Oct 22, 2010

Grapefruit ginger bread

I have been really lazy to post the recipes which is there in my drafts for ages. I made this one long ago when I had a lone grapefruit and found the recipe in Chef in you. I made very slight changes to the recipe. It tasted a little bitter and I thought , I could have added a cup of sugar and also excluded the zest. But I really loved the walnuts and the taste of ginger in it. On the whole the bread was good and I smeared some jam over it to shield the slight bitter taste. Thanks Dk for the recipe. You can also see a post on how to supreme a grapefruit at Chef in you (http://chefinyou.com/2010/01/how-to-supreme-fruits)
grapefruit ginger bread
Whole wheat flour/Atta- 1 cup
Brown sugar- 1/2 cup
Baking powder- 1tsp
Baking soda- a pinch
Eggs- 2
Yogurt/curd- 1/2 cup
Milk- 1/4 cup
Cooking oil- 2tbsp
Grapefruit- 1 (supremed into segments and coarsely chopped)
Grapefruit zest- 1/2tsp
Ginger- grated- 1tsp
Walnuts- 3/4cup slightly crushed
grapefruit ginger bread
Combine the flour, baking powder, baking soda, grated ginger and sugar in a bowl and keep aside.
Whisk the eggs in seperate bowl. Combine the yogurt , milk and oil and add it to the eggs. Stir well. Add the supremed grape fruit segments into this.Fold the egg mixture into the flour mixture until moistened without any lumps.Add the crushed walnut and mix well. Transfer this into a well greased loaf pan.
Bake this in a preheated oven at 180c for 45-50 minutes. Insert a knife or skewer to test whether the cake is done.
Cool and turn it on a wire rack. Cool well before slicing them.
grapefruit ginger bread
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Oct 6, 2010

Mushroom fried rice using brown rice

Those who follow this blog regularly may know that though I am not a very big fan of brown rice, but due to its health benefits, I have started replacing white rice with brown rice in some of the rice varieties. I do love having that once in a while. Fried rice with mushrooms was a result of one such experiments with brown rice. It tasted nice.
mushroom fried rice
Long grain brown rice- 1 cup
Spring onions- a bunch chopped fine
Ginger- 1small piece chopped fine
Garlic- 2-3 cloves chopped fine
Mushrooms- 12-15 numbers chopped
Soya sauce(dark)- 1tbsp
Salt to taste
Ground pepper- 1tsp
Olive oil- 2tsp

Soak the brown rice in water for about 30 minutes to 1 hour.
Cook in a pressure cooker till it becomes soft, but each grain seperate.
Heat oil in a pan. Add the spring onions followed by ginger and garlic. Saute for 5 minutes. Then add mushrooms. Mix well. Saute and cook well till the mushrooms turns tender. Add the soya sauce along with pepper. Be careful when you add a bit of salt to this as soya sauce contains salt too. Mix well.
Now add the cooked brown rice to this and mix well.
Serve hot.
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Oct 4, 2010

Roasted red bellpepper tomato soup with sweet corn

September went without a single post in Creative Saga. The reason is that I am in India now for almost a month. There were a few family functions in the beginning , some health problems, and then problems with the internet connections and then laziness which kept me away from blogging. I haven't really cooked anything blogworthy , thanks to all the pampering being showered by family and friends. But of course to keep my blog active , I decided to post a recipe which is in my drafts for a long long time.
I remember making this one for dinner on a rainy evening in Singapore. It tasted delicious and quite filling with some toasted whole wheat bread.The recipe is almost similar to the capsicum chutney I had posted long back. I had some frozen corn kernels which I thought of adding in the soup and it did taste good.

Red bell pepper- 2
Ginger garlic paste- 1tsp
Onion- 1 chopped
Sweet corn kernels- 1small cup
Salt to taste
Ground pepper- 1tsp
Olive oil- 1tsp
roasted bellpepper tomato soup
Chop the bell peppers and tomatoes into small pieces. Place them on an oven safe dish as shown in the picture above. Place the dish in the oven at 300c for around 25 to 30 minutes till you see black spots appear on the skin which indicates that it has been neatly roasted.Allow it to cool.Cook the corn kernels in a microwave or pressure cooker till tender.
roasted bellpepper tomato soup
Heat a pan. Add olive oil. Add the onions along with the ginger garlic paste and saute till the onions turns brown.Now grind the roasted bell pepper and tomatoes along with the sauteed onions to a smooth paste.
Pour the paste into a pan. Add around 2 glasses of water. Add salt and pepper followed by the cooked corn and allow it to boil.
Serve hot with some bread.
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