Recipes : Orange Sweet Rolls

Orange Sweet Rolls

requirements : 

1 egg at room temp + enough warm water to = 1 cup

1 tsp lemon juice

3 Tbsp oil

1/3 cup sugar

1 tsp salt

3 1/2 cup flour

1 1/2 tsp active dry yeast

how to : 

1/2 cup butter, melted

1/2 cup orange marmalade

3/4 cup packed brown sugar

1/4 tsp salt

2 tsp cinnamon

including:

Zest and juice of two oranges

1 cup powdered sugar

1/2 cup milk

4 Tbsp butter, melted

Prepare to : 
1. Make the dough in your bread machine adding ingredints in the order listed.  Use dough setting.

2. Roll dough out to a rectangle shape.  Drizzle with melted butter and spread with marmalade.  Sprinkle with brown sugar, salt, and cinnamon.  Roll up like a log and cut in to   1 1/2 inch pices.  Place in buttered pie plate and let rise while oven preheats to 375.

3. Bake 15-20 minutes until golden brown.  Let cool while making the icing.  Drizzle with icing and serve warm.

Enjoy!

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Cooking and Recipes :Rava ladoo

Cooking and Recipes :Rava ladoo

Rava ladoo

Ingredients:

Semolina (rava/sooji)- 1 cup

Sugar - 1 cup

Milk - 1 cup 

Ghee - 3 tsps.

cardomom powder.

coconut flakes

saffron

raisins, Cashewnuts

Method :

Take ghee in a deep saucepan and heat.

Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.

Keep aside cool for some time. Add cardomom powder, coconut flakes,raisins, Cashewnuts and saffron.

Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

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Cooking and Recipes :Mango Pulihora

Cooking and Recipes :Mango Pulihora

Mango Pulihora

Ingredients:(For two)

1 cup rice (uncooked, raw)

1 cup grated green mango (or 1 cups)

8 to 10 small green chillies - slit in the middle cup of cashews and peanuts combined

1 tablespoon of chana dal (soaked in water for  hour)

1 teaspoon of each - cumin and mustard seeds

Few curry leaves and 4 to 6 small pieces of dried red chilli 

teaspoon of turmeric

Pinch of asafetida

Salt to taste or teaspoon

Method :

Step 1:

Peel the skin and grate the unripe mango. Measurement is: for 1 cup raw rice - 1 to 1½ cups grated mango or 2 cups, adjust the quantity to suit your tart/tangy preference.

Cook the rice like you normally do, not too tight, not too mushy.

Step 2:

In a saute pan, heat peanut oil or ghee. Add and toast the ingredients until light gold and remove, one by one, in this order: 

Cashews

peanuts

soaked chana dal

Slit green chillies, curry leaves, few pieces of dried red chillies, mustard seeds and cumin

At the end, bring all these toasted ingredients, sprinkle in turmeric and asafetida. Stir to mix and stirfry for another one minute

Step 3:

Add the grated mango to the pan. Stir to mix with other toasted contents in the pan. Cook it on medium high just for two minutes and switch off the heat. (This is done to remove the raw smell of grated mango and do not cook the mango gratings more than 2minutes, that would kill the precious mango flavor.) 

Step 4:

Add salt and mix this toasted mango-peanut mixture with cooked rice thoroughly with a big spoon or with your right hand. Serve.

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Cooking and Recipes : Crisp & Brown --Paper Dosa -- at home

Crisp & Brown --Paper Dosa -- at home

INGREDIENTS:

1 Cup Rice

1/2 cup Urad Dal

1/2 cup Rice Powder

2 tsp Methi seeds (optional)

2 Tbsp Besan Powder

Salt as per taste ( for this 1.5tsp is sufficient)

METHOD:

Step 1 :-Wash and soak rice, dal and methi seeds for about 4 hours in warm water

Step 2 :-Grind all together into a smooth and thick batter along with salt, rice and besan powder.

Step 3 :-Set it in a warm place for 8 to 12 hours and let it ferment nicely.

Step 4 :-Heat up the griddle. Pour enough batter and roll it around quick from center going outwards. 

Tip: keep the flame on low when pouring the batter and once you roll it immediately turn the flame on high to let it roast well.

Step 5 :-Pour some Ghee/Oil and allow it to cook on high heat until nicely roasted on one side.

Step 6 :-Serve hot with chutney of your choice.

Tip: addition of besan powder here gives a nice orange/brown color to the dosa when roasted well.

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Cooking And Recipes : Hot And Sour Soup

Hot And Sour Soup

Hot And Sour Soup

Ingredients
2-3 tomatoes
6 cups of water
Boil together. Cool. Churn in a mixer and strain.;
1/2 cup Cabbage (shredded)
1/2 cup Carrot (grated)
1 Tomato (chopped)
1/2 cup Beans (finely chopped)
2 Mushrooms (finely sliced) Optional
1/2 tspn Ajinomoto
3 tspns Sugar
1 tspn Pepper
1 tspn Chilli Sause
2 tspns Vinegar
3 tblspns Corn flour
1/2 cup Water
Salt to taste

Recipe
Heat oil in a pan add tomato and cook for a minute. Add shredded vegetables and aji-no-moto. Add tomato stock and bring to boil. Add all the other ingredients, mix the corn flour in 1/2 a cup of water. Add stirring continuously.

Cook for 2-3 minutes. Serve hot.

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Cooking And Recipies : Chicken Nuggets

Chicken Nuggets

Chicken Nuggets

Ingredients
1 lb. boneless, skinless chicken breasts
1 cup low-fat buttermilk
1 1/2 cups bread crumbs
2 tsp. cayenne pepper
1 tsp. garlic powder
1/4 tsp. salt
Freshly ground black pepper
Olive oil cooking spray

Preparation
1. Add the chicken to a large plastic bag. With a rolling pin or meat mallet, pound each chicken breast, one at a time, until thin. Cut all the chicken into a total of 20 pieces. Add the chicken to another large plastic bag, and add the buttermilk. Seal the bag, and marinate the chicken in the refrigerator overnight.

2. The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper, or with foil that has been coated with cooking spray. On a plate, combine the panko bread crumbs with the cayenne pepper, garlic powder, salt, and pepper. Shake the excess buttermilk off each piece of chicken, and roll the chicken in the bread-crumb mixture, coating it well. You will not use all the bread crumbs.

3. Place the chicken nuggets in a single layer on the baking sheet, and coat the top of the nuggets with the olive oil cooking spray.

4. Bake the nuggets for about 10 minutes, or until golden brown. Serve with your own favorite lower-sodium dipping sauce.

4 servings
Serving size: 5 nuggets (about 4 oz.)
Preparation time: 10 minutes
Marinating time: 24 hours
Cooking time: 10 minutes

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Cooking and Recipes :All Vegetarian Dishes 300+

Cooking and Recipes : All Vegetarian Dishes 300+




This is a small PDF file 380 kb can be downloaded in a blink of an eye. It is a collection of all vegetarian recips from all over india including south, In total 330. i am sure you will love this. download and enjoy

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