Food Corner

The potato cake is a recipe food typical of Puglia and is served in place of bread and used best  Ingredients: 500 GR of flour, 150 G of potatoes, 15 G yeast, 5 tablespoons of olive oil and salt. The preparation is very simple: Boil the potatoes and when they are cooked, peel and reduce them in mashed. And the flour with the mashed potatoes, add salt to taste and the yeast dissolved in a cup of hot water. And the working well with your hands until you has a smooth and homogeneous paste. (more…)

Think I have a told you earlier than, but this is well worth repeat. I just Ate Stockholm is tasty burger at Filips in Fisksatra. What makes it so? Dissimilar is currency - no boring bun, other than a newly baked pita. This is an exacting one had feta cheese as well. If you are wherever near, I implore you to go there and have a pitaburger.

Ingredients:

20-22 - Salad leaves
2 small - cabbage (shredded)
2 Onions - (Thinly sliced into rings)
2 Cucumber - (Sliced into rings)
4 to 6 Carrots - (peeled and thinly sliced)
2 Radish - (peeled and thinly sliced)
2 banana -sliced (cut into rings)
2 Guava - sliced
2 apple - thinly sliced
2 tomato - (thinly sliced into rings)
4 tea spoon -Â lemon juice
Salt to taste
Chaat masala to taste

Preparation:

Take big plate and place salad leaves. Now arrange shredded onions, shredded cabbage, carrot, radish, cucumber. Then now place banana, tomato, guavas, and apples. Shake over chaat masala and salt on it. Lastly pour the lemon juice on the salad. You can also garnish it with green coriander leaves. You can use it as a starter. This is an Indian weight losing food.

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INDIAN FAST FOOD

Ingredients
4-Boiled Potatoes
2-cup Puffed Rice (murmura)
A pinch of Turmeric powder

Papadi:
3 cups of Besan flour
1 cups of Rice flour
Salt, asafoeida
1 teaspoon of Chilli powder
Oil

 Chutney Mitti :
250 grams Tamarind
100 grams Jaggery

Green Chutney:
100 grams green Coriander leaves
25 grams Mint leaves
2 to 4 Green Chillies
Salt to taste

Red Chutney:
2 -Tomato
1- Onion
1\2 teaspoon Anise seed
Salt to taste

Method:
Firstly prepare papadi by mixing above ingredients with little water into stiff dough and make small puri like round pieces, put small holes in it with the help of a knife. Now put them in hot oil and fry them. Remove and drain when fried. Put all the ingredients required for mitti chutney in a mixer and grind them if required add some water. Then put all the ingredients mentioned for green chutney adding some water. Grind red chutney with ingredients mentioned above by adding water. Now put murmura in a bowl. Add mashed potatoes, mashed papadi, and turmeric powder and mix well. When well mixed, pour all chutneys one by one mixing very well. Lastly garnish with green chili and green coriander leaves. Put in a serving plate and serve immediately otherwise it will become mushy(moist).

DELICIOUS MIXED FRUIT RAITA

Raita is an Indian dish which is a common food in daily life. Curd is commonly used in Indian daily food or simply in the form of Raita.

INGREDIENTS:-

1 kilogram curd
100 gram grapes (finely chopped)
100 gram apple (finely chopped)
100 gram banana (finely chopped)
100 gram pomegranate (finely chopped)
1 green chili (finely chopped)
50 gram coriander leaves (finely chopped)
Little cumin
Oil /ghee /butter for tadka
Little cumin powder for garnishing

METHOD:-

Beat the curd with the help of mixer. Now chop all the fruits. Heat oil /ghee / butter in a pan and drop cumin in it, when the cumin turns brown put it in the curd. Add all chopped fruits in the beated curd. Garnish with coriander leaves. Put some green cardamom powder in it for taste.

INDIANÂ RECIPE

Ingredients:-
300 gram paneer
2 table spoon green chutney
1\4 up cashew nut powder
1 and 1\2 tea spoon chat masala
To make paste:-
1 cup gram (besan)
1\2 cup rice flour
2 tea spoon green coriander
1\2 tea spoon soda
2 tea spoon khaskhas
1 tea spoon ajwaine
Salt and red chili according to taste
Oil for deep frying

Method:-
Mix all ingredients in a bowl to make a semisolid paste. Cut the paneer into 10 to 12 cubes. In cashew powder mix green chutney and 1\2 tsp chat masala. Now put a piece of pander and spread this mixture on it then put another piece of pander on it. Similarly prepare all the pander cubes.
Heat the oil in a pen. Add 2 spoon hot oil in paste and stir it. Now dip in paste every piece of pander one by one and deep fry hem still brown. Put on brown paper to soak the excess oil. Serve hot with green chutney.

