Thursday, October 18, 2012

Jain recipes

Jain is a name of international cookbook which has many recipes. It deals with the recipes of various cultural cuisines. It presents highly nutritious recipes this is why it is consulted frequently by food lovers. Here are two recipes from this book. Try them and enjoy their matchless taste.

Ingredients for the Sauce
  • White vinegar (half cup)
  • Sugar (half cup)
  • Water (one cup)
  • Corn flour(one tablespoon)
  • Tomato ketchup (two tablespoon)
  • Soy sauce (two tablespoon)
  • Salt (according to taste)
  • Other Ingredients
  • Cabbage (one cup, finely chopped)
  • Sauté beans (quarter cup, boiled and cut)
  • Capsicum(half cup, thin slices)
  • Baby corn (half cup, finely sliced)
  • Cauliflower florets (quarter cup, boiled)
  • Celery (two tablespoon, diced)
  • Boiled noodles (three by four cup, boiled)
  • Fried noodles (one and a half cup)
  • Chili sauce (two teaspoon)
  • Oil (two tablespoon)
  • Salt(according to taste)
Method for the sauce

Put all the things in a cooking pot, blend them finely and let them cook. Remove the pot from flame as the sauce becomes thick however it demands constant stirring. Put it aside as it prepares fully.

How to progress
  1. Pour the oil in a pan, heat it and add all the vegetables in it. Cook it for five minutes keeping the flame high.

  2. Pour the sauce that you have prepared. Add also salt and chili sauce in the vegetables.

  3. Let this infusion cook for one minute and then mix it with noodles. You should boil the noodles before adding in it.

  4. Mix half noodles then turn off the flame.

  5. Place the remaining noodles and present hot.
  • 1. You can buy Chinese noodles from food stores easily in dried from.

  • 2. Noodles should be boiled in salty water or else they will become tasteless.

  • 3. Noodles should be half boiled and then put in colander to drain out the excess water after boiling.

  • 4. They should be completely dry then you can deep fry them in hot oil that would make it crispy.

  • 5. You should keep in mind the vegetarian version while buying the noodles.

Creamy Almond Soup

  • Almonds(quarter cup)
  • 2 cups bottle gourd (two cups, sliced into small fragments)
  • Almond essence (four to five drops)
  • Corn flour (one teaspoon)
  • Salt (according to taste)
  • Oil(two tablespoon)
  • Milk (one cup)
  • Items for the Garnish
  • Cream (quarter cup, fresh)
Method of preparation
  1. Take a hot water in a small bowl, dunk almonds in it at least for ten to twelve minutes then take them out and remove their outer brown skin. Cut these almonds in slices and sauté them on griddle. Do not griddle all almonds rather keep few for garnishing purpose.

  2. Take a pressure cooker and heat oil in it. Add almond, salt, white pumpkin and three cups of water. Let it cook to make the mixture soft.

  3. Cook it and then add corn flour mixture, milk, salt, puree, pepper and almond essence.

  4. Let it boil for few minutes and slow down the flame as it becomes thick.

  5. Pour the ready soup in soup bowl and garnish it with roasted almonds and cream.

  6. Serve the soup hot.

  7. If you want to make creamy pistachio soup, just replace pistachios at the place of almonds.

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