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Chocolate Chip Martinis

Written By Andira on Monday, December 31, 2007 | 4:39 AM

6 chocolate chips, for garnish Ice cubes 2 ounces white crème de cacao (1/4 cup) 2 ounces dark crème de cacao (1/4 cup) 1 1/2 ounces chocolate vodka (3 tablespoons) 1 1/2 ounces butterscotch schnapps (3 tablespoons)

Place 3 chocolate chips in each of 2 martini glasses. Fill a cocktail shaker halfway with ice cubes. Add the white and dark crème de cacao, the vodka and butterscotch schnapps and shake well. Strain into the glasses.
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Mulled White Wine

Two 750 ml bottles dry white wine 1/4 cup plus 2 tablespoons sugar 2 cinnamon sticks 6 whole cloves 1/4 teaspoon ground allspice 1 orange, sliced into thin wedges

1. In a large saucepan, warm the wine, sugar, cinnamon sticks, cloves and allspice over medium heat until hot but not boiling. Lower the heat, partially cover and let steep, without simmering, for 20 to 30 minutes.
2. Ladle the mulled wine into 8 heatproof glass mugs. Serve with the orange wedges.
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Barbecue Beef Cups

3/4 pound ground beef 1/2 cup barbecue sauce 1 tablespoon brown sugar One 16.3-ounce can refrigerated biscuits 3/4 cup shredded cheddar cheese

Preheat the oven to 400º. In a skillet, brown the beef over medium heat; drain off excess fat. Remove from the heat and stir in the barbecue sauce and brown sugar. Grease a 6-cup jumbo muffin pan and place a piece of biscuit dough in each cup, stretching the dough up the sides. Divide the beef mixture among the biscuit cups, sprinkle each with cheese and bake until golden, 10 to 12 minutes.
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Black-Bottom Cupcakes

MAKES TWO DOZEN
Prep Time: 35 min
Cook Time: 25 min

8 ounces cream cheese, at room temperature 2 1/2 cups sugar Salt 1 large egg 6 ounces semisweet chocolate chips 2 1/4 cups flour 1 1/2 teaspoons baking soda 1/4 cup plus 2 tablespoons unsweetened cocoa powder 1/3 cup plus 3 tablespoons vegetable oil 1 1/2 teaspoons apple cider vinegar 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
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New Year's Food Traditions

Eating noodles at midnight is customary at Buddhist temples in Japan.

A German/Pennsylvania Dutch tradition is to eat pork and sauerkraut on New Year's day for good luck.

It is the tradition of Bosnia & Croatia (both of former Yugoslavia) to eat what is called "Sarma" or beef wrapped tightly in cabbage to bring good luck in health and wealth for the upcoming year.

It is a Cuban tradition to eat 12 grapes at the stroke of midnight. The 12 grapes signify the last twelve months of the year.

German folklore says that eating herring at the stroke of midnight will bring luck for the next year. Click here for Papa Kurt's Herring Salad recipe.

Eating pickled herring as the first bite of the New Year brings good luck to those of Polish descent.

In the southern United States, it is believed eating black eyed peas on New Year's eve will bring luck for the coming year.
Also from the south comes the custom of eating greens such as cabbage, collard greens, mustard greens, kale or spinach to bring money.
One more from the Southerners: eating cornbread will bring wealth.
The Southern custom of eating greens can be found in other cultures as well, although the cabbage can take many forms, such as sauerkraut or even kimchee.

In the Philippines, it is important to have food on the table at midnight in order to insure an abundance of food in the upcoming year.

Boiled Cod is a New Year's Eve must in Denmark.

Olie Bollen a donut-like fritter is popular in Holland for New Year.

Black-eyed peas, fish, apples, and beets are eaten for luck at the Jewish New Year's celebration (not celebrated on Jan 1).