For making masala dosa Made with rice flour, with fillings like masala, which is potatoes and onions and spices.

Ingredients

Dosa mix:

Basmati rice- 100g

Udad dal- 50g

Split chickpea dal- 30g

Salt- 10g

For preparation

Peeled potatoes- 200g

Small tomato sliced- 1

Onion sliced (approx 50g) -1

Curry leaves- 5g

Cumin seeds- 5g

Turmeric powder- 5g

Cooking oil- 10g

Salt- 10g

Method

To make the dosa, during the night soak the basmati rice, salt and dal Grind into a paste and add water to make a batter. Leave this during the night to prove.

The next day, heat a flat non-stick frying pan and place four tablespoons of the batter in to the centre of the pan. Spread the mix in a circular motion, from the inside out to make the dosa thin. Cook pending you see brown coming through the batter. Peel the dosa off and cook the reverse side.

To make the filling, first boil and mash the potatoes. Heat the oil in a wok and add the cumin seeds, curry leaves and sliced onion.Mix in the tomatoes and then add the tumeric powder. Finally add the mashed potatoes and salt and stir thoroughly.

Place the filling in the centre of the dosa and roll over. Serve with hot sambhar and cold coconut chutney.

Makai ka Halwa is a very delicious dish and Indian dish.

Method:
*First of all take milk and chopped corn in a heavy base kadhai /deep saucepan and bring it to a boil.
*Then cook it over medium heat until the milk dries up. And keep stirring the mixture to prevent any sticking.
*Add sugar, cardamom powder and ¼ cup of dry fruits and stir continuously for 5-7 minutes.
*Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
*After this at last garnish with remaining dry fruits and serve it hot.

Ingredients:

Cardamom powder - ½ tsp.
Whole dried mawa - 200 gms
American corn (boiled and chopped) - 1 kg.
Sugar - 2 cups
Mixed dry fruits (sliced) - ½ cup
Ghee - 2 tsp.
Milk - 1 litre

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Peanut Butter Raisin Cheesecake is a desert recipe and it gives very delicious and mind freshening taste.

Ingredients:
For the crust:
Biscuit crumbs - 1 cup
Honey - ¼ cup
Melted butter - ¼ cup
For the cake:
Creamy peanut butter - 2 cups
Raisins - 20 gms
Sugar - 2 cups
Cream cheese (at room temperature) - 1 cup
Melted butter - 2 tbsp.
Vanilla - 2 tsp.
Whipping cream - 1 ½ cup
Melted chocolate - 15 gms
Hot coffee - 2 tsp.
Gelatin(soaked in warm water) - 1 gm
Method:
*Mix crumbs, honey and ¼ cup melted butter. Press into the bottom of the mould or the dish in which you are setting your cheesecake.
*Beat peanut butter, sugar, raisins, cream cheesa, 2 tbsp. butter and vanilla in large bowl with an electric mixer until smooth and creamy.
*Beat cream until soft peaks form and fold whipped cream into peanut butter mixture. Add the gelatin.
*Spoon mixture onto crust and refrigerate for six hours.
*Melt the chocolate and coffee in double boiler over gently simmering water and spread atop filling.
*Refrigerate until firm and serve it.

Ingredients:
Vegetable oil 7 tablespoon
Cumin seeds 1 teaspoon
Bay leaves2
Cinnamon 2 sticks
Brown cardamoms 4
Cloves 5
Carrots peeled and cut into 2 ½ cm. long strips 3 medium
French beans cut diagonally into 2 ½ cm long strips 100 gms
1-cup peas shelled or frozen
Basmati rice washed and drained 3 cups
Salt 4 teaspoon
Water 3 ½ cups

Method:
1 Heat oil in cooker for about 2 minutes. Add cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Stir for a few seconds. Add carrots, beans and peas. Stir and fry about 2 minutes. Add rice. Fry until rice turns opaque approximately 3 minutes. Add salt and water. Stir once.
2 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
3 Remove cooker from heat. Allow to cool naturally for 5 minutes. Release pressure with slight lifting of vent weight.
4 Open cooker. Serve hot.