Filled Bangan (Stuffed bringel)

Ingredients:

12 bringels , from 3 to 4 inches long, stemmed

3/4 cup olive oil

1 medium onion, finely chopped

3 cloves garlic, crushed

3/4 lb. ground beef

1/2 cup rice, rinsed

salt

1/2 teaspoon pepper

1/2 teaspoon allspice

1/4 teaspoon cinnamon

1/4 teaspoon oregano

1/2 cup pine nuts

yogurt sauce

Method:

Core the bringels with a sharp knife or, better yet, with an bringel corer (found in Middle Eastern stores), making sure not to break the skins.

In a frying pan, heat 1/2 cup of the oil and sauté the bringels over a medium heat, turning often until they cook on all sides; then remove and place in a strainer to drain and cool.

To the same oil, add the onion and garlic; then sauté over a medium heat for a few moments. Add more oil if the onions begin to stick. Stir in the meat, rice, salt, pepper, allspice, cinnamon, and oregano and stir-fry until the meat is browned. Remove and allow to cool.

In the meantime, heat the remaining 1/4 cup of oil in another frying pan and add the pine nuts; then stir-fry over a medium heat until they turn golden brown. Remove and drain.

Make a filling by mixing the pine nuts with the meat mixture. Stuff the eggplants; then set aside.

Prepare the yogurt sauce. Place the stuffed bringels in the yogurt; then simmer uncovered over very low heat, for 30 minutes. Serve hot.

Ladyfinger with Tomatoes

Time : 30 mints


Ingredient

1-1/2 pounds fresh (or frozen) tender Ladyfingure

6 Tbs. olive oil

4 cloves garlic, peeled and minced

2 medium-sized onions, peeled and cut into 3/4-inch dice

2 medium-sized tomatoes, peeled and coarsely chopped

1 t. ground coriander

1-1/2 t. salt, or to taste

1/8 t. freshly ground black pepper

1 Tbs. lemon juice

Methord


Wash the ladyfinger and trim it. (To trim the ladyfinger, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape.)

Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the ladyfinger. Stir and fry for another minute. Now put in all the remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until ladyfinger is tender. (Larger pods will take a bit longer to cook through.)

Serve either hot or cold.

CELESTIAL VEGETABLE SOUP

A colorful vegetable soup preparation Preparation Time : 5 minutes Cooking Time : 10 minutes

Ingredients

Carrot, cubed 1 medium Green peas, shelled 1/2 cup Vegetable stock 3 cups Cornflour/ corn starch 2 tablespoons Oil 1 tablespoon Green capsicum, cubed 1 medium Mushrooms, quartered 8-10 Corn niblets 2 tablespoons Salt to taste Sugar a pinch Whole dry red chillies, crushed 1/2 teaspoon

Method

Boil carrot and green peas in vegetable stock for two to three minutes. Set aside. Dissolve cornflour in half a cup of water. Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chillies. Add blended cornflour, stirring continuously. Cook on high heat for one minute. Serve piping hot.

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CREAM OF ASPARAGUS AND ALMOND SOUP

A light green color creamy soup enriched with almonds. Preparation Time : 15 minutes Cooking Time : 15 minutes

Ingredients

Asparagus 300 grams Almonds 10-12 Salt to taste Butter 2 tablespoons Onion , chopped 1 medium Refined flour (maida) 2 tablespoons Vegetable stock 2 1/2 cups Black peppercorns, crushed 4-5 Milk 2 cups

Method

Trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, keeping a few tips for garnish. Blanch the tips in sufficient boiling salted water for one to two minutes. Drain and refresh. Blanch the remaining asparagus in sufficient boiling water for two to three minutes. Drain and refresh. Puree in a blender. Set aside. Broil or dry roast almonds on medium heat till almond skin changes colour slightly. Remove from heat, cool and slice into slivers. Set aside. Melt butter in a pan and add onion. Sauté over low heat until soft. Stir in the refined flour and cook for one minute, then gradually add the stock and whisk so that no lumps are formed. Bring the mixture to a boil. Simmer for two to three minutes or until thickened, then stir in asparagus puree, salt and crushed peppercorns. Add milk and simmer for two to three minutes, stirring continuously. Serve hot garnished with asparagus tips and almond slivers.

VEGETABLE FLORENTINE

Spinach mushrooms and corn niblets sautéed and baked in white sauce with cheese.

Preparation Time : 40-45 minutes

Cooking Time : 8-10 minutes

Ingredients

Spinach, blanched , chopped 4 bunches Butter 2 tablespoons Shallots, peeled , quartered 8 Garlic, chopped 4 cloves Button mushrooms, quartered 12 Corn niblets, boiled 1 cup White sauce 1 cup Fresh cream 4 tablespoons Nutmeg powder a pinch Black peppercorns, crushed 15-16 Cheese, grated 4 tablespoons Salt to taste

Method

Preheat oven to 180 °C.Heat butter in a pan. Add halved shallots and sauté till the shallots turn pink in colour. Add chopped garlic and sauté. Add mushrooms, corn niblets and spinach and sauté for a minute. Add white sauce and mix well. Add fresh cream, nutmeg powder and crushed black peppercorns. Put the spinach mixture in an ovenproof dish and layer it with grated cheese. Gratinate in a preheated oven for five minutes. Serve hot with French Bread Crispies

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BAKED SPINACH & POTATO DELIGHT

Spinach, babycorns, potatoes layered with cheese, baked in oven.

