Tuesday, July 18, 2006

Sambhar(kerala dishes)


Tur dal - 100gms
Drumstick - 2 (medium sized)
Brinjal - 1
Medium Onion - 2 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Sambar Masala - 3 tablespoons
Coriander leaves - 1 table spoon (chopped)Curry leaves - 10
Dried red chilli - 2 Cut into pieces
Salt To tste
Tomatoes - 2 (medium sized cut into pieces)
Tamarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia - 1 tablespoon
Mustard Seeds - 1 teaspoon


Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, la, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Marbled Cheesecake Bars


3 (8-ounce each) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 large eggs
2 teaspoons vanilla extract
2 (1-ounce each) bars HERSHEY'S Unsweetened Baking Chocolate, melted
Chocolate Crust (Method)
  1. Prepare Chocolate Crust. Heat oven to 300°F.
  2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
  3. Pour half of batter evenly over prepared crust.
  4. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
  5. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.

Makes about 24 to 36 bars.

Chocolate Crust: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup melted butter OR margarine until well blended. Press mixture firmly on bottom of 13 x 9 x 2-inch baking pan

Sunday, July 16, 2006

Picnic Drumsticks

Chicken Ingredients:
1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip Ingredients:
1 medium (1 cup) cucumber, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed
  1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.
  2. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
  3. Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings (1 1/3 cups dip).

TIP: Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Café Latte Float

  • 6 cups milk
  • 3/4 cup sugar
  • 3/4 cup brewed espresso, chilled
  • 1 cup club soda
  • 4 scoops coffee ice cream
  • 1 cup whipped cream

    In a large saucepan, combine the milk and the sugar and stir over medium heat until the sugar has dissolved. Remove from heat and cool. Place in the refrigerator until chilled, about 1 hour.

    In 4 large coffee mugs or tall glasses, pour enough milk to fill two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped cream. Repeat with the other 3 mugs.

    Sangria Granita

  • 3 cups medium-bodied red wine
  • 3 cups chardonnay wine
  • 1 1/2 cups sugar
  • 2 whole oranges, sliced
  • 1 whole lemon, sliced
  • 1 whole lime, sliced
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest

    Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

    Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.