Delicious Recipe...Only on Mulundonline

Eversave - Nestle Program

At Mulund Online, we have sections and information for everyone. In this Recipe Section, you will find some delicious recipe. We are updating this section regularly with new recipe. So, do not forget to check back this section, every time you logon to www.mulundonline.com. We also need your active participation in this. If you have some innovative, delicious and new recipe which you would like to share with us, send us the same by e-mail to mulundonline@yahoo.com and we will publish it with your name as contributor.

New Document Tofu
Tofu is an export from the Asian culture and is packed with protein and other nutrients. It is made from soya beans, which help protect your body against heart disease and cancer. Tofu has the remarkable ability to absorb tastes so it can be used in both sweet and savory recipes.

Soya milk
  • 1 tsp. nigari or 2 tsp. calcium sulphate
  • 1 cup water


    • Simmer the soya milk for 5 to 10 minutes. Cool to about 180°F. Next prepare the coagulant - dissolve either 1 tsp. nigari (natural magnesium chloride) or 2 tsp. natural calcium sulphate in 1 cup of warm water. Less coagulant produces softer tofu, more produces harder tofu. Pour the prepared coagulant solution slowly into the soya milk while gently stirring. Stop stirring once _ of the coagulant solution is added. Wait 2 to 3 minutes, then gently stir the forming curds and sprinkle the remaining coagulant solution into any milky areas. If there are no milky areas left, you do not need to add the rest of the coagulant solution. If there is still some milky area after adding all the coagulant solution, mix some more and add. Once all the soya milk is separating into small white curds of tofu and an amber liquid (whey), transfer the coagulated dispersion into a mould lined with cheesecloth. Any container that has many small holes in it to allow leftover whey to drain can serve as a tofu mould. Place a lid on the mould, pressing on the curds. A small weight of 3 to 5 lb. is placed on the lid of the container and allowed to sit for 20 minutes or so to expel water and aid in the firming process. A pot of water can serve as the weight. Empty the resulting block of tofu into a tub of cold water and allow it to sit for another hour. Tofu may be stored in the refrigerator. Change the soaking water daily.

    French Toast
    This breakfast treat is guaranteed to get them out of bed.
    1 1/2 cups soya milk
    2 Tbsp. unbleached all-purpose flour
    1 Tbsp. yeast
    1 tsp. sugar
    1 tsp. ground cinnamon
    1 Tbsp. vegetable oil
    4-6 thick slices white or wheat bread


    Mix the soya milk, flour, yeast, sugar, and cinnamon vigorously with a wire whisk or beater. Pour the mixture into a wide, shallow bowl or pie pan.
    Heat the oil in a frying pan or skillet. Dip a bread slice into the mixture, coat both sides, then place in skillet. Fry each side until golden brown and crispy, about 5 to 7 minutes total. Remove from pan and keep warm while cooking remaining slices. Serve hot with maple syrup.
    Makes 2 servings

    Tart Lemon Guacamole
    Served with crisp tortilla chips, this appetizer turns any gathering into a party.
    3 ripe avocados
    1 small onion, minced
    2 small tomatoes, chopped
    Juice of small lemon
    1/2 clove garlic, minced
    1/4 tsp. salt or to taste
    1/2 tsp. pepper or to taste
    1/2 - 1/4 tsp. chilli powder
    1/2 - 1/4 tsp. ground cumin

    Gently peel and core the avocados, then mash. Add the onion, tomatoes, lemon juice, and spices and stir gently. Cover tightly with plastic wrap (push the wrap down onto the mixture so its surface does nor brown). Refrigerate 1 hour before serving.
    Makes 6 to 8 servings
    Fragrant French Onion Soup
    A classic that's so simple, you'll wonder what you did before you started serving this staple soup.
    2 Tbsp. vegetable oil or water
    2-3 large onions, sliced
    1/4 cup unbleached all-purpose flour
    4 cups water
    1/4 cup soya sauce or tamari
    4 slices French bread, toasted, or croutons

    Heat the oil or water in a large saucepan over medium heat. Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soya sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick. Serve in individual bowls topped with the French bread or croutons.
    Makes 4 servings
    Thalipeeth
    1 small piece of ginger
    1 green chilli, cut finely
    Coriander, to taste
    1 onion, cut into small pieces
    1 cup rice flour or jowar
    Salt, to taste
    Oil for frying


    Grind the ginger, chilli and coriander and add the chopped onion. Mix this with the rice flour and salt. Add water and knead until it has the consistency of dough. Pour a little oil in a frying pan and pat a small piece of dough until it is flat and thin like a chapatti. With your finger, make four holes in the dough and pour some more oil through the holes. Shallow fry only on one side. Serve with pickle or chutney. Creamy Potato Salad
    Trick your friends with this healthily improved classic. They'll be surprised to learn it is free of milk, eggs and cholesterol.

    6 medium potatoes, boiled until tender
    1/2 cup vegan mayonnaise
    1/4 cup distilled white vinegar
    1 large onion, chopped
    1 cup chopped celery
    Salt and pepper, to taste
    Paprika (optional)

    Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle paprika on top, if desired.

    Makes 4 to 6 servings
    Curried Chickpea Pita Pockets
    This is a convenient, nutritious meal for people on the run. Since it's low in fat and cholesterol-free, it will also help keep your heart running.
    2 Tbsp. olive oil or water
    2 medium onions
    2 cloves garlic, crushed
    1 tsp. cumin powder
    1 tsp. turmeric
    1 green bell pepper, sliced
    2 stalks celery, chopped
    1/4 cup sliced fresh mushrooms
    4 firm tomatoes, chopped
    2 tsp. chopped fresh coriander (cilantro)
    1 15-oz. can chickpeas, drained
    4 pita pockets, halved

    In a frying pan, heat the olive oil or water and sauté the onion and garlic for about 2 minutes. Stir in the cumin and turmeric. Add the green pepper and sauté a few minutes longer, stirring constantly. Add the celery, mushrooms and tomatoes and stir well. Cook for another minute. Sprinkle the coriander on top. Stir the chickpeas into the mixture, reduce the heat and cook for 5 minutes. Spoon the chickpea mixture into each pita pocket and serve.
    Makes 4 servings
    Old World Spaghetti With Chunky Tomato Sauce
    One of the best parts about making this sauce is filling the house with its wonderful arom.
    1/4 cup water or olive oil
    1 1/2 cups diced onion
    3/4 cup chopped celery
    1/2 cup chopped green bell pepper
    2 cups sliced fresh mushrooms
    2 cloves garlic, minced
    4 cups chopped fresh tomatoes
    3 cups tomato sauce
    2 cups tomato purée
    1 tsp. dried oregano
    1 1/2 tsp. dried basil
    1 bay leaf
    Salt and pepper, to taste
    1 lb. uncooked spaghetti

    Heat the water or olive oil in a large saucepan over medium heat. Cook the onions for 5 to 6 minutes, then add the celery, green pepper, mushrooms and garlic and cook for an additional 5 minutes. Add the tomatoes, tomato sauce and tomato purée and stir until the sauce is well blended. Add the herbs, salt, and pepper and simmer, uncovered, for 30 minutes. Cook the pasta according to package directions. Remove the bay leaf from the sauce and serve with the pasta.

    Makes 6 servings
    This site is maintained & designed by Solution People
    Disclaimer  Career  Advertise with Us  Contact Us