Food Zone

This zone is meant for members of any of our community members who have a enthusiatic disposition to the cularany arts and cuisine. Given that so many of our younger generation often need guidance on cooking nutrituous food, especially if they’re at University or away from home, here are some suggestions for quick and simple delicious recipies that have gone down well with some of the community members.

Please submit your recipies to WebTeam for publication on this page.

Eggless Egg Salad Sandwiches

Ingredients

3 ounces of tofu
salt and pepper to taste
pinch turmeric
1 tablespoon mustard
2 tablespoons pickle relish
1 tablespoon lite mayonnaise
2 slices multi-grain bread

Method Of Preparation

1. Preparation – Estimated cooking time: 15 minutes
2. Mix together tofu and the remaining 5 ingredients and spread on the bread. Cut in half and serve.

Nutritional Analysis

Number of Servings: 1
Per Serving:
Calories 217
Carbohydrate 37g
Fat 8g
Fiber 7g
Protein 11g
Saturated Fat 2 g
Sodium 770 mg

Fun Cooking: A receipe for young children
Rice Krispie Squares

Ingredients

1/4 cup butter
1Pkt marshmallows
1/2 tsp vanilla
6 cups rice krispies
optional : break in half bar milk chocolate to the melted butter and marshmallows.

Method Of Preparation

1. In a large pot over low heat melt the butter
2. Add the marshmallows and keep striring till they are melted and well blended.
3. Remove from stove and stir in vanilla.
4. Add cereal and stir until well coated.
5. Put it in a well-buttered pan and pat it down with a buttered spatula.
6. Put it in the fridge to cool and then cut into squares.
7. Makes about 24 sqaures & tastes yummy.

NAVRATAN PULAO RECIPE

The authentic Indian basmati rice, which has a unique nutty flavor is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouth watering taste is a royal dish, which is heavily garnished with cashewnuts, almonds and sultanas.

Basmati rice 250 gms
Green colour 6 drops(dissolved in 1 tsp water)
Red colour 4 drops (dissolved in 1 tsp water)
Peas 60gms(boiled)
Tomatoes 60 gms (diced)
Cumin ½ tsp
Salt to taste
Green chillies 2 (finely chopped)
Coriander leaves 1 tsp
Cinnamon 1 stick
Cloves 6
Peppercorns 12
Green cardamoms 4
Ginger 15 gms
Garlic 6 cloves
Onions 60 gms (sliced)
Ghee 60 gms
Water 450ml

Method Of Preparation

Wash and soak Basmati rice.
Heat the ghee, add the onions and garlic and fry till done.
Add whole spices, salt, green chillies, cumin seeds and ginger and saute.
Add the Basmati rice and water and cook till tender.
Divide the cooked basmati rice into three equal parts.
To the first part, add the green colour, peas and ciander leaves and mix.
To the second part, add the red colour and diced tomatoes and mix well.
To the third, add only fried paneer cubes.
Set them in a dish keeping three separate heaps. Garnish with cashwnuts, almonds, sultanas. (The arrangement can be varied by making three different layers of one colour each).

VEGETABLE BIRYANI

Vegetable Biryani – the exotic dish that is painstakingly blended using finest of spices in exact proportions.

Ingredients

Basmati rice 2 cups
Mint leaves few sprigs
Coriander leaves 1 bunch
Water 3 ½ cups
Kewra essence few drops
Saffron ½ tsp (dissolved in 1tsp milk)
Almonds 20 gms
Raisins 20 gms
Cashewnuts 20 gms
Turmeric powder 1 tsp
Salt to taste
Red chilli powder 1 tsp
Potatoes 1 cup (diced)
Cauliflower florets 1 ½ cup
Peas 1 cup
Cumin seeds 1 cup
Carrots ½ cup (diced)
Peppercorns 8
Cloves 6 6
Bayleaves 2
Cardamoms 4
Cinnamon 1 stick
Refined oil 50 gms or 2 tablespoons of Ghee
Onions 2 (Sliced)

Method Of Preparation

Wash and soak the Basmati rice.
Drain and keep aside. Fry onions in oil and set aside.
To the same oil, add the whole masalas, vegetables and cook for few minutes.
Add Basmati rice and fry till grains separate.
Add salt, chilli powder, turmeric powder and water.
When rice is ¾th done, add the saffron and cook till fully done.
Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita