or bake it on medium heat for about 45 minutes or until the top is golden.
Do you like food but you're not very talented at preparing it? Or are you good at cooking and baking but want a few more ideas and some more recipe to add in your Cook Books? Well then this is the site for you!
I'm a simple lady. This has nothing to do with my personal life. I'm not even that good at cooking but still wanted to share some recipe's with who ever looks into this blog.
