Red Pepper and Garlic Dip

Serves: 4 
Style: Oriental Vegetarian

1  small red pepper deseeded and chopped
2  flake(s) garlic chopped
2  tablespoon(s) peanuts
1  dry red chilli(es)
1  tablespoon(s) lemon juice
salt to taste

• Place all the ingredients in a blender and blend to a puree. Adjust salt and lemon juice as required. Chill in a refrigerator.

TIPS:
• Quantity of dry red chillies and lemon juice can be increased or decreased as per taste.

Serve chilled with: crisps, grilled vegetables or any other snacks

 

~~~ i added this recipie as it is quick and easy....enjoy..deblina''

thanks a lot for sharing!!

u r welcomw swity~~~

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Bell Pepper Garlic Chutney

Ingredients:

Garlic peeled      5      
Fresh lemon juice      2 Teaspoon
Water      2 Teaspoon      
Salt       Teaspoon
Hot chili      1      
Fenugreek seeds      2
Turmeric powder       Teaspoon      
Mustard seeds       Teaspoon
Cumin seeds       Teaspoon      
Bell pepper      1

Preparation:

Grind all the ingredients into a fine paste. If needed coconut can be added to reduce the spiciness of garlic

Serve with bread, rice, tortillas, pasta.

Preparation time: 10 minutes.

Benefits: Garlic promotes digestion and also is a strong natural antibiotic for various infectious diseases. With Bell pepper which is rich in vitamin C, the effect is enhanced. It is also very good for curing and preventing cancer.

Edited by dp_p - 16 April 2008 at 11:54am

a lot of thnx frm this garlic-chiilli lover

Thanks for the recipes
not sure if ive ever tried these recipes

Recipe - Kalakandh burfi

Milk Cake with dry fruits
Summary:
Milk cake reminds me of the Indian sweet stores. My whole family loves Kalakandh. The shelf life of this sweet is not more than 7 days even in a refrigerator. Tastes delicious eaten fresh.

Kalakandh is typically made with paneer as the base. Ricotta cheese can replace paneer to save time. Paneer is high in protein. Kalakandh is very rich calories. Addition of almonds and pistachio makes it rich and delicious. Anything eaten in moderation is the secret of good health. So do not worry about the calories when you are enjoying delicacies like these...
Ingredients:

    * Paneer - 2 cups ( 2 litres milk to make paneer crumbs )
    * Dry milk powder - 2 cups
    * Heavy whipping cream - 1/2 pint(250 ml approx)
    * Sugar - 1 and 1/2 cup
    * Ghee - 2 tablespoons (optional)
    * Cashew - 1/2 cup (coarsely grinded)
    * Almonds - 1/2 cup (coarsely grinded)
    * Pistachio - 1/2 cup (coarsely grinded)


Process:
Boil whipping cream in a heavy sauce pan at medium temperature.

Add paneer to whipping cream. Mix well, cook for 5 -7 minutes, stir continuously, till paneer cooks well. Can fry/cook it for longer time, to get light golden brown color.

Add dry milk powder, mix well. cook for 8 -10 minutes.

If you find the mixture too dry, add little ghee. Add cashew, almonds and pistachio, mix well for 2 minutes.

Let the mixture come down to lukewarm temperature (not too cold). Add sugar to the mixture, mix well. Adding sugar to the mixture at the right temperature yields best results.

Grease a plate with butter/ghee and transfer the kalakandh/milk cake mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.

Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes.

Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes. Store burfi in the refrigerator and serve cold/chill.


Preparation time - 30 - 45 minutes (apart from paneer preparation)
# Pieces - 35 - 40 (depending on the size)

Tips:
Refer Paneer preparation for paneer crumbs.