वेज डिमसम

 

सामग्री : 

1. 200 ग्राम कार्नफ्लोर
2. 400 ग्राम सब्जियों का किमा (मशरूम, कैबेज, गाजर, मटर, पत्तागोभी उबाल कर मैश कर लें)
3. 50 ग्राम बारीक कटा लहसुन
4. 2 छोटे चम्मच टमाटर केचअप
5. 1 छोटा चम्मच चिली आयल
6. 10 ग्राम बारीक कटे टमाटर
7. 5 ग्राम बारीक कटीं हरीमिर्च
8. 10 ग्राम बारीक कटी धनिया पत्ती
9. 1 छोटा चम्मच दरदरी कालीमिर्च
10. तेल आवश्यकतानुसार
11. 2 छोटे चम्मच यीस्ट
12. 100 मिलीलीटर पानी
13. 2 छोटे चम्मच लालमिर्च पेस्ट
14. 1 छोटा चम्मच नमक
15. 1/2 छोटा चम्मच चीनी
16. 1/2 छोटा चम्मच सोया सौस

विथि :  कार्नफ्लोर में पानी और यीस्त डाल कर अच्छी तरह गूंथ लें। बराबर भागों में बांट कर गोले बना लें। डिमसम बेलन की सहायता से 5 मिलीमीटर के पतले रैपर (खोल) बना लें।

            सब्जियों में नमक, लहसुन, मिर्च, थनिया व सेया सौस मिलाएं। इन के भी रैपर के बराबर भाग कर लें। हर रैपर में फिलिंग रख कर बंद कर दें। स्टीमर में रख कर 7-8 मिनट तक स्टीम करें।

डिमसम सौस के लिए :  एक पैन में चिली आयल डालें और 1 मिनट तक गरम करें। इस में चिली पेस्ट, चीनी, नमक, केचअप, लहसुन, टमाटर डाल कर 2 मिनट तक फ्राई करें।

              डिमसम बास्केट में स्टीम्ड डिमसम रख कर सौस के साथ सर्व करें।

Kidney and Mushroom toasts

 Serves: 2 or 4

Ingredients: 

1. 4 large, flat field (portabello) mushrooms, stalks trimmed
2. 75 gm / 3 oz / 6 tbsp butter, softened
3. 10 ml / 2 tsp wholegrain mustard
4. 15 ml / 1 tbsp chopped fresh parsley
5. 4 lamb's kidneys, skinned, halved and cored
6. 4 thick slices of brown bread, cut into rounda and toasted
7. Sprig of parsley, to garnish
8. Tomato wedges, to serve

Method: 

1. Wash the mushrooms, pat dry with kitchen paper and remove the stalks.
2. Mix the butter, wholegraim mustard and fresh parsely together.
3. Rinse the prepared lamb's kidneys well under cold running water and pat dry with kitchen paper.
4. Melt about 2/3rds of the butter mixture in a large frying pan and fry the mushrooms and kidneys for 2-3 minutes on each side.
5. When the kidneys are cooked to your liking, spread with the remaining herb butter. Pile on tge hot toast and serve with the tomato, garnished with parsley.

Cook's tips:  Kidneys are best served when they are still pink in the centre. Serve the mixture on halved, warm scones, if you prefer.

Cheese Toasties

 Serves: 4

Ingredients: 

1. 2 eggs
2. 175-225 gm / 6-8 oz / 1-1/2 cups grated cheddar cheese
3. 5-10 ml / 1-2 tsp wholegrain mustard
4. 4 slices bread, buttered
5. 2-4 halved tomatoes (optional)
6. Ground black pepper
7. Watercress pr fresh parsley, to serve (optional)

Method: bb

1. Preheat the oven to 230°C / 450°F / Gas 8 (the top ove of a range-type stove is ideal for this receipe).  Whisk the eggs lightly and stir in the grated cheese, mustard and pepper. 
2. Lay the buttered bread face down in a shallow baking dish,
3. Divide the cheese mixture among the slices of bread, spreading it out evenly. 
4. Bake in the oven for 10-15 minutes, or until well risen and golden brown, adding the halved tomatoes for a few minutes, if using.  Serve immediately, with the tomatoes, and garnish with sprigs of watercress or parsley. 

Cook's tip:  For the best flavour, use a mature (sharp) cheddar cheese or a mixture of cheddar and leicester. To save time, buy packets of ready-grated cheese from supermarket.

Griddled tomatoes on soda bread

 Serves: 4

Ingredients: 

1. Olive oil, for brushing and drizzling
2. 6 tomatoes, thickly sliced and seeds removed
3. 4 thick slices soda bread
4. Balsamic vinegar, for drizzling
5. Salt and ground black pepper
6. Shavings of Parmesan cheese to serve

Method: 

1. Brush a griddle pan with olive oil and heat. Add the tomato slices and cook for 4-6 minutes, turning once, until softened and slightly blackened. Alternatively, heat a grill (broiler) to high and line the rack with foil. Grill (broil) the tomato slices for 4-6 minutes, turning once, until softened.
2. While the tomatoes are cooking, lightly toast the soda bread. Place the tomatoes on top of the toast and drizzle each portion with a little olive oil and vinegar. Season to taste and serve immediately with thin shavings of Parmesan.

