Mango Squares

Wander Whai

Mango Squares
Must try!! Soooo easy...

Guys and gals!
Here's a simple dessert/snack recipe I found on www.ammas.com
Sooo Good!

Mix the following in a bowl

1 cup cream of wheat (found as 'sooji' in Indian grocery stores)
1 cup mango pulp from a can
1/2 cup butter slightly softened
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon cardamom powder

Bake at 375 F for 25-30 minutes (or until fork dipped in comes out clean). No need to grease baking tray!

Optional: Top with nuts before baking.
Cut into squaresMango Squares when cool.
Yummy. Mango Squares

__________________
Wander Whai

butterball

WW

Why the pulp from the can ? There's a whole 'mango' thread going on somewhere !

Sounds delish..

Wander Whai

Cause it's much easier than trying to squeeze out from a fresh mango and is at the right consistency. You may use fresh mangoes if you like. Besides, you can use the leftover mango pulp to make yourself a quick mango lassi or shake!

-m2-

Spicy Avocado Salad

This is a dish you can make at home or in your hotel or guesthouse room when travelling -- the recipe is flexible as you can include whatever you can easy get ahold of, and make it as hot and spicy as you like. As far as quantity; the size of the avocado is usually the determinant. Apart from the ingredients, you'll need a bowl, a knife, and a spoon.

Ingredients:

Avocado
mild onion ( for a medium-sized avocado, one golf-ball sized onion will do)
garlic (a few cloves)
green pepper (capiscum)
1 hot pepper
tomato (around 2 or 3 regular Indian-type)
lemon ( 2 small or 1 large)
cucumber (not necessary but if you have one, around 1/2 cup after dicing)
spices -- pepper, fresh oregano, coriander leaves (cilantro), basil etc.

--directions--

chop the onion, garlic, and hot pepper (if using) finely
chop the sweet pepper and cuke into small chunks
carefully cut the tomatoes into small pieces (after removing as much of the skin as convenient)
chop up the fresh spices

combine the above and add the juice from one of the lemons

Now prepare the avocado. I don't like the avocado 'mushed' myself, so I cut the avocado in half and score the fruit while in it's half shell, then scoop it out carefully with a spoon so it stays in little chunks, then add it to the other ingredients mixing lightly and adding the juice of another lemon (and a shot of hot sauce if available)

done! serve as salad, as dip or on bread.


--options--

For added zip, olives, shrimp, crab etc. go very well with the basic recipe and some might like a spoonful of mayo or sour cream added for texture, if handy. If you are preparing this at home, then it is a good idea to make it a few hours ahead and refrigerate as it is nicer chilled and the flavours will 'set'.

skell

We eat that with tortilla chips and call it guacamole!

seventies'hippy

Today I did one of our favourite Meals,
Balti Chicken Pasandra,
Especially so like today when I cooked it outside on a bbq ring,
Heres the ingrdient:

1cup yogurt.
half t-spoon cumin seeds,
4 black cardomums,
6 black peppercorns,
2 t-spoon garam masala,
2ins cinnamon stick,
2 t'ble spoons ground almond,
1 t-spoon garlic pulp,
1 t-spoonginger pulp 1t-spoon chilli powder,
1 t-spoon salt,
1lb chicken cubed,
5 t'ble spoons corn oil,
large onion chopped,
green chillies,
fresh coriander,
half cup single cream,


fry the onion, after having mixed all the other ingredients together except the cream, coriander & chillies,
add these ingredients to the lightly browned onion, reduce gradually, add the cream, reduce even more until the sauce thickens, serve garnished with fresh coriander & green chillies.

Heres a picture taken during the preparation,,,,,,,,,,,

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seventies'hippy

And heres a picture of the finished dish,,,,,,

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Samsara

Yum, seventies' hippie. I can cook from scratch but here's another quick recipe. I really love this Blue Dragon Thai red curry paste. I experimented last week and got a fantastic dry chilli curry out of it.

Stirfry wide chicken strips in a little oil. Add a tablespoon or two of the paste, stirfry a bit more, add a little water and simmer/boil/stir till it's all cooked through. Really yummy. I saw a recipe like this in an Indian cookbook I have. I'll have a look at it and might post here. But the finished product looked exactly the same and tasted great with rice. It only takes less than half an hour.

butterball

Awesome 'seventies'... this is more like it - photos !!

You've really got me going now.. think i'll have to contribute to the 'visual' archive....

Now... what can I rustle up ? .... hmmmm will have to nip down to Tooting and stock up on some ingredients...

seventies'hippy

Tandoori Chicken, (western style)
Of course not quite the real thing as we don't have a Tandoor, but a good substitute all the same.
Ideally you'll need a very hot conventional oven or a gas bbq with a hood on it.

Ingredients are:
Chicken quarters. (skinned)
1 tsp each of garum masala. ginger pulp. garlic pulp.chilli powder.ground coriander. salt.
half tsp coriander. 1 tbsp lemon juice. 2 tbsp corn oil. drop of red food colouring
Plain yogurt
Mix all the ingredients together, add the chicken quarters & leave for 3-4 hours.
Preheat a very hot oven & bake the chicken pieces in an oven proof dish for 30mins.
An alternative method is, after marinating, bbq the chicken in the normal way.
Serve with rice or green salad.

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seventies'hippy

Ready to eat,,,,,,,

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beach

Finger Bowl preparation & use

OK, this is not a dish.

But if you want your barbeque or dinner to look authentic Indian, you need to close it the Indian way too. Most of the meat & veg. curries uses busload of spices, oil and coloring ingredients. And if you are perfectly following the Indian style of eating, at least the tip of a few fingers will get oily & colored mostly red from the masala (this is how we get caught red-handedly at home when we return after some ‘secret’ dinners ).You can not get rid of it fully in one wash.

To wash this tip of the finger we have the ‘finger bowl’. Basically this is a warm water preparation with a few drops of vinegar in it. And also with a small piece if cut lemon (about ¼ inch) floating in it.

The water is warm (about 50 deg). The lemon (citric acid) helps to de grease finger from the oil. Also the combination of warm water, vinegar and citric acid helps to remove the color (of masala & turmeric) from the finger. A mere napkin alone will not do this job.

Dip the tip of all the oil smeared fingers in the water. Hold the lemon piece. Squeeze the lemon piece keeping the fingers inside the water. Roll it all over the fingers still keeping the tips in water. Leave the squeezed lemon inside the water and dry finger with the napkin.

A Caution Note: If you are doing all this to impress your non-India savvy guest, be a bit careful. At the end of the meals when you give then the finger bowl with a freshly cut lemon floating inside. There is every chance that they will misunderstand this as some sort of desert and may drink. It looks exactly like a drink with a lemon slice resting on the rim of the glass. And they may think that this is the India version of it. One of my friends did this, as this is a predominantly north Indian food custom

But no harm in drinking also, except that your guest will complain that you’ve forgotten to add some sugar in the lemonade