Thursday, June 20, 2013

Pasta Balls

Makes 25 Small Balls

Butter - 4 tbspns 
All Purpose Flour (Maida) - 5 tbspns
Milk - 1 1/2 cups
Cooked(Leftover) Pasta - 1 1/2 cups 
Green chilies - 1 or 2, finely chopped
Coriander - 1 tbspn, finely chopped
Cheese - 1/2 cup, any variety
Salt to taste

Mixed together for the batter;
All Purpose Flour - 1/4 cup 
Water - 1/2 cup
Salt to taste

Other ingredients;
Dried Bread Crumbs - 1/2 cup, for coating
Oil for deep frying
Tomato Ketchup for serving

Melt the butter in a pan, add the flour and cook for 1 minute. Add the milk and cook while stirring continuously, until the mixture resembles a thick sauce. Allow the sauce to cool to room temperature.
Add the pasta, green chilies, coriander, cheese and salt. Mix well. Divide the mixture into 25 equal portions and shape each into small rounds. Dip the pasta balls in the prepared batter and roll lightly in bread crumbs.
Deep fry the balls in hot oil until golden brown in color. Remove and drain on an absorbent paper. Serve hot with tomato ketchup.

Thursday, June 13, 2013

Indian Masala Marke

Serves 1
Sprite - 1 can
Lime Juice - 2 tbspns
Green Chili - 1
Chat Masala - 1 tsp
Lime Wedges - 1
Ice Cubes - 10

Fill the highball glass with ice cubes. Add the lime juice and top it up with Sprite. Stir it well. Dip the lime half covered with the chat masala. Place the lime in the center. Slit the green chili lengthwise (without cutting into two) and place it in the rim of the glass.

Note: For the alcoholic version add 1/2 cup vodka and stir well.

Sending this Recipe to Archana's Summer Fiesta Food Event

Monday, June 10, 2013

Red Velvet Cheesecake Brownies

For the Red Velvet Brownies:
8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
1/8 teaspoon salt
1/2 teaspoon white vinegar
2 eggs
3/4 cup all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg yolk

Preheat the oven to 350ºF.
Line an 8x8-inch baking pan with parchment paper and grease it with butter.
In a large bowl, comine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter for the topping.
In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.

Bake the brownies for 30 minutes. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Note: Brownies often taste better the second day after they're baked, so feel free to make the brownies in advance and store them in an airtight container.

Monday, June 3, 2013

Mango Lemonade

Serves 2 Glasses
1/2 cup thick mango pulp 
1/4 cup sugar (reduce if the mango pulp is sweet)
1 cup cold water
Juice of 1 lemon

Heat a small pan and boil a cup of water. Add the sugar and stir until it dissolves. Keep aside and bring it to room temperature.
In a big container stir the sugar water, mango pulp and juice of lemons. Add cold water as required.
Serve cold by topping with ice. Don’t let it sit for long else the juice gets diluted because of the ice.