Clove Bud

SOME RECIPES FOR YOUR TASTY BUDS

Pasta Salad

Ingredients:

1. 250g fussili pasta
2. 2 bell peppers (red and yellow)
3. ½ cup fresh basil, chopped
4. 40g parmesan cheese shavings
5. salt to taste
6. freshly ground pepper to taste

For Garnishing
¼ cup toasted pine nuts (optional)

For Garlic Vinaigrette:

1. 2 tbsp. red wine vinegar
2. 2 garlic cloves, minced
3. 1/3 cup olive oil

To roast the peppers, place the peppers in a hot oven turning occasionally, until it is evenly blistered and charred on all sides. Place in a brown paper or plastic and set aside until cool enough to handle. Slide the skin off and scrape out the stem, seeds and ribs. Pat the flesh dry.

Method:

1. Mix all the ingredients for the vinaigrette properly and let stand for 30 minutes.
2. Cook fussili al dente. Drain the pasta and cool immediately under cold water. Drain well and keep aside.
3. Roast peppers, peel and cut them into thin strips.
4. Mix peppers, pasta, and cheese together. mix vinaigrette thoroughly and toss into the salad. Season with salt and peeper to taste.
5. Cover the salad and let stand for 3 to 4 hours. Serve at room temperature, sprinkled with pine nuts

Allo Gobi Vegetable

Ingredients:

This recipe livens up ordinary cauliflower and potatoes into something
quite different. The recipe shown here has spices that are not
necessary (like cloves and cardamom) or at least that's not how mom made
it at home, however it adds a nice touch.

Ingredients:
------------
1            Large cauliflower
3            Medium sized potatoes
1/2          large Onion sliced thinly in long slices
1 tsp        Mustard seeds
2 or 3 pods Cardamom
1 tsp        Coriander
1 tsp        Cumin seeds
1/2 tsp      Turmeric
1            Bayleaf
3            Cloves
3 tblsp      Vegetable Oil

Method:

Method:
-------
Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn off the heat and let them stand in
the water.

Cut the cauliflower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain in a collander.

While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.

Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).

Put the cauliflower in the skillet and fry in the oil and spices for 2
minutes. While the cauliflower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.

Continue stirring the vegetables under medium heat for another couple of
minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.

Check tenderness of vegetables. If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes.

Salt to taste and serve.

Navrattan Pullao (Nine - Jeweled Rice)

Ingredients:

Ingredients:
------------
1 c      Basmathi rice
1 3/4 c Water
1/4 c    Oil
1        small Finely sliced onion
6        Cloves
1"       Cinnamon stick
1 t      Salt
1/2 t    Cumin seed

For Mixing with rice before serving:

A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed
with 1 t water.

B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops
red food coloring mixed in 2 t water.

Ingredients:
------------
1         Thinly sliced onion
2 1/4 c   Ghee
1 oz      Almonds
1 oz      Cashew nuts
1 1/2 oz Golden raisins
1 oz      Pistachio nuts
1" piece Ginger thinly sliced
1         Green chili (optional)
1         Hard boiled egg

Method:

Method:
-------
Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in
2 cups of water for pan cooking. Heat oil and fry the onions. Add
whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat
the rice grains with oil. Add the water which the rice was soaking in.
Pressure cook, building up the pressure to 15 psi and let drop, OR cook
in a pan bringing to full boil then down to a simmer followed by 20
minutes of cooking until the rice is done.

Divide rice into three parts. Thoroughly mix A with one part and B with
another. Leave the last part plain. Keep rice separate and warm in the
oven.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and
sprinkle with salt. Keep warm until required.

To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically.

Paneer Tikka Masala

Ingredients:

Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Chili Potatoes

Ingredients:

This is an Indianised Chinese snack which will surely hit your taste buds.

