Recipe Book English
Recipe Book English
ILLISH SARSO BATA (HILSA FISH IN MUSTARD)
|Cooking Time||15-20 Mins.|
|Ingredients||Hilsa fish (cut into 1 cm thick slices)||1/2 Kg|
|Turmeric powder||1/2 tsp|
|Mustard seeds||1.5 tbsp|
|Green chillies (2 whole and 2 slit)||4 No.|
|Mustard oil||3 tbsp|
Method :Rub fish with salt and turmeric powder. Grind mustard seeds and whole chillies into a paste adding a little water from time to time. Combine curd with ground paste and mix with fish.
Heat 2 tbsp oil in the steaming container. Add fish with mustard paste, slit chillies and 1/8 cup water. Add remaining 1 tbsp oil. Stir gently to mix well.
Place the steaming container in the steaming jar. Place upper cover on top of the steaming jar. Steam in steemo for 15 to 20 minutes.
Mutton Stew Rice
|Cooking Time||45 Mins.|
|Pepper corn||2 g|
|Bay leaf||2 Nos.|
|Red wine||50 ml. (optional)|
|Pepper powder||5 g|
1. Marinate mutton in salt, wine, pepper powder for 1½ hrs.
2. Put water, bay leaf, pepper corn, shredded onion, diced potatoes carrots, rice and meat in the container.
3. Steam for 45 min.
4. Serve hot.
Hub Glased Carrots
|Cooking Time||15 Mins.|
|Ingredients :||Baby Carrots||850 g|
|Butter plain||25 g|
|6 mint leaves finely chopped|
Method :1. Peal the carrots and steam in STEEMO for 15 min.
2. Place the butter and sugar in a small pan heat gently, stir until dissolved. Then add the mint and the carrots and toss well. Can be served hot or cold.
Bhapa Pithe (Steamed Fudge)
|Cooking Time||25 Mins.|
|Ingredients :||Rice Powder||250 g|
|Jaggery (gur)||250 g|
Method :1. Make syrup of jaggery and 1 cup of water.
2. Grate coconut and add sugar into it.
3. Make a stiff dough with the rice powder adding very little water at a time. Knead well.
4. Make lemon size balls.
5. Little mixture of coconut & sugar is put into rice balls as stuffing.
6. Steam in STEEMO for 25 minutes, serve with jaggery syrup.
|Cooking Time||40-45 Mins.|
|Ingredients :||Home made paneer||from 2 lit. of milk|
|Condensed milk||200 g|
|Dry fruits chopped (as per liking)|
Method :1. Blend the paneer and the condensed milk in a mixer or with a hand-blander.
2. Pour mixture into a mould, Cover with Aluminium foil.
3. Steam in STEEMO for 45 minutes.
4. Cut into desired shapes, Unmould and refrigerate.
5. Serve chilled, garnished with dry fruits.
6. To make do-ranga sandesh, Divide above mixture into two. Mix saffron into one. Rest same as above.
Indian Cheese Cake
|Cooking Time||55 Mins.|
|Ingredients :||Curd||3 cups|
|Condensed milk||1 cup|
|Cardamom powder||1/4 tsp|
|Saffron||a pinch dissolved in|
|1 tsp of Warm water|
|Fruits and nuts||to decorate|
Method :Pour curds in to a fine strainer. When some of the water is drained and the curd is reduced to 1 cup ,pour in to a bowl and beat till smooth. Add milk, condensed milk, cardamom and saffron. Mix well. Pour into a container and cover with aluminum foil securely tied. Put the container in the STEEMO and steam for 55 minutes. Remove the container from the STEEMO.
Cool and chill in the refrigerator. Serve decorated with fruits and nuts.
FRUITY SPONGE PUDDING
|Cooking Time||60-70 Mins.|
|Caster sugar||2 oz|
|Beaten egg||1 No.|
|Self raising flour||3 oz|
|Mixed spice||1.5 tsp|
|Mixed dry fruit||3 oz|
|Pudding basin||1.5 pt|
Method :Check the pudding basin will fit in the steaming jar. Well grease the basin. Cream the margarine and sugar. Gradually beat in the egg. Mix in the flour, mixed spice, dry fruit and sufficient milk to give a soft dropping consistency. Spoon the mixture into the basin and cover with foil. Cover with lid and steam for 60 minutes. When the timer switches off, carefully top up steamer base with more water to HI level. Reset timer. Serve with custard.
Orange Fruit Pudding
|Cooking Time||60 Mins.|
|Ingredients||Flour||– 1/2 cup|
|Bread slices||– 6 nos|
|Butter||– 1/2 cup|
|Powdered Sugar||– 1/2 cup|
|Baking Powder||– 1tsp|
|Mixed dry fruits||-1 cup|
|(Raisins cherries etc .)|
|Candied peel||-2 tsp(chopped)|
|Golden syrup||– 2 tbsp|
Method : Lightly grease the pudding container. Pour golden syrup in it. Arrange cashew nuts or walnut pieces over the syrup in an attractive pattern. Break the bread slices in to fine crumbs .Sift the flour with baking powder. Grate the rind and extract the juice from the orange . Add water if necessary to the juice to make it 1/2 cup.
Beat the butter and sugar till light. Add the beaten eggs a little at a time, beating well after each addition. Add the grated orange rind and beat well. Add the fruits, bread crumbs and peel. Fold in the flour, alternatively with orange juice. Pour in the prepared container. Cover the container with aluminum foil . Make a small hole in aluminum foil with a tooth pick.
Put the container in the STEEMO and steam for 60 minutes. Remove the pudding container from STEEMO. After 5 minutes invert on to a serving plate. Serve warm.
BREAD & BUTTER PUDDING
|Cooking Time||50-60 Mins.|
|Ingredients||Slices of bread||4 No.|
|Butter (softened)||25 gms|
|Whole milk or semi-skimmed||450 ml|
|Castor sugar||1 tbsp|
Method :Thinly butter the slices of bread, lay in a shallow dish (approx. 5″). Sprinkle raisins on bread.
Mix the milk, sugar and eggs together until well blended. Pour over the bread and leave aside for 30 minutes. Cover the dish with foil and put in the steaming jar. Place cover on top of the steaming jar.
Pour water into the steamer base till high level. Steam in Steemo for 50 to 60 minutes. Serve hot.
|Cooking Time||30-35 Mins.|
|Cocoa powder||3 tsp|
|Vanilla essence||1/2 tsp|
Method :In a pan boil milk. Add 2 tbsp hot milk to cocoa powder blending until smooth. Pour this mixture gradually into the remaining milk stirring constantly. Allow to cool till lukewarm. Stir in the remaining ingredients. Mix well. Pour the mixture into the steaming container. Cover with aluminum foil securely tied. Place container in the steaming jar. Place upper cover on top of the steaming jar. Pour water into the steamer base till high level. Place the steaming jar on the steamer base. Steam for 30 to 35 minutes. Remove foil from container and allow to cool at room temperature. Refrigerate and serve chilled.