Friday, October 30, 2009

Oxtail Kare-kare

Oxtail Kare-kare


  • 1 oxtail (3-5 lbs.)
  • 5 tbsps, oil
  • 5 cloves garlic, crushed
  • 1 medium sized onion, sliced
  • water from 1/4 cup achuete, soaked
  • 1 banana heart, sliced crosswise
  • 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
  • 4 eggplants, cut into 1/2 inch slices
  • 1/3 cup rice, toasted brown in a pan and ground to a powder
  • 1/2 cup peanut butter
  • salt and pepper to taste
  • MSG (optional)


Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Ser

Monday, October 26, 2009

Gulab Sharbat Drink

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Drink (Nimbu Ka Raas)
2/3rd cup Pomegranate Drink
5 cup cold Water

  • Crush the rose petals with mortar and pestle and place them in a large bowl.
  • Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
  • Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
  • Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
  • Remove from the hot water and filter it again.
  • Cool it to room temperature.
  • Combine all the ingredients in a pitcher and stir well.
  • Serve in a glass half filled with crushed ice.

Friday, October 23, 2009

Punjabi Kadhi (Indian Dish)

1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain

1 tsp Red chili powder

1 tsp Chopped ginger

1/2 tsp Baking powder

Oil for deep frying Salt As per taste

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 Dry red chili whole

1 tsp Turmeric powder

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil

Salt As per taste

Method to make this recipe:

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice

Monday, October 19, 2009

Aloo Paratha Recipe (Aloo Ka Paratha)


Stuffing: 2 boiled Potatoes

1 small finely chopped Onion (optional)

Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated)

1 or 2 green Chilies (finely chopped)

Salt Red Chili powder and Garam masala as per taste


Method to make this recipe : aaloo paratha :

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Wednesday, October 14, 2009

Vegetable Lasagna Bites


  • 14 item 14 to 16 manicotti shells
  • 1 pound bag frozen vegetable medley
  • 1 item white onion, diced (about ¼ cup)
  • 1 tablespoon Italian seasoning
  • ¼ cup chopped basil leaves
  • 1 tablespoon ground black pepper
  • ½ item can condensed mushroom soup
  • 1 pound shredded mozzarella
  • 1 item quart cottage cheese, strained
  • 8 ounce can tomato sauce
  • 1 tablespoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 3 cup all-purpose flour
  • 3 item eggs, beaten
  • 2 cup plain bread crumbs


Cook pasta for 6 minutes; drain and spread out on a sheet pan to cool. Heat vegetable medley according to package directions, then drain all water from them. In a large bowl, stir together vegetables, Italian seasoning, basil, pepper and ½ can mushroom soup. Fold the mozzarella and cottage cheese into the vegetable mixture. Stuff each manicotti shell with the vegetable mixture and then place the shells in the freezer for 5 minutes to firm up. While waiting, put tomato sauce in saucepan and stir in the red pepper flakes until warm, then set aside.

When ready to fry, slice shells into thirds and preheat oil to 350°F in another pan. Place the flour, eggs and bread crumbs in separate bowls. Dredge the shells in the flour, then eggs and then bread crumbs. Fry the bites until they are golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels and serve with the spicy tomato sauce.


12 Serving/s

Nutritional Information

Per serving (4 bites): 522 calories

Tuesday, October 6, 2009

The Capitol Sports Restaurant Mediterranean Salad


  • 1/4 cup feta cheese
  • 2 cup romaine lettuce
  • 1/4 cup lb Medium size shrimp (preferably deveined)
  • 1/4 cup Greek vinaigrette
  • 1/4 cup Greek Olives
  • 10 item pita chips


Pita Chip Preparation:

Deep fry at 375 for 2-3 minutes

Set aside

Shrimp Preparation:

Season shrimp with garlic powder

Sautee and cook in olive oil

Set aside

Salad Preparation:

Toss feta cheese, olives, vinaigrette, and lettuce in bowl

Remove salad mix from bowl and place on serving dish

Add shrimp

Garnish with 10 pita chips.

Serve immediately


2 Serving/s