Ingredients:

1. 125g potatoes, boiled and cut into ½-inch cube
2. 3 tbsp. plain flour
3. ½ tsp. salt
4. some water
5. vegetable oil for deep frying
6. 2 tsp. vegetable oil
7. 4-5 green chilies, chopped in long shreds
8. 2-3 cloves garlic, crushed
9. 1 ½ tsp. soya sauce
10. 1 tbsp. chili sauce
11. 2 tbsp. tomato sauce
12. ½ tsp. sugar
13. ¼ tsp. pepper
14. ¼ tsp. salt
15. 2 tbsp. fresh chopped coriander

For garnishing:
some fresh spring onions shreds

To Serve:
some toothpicks

Method:

1. Mix plain flour and salt in a bowl and enough water to make a batter of pouring consistency such that it properly coats the potatoes pieces.
2. Heat oil for deep-frying the potatoes pieces. Dip each potatoes piece in the batter making sure that it’s properly coated with the batter and deep-fry till brown and crispy.
3. Heat 2 tsp. oil and add green chilies and garlic and stir. Add soya sauce, chili sauce and tomato sauce and stir again.
4. Add sugar, salt and pepper and potatoes cubes and stir well.
5. Cook for a minute till the sauces coat the potatoes and stir the coriander leaves and shift to serving dish.
6. Garnish with the spring onions shreds.
7. Insert a toothpick in each potato cube and serve hot.

Paneer Sticks

Ingredients:

This is a healthy, easy to make and great tasting cocktail snack. You can prepare the sticks in advance and roast them in the oven just before serving. Sprinkle some more masala just before serving to make them more spicy.

Ingredients:

1. 50g paneer
2. 1 small green pepper
3. 1 small yellow pepper
4. 1 small onion
5. 1 small tomato
6. ¼ tsp. red chili powder
7. ¼ tsp. salt
8. ¼ tsp. dried mango powder (amchoor)
9. ¼ tsp. garam masala
10. ¼ tsp. cumin powder
11. a few tooth picks or skewers
12. 2 tsp. olive oil
13. a few drops of lemon

Method:

1. Cut paneer, green pepper, onion and tomatoes in cubes of ½ inch.
2. Mix all the dry spices (masalas) and keep aside.
3. Take a toothpick. Insert a piece of onion, green pepper, yellow pepper, tomato and paneer. Repeat the vegetables if you are using skewers.
4. Make such toothpicks with all the cubes.
5. Sprinkle olive oil on all the toothpicks.
6. Arrange these toothpicks on a plate and sprinkle the prepared masala liberally.
7. Bake these sticks in a preheated oven for 10 minutes at 200oC (till the spices (masalas) and the vegetables are slightly roasted).
8. Arrange in a serving dish, squeeze in some lemon juice on them and serve hot.

Gulab Jamun

Ingredients:

Ingredients:
------------
1 c         Bisquick
2 c         Carnation powder
2 c         Water
1 1/2 c     Sugar
4 pods      Cardamom
few drops   Rose water
1/2 stick   Butter (4 T)
1/8 c       Yogurt
Milk
Oil for frying

Method:

Method:
-------
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.

Fruit Salad

Ingredients:

- 2 oranges
- 2 apples
- ½ watermelons
- ½ papayas
- ½ musk melon
- 2 sweet limes
- 100gms grapes
- 2 bananas
- 100gms strawberries
- 2 guavas
- 1 pomegranate
- Salt
- Black pepper powder

Method:

- Remove the skin of all the fruits and cut it into small cubes.
- Add salt according to taste and black pepper powder. Mix well.
- Remove this mixture in a big bowl and keep it in the refrigerator for around 20-25 minutes.
- Cool it and relish it.

Mango Icecream

Ingredients:

This is a great desert which can be made with very little effort. You
can replace the Mango pulp with any other pureed fruit.

Ingredients:
------------
1 can    Condensed Milk
12 oz.   Whipped cream(Cool whip)
1 can    Mango pulp (Alphonso)

It is very confusing to describe quantities as 1 can. Well, I do not
remember the exact numbers so let me describe the sizes. The Mango pulp
can is about 6" high and 3" in diameter. I think it is the only size
available in an Indian store. The condensed milk can is about 3" high
and about 2.5" in diameter and should be available in your neighbourhood
grocery store.