Lemon Pepper Soup

Friday, January 29, 2010 4 comments
Lemon Pepper Soup - Ramani's Recipes © Ramani Ramaiah

This soup is the simplest of all the soups which I have tasted in one of my travels in India but yet it is the most soothing and rejunevating soup. There are not many ingredients used in making it.



























































IngredientsQuantity
Water1 ½ litres (1500 ml)
Shredded Cabbage1 tbsp
Sliced Carrots1 tbsp
Sliced French Beans1 tbsp
Sliced Capsicum (Bell Pepper)1 tbsp
Pepper Powder1 tbsp
Lime Juice1 ½ tbsps
Saltto taste
Bread Sticksa few



Method

  1. Boil one and half liters of water in a container and add the vegetables and salt and cook till the vegetables are done and firm. The vegetables should not become very soft.The water content should become about one liter.

  2. Take the container from the heat and add lime juice and pepper powder and stir.

  3. Serve the hot soup in bowls with bread sticks.




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Cilantro Pasta

Monday, January 25, 2010 4 comments
Cilantro Pasta - Ramani's Recipes © Ramani Ramaiah
CILANTRO OR CORIANDER leaves are easily available in India and is most widely used herb. So I decided upon using this common herb to flavour the pasta. Coriander pesto is made and then added to the pasta. Any kind of pasta can be used. To enrich it further, vegetables like tomatoes,bell pepper. carrots etc can be used. Since pine nuts are not available here in India, walnuts were used to make the pesto.





















































IngredientsQuantity
Macaroni or any other Pasta1 ½ cups
Coriander Pesto3 tbsps
Black Pepper Powder½ tsp
Saltto taste
Olive Oil/Sunflower Oil1 ½ tbsps
Tomato1 medium size
Bell Pepper/Capsicum1 medium
Grated Parmesan Cheese1 tbsp


Method



  1. Boil the pasta in plenty of water with salt added and keep it aside.

  2. Take a pan and heat one teaspoon of oil and add sliced tomatoes and bell pepper and fry them. Different coloured bell peppers can be used. Keep this aside.

  3. In the same pan take the rest of the oil and add the cilantro pesto and fry it a little. Add the cooked pasta and mix. Add some pepper powder too. Heat it till it is hot.

  4. To serve, put the pasta in the serving dish and add the vegetables and garnish it with some sprigs of cilantro and sprinkle some grated parmesan on top.



To make Cilantro Pesto you need







































Ingredients Quantity
Cleaned and washed Cilantro leaves 2 medium bunches
Garlic Cloves 4 or 5
Chopped Walnuts 3 tbsps
Olive Oil 3 tbsps
Salt to taste



Method


Combine all these ingredients and blend them coarsely in a mixie.If more oil is required it can be added. This pesto can be stored in a container in the fridge and used later within few days.

If you try the recipe, do let me know of the outcome. And if you liked it!
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Corn Bread

Sunday, January 24, 2010 2 comments
Corn Bread © Ramani Ramaiah (SV Ramani) @ Ramani's Recipes

CORN BREAD is a healthy food loaded with nutrients. It is a bread which can be eaten with the main meal or as a snack. It is accompanied with honey butter or normal salted butter. To make it spicy,chopped green chillies,chilly powder and Cheddar cheese can be added.


Ingredients
Quantity
Corn Meal (makki ka aata [1])
1 cup
Plain Flour (maida)
1 cup
Milk
⅓ cup
Buttermilk
⅓ cup
Honey or Maple Syrup
¼ cup
Lemon Juice
1 tbsp
Refined Oil
3 tbsps
Baking Powder
1 ½ tsps
Baking Soda
½ tsp
Salt
¼ tsp
Steamed Corn Kernels
⅓ cup

Method

  1. Preheat the oven to 350 degrees centigrade (350° C). Grease a round pan and keep it aside.
  2. Sieve the plain flour with salt,baking powder and baking soda and mix with all the ingredients well.
  3. Beat the mixture with a hand mixer very well and fast for 30 seconds.
  4. Transfer the contents into the greased pan and bake it in the oven for 25 to 30 minutes Serve the corn bread warm.

[1] Note: Makki ka atta is Hindi for maize flour.

To make Honey Butter you will need

Ingredients
Quantity
Unsalted Butter
100 gms
Honey
3 tbsps
Cinnamon Powder
¼ tsp
Salt
a pinch


Method

Bring the butter to room temperature and mix it with all the ingredients and serve it with the corn bread. This butter can be stored in the fridge.
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Tangy Baby Corn Rice

Saturday, January 16, 2010 0 comments
 
Ingredients
Quantity
Basmati Rice
1 cup
Baby Corn
10 pieces
Plain Flour (Maida)
¼ cup
Orange Juice
1 cup
Orange Pieces
10 or 12
Chopped Ginger
1 tbsp
Sugar
1 tsp
Salt
to taste
Chopped Garlic
1½ tsps
Cinnamon Powder
¼ tsp
Water
to cook rice

 
Method

  1. Cut the cleaned baby corn into 1inch pieces and mix it with plain flour,salt,orange juice and saute this in a pan.
  2. Take the washed rice in a pan and add garlic and pinch of salt and cook it till the grains are separate.
  3. Take a pan and make a sauce with orange juice, sugar, salt, ginger pieces, Jullienne orange pieces and cinnamon powder by heating all these. Keep this sauce aside.
  4. To serve, put steamed rice in a plate and put the sautéed corn and then pour the sauce over this.
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Peanut Burfi

2 comments
Ingredients
Quantity
Roasted Peanuts
1 cup
Jaggery
1 cup
Sesame Seeds
1 tsp
Dry Coconut Powder
1 tsp
Water
¼ cup
Ghee
2 tbsp
Khus Khus (Poppy Seeds)
1 tsp


Method


  1. Take jaggery in a pan and add little water and cook till it becomes thick syrup.
  2. Add the peanuts, sesame seeds, coconut powder and poppy seeds and stir.
  3. Cook the mixture till it becomes one mass and leaves the sides of the pan.
  4. Grease a plate with ghee and pour this mixture and spread. Cut into pieces and cool them.
  5. This can be stored.
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Peanut Coins

2 comments
Ingredients
Quantity
Peanut Butter
1 ½ Cup
Honey
6 tbsps
Non Fat Dry Milk Powder
1 cup
Cocoa Powder (Optional)
½ Cup

 
Method


  1. Mix peanut butter and honey in a bowl adding dry milk powder gradually until the mixture is a firm dough.
  2. Mix the cocoa powder if desired.
  3. Shape the dough into small balls and flatten into circular coin shapes.
  4. Dry fruits like chopped walnuts and almonds can be mixed in the dough.
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Veggie Rice Rolls

Thursday, January 7, 2010 4 comments
Veggie Rice Rolls - Ramani's Recipes
Ingredients
Quantity
Rice sheets (Putharekulu [1] sheets)
10
Boiled potato
1 big size
Chopped Carrots
2 tbsps
Chopped French Beans
2 tbsps
Peas
2 tbsps
Shredded Cabbage
1/2 cup
Chopped Onions
1/4 cup
Chopped Coriander Leaves
1 tbsp
Ginger Garlic Paste
1 tsp
Chilli Powder
1/2 tsp
Garam Masala
1/2 tsp
Coriander Cummin Powder
1/2 tsp
Turmeric Powder
1/4 tsp
Salt
to taste
Oil
for deep frying

Method

  1. Steam the carrots, beans, peas and cabbage in a pan and keep it aside.
  2. Take a pan and add one tablespoon of oil and heat it.
  3. Add the onions and ginger garlic paste and fry till light brown.
  4. Mash the potato and add it along with steamed vegetables. Then add salt, turmeric powder,garam masala powder, chilly powder and coriander cumin powder and stir till all the ingredients are mixed and is some what dry.
  5. Add half of coriander leaves and mix.
  6. Cool this vegetable stuffing and leave it aside.
  7. Take a rolling board and place a damp napkin or cloth over it.
  8. Take two rice sheets and place on the cloth.
  9. Keep one tablespoon of the stuffing and place it in the center of the rice sheets. Fold the rice sheets quickly from either side in such a way it forms a roll neatly packed.
  10. Continue making the rolls with all the stuffing.
  11. Heat oil in pan for deep frying and add three or four rolls at a time and fry them till light brown. Serve hot with tomato chutney or sauce and garnish them with coriander leaves.
  12. Alternatively, these rolls can be shallow fried or baked in an oven.
  13. For baking, place these rolls on greased baking sheet and sprinkle little oil on these and bake them in a preheated oven at 350 degrees centigrade (350oC) till the become light brown. Serve hot.

[1]Note: Putharekulu sheets are thin rice sheets available only in Andhra Pradesh, India. Alternatively Oriental rice sheets can be used. This preparation is good for Gluten free diets.
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