Sweet Vermicelli Squares cooked in oven by asheeah

Makes an 8″x 8″ pan

Ingredients
...
4 tablespoons butter
1 packet (about 200 grams) Vermicelli
1 can of sweetened condensed milk
1 cup milk
2 cardamom powder
pinch of salt
1/2 cup crushed almonds and pistachios, you can add more or less

Method

Grease an 8″ x 8″ baking dish and line it with parchment paper.

in a large bowl add the butter,cardamom powder ,vermicelli ,1 cup of milk and sweetened condensed milk .Mix well.

Next, transfer the vermicelli to the 8″ x 8″ baking dish and press it down with a spoon, so that it is evenly pressed into the baking dish. put the nuts and pistachio on the mixture then let cooked for 40mins at 180degrees.

peas pulao by asheeah
Ingredients:
1/2 cup Long Grained Basmati Rice
1/2 cup Green Peas, (fresh or frozen)
1 small piece of Cinnamon
2 Cloves ...
1 medium Onion, finely chopped or sliced
1/2 tablespoon Ginger-Garlic, crushed
1 Green Chilli, finely chopped
1 cup Hot Water
Salt
1/2 tablespoon Oil
1/2 tablespoon Ghee

1.Wash and soak long grained rice in water for 15-minutes. Drain water and keep them aside.
2.Heat oil and ghee in a pan for sauteing. Add cinnamon and cloves; when cloves begin to crackle, add crushed ginger-garlic, green chilli and onion.
3.Sauté until onion turns light pink, approx. 1-2 minutes
4.Add soaked rice and green peas.
5.Mix and sauté for 1-2 minutes.
6.Add 1-cup hot water and salt to taste and stir a bit. Bring mixture to boil over medium flame.
7.When it starts to boil, reduce flame to low and cook covered for 8-10 minutes and check whether rice grain has become tender and cooked. If not, cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.
8.After 8-10 minutes, turn off flame and let it stand (with lid on) for 7-8 minutes. Remove the lid and separate rice grains with fork.
9.Transfer matar pulao to serving bowl and enjoy with dal

yellow thick lentils

1/2 cup red lentil (lentil rouge)
1/4 cup yellow peas Dal (dhal gram)
11 medium Onion, sliced
1 tablespoon crushed Ginger-Garlic ...
1 Green Chilli, finely chopped
1 Tomato, finely chopped
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
2½ cups + 1 cup Water
2 teaspoons Ghee or Oil
Salt
2 tablespoons chopped Coriander Leaves, for garnishing
For Tempering:
1/2 teaspoon Cumin Seeds
2 cloves of Garlic, chopped (optional)
1 Dry Red Chilli, broken into two pieces
A pinch of Asafoetida (hing)
2 teaspoons Ghee
1.Rinse toor dal, chana dal and masoor dal in water and add them into 3-5 liter capacity steel or aluminum pressure cooker. Add 2-cups water and salt and pressure cook for 4-whistles over medium flame. Turn off flame and allow the pressure to release naturally. Open the lid and keep the cooked dal aside.
2.Heat 2-teaspoons ghee/oil in a pan. Add sliced onion and sauté until it turns light brown. Add crushed ginger-garlic and chopped green chilli and sauté for 30-40 seconds. Make sure, garlic does not turn dark brown.
3.Add chopped tomato and sauté until it turns soft
4.Add and mix turmeric powder and red chilli powder
5.Add cooked dal and mix well
6.Add 1-cup water and stir to mix. Taste for the seasoning and add salt accordingly.
7.Cook on medium flame until you get the desired consistency of dal or for approx. 5-6 minutes, stir multiple times in-between. Remove it from flame and transfer into a large serving bowl.
8.Prepare the tempering by heating 2-teaspoons ghee in a small pan. Add cumin seeds and allow them to sizzle. Add chopped garlic, dry red chillies and asafoetida, mix well and allow garlic to turn light brown.
9.Remove pan from flame and pour prepared tempering over cooked dal in a serving bowl. Garnish with chopped coriander leaves and serve with steamed rice.

onion pakoras( bajia onion)
Ingredients:
3 medium size Onions, finely sliced
1/2 cup Gram Flour (Besan Flour)
1/4 cup Rice Flour
1 teaspoon grated Ginger ...
5-7 Curry Leaves, chopped, optional
1/2 teaspoon Red Chilli Powder
A pinch of Baking Soda (soda-bi-carbonate)
2 tablespoons finely chopped Coriander Leaves
Oil, for deep frying
Salt to taste

