Wednesday, December 23, 2009

Makhana kheer (Lotus seeds pudding)

6 cups milk
3 cups makhana.
1 cup sugar
4 Cardamoms finely grounded.
7-8 Cashews sliced
5-6 raisins.
2 tsp ghee

1.Heat ghee in wok (skillet) and fry makhanas for 5 min or until light golden.
2.Coarsely ground the makhana and keep aside,
3.Heat milk to boil in a pot.
4.Once milk starts boiling, let it simmer for 10 min.
5.Now add crushed makhana,cashews,raisins,cardamom in it and cook it for another 10 min on low flame.
6.keep stirring on time to time.

pudding is ready, serve hot or cold.

Stir fry

1 cup beans
1/2 zuchinni chopped
1 carrot diced
1 onion diced
1/2 bowl fresh coriander
1tbsp soy sauce
1tbsp ginger garlic paste
1 tbsp oil
salt to taste

1) heat wok add oil than ginger garlic paste, soy sauce. Fry for 1-2 min.
2) add onions, carrot, beans, zucchini, and fry for 2-3 min. Add salt.
3) Garnish with coriander.
Serve with Congee
Can top with roasted peanuts or cashew nuts or Sesame seeds


Congee (Chinese rice soup)

6 cups water
1/2 cup jasmine rice
1/2 tsp grated ginger
salt to taste

Add rice, water  and garlic in a large pot. When water is boiled, turn it down to medium low and put the lid on. Let it cook in medium low for 1 - 2 hours or until the congee is creamy. Stir occasionally.
Serve with Stir fry

Vietnamese spring roll with peanut sauce

Once we tried this rolls in a Vietnamese restaurant and we liked it, its raw and its healthy.

For rolls:
60g dried rice vermicelli noodles
8 rice wrappers (22cm diameter)
12 leaves fresh Thai basil, chopped
3 sprigs fresh coriander, chopped
1-2 Carrots (cut lengthwise)
1 Cucumber (cut lengthwise)
few lettuce leafs 

For Peanut sauce:
1/2 cup creamy peanut butter
  • 1 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 small garlic clove, mashed to a paste
  • 1 tsp chili paste
  • 1 tbsp sesame oil
  • Juice of 1 lime
  • 2 tbsp water

For spring rolls
1)Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
3) In a row across the center and  place a handful of vermicelli, basil, coriander and lettuce, leaving about 2 inches uncovered at each side.
4) Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
5)Cut roll in half if desired. 
    Repeat with remaining ingredients.

For sauce:
In a small bowl mix all the ingredients of the sauce and stir rigorously to mix well.