Sunday, 17 July 2016

FRIED MAC AND CHEESE SQUARES


White Sauce (Microwave Method) - 



FRIED MAC AND CHEESE SQUARES

INGREDIENTS

Macroni
2 cups
Butter
2 tbsp
Refined flour
2 tbsp
Milk hot
1 – 1 ½ cup
Salt
T.T.
Pepper pdr
T.T.
Nutmeg pdr
T.T.
Cheese grated
½ cup
Corn flour
2 – 3 tbsp
Bread crumbs
1 ½ - 2 cups
Oil
For deep frying

METHOD:

1.       Heat 2 – 3 litres of water till boiling.

2.       To it add 1 tsp salt and 1 tbsp oil.


3.       Add the macroni and stir. Allow it to cook till just cooked and tender.


4.       Drain off completely in a colander and refresh with water to stop the cooking process.

5.       Again drizzle over with a tbsp. of oil and toss. This will prevent them from sticking.

6.       In another sauce pan heat butter.


7.       When it starts to melt add in the refined flour.


8.       Using a whisk keep on whisking and stirring till the flour stops giving off its raw aroma and gets cooked.


9.       Slowly add in the milk in a slow steady stream and simultaneously with the other hand whisk the mix so that no lumps are formed.



10.   If required add in more milk but make sure you keep the sauce thick.



11.   Season it with salt, pepper and nutmeg pdr.


12.   Also add in the grated cheese and allow it to melt in completely.



13.   Add the macroni into the cheese sauce and mix it well. The mix needs to be thick with the sauce just coating the macroni.

14.   Allow the mac and cheese to cool.

15.   Take a square tray or a box would also do.



16.   Line the base of it with a light sprinkling of bread crumbs.


17.   Pour the cooled mac and cheese mix over it and spread evenly, flatten and smoothen the top.


18.   Cover on top with a little more breadcrumbs, seal with a lid and put it in the deep freeze to chill for 3 – 4 hours.

19.   When the mix hardens and gets rock solid, invert it over to remove the hardened mix onto your work counter.



20.   Cut it into squares or rectangles of the desired size.

21.   To the cornflour add water to create a slurry, not too thick not too thin but just coating. Season it with salt.


22.   Dip the cut pieces into the slurry, roll them in breadcrumbs.



23.   Make sure you press and tightly pack the bread crumbs over. Tap to remove any excess crumbs.


24.   Heat oil for deep frying,


25.   Gently slide in the pieces into oil and fry them for a few seconds till they are golden brown on the outside.


26.   Remove on to absorbent paper.

27.   Serve them hot with ketchup or any dipping sauce of your choice.





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Thursday, 14 July 2016

CHEESY BROCCOLI SOUP





CHEESY BROCCOLI SOUP

INGREDIENTS

Butter
1 tbsp
Refined flour
1 tbsp
Milk
½ cup
Water
1 cup
Broccoli florets finely minced
¼ cup
Salt
T.T
Pepper
T.T.
Nutmeg pdr
T.T.
Cheese grated
2 tbsp

METHOD:

1.       In a pan heat the butter, to it add the flour.

2.       Cook the flour in butter till it lightly starts to change colour and the raw aroma goes off.

3.       Mix together the milk and water.

4.       With one hand pour the milk water mix into the pan and with the other vigorously whisk it all together to form a smooth lump free mix.


5.       If it is too thick add in a little more milk water mix.

6.       The consistency should be pouring but semi thick.

7.       When it comes to a boil, season with salt, pepper and nutmeg.


8.       Also add in the broccoli and stir it in.


9.       Since the soup is boiling hot the broccoli gets cooked in its heat.

10.   Grate in some cheese and keep some for garnishing.

11.   Serve the soup with more cheese on top and a floret of broccoli to garnish.





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Saturday, 2 July 2016

BLACK CHICKPEA SALAD

This salad is inspired from the Mediterranean flavours with garlic, mint and lemon. Broccoli and peanuts though is out of place here, but it does add a healthy touch to the salad. But then, its inspired isn't it ....