Another tradition from the Philippines is to collect 7 different types of round fruits. The round shapre of the fruits signify money and seven is believed to be a lucky number. Set on the dinner table on New Year's eve, the fruits are believed to bring prosperity and sound financial status for the coming year.
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Black-Bottom Cupcakes

Black-Bottom Cupcakes


MAKES TWO DOZEN
Prep Time: 35 min
Cook Time: 25 min

8 ounces cream cheese, at room temperature 2 1/2 cups sugar Salt 1 large egg 6 ounces semisweet chocolate chips 2 1/4 cups flour 1 1/2 teaspoons baking soda 1/4 cup plus 2 tablespoons unsweetened cocoa powder 1/3 cup plus 3 tablespoons vegetable oil 1 1/2 teaspoons apple cider vinegar 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
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One-Pan Chicken Dinner

One-Pan Chicken Dinner
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 50 min





One 3 1/2 - to 4-pound chicken—quartered, rinsed and patted dry 2 1/2 tablespoons extra-virgin olive oil Salt and pepper 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges 4 thin carrots, peeled and cut into 2-inch lengths 4 thin parsnips, peeled and cut into 2-inch lengths 10 thyme sprigs




1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.
4:35 AM | 0 comments | Read More

Italian Pasta Bake

Italian Pasta Bake TEN TO TWELVE SERVINGS
Prep Time: 30 min (plus cooling)
Cook Time: 40 min

2 loaves day-old Italian country bread, crusts discarded, sliced 1/4-inch thick 1 pound rigatoni or ziti pasta 4 tablespoons butter 1 small onion, chopped 1/2 cup frozen peas One 28-ounce can chopped tomatoes 1 cup heavy cream 1 pound mozzarella cheese, cut into 1/2-inch cubes 1 cup grated parmesan cheese, plus more for serving Salt



1. Preheat the oven to 375º. Grease a 10-inch springform pan or 4-quart ovenproof bowl. Line the bottom and sides of the pan with bread slices, fitting them tightly; reserve several bread slices for the top.
2. In a large pot of boiling, salted water, cook the pasta until al dente.
3. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the peas and cook for 1 minute. Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer. Set aside 1 cup of the sauce.
4. Drain the pasta, add to the sauce in the skillet and toss to coat. Stir in the mozzarella and half of the parmesan. Season with salt. Pour the pasta into the bread-lined pan, pressing down with a wooden spoon. Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons butter.
5. Bake the pasta until golden and crusty, about 40 minutes (loosely cover with foil if necessary to prevent overbrowning). Let cool for about 30 minutes, then unmold and slice. Serve with the reserved tomato sauce and extra parmesan.
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Fish Fingers

Written By Andira on Saturday, December 1, 2007 | 3:55 AM

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Kolumb Podi Making Made Easier

3:45 AM | 0 comments | Read More

Banana Halava

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Bhel Puri (Chaat)

3:45 AM | 0 comments | Read More

Varan - Maharashtrian Daal (Soup)

3:45 AM | 0 comments | Read More

Gulab Jamun Recipe by Manjula

3:44 AM | 0 comments | Read More

Perfect Basmati Rice

3:44 AM | 0 comments | Read More

Gulab Jamun Recipe by Manjula

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banana dosai indian food

3:42 AM | 0 comments | Read More

Community: Indian Vegetarian Gourmet - Stuffed Tomatoes

3:42 AM | 0 comments | Read More

Upma Sooji (Cream of Wheat) Recipe by Manjula

3:42 AM | 0 comments | Read More

Sukhi Bhaji - Seasoned Potatoes

3:39 AM | 0 comments | Read More

Naan Bread Recipe by Manjula

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Curry recipe: Brussel sprout bhaji - Christmas 2006

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Authentic Indian Food - Pakoras

3:38 AM | 0 comments | Read More

Kesari Kulfi - Pakistani Indian Ice Cream Dessert

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dosa south indian cuisine

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Masala Papad - An Indian Appetizer

3:38 AM | 0 comments | Read More

Manjula Kitchen's Recipe for Chola (Chana Masala)

3:36 AM | 0 comments | Read More

Diwali special : Indian Microwave Cooking- Chivda

3:36 AM | 0 comments | Read More

Indian Microwave Cooking- Vegetable Pulao

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Indian Microwave Cooking- Stuffed Brinjal-Bharli Vangi

3:35 AM | 0 comments | Read More

Aloo Gobi Recipe

3:35 AM | 0 comments | Read More

Indian Chicken Curry

3:34 AM | 0 comments | Read More

Indian Microwave Cooking- Instant Dhokla

3:32 AM | 0 comments | Read More

Cook South Indian Chettinad Beef Curry

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Papad Curry

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West Indian Curried Mutton (pt1)

3:31 AM | 0 comments | Read More

Khichdi - sago+groundnut snack (hindi)

3:31 AM | 0 comments | Read More

Stocking your pantry for Indian Cooking 101 - Part 1

3:30 AM | 0 comments | Read More

Diwali special : Indian Microwave Cooking- Baked Karanji

3:30 AM | 0 comments | Read More

Baingan Bhurta/Bharta

3:30 AM | 0 comments | Read More

Indian Microwave Cooking- Stuffed Brinjal-Bharli Vangi

3:29 AM | 0 comments | Read More

Rasam Powder Making Made Easier

3:28 AM | 0 comments | Read More

Tandoori Chicken

3:28 AM | 0 comments | Read More

Vegetable (Navratan) Korma Recipe

3:15 AM | 0 comments | Read More

Bombay Rice Biryani

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Indian Microwave Cooking - Corn Snack

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Jalebi (Sweet)

3:14 AM | 0 comments | Read More

Lassi - Refreshing Yogurt Drink

3:13 AM | 0 comments | Read More

Cucumber Raita - Spicy Yogurt Condiment

3:13 AM | 0 comments | Read More

Kulfi - Indian Dessert

3:12 AM | 0 comments | Read More

Falooda - Refreshing Drink/Dessert Recipe

3:12 AM | 0 comments | Read More

Coconut Burfi - Indian Dessert

3:11 AM | 0 comments | Read More

Boondi ladoo Recipe Video [sweet dumplings]

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Yogurt Rice

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Indian Food,Cookery Video Podcast Kerala Beef Stir Fry-Part2

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sambhar indian recipe

3:10 AM | 0 comments | Read More

Tandoori Chicken with Raita and salad greens

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Indian Recipes: Pav Bhaji

3:09 AM | 0 comments | Read More

Samosa Recipe Part 1 0f 2 by Manjula

Written By Andira on Saturday, November 10, 2007 | 5:55 AM

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Samosa Recipe Part 2 of 2 by Manjula

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Roti, Chapati (Flat Indian Bread) Recipe by Manjula

5:54 AM | 0 comments | Read More

Naan Bread Recipe by Manjula

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Fish curry

Written By Andira on Thursday, November 8, 2007 | 11:11 PM

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Sambhar

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chapati chapathi

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lemon rice

11:01 PM | 0 comments | Read More

Rasam

11:01 PM | 0 comments | Read More

Fish Fry Indian Style

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pepper chicken chettinad

11:00 PM | 0 comments | Read More

Vegetable Manchurian

10:59 PM | 0 comments | Read More

Malai kofta

10:59 PM | 0 comments | Read More

Tandoori Chicken

10:58 PM | 0 comments | Read More

dosa dosai

10:57 PM | 0 comments | Read More

mushroom fry

10:57 PM | 0 comments | Read More

Palak Paneer

10:57 PM | 0 comments | Read More

Egg burji

10:55 PM | 0 comments | Read More

rava dosa (quick version)

