Ten Minute Shrimp Soup

Ten Minute Shrimp Soup

[Soups are good. Easily digestible. They are various starting from Non-Veg to Veg. Each soup has its own specialties in curing diseases as well as maintaining health. We start here from this ]

 Easy One-Dish Recipes

 Serving Size  : 4    Preparation Time :0:00

 Categories    :

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    3 1/2  cups          water

    1      package       Oriental flavor ramen noodles

      1/2  cup           green onion -- chopped

    1      medium      carrot -- julienne strips

    4 1/4  ounces      shrimp -- rinsed and drained

                         soy sauce -- if desired

 Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,

 stirring occasionally, until noodles are tender. Stir in contents of

 seasoning packet, onions, carrot  and shrimp; cook until hot. 

Serve with soy sauce.

Armenia Appetizers

 *  Exported from  MasterCook II  *

              Achot (Garlicky Farmer's Cheese with Walnuts)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Armenia                          Appetizers
                Upload

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Cheese -- farmer
   3      tablespoons   Walnuts -- chopped fine
     1/4  cup           Yogurt -- low-fat
   1      tablespoon    Dill -- chopped fine
   1      tablespoon    Parsley -- chopped fine
   1                    Garlic clove -- minced
     1/8  teaspoon      Salt
                        Lettuce -- boston
     1/4  cup           Walnuts -- chopped coarsely
                        Pita -- toasted triangles

Process the farmer's cheese, finely chopped walnuts, and yogurt in a food
proces sor until smooth.

Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
 a ball, cover, and refrigerate for 4 hours.

Line a small serving platter with several lettuce leaves and carefully
transfer the cheese ball to the platter. Press the coarsely chopped walnuts
into the ball so they more or less cover it. Serve with the toasted pita
triangles.

 [ Per serving (excluding pita triangles): 130 calories, 7 g. protein, 2.7 g.
ca rbohydrates, 10 g. fat, 15.8 mg. cholesterol, 279 mg. sodium. Calories from
fat:
 66% ] MM and upload by DonW1948@aol.com / PTTRC

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Imarti

Imarti
Ingredients
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method
1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.
Note:
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Coconut Burfi

Coconut Burfi
Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks
Imarti
Ingredients
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method
1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.
Note:
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Patisa (Soan Papdi)

Patisa (Soan Papdi)
Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks

Puranpoli

Puranpoli
Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
and some mashed dal.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

Shrikhand

Shrikhand
Ingredients
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Method
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

Dhaal vada

Dhaal vada
Ingredients 
urad dhaal -
chana dhaal -
red chillis -
salt

Making method
Soak everything in water over night.
Grind with little water.
Fry as you fry vadas

Adai

Adai
Ingredients

Rice - ½ cup
urad dhaal - ¼ cup
chana dhaal - ¼ cup
thoor dhaal - ¼ cup
yellow moong dhaal - ¼ cup
red chillis
salt
Procedure
Soak everything in water over night.
Grind with little water.
Then make dosas

Ulundu vadai

Ulundu vadai
ingredients 
urad dhaal
hari mirch
salt
Making Procedure
Soak dhaal in water over night.
Grind dhaal in little water.
Then make vada shape and deep fry in oil.