BLACK CHICK PEA SALAD

INGREDIENTS

Black or brown chickpeas
1 cup
Cucumber peeled and diced
1 no small
Tomato diced
1 no
Broccoli florets
5 – 6 nos
Peanuts roasted and deskinned
2 tbsp
Lemon juice
2 tbsp
Salt
T.T.
Pepper pdr
T.T.
Mint leaves torn
2 – 3 tbsp
Garlic cloves grated
1 no large

METHOD:

1.       Soak the chickpeas in water for 5 – 6 hours.

2.       Wash and drain them.

3.       Keep them overnight in a muslin cloth and allow to sprout.

4.       Sprinkle little water in it and pressure cook till just tender.


5.       While it is still steaming hot, put the broccoli florets on top of it.

6.       The steam and heat from the chickpeas is enough to par-cook the broccoli.



7.       Now add in all the other ingredients once the chickpeas have cooled.


8.       Mix and toss all well. Refrigerate and allow to cool.


9.       Serve the salad cold.




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Wednesday, 29 June 2016

VEG MARTABAK / MURTABAK / MUTABBAQ

Martabak / Murtabak or Mutabbaq is a popular street food from Saudi Arabia, Yemen and many Middle East countries and are also popular in Singapore and Thailand.

It is like a pancake filled with a mince meat filling and eggs, folded, rolled in egg and shallow fried. Here I have made a vegetables filling instead of meat and used eggs too.



VEG MARTABAK / MURTABAK / MURTABBAQ

INGREDIENTS

Spring roll sheets
15 nos
Oil
1 tbsp + For shallow frying
Ginger garlic green chilli coarse paste
1 tbsp
Spring onions bulbs chopped and greens shredded
4 – 5 nos
Onion chopped
1 no large
Cabbage shredded
2 ½ - 3 cups
French beans / green beans thinly sliced
15 – 20 nos
Carrots finely chopped
1 cup
Capsicum finely chopped
1 cup
Salt
T.T.
Pepper pdr
T.T.
Red chilli pdr
½ tbsp.
Cumin pdr
½ tsp
Coriander pdr
½ - ¾ tsp
Lemon juice
2 – 3 tsp
Tomato chopped
1 no
Eggs
3 + 2 nos
TAMARIND SAUCE

Ginger garlic minced
1 tsp
Tamarind pulp thick
3 – 4 tbsp
Jaggery
2 – 3 tbsp
Red chilli flakes
1 tsp
Soya sauce
1 tsp
Salt
T.T.
Pepper pdr
T.T.
Water
½ cup



METHOD:



1.       Heat oil, add in ginger garlic green chilli paste.

2.       Stir fry the paste for a few seconds.



3.       Then add in the onion and spring onion bulbs.


4.       Stir fry for a min till the onions are just soft but they do not change colour.




5.       Bow add in the beans and stir fry them for a min.



6.       Then add in the carrots and stir fry for a min.



7.       Then add in the cabbage and capsicum.


8.       Again stir fry till all the veggies are half cooked.


9.       Now add in salt, pepper, cumin pdr, coriander pdr, chilli pdr and lemon juice and mix all well.



10.   Switch off the flame, add in 1 chopped tomato and allow the entire vegetable mix to cool completely.



11.   To the spring onion greens add in 3 beaten eggs and mix together.


12.   Pour this egg mix into the cooled vegetables.



13.   Separately beat 2 eggs and reserve.



14.   Spread a spring roll sheet on your work surface.


15.   Spoon 1 – 2 tbsp of the vegetables filling on the centre of the sheet.

16.   Try and shape the veggies in the centre into an approximate square shape.


17.   Fold over 2 opposite sides of spring roll sheet to overlap each other.


18.   Repeat the same with the other 2 sides to create a square packet. This is your martabak.

19.   Heat a heavy bottomed pan and drizzle 1 tbsp of oil.



20.   Dip the folded martabak packet into the beaten egg. Roll the other side too.


21.   Gently slide the martabak in the pan.


22.   Shallow fry on both sides till golden brown in colour.

23.   Remove and serve hot with Tamarind sauce.

TAMARIND SAUCE

24.   Heat ½ cup water.



25.   To it add the tamarind pulp, jaggery, salt, pepper pdr, minced ginger and garlic, red chilli flakes, and soya sauce.



26.   Boil and simmer till it reduces and gets a little saucy.


27.   Remove and cool.





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