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Recipe Secrets - March 2001

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Vinai Prakash

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Mar 17, 2001, 6:38:00 AM3/17/01

Recipe Secrets
Issue 03011
March 1, 2001 Copyright (c) 2001 by Vinai Prakash
This issue is sent to over 700 subscribers in 21 countries

To subscribe to "Recipe Secrets", send an e-mail to
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Visit Recipe Secrets Home Page at
http://recipesecrets.tripod.com/Home/
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In this issue:
* Welcome: Kamni Prakash
* Recipe Secrets
* Recipes
- Crispy Samosa
- Sweet Potato Muffins (Microwave)
- Easy Coconut Ladoo's
* Monthly Contest: Winner of January 2001 contest and this month's
contest.
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Welcome
We received a very good response to the survey. Thank you very much
for taking the time to complete it. If you haven't done so already, please
do so now. All participants stand to get a FREE COOKBOOK. Your views
and suggestions will help us make this newsletter more informational and
successful. We will send a FREE e-book - INDIAN SOUP SECRETS to all
survey takers. Click at
http://recipesecrets.tripod.com/cgi-bin/RSSurvey.html

The number of subscribers has been growing steadily and has reached
more than 700 at last count. Thank you very much for your
overwhelming support. We will continue to bring you more mouth
watering recipes and age old recipe secrets that make them so
delicious.

Hurry and send in your recipes for this month's contest. Winner of
January 2001 contest are announced in this issue. So check out if
you contributed a recipe to contest. You may be lucky winner!!!
Those of you who have not sent in your entries, do remember to send
them in as early as possible for this month's contest.

In this issue of "Recipe Secrets", you will find some simple SNACK recipes
that you can prepare in no time. Kids love them and you don't have to
spend your $$$ buying readymade snacks. They can be a great starters
or a tasty dessert.

Be sure to visit our web site Recipe Secrets at
http://recipesecrets.tripod.com/Home/
We will keep adding new content to it regularly, so bookmark it and
keep coming back to it.

Thanks you for subscribing to "Recipe Secrets". Forward this to ALL
your friends. ;-) Be sure to include whole newsletter

Kamni Prakash, editor
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Recipe Secrets

Here we have included some of our tips and secrets to make
cooking easier and food taste better.

Tip 1: Softer puri and chapattis

To make softer puris and chapattis the dough should rest at least for
20 minutes before rolling them. It is also important that it is properly
mixed.

Tip 2: Stop overflowing of daal.

While boiling daaI, if you add a little ghee in it, then it won't overflow
and the taste will also be good.

Tip 3: To make 50 puris

When you have about 20 guests in your house and you want to serve
them hot puris, just note this simple tip. Roll the puris at least one hour
before and keep between them well drained muslin cloth. Fry them just
before you need to serve. This way you will save the time required in
rolling the puris. You only need to fry them when needed.

Tip 4: Frying whole chili

When you want to deep fry whole red or green chili, then before frying
poke it with a fork. This way it won't jump at all.

Remember to send your cooking tips to us. We will add them
here with your name and e-mail address. Write to Editor, Recipe
Secrets at vin...@singnet.com.sg

Reader's contributions are welcome for this section. Send you
favourite tips and secrets to us at <vin...@singnet.com.sg> We will
feature best in this newsletter and will also publish them on our
web site at http://recipesecrets.tripod.com/Home/
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Crispy Samosa's:

The ever popular samosa makes a wonderful treat on any occasion. In
India, they are a familiar sight at weddings, receptions and cocktail
parties. Instead of the filling I have used here, you can use anything else
too.

Ingredients for the Dough

200 gms refined flour
1/2 tsp thymol seeds (ajwain)
40 gms ghee/oil
Salt to taste

Ingredients for the Stuffing
1 tsp chopped ginger
250 gms potato cubes
75 gms green peas (shelled)
1 tsp chopped green chili
1 tsp red chili powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp dried mango powder
1 tsp chopped green coriander
Salt to taste
2 tbsp oil
oil for deep frying

Alternative Stuffing of Cottage Cheese, Peas and Dry Fruits like Cashew
Nuts, Raisins is also liked by many people. Similarly, you can add minced
meat also. Prepare your own concoction of stuffings based on your
likings.

