Archive for » November 2nd, 2009«

02
Nov
Rose Cookies

Ingredients:

* 3 cups all-purpose flour

* 1 teaspoon baking powder

* 1 ½ cups butter

* 1 ½ cups white sugar

* 1 egg

* 1 tbs rose water

* handful of fresh non sprayed rose petals

Method:

1. Preheat oven to 200 °C.

2. In a small bowl, stir together flour, chopped rose petals and baking powder. Set aside.

3. In the other bowl, mix together the butter and sugar until smooth. Beat in egg, rose water and vanilla. Gradually blend in the dry ingredients.

4. Let it rest in refrigerator to become stiffer and easier to cut.

5. Roll rounded tablespoons of dough into balls or use heart shaped cut outs and place onto ungreased cookie sheets. Make sure to provide sufficient space between dough as the cookies expands.

6. Bake 8 to 10 minutes in the oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Note: You can use one tablespoon of dried rose petals instead of fresh ones.  Add some glazing with decorations for more special occasion.

Category: Desserts  Tags: ,  Leave a Comment
02
Nov
J’s Prawn Curry

Ingredients:

* 4 tbsp sunflower oil

* 1 tsp black mustard seeds

* 400g canned chopped tomatoes

* 500g raw tiger prawns, peeled

* 100ml coconut cream or fresh cream

* 4 tbsp chopped fresh coriander

For the curry paste:

* 1 medium onion, chopped

* 3 garlic cloves, crushed

* 2 green chillies, deseeded and chopped

* 2.5cm fresh ginger, chopped

* 4 tsp paprika

* 1 tsp garam masala

* 1 tsp ground coriander

* 1/2 tsp cumin powder

* 1/2 tsp turmeric powder

* 1/2 tsp salt

* 2 tsp lemon juice

Method:

1. Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.

2. Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.

3. Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and cream and simmer gently for 3-4 minutes, until

the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris.

Category: Indian, Mains  Tags: , , ,  Leave a Comment
02
Nov
Rice with Onion & Cumin

Ingredients:

2-cup cooks rice,

4-cups water

1-cup finely chopped onion,

1-tsp cumin seeds,

2-tbsp oil,

1-2 Bayleaf,

Salt to taste,

Coriander leaves for garnish (optional)

Method:

1: Heat the oil in pan and add cumin seeds and bay leaf in it.

2: Add finely chopped onion in it.

3: Cook until they are transparent not golden brown. Sprinkle salt to taste.

4: After that add rice in it and mix.Add water.

5: Cook in law flame until rice is soft.

6: Serve garnished with coriander leaves as side dish to curry or tikka.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment