kerala and International dishes

kerala and International dishes: "Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Blueberry Almond Coffee Cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular

1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes."

kerala and International dishes

kerala and International dishes: "Brisket with Stone Ground Mustard

Brisket Ingredients:
1 (3-pound) beef brisket
6 cups water
1/4 cup chopped fresh parsley
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
2 medium onions, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
2 bay leaves

Sauce Ingredients:
3 tablespoons all-purpose flour
1/2 cup country-style Dijon mustard
1/2 cup currant jelly
1/2 cup whipping cream
1 teaspoon Worcestershire sauce

Prepration

1. Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
2. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables."

Fresh Tomato Sauce

Fresh Tomato Sauce: "Fresh Tomato Sauce
A robust fresh tomato sauce with onion, garlic, basil, and oregano that can used as a base for many dishes. Just add cooked italian sausage or beef to make an excellent meat sauce.
Ingredients:

• 10 medium tomatoes
• 2 ounces olive oil
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 2 teaspoons basil
• 1 teaspoon oregano
• Salt and pepper to taste
Method:

Makes about 1 quart. Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool. Peel each tomato. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 1/2 to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.
Notes:


Number of servings: 1 quart"

Ham and Sausage Jambalaya

Ham and Sausage Jambalaya: "Ham and Sausage Jambalaya
This jambalaya recipe contains both kielbasa sausage (smoked Polish sausage) and ham, along with rice, tomatoes, green pepper, and celery, and is seasoned with hot pepper sauce, thyme, bay leaf, and allspice.
Ingredients:

• 1 tablespoon oil
• 1 1/2 pounds kielbasa, cut into 1/2-inch slices
• 2 large onions, chopped
• 1 medium green pepper, chopped
• 1 cup chopped celery
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (14 1/2 oz.) tomatoes, undrained
• 1/2 pound cooked ham, cut into cubes
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce (Tabasco)
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground allspice
• 1 1/2 cups uncooked rice
Method:

In a large saucepot or Dutch oven heat oil. Add kielbasa, onion, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme, and allspice; simmer, uncovered, 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired.
Notes:


Number of"

Harvest Chicken Chowder

Harvest Chicken Chowder: "Harvest Chicken Chowder
This chowder is full of chicken and vegetables (potatoes, carrots, celery, onion, mushrooms and corn) in a flour-thickened liquid of chicken broth, cream of chicken soup, and whipping cream.
Ingredients:

• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 medium potatoes, peeled and cubed
• 3 medium carrots, diced
• 1/4 cup diced celery
• 1/2 cup finely chopped onion
• 2 lbs. boneless, skinless chicken breasts, diced
• 1 (4 oz.) can sliced mushrooms, drained
• 1 cup frozen whole kernel corn, thawed
• 1 (10 3/4 oz.) can cream of chicken soup
• 4 slices bacon, cooked crisp and crumbled
• 1 cup heavy whipping cream
• 3 tablespoons all-purpose flour
• 1/3 cup water
• Garnish:
• Parsley sprigs
•
Method:

In a 4-5 quart pot, bring first seven ingredients to a boil over medium heat. Reduce heat to low. Cover and simmer for 30 minutes until carrots are tender. Stir in diced chicken, mushrooms and corn. Cook over low heat for 10-15 minutes until chicken is done, stirring often. Stir in soup, bacon and cream. Heat through. In a small bowl, stir together flour and water until smooth. Stir into pot. Heat over low heat"

Spicy White Chicken Chili

Spicy White Chicken Chili: "Spicy White Chicken Chili
Great northern beans are cooked in chicken broth, then combined with seasonings of cumin, cloves and ground red pepper. Diced, cooked chicken and chopped green chilies are added to this 'white' chili.
Ingredients:

• 1 lb. dry Great Northern beans
• 8 Cups chicken broth
• 2 cloves minced garlic
• 2 medium onions, chopped
• 2 Tbsp. oil
• 2, 4 oz. cans chopped green chilies
• 2 t. ground cumin
• 1/4 t. ground cloves
• 1/4 t. cayenne pepper
• 4 Cups diced, cooked chicken
• Shredded Monterey Jack cheese
• Sour cream
Method:

Combine beans, broth, garlic, and half of the onions in large pot and bring to boil. Cover and simmer about 3 hours until beans are tender. In a skillet, cook remaining onions in oil until tender; add chilies and seasonings. Combine and add to bean mixture. Add chicken. Cover and simmer about 30 minutes more. Serve with grated Monterey Jack cheese and sour cream for toppers.
Notes:

Great alternative to traditional chili. I use more cayenne for an extra kick. Can also be served with crushed tortilla chips on top.

Number of servings: 6-8

Submitted By: Sharon Jaymes
View all recipes by this user >>>"

Vanilla ice cream

Vanilla ice cream

Ingredients
6 vanilla pods
625ml/1 pint whole milk
50g/2oz skimmed milk powder
120g/4½oz unrefined caster sugar
10 whole coffee beans
6 medium egg yolks

