Quick fixes
INSTANT BREAD RASMALAI
Ingredients
7-8 bread slices
1 litre milk
250ml condense milk
2 tbsp grated mawa
1/3 cup sugar or as per taste
1 pinch cardamom powder
Few saffron strands
4 tbsp chopped nuts (pistachio, almonds and cashews)
Method
Boil milk on medium flame, add condense milk and grated mawa. Keep cooking till the milk boils down to half. Now add sugar, saffron and cardamom powder to it. Mix chopped nuts and keep aside to cool. Cut the bread into round shapes with the cookie cutter. Just before serving, place small round slices of bread in the serving bowl; pour the thick flavoured milk over it. Garnish with chopped nuts, and serve chilled.
NOODLE FRITTERS
Ingredients
1 cup boiled instant noodles
2 small potatoes boiled and grated
2 tbsp chopped onions
2 tbsp chopped capsicums
2 tbsp chopped carrots
2 chopped green chillies
1 pinch garam masala powder
1 pinch turmeric powder
½ cup bread crumbs
Salt to taste
Method
In a bowl, mash the potatoes and mix all the vegetables and spices in it. Add boiled noodles afterwards and turn it into fine dough, and make circular and flat chops out of it. Dip each chop in the breadcrumbs. Heat oil in a pan and deep fry the chops till golden brown. Serve them hot with tomato or mint sauce and a nice cup of tea.
GARLIC CHICKEN BREASTS
Ingredients
4 boneless skinless chicken breast halves
2 tsp crushed garlic
¼ cup olive oil
¼ cup breadcrumbs
¼ cup treated cheese
1 tsp lemon juice
Salt to taste
Method
Preheat oven to 400 degrees. Roast some garlic and olive oil to blend the flavours. In a separate pan, combine the bread crumbs and cheese. Sprinkle salt and pepper lightly onto chicken breasts. Dip chicken in olive oil/garlic mixture, then into the bread crumb mix. Place chicken in a greased baking dish. Bake for 30 minutes or until done. Sprinkle lemon juice and serve.
CARROT CAKE
Ingredients
4 eggs
1¼ cups vegetable oil
2 cups white sugar
2 cups all-purpose flour
1 cup chopped pecans for cake
1 tsp baking soda
1 tsp breaking powder
1 tsp vanilla extract for cake
¼ tsp salt
½ tsp ground cinnamon
3 cups grated carrots
1 cup chopped pecans, for frosting
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confections sugar
1 tsp vanilla extract, for frosting
Method
Preheat oven to 175 degrees Celsius. Grease and flour a pan. In a large bowl, beat together eggs, oil, white sugar and vanilla extract. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let it cool in the pan for 10 minutes, then turn out onto a rack and cool completely. Now, in a bowl combine butter, cream cheese, vanilla and confectioners' sugar to make frosting. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake and serve.
Photo: Collected
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