Food World Recipes

Toffee Banana Preparation time:         10 min                 VEGETARIAN Cook Time: Less than 15 min Cuisine : Chinese INGREDIENTS: Ingredients 50 g self-raising flour  25 g corn flour, plus extra for dusting 90 ml cold water Vegetable oil, for deep-frying 2 bananas, thickly sliced diagonally 120 g white sugar PREPARATION 1.       To make the batter, whisk together the self-raising flour and corn flour, then add the water and mix until smooth. Stir in 1 tsp. of vegetable oil. 2.       Fill a wok or deep-fryer with one-third full of vegetable oil and heat. 3.       Toss the banana slices in the extra corn flour to lightly coat. 4.       Using a bamboo skewer, dip each banana slice in the batter. 5.       Cook in the hot oil, in batches, until golden and crisp. Drain on paper towel. 6.       Place the sugar in a large, heavy- based frying pan over medium heat and cook, shaking th

Calamari Spaghetti Preparation time:         5 min          Cook time: 20 min                   NON VEGETARIAN INGREDIENTS: ½ cup Calamari (to be chopped into rings) ½ cup Bell Pepper (green)/Capsicum (to be chopped) 1 hand-full of Semolina Derum Spaghetti 1 medium sized onion ¼ tsp. Cayenne Pepper 1 tbsp. Worcestershire sauce 1 tbsp. Japanese Rice Vinegar 1 tsp. Rosemary 1 tbsp. Tomato Ketchup 1 tsp. white pepper Olive oil Salt to taste PREPARATION 1.       Add the ring-sliced calamari in a bowl and add the Cayenne pepper, Worcestershire sauce, Japanese rice vinegar, salt, tomato ketchup and rosemary and mix well so that every slice of calamari gets covered with the ingredients. Keep it aside. 2.       Dice the capsicum/bell pepper and slice the onion. 3.       Heat a wok in medium flame and add the olive oil. 4.       Sauté the capsicum/bell pepper and onion well. Add

Phirni Cook time: 15 min + chilling time            VEGETARIAN Cuisine : Indian INGREDIENTS: 250 ml milk 2 tsp. rice flour 2 Tbsp. almonds - chopped 2 Tbsp. pistachios – chopped 2 tbsp. cashew nuts 1 ½ Tbsp. sugar ¼ rose essence PREPARATION 1.       Heat the milk in a pan till it comes to a boil, then simmer. Add the rice flour while stirring continuously to prevent lumps. 2.       Add sugar and continue stirring till it begins to thicken. Mix in the chopped dry fruits. Add the rose essence. 3.       Pour the mixture into serving bowls. Garnish with chopped dry fruits. 4.       Refrigerate for 2-3 hours. Serve chilled. Along with the dry fruits, I have also poured some caramelized sugar over it so as to garnish the Phirni.

Banana Spindles (Unnakai) Preparation time: 15 min                           VEGETARIAN Cooking time: 5 min Cuisine : Indian INGREDIENTS: 1 Ripe banana (plantain-must not be too ripe) ½ cup coconut grated 2 tbsp. sugar 1 tbsp. cashew nuts (to be crushed to smaller pieces) 1 tbsp. raisins ¼tsp. cardamom powder 1/2 tsp. cinnamon powder (for garnishing) 1 tbsp. ghee Oil for deep frying PREPARATION 1.       Place the banana in a microwave oven and cook it for 2 minutes. 2.       Remove it from the oven and allow it to cool. 3.       Peel the skin out and then mash the banana with your hands. 4.       In a pan, heat the ghee. Add the crushed cashew nuts, raisins and sauté well. 5.       Then add grated coconuts and sugar. Sauté well. Remove the pan from the stove and add cardamom powder. 6.       Grease your hands with little ghee/oil and place the mashed banana in your palm

Rasmalai Preparation time:         30 min                           VEGETARIAN Cook time: Less than 15 min INGREDIENTS: For Dough: 1 litre milk 5 cups water 2 lemons For Rabadi (thick sweetened milk): 1 cup granulated sugar ½ litres milk 1 pinch saffron ½ teaspoon cardamom powder 1 tbsp. pistachios chopped 1 tbsp. almonds chopped. PREPARATION 1.       Boil the milk. Then add lime juice with little water until the milk curdles. 2.       Strain it in a muslin cloth with water. Wash the mixture and remove the excess water. 3.       Mix the soft strained mixture with ½ tsp all-purpose flour and make a soft dough. 4.       Make small balls out of the dough and flatten them gently between your palms. Make sure that they don’t break. 5.       Mix five cups of water and one cup sugar in a pan and boil. Place the flattened balls carefully into the boiling mixture. 6.       Cover

Sindh Biriyani Preparation time: 1 hour              NON VEGETARIAN Cook time: 35 min            Cuisine: PAKISTAN Sindh Biriyani INGREDIENTS: 1 kg mutton cut into medium pieces 1 kg Basmati rice 1 cup vegetable oil 3 medium onions sliced 3 tbsp. grated ginger 1 tbsp. crushed garlic 100g yogurt 1tbs chilli powder 1 tsp. turmeric powder 1 tsp. sweet paprika 1 tbsp. coriander powder 1 tsp. cumin powder 5 cloves 1 cinnamon stick 14 green cardamoms (8 cardamoms for rice) 3 brown cardamoms 2 bay leaves 5 dried plums (optional) 1 tbsp. salt 8 pepper corns ground 4 green chillies (3 left whole and 1 finely sliced) 3 medium potatoes 1 tbsp. saffron thread-To be soaked briefly in hot milk. 3 medium tomatoes 1 bunch coriander chopped 1bunch mint chopped 4 tbsp. ghee for frying onions and nuts For garnishing: 3tbs sliced onions-To be fried until it gets caramelised

Bhel puri Preparation time:         15 min                           VEGETARIAN Cuisine : Indian When I ate Bhel Puri for the first time from a store in my area, I liked it a lot. It was crispy, tangy, sweet and spicy. It is an Indian Savory Snack common in Mumbai and Gujarat. I tried it out and realized that its a very easy recipe. INGREDIENTS: ½ cup Sev (recipe below) 10 Papadi (recipe below) ¼ cup chopped onions ½ cup boiled potatoes, chopped 1 tsp. fresh garlic chutney (recipe below) 2 cups puffed rice 4 tbsp. dates green chutney (recipe below) 2 tbsp. green chutney (recipe below) ¼ tbsp. lemon juice 1 tbsp. coriander ½ tbsp. chopped raw mango 1/2 cup roasted peanuts (salted) Salt to taste For garlic chutney: 1 tbsp garlic paste 1 tbsp. red  chilly  powder ½tsp lemon juice salt to taste Method: Grind the above ingredients and make paste. For dates g