10:54 PM | 0 comments | Read More

Coconut Chutney

10:53 PM | 0 comments | Read More

Chicken Biryani

10:52 PM | 0 comments | Read More

Veg Pulao

10:52 PM | 0 comments | Read More

Matar Paneer

10:51 PM | 0 comments | Read More

Channa Masala

10:50 PM | 0 comments | Read More

Chicken 65

10:50 PM | 0 comments | Read More

Palak Paneer - Spinach with Cheese

10:49 PM | 0 comments | Read More

paneer Indian cheese

10:49 PM | 0 comments | Read More

Mint Chutney with ShowMeTheCurry.com

10:48 PM | 0 comments | Read More

Dahi Sev Puri (Chaat)

10:47 PM | 0 comments | Read More

Pickled Jalepenos - Desi Style

10:45 PM | 0 comments | Read More

Coconut Burfi - Indian Dessert (Preparation Video)

10:43 PM | 0 comments | Read More

Mango Pachadi

Written By Andira on Sunday, November 4, 2007 | 1:59 AM

Ingredients
1 large raw mango
1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste
For seasoning:
1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning
Method
Grate the mango and set aside.
Crush together the coconut, green chillies and
salt.
Make the dressing by combining the green chillies,
salt, red chilli powder, salad oil and coconut.
Mix the dressing with the grated mango.
Season with mustard and curry leaves.
1:59 AM | 0 comments | Read More

Puli Inji

Ingredients
2" piece of ginger
2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste
Method
Roast the cumin seeds lightly and powder to a fine paste
with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the
remaining fenugreek seeds.
When the mustard crackles, add the ground masala and fry
till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.
Should keep for about a week.
1:58 AM | 0 comments | Read More

Coconut Chutney

Ingredients
2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste
Method
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.
1:54 AM | 0 comments | Read More

Coconut Chutney

Ingredients
2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste
Method
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.
1:54 AM | 0 comments | Read More

Tomato Chutney

Ingredients
2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball oftamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying
Method
Heat 1/2 the amount of oil and add the methi.
Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut.
Set aside.
Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.
1:53 AM | 0 comments | Read More

Sambar powder

Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch Dry the above ingredients and grind into a nice powder.
1:52 AM | 0 comments | Read More

Bonda with mashed potato

Ingredients:
------------
1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil
Method:
-------
The filling is prepared as follows:
-----------------------------------
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
Finely chop ginger, chilies, coriander leaves, and onion. Heat oil
(about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry
until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt
and cook on low heat for about 10 minutes. Add potato (now mashed) and
fry for 5 minutes. Remove from heat, add lemon juice and let cool.
The batter is prepared as follows:
----------------------------------
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the
baking powder and mix thoroughly
After the batter is prepared, make small balls out of the filling and
roll them in the batter. Next fry it in hot oil. You will get about
20-30 small bondas.
1:52 AM | 0 comments | Read More

Curd Vadai

Grind some grated coconut and green chillies into a thick paste.Add thnis to thick
curd and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into
a thick paste. Add salt, coconut pieces, black whole peppers, and asafoetida.Take
a small piece of plantain leaf or plastic sheet of paper and tap the flour on the
sheet into a round flat shape Make a small hole in the middle so that it gets fried
uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.
Put the vadai immediately in a vessel of water and after about 2 minutes add it to
the curd mixtue.Add fresh coriander leaves, boondi.Splatter with mustard and
asafoetida.
1:51 AM | 0 comments | Read More

Avial (Mixed Vegetables With Sauce)

Preparation time: 40 minutes
Serves 4
Required ingredients:
Cubed White Squash (pumpkin) --1 cup
Chopped French Beans, Cauliflower,
Drumstick*, Bell Pepper, Potato -- 3 cups
(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves --4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida --a pinch or two
Salt to taste
In a deep pot boil the mixed vegetables in a cup
of water until tender. Keep aside. (If there is any
water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated
coconut, turmeric, salt, coriander leaves, a cup of
water until well mixed. Pour this mixture into the
pot containing the vegetables and keep it on
medium heat. Add the green chilies sliced
lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt
tends to stick to the bottom of the pot). Remove
from heat and keep aside.

