Monday, August 11, 2008

Tea special

Cashew nut pretzels

Refined flour - 200g
Cornflour - 50g
Butter - 175g
Sugar (powdered) - 80g
Cashew nuts (powdered) - 80g
Almond essence - 0.5tsp
For icing:
Icing sugar 1cup
Vanilla essence 1tsp
Cream the butter and sugar, add almond essence, add cashew nuts and plain flour .mix well.
Roll into sticks and shape into a circle. Arrange on a greased baking tray.
Bake at 180c in a preheated oven for 15 minutes. Cool the biscuits.
For making icing:
Add 1tbsp of hot water to the icing sugar and mix well .add vanilla essence.
Dip the top part of the biscuits in to this icing .allow to dry.

Spicy Macaroni


Boiled macaroni - 1cup
Boiled mixed vegetables - 1cup
Tomato puree - 0.5cup
Ginger-garlic paste - 1tsp
Red chilli powder - 0.5-1 tsp
Pepper - 1tbsp
Butter - 1tbsp
Salt to taste
For garnishing:
Cheese (grated) - 2tbsp
Heat butter in a vessel. Add the ginger –garlic paste and fry for a while. add the salt ,pepper, red chilli powder and the tomato puree. Mix in the macaroni and the boiled vegetables. Cook for some more time.
Serve hot, garnished with grated cheese and a cherry.

Vegetable nutty chow


French beans (chopped) - 0.5 cup
Carrot (chopped) - 0.5cup
Cabbage (shredded) - 1cup
Capsicum (cut lengthwise) - 1cup
Onion (sliced) - 1
Garlic - 2cloves
Red chilli powder - 1tsp
Cashew nuts - 2tbsp
Chilli sauce - 1tsp
Soy sauce - 1tsp
A pinch of Ajinomoto powder
Oil - 1cup
Salt to taste
Heat the oil in non-stick pan, put the garlic into it and cook for some time .add the onion and fry till the onion slices are transparent. Add the chilli powder , the vegetables ,salt and ajinomoto powder and cook for 4-5 minutes .add the cabbage and capsicum ,and again cook for a few minutes. Finally, add the cashew nuts, chilli sauce and soy sauce. mix well and serve hot.

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