Preparation Time : 40 minutes

Cooking Time : 15-20 minutes

Ingredients

Spinach, blanched 3 bunches Potatoes, bolied, 1/2 inch cubes 3 medium Butter 2 tablespoons Onion , chopped 1 medium Garlic, chopped 2-3 cloves Babycorns 100 grams Salt to taste Black pepper powder 1/2 teaspoon White sauce 1 1/2 cups Cheese, grated 1/2 cup White pepper powder 1/2 teaspoon Sugar 1/2 teaspoon Lemon juice 1 tablespoon Nutmeg powder a pinch Cream 1/2 cup Refined flour (maida) 1 teaspoon Tomato, sliced 1 medium

Method

Blanch spinach in plenty of water. Drain and refresh. Chop and keep aside. Heat one tablespoon of butter in a pan. Add onions and saute. When the onions start to change colour, add garlic and saute for a minute. Add babycorns, salt and pepper powder. Stir. Take it off the heat and leave it aside. Heat the remaining butter in another pan. Add white sauce, half the grated cheese, salt, one-fourth teaspoon of white pepper powder, sugar, lemon juice and one-third the chopped spinach. Stir and add a pinch of nutmeg powder. Stir. Take it off the heat and keep it aside. Preheat oven to 180°C. Take cream in a bowl, add a teaspoon of refined flour, salt and the remaining white pepper powder. Stir to blend well. Layer the base of a baking dish with half the remaining chopped spinach. Then spread the babycorn mixture. Spread the remaining spinach over this. Now spread boiled and cubed potatoes. Sprinkle salt. Pour the cream and flour mixture and spread the spinach and cream mixture on top. Place sliced tomatoes over and top it up with remaining grated cheese. Bake in the preheated oven at 180°C until the cheese gets a light golden colour on top and the sauce is bubbling hot. Serve hot.

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BAKED MUSHROOM AND NUT CRUMBLE

Mushrooms and nuts baked with mild spices

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Ingredients

Button mushrooms, sliced 600 grams Vegetable stock 2 cups Butter 4 tablespoons Onion , chopped 1 large Garlic, crushed 1 cloves Refined flour (maida) 1/2 cup Cream 4 tablespoons Fresh parsley, chopped 2 tablespoons Salt to taste Black pepper powder to taste Oatmeal 3/4 cup Whole wheat flour (atta) 3/4 cup Dry thyme 1 teaspoon Almonds, ground 1/4 cup Walnuts, chopped 1/4 cup Pistachios, chopped 10-15 Butter , softened 4 tablespoons Fennel seeds (saunf) 1 tablespoon

Method

Preheat oven to 190 C. Put the mushrooms and stock in a large saucepan. Bring to a boil and cook for a few minutes till mushrooms are just tender. Drain thoroughly reserving the stock. In another pan, melt the butter and gently fry the onion and garlic for two to three minutes until just softened but not browned. Stir in the flour and cook for a minute. Remove the pan from heat and gradually stir in the reserved mushroom stock. Return to heat and cook stirring, until thickened. Stir in the mushrooms, salt and pepper to taste, cream and parsley and spoon into a shallow ovenproof dish. To make the topping mix together the oatmeal, flour, thyme, nuts and salt and pepper to taste. Using a fork mix in the butter until the topping resembles coarse breadcrumbs. Sprinkle the topping over the mushrooms, scatter the fennel seeds over and bake in the preheated oven at 190 C for twenty five to thirty minutes until golden and crisp. Serve hot.

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BURNT GINGER RICE

BURNT GINGER RICE

Chinese stir fried rice with fried ginger Preparation Time : 60 minutes Cooking Time : 40 minutes

Ingredients

Rice 1 cup Ginger, sliced thinly 4 inch piece Oil 3 tablespoons Onion , chopped 1 small Soy sauce 1 tablespoon Tomato sauce 1/2 tablespoon Red chilli paste 1/2 tablespoon MSG 1/4 teaspoon Salt to taste Fresh coriander leaves, chopped 2 tablespoons Vinegar 1 teaspoon

Method

Soak rice in four to five cups of water for an hour. Cook in four cups of boiling water until just cooked. Drain well and cool.Heat oil in a wok, add sliced ginger and stir-fry for two to three minutes or till ginger turns brown in colour. Drain on absorbent paper. Reserve some ginger pieces for garnish and finely chop the remaining ginger. Reheat oil, add chopped fried ginger, onion and stir-fry briefly. Immediately add cooked rice, soy sauce, tomato sauce, red chilli paste, MSG and salt to taste. Cook on high heat for a minute, stirring and tossing continuously. Add chopped coriander leaves, vinegar and serve hot, garnished with the reserved fried ginger slices.

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