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Thread: Diwali Recipe Corner

  1. #1
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    Diwali Recipe Corner

    Hi all ...

    As diwali is around the corner .. lets share some good recipe for this year .. let me start by contributing one .. pls feel free to add on ..




     



    SLOPPY SAMS VEGETARIAN HAMBURGER


    INGREDIENTS
    3 cups water
    1 cup lentils, rinsed
    salt to taste (optional)
    1 cup chopped onion
    3 tablespoons olive oil
    2 cups chopped tomato
    2 cloves garlic, minced
    1/2 (6 ounce) can tomato paste
    1/2 cup ketchup
    1 teaspoon mustard powder
    1 tablespoon chili powder
    3 tablespoons molasses
    1 dash Worcestershire sauce
    salt and ground black pepper to taste
    4 hamburger buns, split


    DIRECTIONS
    Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.
    Meanwhile, cook onions with the olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worcestershire sauce; simmer 5 to10 minutes until thickened.
    Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired "sloppy joe" consistency. Serve on buns. [/u]



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    one more ...


    SPINACH QUICHE


    INGREDIENTS
    1/2 cup butter
    3 cloves garlic, chopped
    1 small onion, chopped
    1 (10 ounce) package frozen chopped spinach, thawed and drained
    1 (4.5 ounce) can mushrooms, drained
    1 (6 ounce) package herb and garlic feta, crumbled
    1 (8 ounce) package shredded Cheddar cheese
    salt and pepper to taste
    1 (9 inch) unbaked deep dish pie crust
    4 eggs, beaten
    1 cup milk
    salt and pepper to taste


    DIRECTIONS
    Preheat oven to 375 degrees F (190 degrees C).
    In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
    In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
    Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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    SPICY POTATO CURRY


    INGREDIENTS
    4 potatoes, peeled and cubed
    2 tablespoons vegetable oil
    1 yellow onion, diced
    3 cloves garlic, minced
    2 teaspoons ground cumin
    1 1/2 teaspoons cayenne pepper
    4 teaspoons curry powder
    4 teaspoons garam masala
    1 (1 inch) piece fresh ginger root, peeled and minced
    2 teaspoons salt
    1 (14.5 ounce) can diced tomatoes
    1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
    1 (15 ounce) can peas, drained
    1 (14 ounce) can coconut milk



    DIRECTIONS
    Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
    Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
    [/u]

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    VEGETARIAN KORMA

    INGREDIENTS (Nutrition)
    4 potatoes, peeled and cubed
    2 tablespoons vegetable oil
    1 yellow onion, diced
    3 cloves garlic, minced
    2 teaspoons ground cumin
    1 1/2 teaspoons cayenne pepper
    4 teaspoons curry powder
    4 teaspoons garam masala
    1 (1 inch) piece fresh ginger root, peeled and minced
    2 teaspoons salt
    1 (14.5 ounce) can diced tomatoes
    1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
    1 (15 ounce) can peas, drained
    1 (14 ounce) can coconut milk



    DIRECTIONS
    Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
    Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

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    INDIAN DHAL WITH SPINACH


    INGREDIENTS (Nutrition)
    1 1/2 cups red lentils
    3 1/2 cups water
    1/2 teaspoon salt
    1/2 teaspoon ground turmeric
    1/2 teaspoon chili powder
    1 pound spinach, rinsed and chopped
    2 tablespoons butter
    1 onion, chopped
    1 teaspoon ground cumin
    1 teaspoon mustard seed
    1 teaspoon garam masala
    1/2 cup coconut milk



    DIRECTIONS
    Rinse lentils and soak for 20 minutes.
    In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
    In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

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    VEGETABLE MASALA


    INGREDIENTS
    2 potatoes, peeled and cubed
    1 carrot, chopped
    10 French-style green beans, chopped
    1 quart cold water
    1/2 cup frozen green peas, thawed
    1 teaspoon salt
    1/2 teaspoon ground turmeric
    1 tablespoon vegetable oil
    1 teaspoon mustard seed
    1 teaspoon ground cumin
    1 onion, finely chopped
    2 tomatoes - blanched, peeled and chopped
    1 teaspoon garam masala
    1/2 teaspoon ground ginger
    1/2 teaspoon garlic powder
    1/2 teaspoon chili powder
    1 sprig cilantro leaves, for garnish



    DIRECTIONS
    Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
    In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
    Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

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    SPINACH AND SUN DRIED TAMATO PASTA

    INGREDIENTS
    2 potatoes, peeled and cubed
    1 carrot, chopped
    10 French-style green beans, chopped
    1 quart cold water
    1/2 cup frozen green peas, thawed
    1 teaspoon salt
    1/2 teaspoon ground turmeric
    1 tablespoon vegetable oil
    1 teaspoon mustard seed
    1 teaspoon ground cumin
    1 onion, finely chopped
    2 tomatoes - blanched, peeled and chopped
    1 teaspoon garam masala
    1/2 teaspoon ground ginger
    1/2 teaspoon garlic powder
    1/2 teaspoon chili powder
    1 sprig cilantro leaves, for garnish



    DIRECTIONS
    Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
    In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
    Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

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    wow.... shainee ... seems u've started preparations for diwali ..........





    it wd be better if u cook all these . ..so that v shall come home for dinner

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    NAAN

    INGREDIENTS (Nutrition)
    1 (.25 ounce) package active dry yeast
    1 cup warm water
    1/4 cup white sugar
    3 tablespoons milk
    1 egg, beaten
    2 teaspoons salt
    4 1/2 cups bread flour
    2 teaspoons minced garlic (optional)
    1/4 cup butter, melted



    DIRECTIONS
    In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
    Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
    During the second rising, preheat grill to high heat.
    At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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    Quote Originally Posted by astroboysam
    wow.... shainee ... seems u've started preparations for diwali ..........





    it wd be better if u cook all these . ..so that v shall come home for dinner

    most welcome sam... but mostly I cater food on diwali ..hehehehe

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