Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Saturday, April 26, 2014
LEMON CREAM BISCUITS
LEMON CREAM BISCUITS
Ingredients:
- Condensed Milk 1 tin
- Fresh cream 2 packets
- Lemon juice 4 tbsp
- Mint leaves as required
- Biscuits 1 packet
- Butter 1 tbsp
- Sugar 2 tbsp
- Strawberries jam 2 tbsp
Method:
- Beat together 2 tbsp sugar and 2 packets fresh cream. Add in 2 tbsp lemon juice and 1 tin condensed milk. Beat everything together till the mixture thickens. Now chop 1 packet biscuits and mix it with 1 tbsp butter. Put the biscuit mixture in small glasses and flatten it, put over condensed milk and cream. In the end add in 2 tbsp lemon juice, mint leave and strawberry jam for garnishing.
Friday, February 21, 2014
Crispy lemon onion filled Pepper fritters bajji Mirchi Chili fritters
For Batter: Makes 8 Fritters
Gram flour/ Senaga Pindi/ Chana Dal powder--------1cup( 160ml)
Rice Flour/ Corn Flour-----------------1/2 Cup
Salt---------------------------------to taste
Chili powder/ Pepper powder-----1/4 ts
Cumin Seeds/ Jeera--------------1/4 ts
Baking Soda---------------1/4ts
Oil for Deep fry
For Filling:
Chutney:
Tamarind Pulp (tamiarind soaked in water for 10min)----1 lemon size.
Cumin powder---------1/4ts
Ajwain/ voma powder----1/4ts
salt ---------------very little
Sesame/ till/ nuvvulu powder----1/2ts
Others:
Peppers de-seeded by Cutting one side along the length
( Warning- Do not prepare with jalapinos use those with less capsin(hot))
I used serrano peppers
Onions(thinly chopped)-----1/2cup
Lemon Juice--------------2ts
salt----------------------very little
Method:
- Mix Batter by adding gram flour+rice flour+salt+chili powder+cumin seeds+Baking Soda and mix them with water. The consistency of the batter should be medium thin.
- Prepare chutney by grinding Tamarind pup+cumin powder+ajwain powder+salt+sesame powder with little tamarind soaked water.
- Now, fill all the de-seeded peppers with already prepared tamarind chutney.
- Heat oil for deep fry in a pan.
- Dip the pepper by holding its upper stem in the batter and dip it in oil, fry under medium flame until they turn golden brown.
- Prepare Onion filling by mixing Onions+lemon juice+salt
- After the Fritters are ready split them with knife along the side where you have filled the chutney and fill them with onion mixture.
- Now the Crispy fritters are ready to serve...kids love them a lot!!!!!!!!!!!!....It is a famous rainy day snack item of INDIA.
Tuesday, January 28, 2014
Cedar Plank Salmon with Garlicky Sugar Snap Peas and Grilled Lemon
I promised, after my glutenous 4th of July weekend, that I would return to a more healthy and summer appropriate meal plan and, after 1 day, I have remained true to my word. I must admit, after a well balanced and heart healthy meal such as this, I did feel particularly motivated to continue down this fresh and delightfully delicious culinary course.
If the idea of using a cedar plank at home is a bit daunting or sounds like a bit too much trouble, let me put your concerns to rest! This method is actually much easier than grilling the fish directly on the grates because the plank is the cooking medium. There are no worries about flipping the fish in one piece or concerns about it sticking and fusing itself molecularly to the grill. It infuses the fish with the most wonderful smokey flavor with absolutely no muss or fuss.
Culinary cedar planks are available at most large supermarkets (usually in the same aisle as grill accessories and charcoal) but, please, make certain you are using a cedar plank for cooking and not one from the home improvement store which may have been chemically treated. Once you have your cedar plank, the first thing to do, approximately 2 hours before you will be ready to grill, is fill up the kitchen sink and let it soak. This will encourage the plank to give off copious amounts of smoke which is what will flavor the fish and it will prevent the plank from catching fire and going up in flames.
Arrange your grill for indirect cooking. If you are using a gas grill, like me, leave the middle burner off and set the other two to medium high. Let the grill preheat for about 20 minutes. Meanwhile, remove the cedar plank from the kitchen sink where it was soaking and dry it off. Remove the skin from the salmon, if it has not been done already and season it with salt and pepper. Place it on the cedar plank with the side where the skin was directly on the plank. Spread the salmon with a layer of Dijon mustard covering the top and the sides. Then, sprinkle with an equal amount of brown sugar and top with a thinly sliced lemon wheel. Simply place the plank directly on the grill over the center where the burner is off. Let it cook for about 20-30 minutes. During the last 10 minutes place half of a lemon, cut side down, directly on the grill. Remove the cedar plank and place it on a heat proof baking sheet, along with the lemon. You can remove the fish to your plate or, if you choose, it can also be served directly from the cedar plank.
Serve with sugar snap peas which were quick sauteed in a hot pan with canola oil, hot pepper flakes, and a large minced garlic clove. Remove from the heat, drizzle with toasted sesame oil and coarse sea salt. As a finishing touch, be sure to shower your plate with a bit of that wonderfully smokey sweet and tart grilled lemon juice!
This is my entry into the Two for Tuesdays Blog Hop Carnival. Hop on over to see Heather at girlichef and be sure to visit some of the other great food blogs hosting and contributing to the Real Food movement!
Friday, January 24, 2014
Lemon Cheesecake Limonlu Peykek
As much as I love cheesecakes, I cannot make a cheesecake crust. I tried many times, but for some reason it doesnt work. Yet it didnt stop me from making cheesecakes; I buy the crust.
This is a very light and refreshing cheesecake recipe, perfect for summer time.
9 inch cheesecake crust
16 oz (app. 225 gr.) cream cheese (I used 1/3 less fat cream cheese)
2 eggs
1 cup sugar
1 tbsp lemon zest (app. zest of 1 lemon)
1/4 cup lemon juice
-Leave cream cheese out in room temperature for at least an hour.
-Mix cream cheese with a mixer for at least 2 minutes until softened.
-Add sugar, mix for another minute.
-Add eggs one at a time.
-Then add lemon zest and juice, mix for another minute.
-Pour the mix into the crust.
-Bake at 350F for 30-35 minutes.
-Let it cool completely on a wire rack. Cover an chill for at least 8 hours.
-Serve with Nolans delicious chocolate sauce.
This recipe is for YE#24 Recipes with Lemon hosted at Limon Cicegi.
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