Procedure:

1. Mix the dough ingredients, add water in small quantities and make a
hard dough and keep it under a wet cloth for 10 to 15 minutes.
2. Heat oil, add cumin seeds and when they start to change color, add
ginger, red and green chili, salt, mango powder, garam masala and diced
potatoes.
3. Sprinkle water and cook covered till potatoes are done.
4. Add green peas and cook further for 5 minutes on slow flame.
5. Add chopped green coriander and let it cool.
6. Divide the dough into 16 portions and make them into small balls.
7. Apply a little flour and roll them into 4 inch diameter elongated
diskettes.
8. Cut each diskettes into half, apply water on the edges. Shape it into a
cone and stuff it with the potatoes and peas filling. Seal the edges and
deep fry in medium hot oil till crisp and golden brown.
9. Serve hot with Chutney.

******** RECIPE SECRET ********
Before frying, make sure the oil is medium hot. Upon frying, lower the
flame and fry on a slow fire for a few minutes. Then fry on a high flame
for the final minute, till golden brown. This way, the Samosa's will turn
out crispier.
******** RECIPE SECRET ********

Serving Size:
16 samosas

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Sweet Potato Muffins:

Here's a recipe for a great tasting muffins which children love to eat.
They finish in no time at my home, as my husband and children just
adore them. They are an excellent starter at small parties. Your friends
will keep asking you for this secret recipe. Keep them guessing... and
finger licking!!!

Ingredients:

1 cup sweet potato (finely grated)
2 cups self raising flour
1 cup finely grated tasty cheese
90 grams melted and cooled butter
1 egg, lightly beaten
3/4 cup butter milk
Salt and freshly ground black pepper to taste.

Gadgets and Paraphernalia:

12 Tin Muffin Cups
Microwave oven which can be set to a fixed temperature.

Method of Preparation:

1. Preheat Microwave oven to moderate or 180 degree Centigrade.
2. Brush melted butter or oil into 12 deep muffin cups.
2. Finely grate sweet potato. Put self raising flour into a large mixing
bowl.
3. Add sweet potato and cheese, stir to combine and make a small well
in center of mixture.
4. Now add butter, egg and buttermilk all at once to dry ingredients.
5. Using a wooden spoon, stir until ingredients are mixed, do not over
beat mixture.
6. Spoon mixture into prepared muffin tin cups.
7. Bake for 25 minutes until puffed and lightly golden.
8. Turn into a wire rack to cool for 10 minutes before serving. Serve
warm with butter.

******** RECIPE SECRET ********
Cook this dish just before serving. Muffins are best eaten on the day
they are prepared.
******** RECIPE SECRET ********

Serving Size:
12 muffins

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Easy Coconut Ladoo

This recipe is for making 20 coconut ladoos. This is a very good snack or
after dinner sweet. Children will love these tasty ladoos.

Ingredients:

300 grams grated fresh Coconut. This is about one and a half cup full of
grated coconut. If you do not get fresh grated coconut, you can also
get the dry coconuts (the ones with no water inside), and grate them
yourself.

One tin Milkmaid. We will use about 3/4 tin.

200 grams suji (semolina). This is about one cup full.

One cup powdered sugar (200 grams)

Method of Preparation:
1. Dry roast the semolina in a kadhai or a flat bottomed vessel. As soon
as it starts to get slightly brown, take it out and keep it aside.
2. Add one cup grated coconut in the semolina. Keep the rest to wrap
the ladoos for later on. Let the mixture cool a bit.
3. Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
4. Now add all the rest of the ingredients and mix well. Make small balls
of the mixture, about the size of a table tennis ball. Roll the ladoo in the
dry coconut powder that we kept aside earlier. Keep in fridge once done.

The maximum number of days they can last is about 15-20 days.
Though, ours never remain there that long, and are diminished by our
children within 3-4 days.

*************** RECIPE SECRET ************
Do not add more milkmaid than specified above. The ladoos can become
hard.
*************** RECIPE SECRET ************

Monthly Contest:

Here are results of January 2001 contest.

The winner is Aparna Frank <apu...@hotmail.com> Her
recipe of KADAI PANEER won her this top prize. Aparna, please
send us your full address so that we can send you your prize.

Other participants whose recipes were also found exceptional and worthy
of mention are:

Durga Sastry <sastrym...@hotmail.com>
Veena Joshi <rudra...@hotmail.com>

Congratulations to all of you!!! Well Done.

The winning recipe and the special mention recipes will be published in
the next issue, next week. Watch Out!!!
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Contest for March 2001

Send us any recipe using Brinjal (Baingan). Judges will decide the
winning recipe based on originality & unusualness. Winner will be
announced in May issue of Recipe Secrets, and selected recipes will be
featured in newsletter also. Remember to send us your favourite recipes
by March 31, 2001. E-mail them to vin...@singnet.com.sg with
subject - "Contest for March 2001".

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Copyright (c) 2000, 2001 Vinai Prakash
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