Friday, 20 February 2009

Sriram Vegetable Curry

Sriram Vegetable Curry
Recipe from Sriram, 1985
Quantity Ingredient
1 cup Vegetables
1/4 - 1/2 teaspoon Coriander powder
1/8 - 1/4 teaspoon Chili powder
1/8 - 1/4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/4 - 1/2 teaspoon Mustard seeds
1/8 teaspoon Urad Dal
1/4 - 1/2 cup Tomatoes-crushed
1. Mix the garlic, coriander and the chili powder along with salt and place
it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and
the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise
cover the pan and let the vegetables cook. (This might take about 10-
15 min.)

Saturday, 7 February 2009

Goulash Recipe


1 lb. lean ground beef
1 med. onion
1 c. elbow macaroni
1 qt. whole tomatoes
1 tsp. salt
1/4 tsp. pepper

Brown ground beef in heavy skillet. Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni. Cover with tight lid; cook for 10 minutes. Chili powder may be used for seasoning if desired.

Friday, 30 January 2009



1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

Friday, 23 January 2009


Going Italian today ;)

(8 main dish servings)

1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.

Sunday, 11 January 2009



Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

Add and cook over low heat until yellow: 4 tbsp. minced onion

Add: Liquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water

Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.)cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper

Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.

Saturday, 10 January 2009


A winter warmer of a dessert :)


1 1/2 lbs. bread crumbs
2 oz. citron
2 oz. lemon peel
2 oz. almonds
1/2 lb. flour
2 lbs. suet, ground
2 tbsp. nutmeg
1 tsp. salt
2 lbs. raisins
2 lbs. currants
1 lemon, juice and the grated rind
8 eggs
1 wine glass of brandy
2 lbs. sugar
Enough milk to make a stiff paste

Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce. --SAUCE:--

2 c. sugar
1/4 stick margarine
3 rounded tbsp. flour
2 c. boiling water

Mix dry ingredients and margarine and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.

Mexican Chicken

Thought I'd start with something spicy ;)

Mexican Chicken Recipe

3 cups cooked chicken, diced
2 cans (10-3/4 oz.) cream of mushroom soup
16 oz. can tomatoes and green chili sauce
4 oz. can diced green chilies (optional)
1 6-7 oz. pkg. plain Doritos
10 oz. sharp Cheddar cheese, grated

Mix chicken, soup, chili sauce and diced chilies. In large
greased casserole dish, make layer of Doritos, add layer of
chicken mix, sprinkle with half of cheese. Repeat layers with
Doritos on top.

Bake in 350 degrees for 30 minutes until bubbly.