Almond Cookies

Ingredients:

All purpose flour - 1 cup

Baking powder - 1/2 tsp

Toasted ground almonds - 1 cup

Softened butter - 1/2 cup

Powdered sugar - 3/4 cup

Egg white - 1

Almond extract or vanilla extract - 1 tbspn

Method:

In a bowl take powdered sugar and butter. Whisk the sugar and butter thoroughly till both the ingredients are well combined.

Add the egg white to the mixture. Mix well.

Now add the almond extract or vanilla extract and the ground almonds to the cookie mix.

Lastly add the all purpose flour and baking powder. Combine all the ingredients to form a dough. Wrap the dough in cling film and refrigerate for 10 minutes.

Shape the refrigerated dough into balls and place on a baking tray. Make sure there is an inch or two of gap between each cookie as they will expand on baking.

Bake at 180C or 356F for 15 minutes or till they turn light brown.

Let the cookies cool down completely before you eat.

Recipe Courtesy: Quick Asian Recipes

Pineapple Rasam

Ingredients:

Tuvar Dal - 1/3 cup 

Tamarind - a small marble size, extract about 1 3/4 cup of tamarind juice from the tamarind

Salt - according to taste

Rasam Powder - 1 1/2 to 2 tsp

Turmeric Powder - 1/4 tsp

Pineapple - 1 1/2 cups, crushed with juice 

Ghee - 1 1/2 tsp 

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Cilantro Leaves - 1 tbpsn, for garnishing

Method:

Pressure cook the tuvar dal with just enough water to cook (about 1/4 cup water approximately) or alternatively cook the tuvar dal on a stove top until very soft and mushy. Keep aside.

Place the tamarind water in a heavy bottomed pan and add salt, rasam powder, turmeric and let it boil. When it starts to boil, lower heat and add crushed pineapple with juice to this and let it simmer for about 15 to 20 minutes until the tamarind loses its rawness and the pineapple absorbs the spices a little.

Now add the mushed soft lentil to this, add some more water according to your preference and consistency required and simmer for another minute or so.

Heat the ghee in a pan, add mustard seeds and cumin seeds to it. When they start to splutter pour them into the rasam.

Garnish with cilantro and serve hot on top of plain rice or as a soup.

Sending this post to Anu's South Indian Cooking hosted by Sangeetha

Rava Pakoda

Ingredients:

Rava - 1 cup

Green Chilies - 2, chopped finely

Ghee - 1 tsp

Curry Leaves - a few, chopped

Curd - 1/2 cup, more if needed

Salt - according to taste

Oil for deep frying

Method:

Mix all the ingredients and set aside for 5 minutes. Heat oil in a thick bottomed pan on medium flame till it is sufficiently hot to deep fry. Now make patties or just drop them as small balls.

Fry them till golden brown and drain them in the paper towel. Serve hot.

Microwave Theratipal / Palkova

Ingredients:

Sweetened Condensed Milk - 480 ml

Yogurt - 3 tbspns

Ghee/Butter - 1/2 tbspn

Method:

Grease a microwave safe bowl with ghee or butter.

Mix the condensed milk and yogurt. Microwave on high for 10 minutes (for a 1.5kW Microwave Oven) and keep stirring every 60 seconds. After 10 minutes it comes to a theratipal consistency.

Let it cool. 

Recipe Courtesy: Jeyashri's Kitchen

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event

Pineapple Fried Rice

Ingredients:

• 1 can(20 oz) Delmonte pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks 
• 3-4 cups cooked jasmine or parboiled rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 1/4 cup vegetable stock
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
• ½ cup frozen peas
• ¼ cup currants OR raisins
• ½ cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• 2 tbspn olive oil
• Salt - according to taste

Stir Fry Sauce;

• 2 Tbspns soy sauce
• 2 tsp. curry powder
• optional: 1/2 tsp. sugar

Method:

Mix 1 tbspn oil with the rice. Use fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce together with the curry powder.

Drizzle 1 tbspn oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 tbspn at a time to keep ingredients sizzling).

Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.

Now add the rice, pineapple chunks, peas, currents, cashews and salt. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. 

Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. 

Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.

To serve, scoop rice onto a serving platter. Top with spring onions and coriander.

Sending this recipe to The Delmonte Blogger Recipe Carnival and also link to the World Foody

Recipe Courtesy:Thai Food