Method
1. Place the vanilla pods on a chopping board and run a small, sharp knife along the length of each pod, cutting it in half. Use the knife to scrape out the seeds. Put the seeds into the whisking bowl of an electric mixer and add the empty pods to the milk.
2. Pour the milk and vanilla pods into a casserole of at least 1.5 litre/2¾ pints capacity. Add the milk powder, a couple of teaspoons of the sugar and the coffee beans. Place the casserole on a medium heat and bring the milk to the boil. As soon as it boils, turn the heat down and allow the milk to simmer for 5 minutes. Remove from the heat and leave to infuse for 20 minutes.
3. Meanwhile, add the egg yolks to the vanilla seeds in the whisking bowl, along with the remaining sugar. Turn the machine to full speed and beat until the mixture whitens and increases in volume - about 10 minutes.
4. Place the casserole back on a medium heat and return the liquid to a simmer. Turn the heat down to low, then immediately pour this liquid very gently, pods and all, on to the egg mixture while still beating. Return this mixture to the casserole and place on a low heat. Stir continuously, preferably with a flat-bottomed wooden spoon. Do not boil. The custard is ready when a line drawn along the back of the wooden spoon retains its shape.
5. Have ready a bowl large enough to fit the mixture in and sit it in a larger bowl containing ice and a little cold water. When the custard is ready, pour it into the bowl and continue stirring for a few minutes until it is cold. Strain through a fine-meshed sieve. At this point the custard can be stored in a sealed container in the fridge for up to 2 days. Make sure that it is thoroughly mixed so that the vanilla seeds that have fallen to the bottom are evenly distributed.
6. Churn the custard in your ice cream machine and place in the freezer, with some clingfilm pressed on to the surface of the ice cream. Leave in the freezer for 2 hours before serving.

Eggnog custard

Ingredients
150ml/¼ pint single cream
150ml/¼pint milk
2 egg, yolks only
1 tsp cornflour
1 tbsp golden caster sugar
large pinch of grated nutmeg
1 tbsp rum

Method
1. Stir the cream and milk together in a saucepan and bring almost to boiling point, then remove from the heat.
2. With a wooden spoon, beat the yolks, cornflour and sugar in a bowl. Do not use a whisk as it will make the custard frothy.
3. Pour the hot cream into the custard, stirring steadily, then return the liquid to the pan and add the nutmeg. Stir on a gentle heat until thick enough to coat the back of the spoon. Remove from the heat and stir in the rum. Serve warm.

Note: This may be made ahead, up to a day in advance, and stored in the fridge. To prevent a skin from forming, sprinkle with golden caster sugar. To serve, stir in the sugar. Alternatively just cover the custard with cling film.

Carrot Cake With Cream Cheese Frosting

Ingredients

• Cake:
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 6 egg whites
• 3 cups packed coarsely grated peeled carrots (about 6 medium)
• 1/2 cup finely chopped walnuts
• Frosting:
• 8 ounces Neufch¿tel cream cheese, at room temperature
• 1 tablespoon butter, at room temperature
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon vanilla
• 3 cups sifted powdered sugar

Directions

1. Heat oven to 350 degrees F. Lightly grease and flour 13 x 9 x 2-inch baking pan.

2. Prepare cake: Stir together flour, cinnamon, baking powder, baking soda and salt in bowl.

3. Combine the granulated sugar, brown sugar, applesauce and vegetable oil in large bowl. Beat 1 minute with electric mixer. Add egg whites; beat 1 minute. Stir in flour mixture. Stir in carrots and walnuts. Turn into pan.

4. Bake in 350 degree F oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Cool in pan on wire rack.

5. Prepare frosting: Beat cream cheese, butter, lemon juice, rind and vanilla in deep medium-size bowl for 1 minute. Beat in confectioners¿ sugar, 1 cup at a time, until good spreading consistency, adding additional confectioners¿ sugar if needed. Spread frosting over top of cake in pan.

Chocolate Pistachio Biscotti

Ingredients

• 2-2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup shelled pistachio nuts, chopped
• 1/2 cup mini chocolate chips
• 8 squares (8 ounces total) white chocolate
• 2 teaspoons solid vegetable shortening
• Red and green nonpareils, for garnish

Directions

1. Heat oven to 325 degrees F.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3. In another large bowl, combine the butter and sugar. Beat on medium-high speed until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until fully blended. On low speed, add nuts and chocolate chips. Gradually beat in flour mixture until a stiff dough forms.

4. Shape dough into 2 logs, each 10 inches long. Place on ungreased baking sheet; flatten each log to 3 inches wide. Bake at 325¿ for 35 minutes until set and tops are slightly cracked. Transfer logs to wire racks; cool 15 minutes.

5. With serrated knife, cut logs into 1/2-inch-thick slices. Place on baking sheet, cut sides down. Bake at 325 degrees F for 20 minutes. Cool biscotti completely on wire racks.

6. In a microwave-safe bowl, combine the white chocolate and shortening. Microwave on high for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Allow to cool slightly. Dip one end of each biscotti into melted chocolate and sprinkle with read and green nonpareils. Place on waxed-paper-lined baking sheets until chocolate is set. Makes 36 cookies

Cream of Chicken Soup Recipe

Ingredients
Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

Tips:
1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

Chocoberry Milk Chiller

1 cup lowfat chocolate milk
4 tablespoons chocolate syrup, divided use
2 tablespoons raspberry syrup
Multi-colored sprinkles (optional)
Fresh or frozen raspberries (optional garnish)

1. Stir 2 tablespoons of chocolate syrup and 2 tablespoonsof raspberry syrup into chocolate milk and mix thoroughly. Chill mixture in freezer for 5 minutes.
2. While mixture is chilling, dip 2 glasses upside down into sprinkles to coat edges, if desired. Drizzle remaining chocolate syrup on inside and bottom of glasses.
3. Pull mixture out of the freezer. Pour into chocolate drizzled glasses. Garnish with raspberries, if desired.

Makes 2 servings