1:45 AM | 0 comments | Read More

Kesar Pista Kulfi

Ingredients
Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron
Method
1.Take a pot and mix evaporated milk, condensed milk and wipped
cream with the hand grinder (mixer grinder)
2.Now mix pista and saforn in it
3.Put into a air sealed container and put in the freezer for 4 hours.
Note: It will taste authentic with falooda.
1:40 AM | 0 comments | Read More

Bread Besan Bajji

Ingredients
4 Slices of bread
1 cup of Channa dal
1 spoon chili powder
1/4 spoon coriander powder
salt to taste.
Oil for frying.
Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal by adding some water and mix salt,
chili, coriander powder and some coriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchup.
1:37 AM | 0 comments | Read More

Vaangi Baath (Brinjal Rice)

Ingredients
Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves
Method
1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.
1:36 AM | 0 comments | Read More

Tikha Baigan Masala

Ingredients
1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera
Method
1.Take all the ingredients grind it at once in mixer, do not add water.
2.Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3.Fry the mixture properly. Take of the pan fromstove and let it cool.
4.Take the brinjal slit it in 4, fill the mixture in the brinjal.
5.Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal,
cook it.
6.Add little water to the brinjal. Put small piece of jaggery to taste if
required.
7.Let it cook for 15-20 minutes.
Your tikha brinjal masala is ready
1:34 AM | 0 comments | Read More

Mysore Pak (South Indian Dish)

Ingredients
Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups
Procedure
1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then
you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1
table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.
Cooking time: 45 minutes.
Yield: 40 medium sized pieces.
1:32 AM | 0 comments | Read More

Palak Paneer

Ingredients
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder
Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.
1:28 AM | 0 comments | Read More

Spicy Roti

Written By Andira on Friday, October 26, 2007 | 1:25 PM

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
Page 44
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam.
1:25 PM | 0 comments | Read More

Naan

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.
METHOD
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is
like course crumbs, add
milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep
aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if
required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert
griddle and roast over
the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.
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Tandoori Roti (without Tandoor)

Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.
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Vegetable Pie

Written By Andira on Wednesday, October 17, 2007 | 9:29 PM

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
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Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)
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ROASTED PUMPKIN SEEDS

PREPARATION
Cut the top open and gut that pumpkin!

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.

SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar ,1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and 1 1/2 tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.
9:27 PM | 0 comments | Read More

Pumpkin Pecan Pie

1 (9-inch) unbaked pie crust
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves
1.. Preheat oven to 350°F.
2.. For Pumpkin Layer: Combine pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
3.. For Pecan Layer: Combine corn syrup, 1/2 cup sugar, 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
4.. Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Makes 8 servings.
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Vegetarian Chili With Rice

Servings: 4

Ingredients:

a.. 3/4 cup brown rice
b.. 1 tablespoon olive oil
c.. 4 small cloves garlic, peeled and minced
d.. 1 medium yellow onion, peeled and finely diced
e.. 2 celery stalks, washed, trimmed and finely diced
f.. 2 large carrots, trimmed, washed and diced
g.. 1 (32-ounce) can stewed tomatoes in juice
h.. 1 (16-ounce) can garbanzo beans, drained
i.. 3 cups canned kidney beans, drained (1 large 24-ounce can)
j.. 2 teaspoons chili powder
k.. 1/2 teaspoon ground black pepper
l.. 1/2 cup shredded reduced-fat sharp cheese
Directions:

Bring 2 cups water to a boil in a medium covered saucepan. Slowly stir in rice, cover, reduce heat to low and simmer 40 minutes, or until all the water is absorbed.

Meanwhile, heat oil in a Dutch oven or large covered heavy saucepan over medium-high flame. Add garlic and saute until golden, about 30 seconds. Add onions, celery and carrots and saute, stirring frequently, until onions are soft, 3 to 4 minutes. Stir in tomatoes, garbanzos, kidney beans, chili powder and black pepper. Increase heat to high and bring to a boil, then reduce heat to low, cover and simmer 10 minutes.

Serve over the cooked brown rice and top each serving with 2 tablespoons shredded cheese.
9:26 PM | 0 comments | Read More

Wendy's Chili

Here's a favorite recipe for chili that clones the stuff served
At the Wendy's chain. Dave Thomas, Wendy's founder, has been
Serving this chili since 1969, he year the first Wendy's opened
Its doors. Over the years the recipe has changed a bit, but
This version here is an amazing copy of the version of chili
Served in the early 90's. Try topping it with some chopped onion
And cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
The fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
And bring to a simmer over low heat. Cook, stirring every 15 minutes,
For 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
Cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
To the pot.
Leftovers can be frozen for several months.
9:23 PM | 0 comments | Read More

Channa Bhatura

Written By Andira on Sunday, October 14, 2007 | 11:39 PM

Ingredients
For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon -clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves -5
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Boondi

Ingredients
1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter
Method
1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.
Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is
very easy.
Making time: 30 minutes.
Makes: 3 cups approx.
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Rava Dosa

Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
48. Mixed Dal Dosas
INGREDIENTS:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.
Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.
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Quick & easy fat-free snacks

Written By Andira on Monday, October 8, 2007 | 1:57 AM

GRILLED SALT AND PEPPER TOFU
Ingredients
Tofu, ¾ inch cubes 200 grams
Spring onions, sliced at a slant 2
Celery, chopped 2 inch stalk
Garlic, chopped 3-4 cloves
Ginger, chopped 1 inch piece
Salt to taste
Green chillies, sliced 2
Black peppercorns, crushed 7-8
Cornflour 1 tablespoon
Lemon juice 1 tablespoon


Method
1. Heat a pan, add the tofu cubes and grill on medium heat.
2. Add spring onions, celery, garlic, ginger, salt and toss. Add green chillies, crushed black peppercorns and mix.
3. Blend the cornflour in quarter cup of water and add. Mix and add lemon juice. Mix again.
4. Serve hot.


KHAMAN DHOKLA
Ingredients
Gram flour (besan), sieved 2 cups
Curd, beaten 1 cup
Green chilli-ginger paste 1 teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Lemon juice 1 tablespoon
Oil 2 tablespoons
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Sugar 1 teaspoon
Coconut, scraped ½ cup
Fresh coriander leaves, chopped 2 tablespoons

Method
1. Take besan in a bowl. Add curd and mix. Add a little water to make a batter which is neither too thick nor thin. Whisk well so that there are no lumps. Cover and keep overnight in a dark, warm place to ferment.
2. Heat water in a steamer. Grease the dhokla patra.
3. Add green chilli-ginger paste to the fermented batter and mix well. Add turmeric powder and salt and mix again.
4. Mix together lemon juice, one teaspoon oil, soda bicarbonate in a small bowl and add to the batter and mix well.
5. Transfer the batter into the dholka patra. Put them on the stand and place the stand in the steamer. Cover with the lid and let it steam, over medium heat, for about ten minutes.
6. Insert a satay stick or a tooth pick into the dhokla to see if it is done. If it comes out clean, the dhokla is ready.
7. Heat remaining oil in a small pan, add mustard seeds and let them crackle. Add quarter cup of water and sugar. Cook till sugar dissolves and pour this over the dhokla. Set aside till all the water is absorbed.
8. Cut into large squares. Garnish with coconut and coriander leaves and serve.


BROWN POHE
Ingredients
Brown pohe 3 cups
Rice bran oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Onion, chopped 1 medium
Green chillies, seeded and slit 2
Potato, boiled, ½ inch cubes 1 medium
Roasted peanuts 3 tablespoons
Turmeric powder ¼ teaspoon
Salt to taste
Green peas, boiled ¼ cup
Lemon juice 1 tablespoon
Fresh coriander leaves , chopped 3 tablespoons
Method
1. Soak brown pohe in water for fifteen to twenty minutes. Drain.
2. Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.
3. Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.
4. Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.
5. Garnish with coriander leaves, toss and serve hot.

HEALTHY SANDWICH

Ingredients
Multigrain bread 8 slices
Cucumber 1 medium
Tomatoes 2 medium
Tofu 100 grams
Pickled onions 4-5
Green chillies, broken 2
Sundried tomatoes 5-6
Hung yogurt ½ cup
Salt to taste
Iceberg lettuce, hand torn a few leaves


Method
1. Slice cucumber and tomatoes. Slice tofu and pickled onions.
2. Grind green chillies, sun dried tomatoes, hung yogurt and salt into a paste.
3. Spread this paste over the bread slices. Place lettuce, tomato, cucumber on one slice. Sprinkle some salt and cover with another slice and press lightly. Cut and serve.
4. Similarly make the remaining sandwiches.
1:57 AM | 0 comments | Read More

Rossogolla

Written By Andira on Sunday, October 7, 2007 | 3:33 PM

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
Serves: 6 helpings
Time required: 1/2 hour.
3:33 PM | 0 comments | Read More

Mustard Kraut Brats

Written By Andira on Monday, October 1, 2007 | 9:36 PM

1 Tbl. Margarine or butter
1/2 cup chopped green sweet pepper
1 small onion, chopped (1/3 cup)
2 Tbls. Brown sugar
1 tsp. Prepared mustard
1/2 tsp. Caraway seed
1 cup drained sauerkraut
6 fresh bratwurst (1-1/4 to 1-1/2 pounds)
6 hoagie buns, split

In a small skillet heat margarine or butter over medium heat until
Melted.
Add green pepper and onion.
Cook over medium heat about 5 minutes or until tender.
Stir in brown sugar, mustard, and caraway seed.
Add sauerkraut; toss to mix.
Tear off a 36x18-inch piece of heavy foil.
Fold in half to make a double thickness of foil that measures 18x18
Inches.
Place sauerkraut mixture in center of foil.
Bring up two opposite edges of foil and seal with double fold.
Then fold remaining ends to completely enclose sauerkraut mixture,
Leaving space for steam to build.
Prick the bratwurst in several places with a fork or the tip of a
Sharp knife.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above the pan.
Place bratwurst and the foil packet on grill over pan.
Cover and grill for 20 to 25 minutes or until bratwurst juices run
Clear, turning bratwurst over once.
To serve, toast cut sides of buns on grill.
Serve bratwurst in the buns and top with sauerkraut mixture.

Makes: 6 servings
9:36 PM | 0 comments | Read More

Doodhi Halwa

Written By Andira on Sunday, September 30, 2007 | 11:26 PM

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or theghee oozes out. Servehot, decorated with a chopped almond or pista.
11:26 PM | 0 comments | Read More

Carrot Halwa

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee
Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or theghee oozes out. Servehot, decorated with a chopped almond or pista.
11:25 PM | 0 comments | Read More

Upside-Down Cinnamon-Apple Coffee Cake

Written By Andira on Saturday, September 29, 2007 | 7:13 AM

Prep Time: 20 minStart to Finish: 1 hr
Makes: 8 servings

Indulge yourself with this apple-flecked sticky-bun cakeeasily assembled
with refrigerated cinnamon roll dough.

1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or buttermelted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

1 . Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking
spray. Spread 1 cup of the apples in sprayed pan.
2 . Separate dough into 8 rolls. Cut each roll into quartersplace in large
bowl. Add remaining 1/2 cup apples and pecans.
3 . In small bowlcombine margarinebrown sugar and corn syrupmix well. Add
brown sugar mixture to dough mixturetoss gently to combine. Spoon mixture
over apples in pan.
4 . Bake at 350°F. For 28 to 38 minutes or until deep golden brown. Cool 5
minutes. Invert onto serving platter.
5 . Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
7:13 AM | 0 comments | Read More