Ten Minute Cheesy Vegetable Bake

Cauliflower Potato  Duo

This is a recipe  that can be made very quickly.  In fact it takes more time to prepare the vegetables than the cooking time.  Throw in whatever you have in your vegetable basket and sprinkle some cheese on top and bake for 15 minutes until cheese melts in a very hot oven.

The Recipe :

1 large cauliflower broken into florets; 2 spring onions, chopped; 12 ready to cook potato quarters; 50 gm grated cheese; salt and pepper to taste; 1 inch ginger, crushed; 3 flakes garlic, crushed.

Cut and soak cauliflower  in salt water for 10 minutes.  Drain.  Boil in very little water for 5 minutes until dry.  Grill potatoes in oven at highest heat for 7 minutes.   Mix the cauliflower and potato with the crushed ginger and garlic and the seasoning.  Place in a heat proof dish.  Sprinkle the grated cheese all over.  Scatter the spring onions on top.  Bake at 175 C for 15 minutes till cheese has melted.  Serve hot with warm, crusty garlic bread.

Broccoli Stir Fry

Broccoli And Almonds Stir Fry

 Broccoli is one of my favourite vegetables.  I used to read about it in books and cookery magazines and wonder how it tasted.  When I came to Malaysia, I was thrilled to see it everywhere we went -  in the supermarket, at the pasar malam or night market, in the wet market and all the dinners or restaurants we went to.  I love it and Ranita hates it, so we have come to a compromise- she eats the almonds and I eat the broccoli!

The Recipe:

1 head of broccoli, cut into flowerettes; 2 tbsp flaked almonds, lightly roasted in the oven at 50 Centigrade for 3 minutes; 3 flakes garlic, minced; 1 small onion, chopped fine; salt & pepper to taste; oil for cooking.

Soak broccoli in salted water (enough to cover the broccoli and 1 tsp salt) for 10 minutes; Drain.  Heat a wok and add 1 tbsp oil.  Stir fry the minced garlic and chopped onion till transparent.  Add the broccoli and stir fry on high heat for 5 minutes.  It should be crunchy and not soggy.  Add pepper and salt to taste and throw in the almonds.  Serve immediately as a side dish.  Tastes good and supremely easy to make.

Chawanmushi

  Steamed Egg Custard Recipe By Anu Elisha

We all love to experiment in the kitchen and try out new recipes.  I am not a fan of Japanese food, but this recipe was the exception.  It's very simple and quick to make and great for those on a diet and for those who love eating simple, healthy food.

The Recipe:

3 eggs;  2 cups chicken stock;1/2 tsp salt; 2 tsp thin soy sauce;  2-4 prawns, sliced into 2 pieces each if big; 1/2 chicken breast, diced; few button mushrooms, sliced;  1 ½ tsp sake.

     Marinade chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Sake. In another bowl, mix prawn and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.

  Meanwhile, in a large bowl, mix eggs, stock, salt, 1 tsp soy sauce. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.

  Place 1/4 amount of chicken, shrimp, and sliced mushrooms in each of 4 small cups or idli bowls, then pour egg mixture over them to fill 3/4 of a cup. Cover with aluminum foil and put the covered cups into a steamer.  I used the idli steamer.

    Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.

     Garnish with carrot and spring onion leaves and steam for 1-2 minutes.

Into Spain

Spanish Omelette

Spanish Omelette or Spanish Tortilla  is a typical Spanish dish consisting of a thick omelette made with eggs, potatoes and fried in olive oil.  Over the years it has evolved into a thick omelette made with any or every leftover in the kitchen and you can be as innovative and creative as you like.  Eggs have always been one of our back up dishes and eating an omelette can be one of the most satisfying, soulful experiences.

The Recipe:

4 large eggs; a bunch of spring onions, chopped; 1 chicken breast, boiled and diced; 1 cube Amul cheese, grated; vegetables of your choice; 2 green chillies, minced; 1 large onion, minced and fried till glazed in a little oil; salt to taste; oil for frying.

Seperate the eggs and beat whites till stiff.  Add salt and yolks and mix well.  Heat pan and pour 1 dsp oil into it.  Pour in the beaten egg and layer the ingredients one at a time on the beaten eggs- onions, vegetable, chicken, cheese and spring onions.  Cover and cook for 5 minutes.  Remove cover and fold omelette in half.  Make sure both sides are nicely browned.  Garnish with spring onions. Serve immediately with hot buttered toast.