Directions:
1.Take sliced onion in a large bowl.
2.Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
3.Mix well using spoon and keep aside for 10 minutes.
4.Add water (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.
5.Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
6.Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.

baby corn sweet n sour recipe by asheeah

Ingredients:
10-12 Baby Corns
1/4 cup Corn Flour
2½ tablespoons Maida ...
1 teaspoon Ginger-Garlic Paste (or crushed)
1/2 teaspoon Soy Sauce
Salt to taste
1/4 cup Water
Oil, for deep frying
For Sticky Sauce:
1 teaspoon minced or crushed Ginger
1 teaspoon minced or crushed Garlic
1-2 Green Chillies, slit vertically and halved
1 medium Onion, finely chopped
1/2 Capsicum, thinly sliced
1/4 cup finely chopped Spring Onion
1½ tablespoons Soy Sauce
1½ teaspoons Red Chilli Sauce or Green Chilli Sauce
2 tablespoons Tomato ketchup
1/4 teaspoon Black Pepper Powder
1 teaspoon Corn Flour dissolved in 2 tablespoons Water
1 tablespoon Oil
Salt to taste
1.Cut baby corns into half and chop other vegetables.
2.Mix corn flour, maida, ginger-garlic paste, soy sauce and salt with 1/4 cup water in a medium size bowl and prepare a batter. Make sure, that there are no lumps in the prepared batter. Add halved baby corn pieces in it and coat them evenly with batter.
3.Heat oil in a frying pan over medium flame. When it is medium hot, take one piece of batter coated baby corn and gently drop into the oil. Make a batch of 4-5 pieces at a time and deep-fry them until light golden brown and crispy. Transfer them using slotted spoon over oil absorbent paper in a plate. Deep-fry remaining pieces
1.Heat 1-tablespoon oil in a wok or wide mouthed pan over high flame. Add minced ginger, minced garlic, slit green chilli and chopped onion and sauté them for a minute
2.Add sliced capsicum and sauté for couple of minutes.
3.Add spring onion, red chilli sauce, soy sauce, tomato ketchup and black pepper powder. Mix well and cook for 30-40 seconds
4.Add dissolved corn flour, mix well and cook for a minute.
5.Add fried baby corn pieces
6.Toss until all ingredients are mixed well and corns are coated well with sauce and cook for approx 2-minutes.
7.Baby Corn Manchurian is ready for serving. Serve it hot

Recette Gateau Quatre Quart Moelleux facile et rapide

Ingrédients pour réaliser la recette Gâteau Quatre Quart Moelleux (pour 4 à 6 personnes) :
4 oeufs,
200 g de farine,
200 g de beurre, ...
200 g de sucre,
1/2 sachet de levure chimique,
1 pincée de sel

Préparation de la recette Gâteau Quatre Quart Moelleux :

1. Préchauffez le four à 210°C.
2. Mélangez bien le sucre et le beurre fondu.
3. Cassez les oeufs et réservez les blancs.
4. Ajoutez les jaunes d'oeufs dans la préparation à base de beurre un par un en mélangeant bien.
5. Ajoutez ensuite la farine et la levure, de préférence tamisées.
6. Battez les blancs en neige ferme avec une pincée de sel.
7. Ajoutez les blancs en neige à la préparation en les soulevant délicatement.
8. Versez la pâte dans un moule à cake anti-adhésif.
9. Enfournez à 210°C pendant 20 minutes et vérifier la cuisson : la lame du couteau plantée dans le coeur du quatre-quart doit ressortir propre.
10. Sinon, prolongez la cuisson de 10 minutes puis démoulez le quatre-quart

Muffin salé façon pizza

Ingrédients pour 11 pièces:

180 gr de farine
1 sachet de levure chimique...
150 gr de jambon blanc
10 cl d’huile d’olive
10 cl de lait
100 gr de râpé
3 oeufs
sel et poivre
2 tomates fraiches coupées en petits dés
herbes de Provence
quelques olives noires

Préparation :

Préchauffer le four à 180°c
Dans un plat mélanger la farine et la levure puis faire un puits. Dans un autre plat battre les oeufs avec le lait, l’huile d’olive puis verser ce mélange dans la farine.
Mélanger puis ajouter environ 100 gr de râpé, puis le jambon coupé en petit morceau. Saler , poivrer.
Verser la pâte dans des moules à muffins puis disposer sur le dessus quelques dés de tomates fraiches, du râpé, une pincée d’herbes de Provence et une olive noire au centre.
Cuire 25 minutes (chaleur ventilée une quinzaine de minutes puis chaleur normale)