Cinnamon Toast

 Serves: 2

Preparation time: 2 minutes

Cooking time: 2-3 minutes

Ingredients: 

1. 75 gm / 3 oz / 6 tbsp butter softened
2. 10 ml / 2 tsp ground cinnamon
3. 30 ml / 2 tbsp caster (superfine) sugar, plus extra to serve
4. 4 sliced bread
5. Prepared fresh fruit, such as peaches, plums, nectarines or mango (optional)

Method: 

1. Place the softened butter in a bowl. Beat with a spoon until soft and creamy, then mix in the ground cinnamon and most of the sugar.
2. Toast the bread on both sides. Spread with the butter and sprinkle with a little remaining sugar. Serve at once, with pieces of fresh fruit, if you like.

Cook's tip:  To round up this winter warmer, serve a quick cardamom hot chocolate with the cinnamonn toasr. Put 900 ml / 1-1/2 pints / 3-3/4 cups milk in a pan with 2 bruished cardamom pods and bring to the boil. Add 200 gm / 7 oz plain (semi-sweet) chocolate snd whisk until melted. Using a slotted spoon, remove the cardamom pods just before serving.

Cranachan Crunch

Serves: 4

Ingredients: 

1. 75 gm / 3 oz crunchy oat cereal
2. 600 / 1 pint / 2-1/2 cups greek (plain) yogurt
3. 250 gm / 9 oz / 1-1/2 cups raspberries

Method:

1. Pre-heat the grill (broiler) to high. Spread the oat cereal on a baking sheet and place under the hot grill for 3-4 minutes until lightly toasted, stirring regularly. Set aside to cool.
2. When the oat cereal has cooled completely, fold it into the yogurt, then gently fold in 200 gm / 7 oz / generous 1 cup of raspberries, being careful not to crush the berries too much.
3. Spoon the yogurt mixture into 4 serving glasses or dishes, top with the remaining raspberrirs and serve immediately.

Optional: Add honey for taste.

Cashewnut shake

 Serves: 4-5

Ingredients:

1. 400 gm / 140 pz / 3-1/2 cups blanced cashew nuts
2. 225 gm / 8 oz / generous 1 cup caster (superfine) sugar
3. 1.5 ml / 1/4 (one-fourth) tsp ground cinnamon

Method:

1. Finely grind the cashew nuts. Add sugar and cinnamon and grind the mixture again to make a smooth nit paste.
2. With the motor still running, gradually pour in 900 ml / 1-1/2 pinya / 3-3/4 cups boiling water, until the drink becomes smooth and frothy. Scrape down the mixture occassionally, if necessary.
3. Pour the cashew nut milk into a jug (pitcher). Cover and chill. Stir well before serving in tall glasses, each with a couple of ice cubes pn the bottom.

Tip: For a smooth drink, make this the night before, alllow it to stand in the refrigerator overnight, and straon before serving. If the mixture seems too thick, stir in a little water but remember that the ice will dilute it as it melts, giving it a lighter texture.

Cantaloupe Melon Salad

Serves: 4

Preparation time: 3 minutes

Cooking time: 4-5 minutes

Ingredients:

1. 115 gm / 4 oz / 1 cup strawberries
2. 15 ml / 1 tbsp icing sugar, plus extra for dusting
3. 1/2 cantaloupe melon

Method:

1. Pre-heat the grill (broiler) to high. Hull the strawberries and cut them in half. Arrange the fruit in a single layer, cut side up, on a baking sheet or in an oven proof dish and dust with the icing sugar.
2. Grill (broil) the strawberries for 4-5 minutes, or until the sugar starts to bubble and turn golden.
3. Meanwhile, scoop out the seeds from the half melon using a spoon. Using a sharp knife, remove the skin, then cut the flesh into wedges.
4. Arrange the melon wedges attractively on a serving plate and sprinkle the lightly caramelized strawberries on top. Dust the salad with icing sugar and serve immediately.

Breakfast in a glass

Serves: 2

Ingredients:

1. 250 gm / 9 oz firm tofu
2. 200 gm / 7 oz / 1-3/4 cups of strawberries
3. 45 ml / 3 tbsp pumpkin or sunflower seeds, plus extra for sprinkling
4. 30-45 ml / 2-3 tbsp clear honey
5. Juice of 2 large oranges
6. Juice of 1 lemon

Method:

1. Roughly chop the tofu, then hull and roughly chop the strawberries. Reserve a few straberry chunks.
2. Put all the ongredients in a blender or food processor and blend until completely smooth, scraping the mixture down from the side of the bowl, if necessary.
3. Pour into tumblers and sprinkle with extra seeds and strawberry chunks.

Variation: Any other fruits can be used instead of the strawberries. Make with single variety substituted, or you could try a mixture according to your taste. The juicy sweetness of mangoes and sligjtly tart tang of raspberries are a winning combination.