Made In India

Recipe By Anu Elisha

Summer In Kundapura was a special time because we could eat and play to our hearts content .  All of us converged to our grandparents house and some of the happiest moments of my life were spent there.Our grandmother really spoilt us and one of the highlights of our holiday was the  varieties of mangoes available there.    The garden was filled with mango and coconut trees and we had a blast climbing them. Mangoes came in different shapes and sizes and colour and we could eat whatever we wanted.  Each of us had our own favourites and enjoyed them in jams, pickles, sauces, curries, ripe, raw and as a dessert as well.  Kalapadi, Mulgoa, Mundappa, Pyrie, Alphonso, Bennet Alphonso, Ladyhill, Polly Mango, Apus, Neelam and many more  are some of our childhood favourites.  Once the holiday was over it was back to our respective homes laden with mangoes and memories to last awhile.  It is no surprise that over the years mangoes have retained a special place in our hearts.  Here is a recipe for Mango Kulfi, a popular Indian Dessert made in the way only  my sister Anu Elisha can make it.

The Recipe

1 large Alphonso Mango; a portion bought mango kulfi or mango ice cream

Cut the top of the mango.  Remove the seed. (I ran a knife around to loosen the seed, and then firmly held the seed with scissors and twisted).  Stuff it with kulfi/ice cream and replace the mango top.  Freeze for 3 hours.  The mango should not get frozen stiff – you should be able to cut it easily)

Take out from freezer.  Remove the mango top.  Cut vertically into quarters (If the mango is huge, you can cut vertically into more pieces).

Serve on a plate and eat with fingers like eating a mango quarter.  Its delicious.  I am sure you've never eaten anything like this before.

In A Pickle

 Tender Jackfruit Pickle

 We have never used bought pickles in our house as my Mum was an expert in making a variety of them every year during summer.  We always had a vast selection of pickles, relishes, chutneys and what not to suit every palate.  One of her specialities was the Tender Jackfruit Pickle which was a hit with everyone who tasted it.  Every summer my Mum would start her pickling and gift bottles to her friends and family.  If you are able to get a couple of tender jackfruits, try this recipe and enjoy the result.

The Recipe:

1 medium sized tender jackfruit.  Rub cooking oil lavishly all over your hands and the knife you will be using  to cut the jackfruit.  This will save you a lot of time and effort after wards when you have finished cleaning , coring and cutting the jackfruit into half inch pieces.  Steam in idli cooker for 15 to 20 minutes depending on tenderness of the fruit.  To test insert a metal or wooden skewer into a piece.  When it goes in easily, it is ready.  Keep aside.

Masala:  1/2 tsp jeera; 1 tsp pepper; 1 tsp mustard;  Stir fry in hot pan without oil  for 10 minutes until dry and crisp. .  Cool and grind with 1/2 cup vinegar, 1/2 tsp turmeric powder and 3 tbsp chilli powder to taste.  Keep aside.

Seasoning:  1 tsp mustard; 1 large pod garlic (about 1 handful), minced; 1 large sprig curry leaves; 1/2 cup gingelly oil.  Salt to taste.

Heat oil and add the mustard seeds.  When it spurts, add the curry leaves and stir fry a minute.  Add the garlic and brown on medium flame.  Remove from fire.  When cool, stir in the steamed jackfruit and ground masala and additional vinegar if required.  Add salt to taste.  Store in the refrigerator as it does not last long when stored at room temperature.  Enjoy with rice and dhall or curds rice or eat it by the spoonful like we did as kids.

Omlette In Mango Sauce

Moz San Go

I was very excited when my recipe for Mango Sauce was published in the Eve's Weekly years ago.  I have always loved experimenting in the kitchen and the Mango Sauce I made is today a household favourite.  I always have a bottle handy and use it with fried eggs, omlettes, chaat, bread and butter and plain boiled vegetables as well.  I gave it a fancy name because that's just what it is- a delectable figment of my imagination stored in a long glass bottle.

The Recipe:  

One  2 egg omlette cut into 3 pieces.  Keep warm

For The Sauce:  2 cups water; tamarind to taste; 4 country mangoes, skinned; 3 dried red chillies, broken into bits; a pinch of mustard; a sprig of curry leaves; 1 tsp ginger garlic, minced; oil for frying; jaggery or brown sugar to taste; a pinch of salt.

Soak the mango skins and tamarind  in the water for twenty minutes.  Squeeze and keep aside.  Heat the oil and add the mustard.  When it spurts, add the curry leaves and broken chillies.  Add the minced ginger garlic and stir for a minute.  Lower heat and add the tamarind water and the mangoes, jaggery and salt.  Bring to the boil.  Lower heat and simmer till sauce consistency is reached.  Cool, remove mangoes (can eat them) and bottle.  Keep in the refrigerator and use as and when desired.