Rawa Laddoo

Sweet balls prepared using Semolina

Time Required: 30 Minutes

Ingredients:
1 Cup Rawa/Semolina
¾ Cup Ghee/Clarified Butter
1 Cup Powdered Sugar
½ Cup Desiccated Coconut
½ tsp Elaichi/Cardamom Powder
Chopped Cashew nuts fried in Ghee
Few Dry Grapes

Method:
Mix Rawa and Coconut. Heat Ghee in a kadai and add Rawa and fry until an aroma arises. Remove from fire and mix Sugar, Elaichi/Cardamom and nuts and mix well. Adding little milk tie the mixture into laddoos/balls.

6:32 AM | 0 comments | Read More

Mysore Pak

This rich sweet dish is popular in the regions of Mysore.  This is prepared using Clarified Butter/Ghee and Gram Flour.

Time Required: 20 Minutes

Ingredients:
1 Cup Kadale Hittu/Besan/Gram Flour
2 Cups Sugar
2 Cups Ghee/Clarified Butter

Method:
Heat a Kadai and add Kadale hittu and dry-roast for a minute on low flame and keep it aside.  Heat 1 cup of water in a thick bottomed pan/vessel and add Sugar.  Stir until Sugar dissolves.  Now, add half a cup of Ghee and stir for 2 to 3 minutes on low flame.

Add the roasted kadale hittu to the Sugar syrup and stir continuously ensuring that there are no lumps formed.  Keep adding the rest of the Ghee until bubbles start forming on the surface and the mixture becomes light and starts to come out of the sides easily.

Pour this mixture on a greased tray.  Cut into desired shapes. 

Because of the heat the color of the pieces will become golden brown at the bottom and light yellow in the top.  When it cools down store in air tight containers.

6:29 AM | 0 comments | Read More

Vegetable Khitchdi

A Rice dish prepared using split Green Gram and assorted vegetables.  A very healthy and complete meal.

Time Required: 40 Minutes
Serves: 4

Ingredients:
2 Cups Rice
1 Cup Hesarubele/Moong Dal/Green Gram Split
2tbsp Oil
1tsp Garam Masala Powder
1tsp Red Chili Powder
3 Green Chilies, Slit
8 String Beans, Chop into 1″ pieces
1 Carrot, Dice into 1″ long pieces
1 small Capsicum, Chop into 1″ long pieces
1 Potato, Diced
1 Onion, Chopped into big pieces
6 - 8 Double Beans or Peas
2 - 3 Garlic, Chopped finely
½ tsp Turmeric Powder
Salt to taste

Method:
Roast Hesarubele and keep aside.  Soak Rice for 30 minutes.  Heat Oil in the pressure cooker, add Garlic, Chilies and Onion and saute.  Add Capsicum, Beans, Carrot, Double Beans/Peas and Potato one by one.  Now, add Rice and Hesarubele and mix well.  Add Salt, Chili Powder, Turmeric Powder, Garam Masala and stir fry for a minute.  Add 4½ cups of water and close the cooker and cook until it the cooker whistles once.  Remove and serve hot with Raitha.

6:27 AM | 0 comments | Read More

Fried Prawns

INGREDIENTS

250 gm prawns-cleaned

1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour,
¼ tsp salt and dash of black pepper
2 tbsp flour
¼ tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

METHOD

Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag.
Shake to coat prawns well with flour. Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other.
Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper.
Increase the heat a few seconds before adding the new lot.
Serve with Tartare Sauce or Chilli Sauce.

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Malai Prawn Curry

INGREDIENTS

1 kg prawns
½ fresh coconut milk
2 onions
2 sticks cinnamon
2 cloves
4 green cardamoms
2 bay leaves
2 dried red chillies
1 inch of fresh ginger
2 tsp turmeric powder
2 tsp cumin powder
1 tsp red chilli powder
2 tbsp cooking oil
2 tbsp yoghurt
2 tsp sugar
1 tbsp ghee
salt to taste

METHOD

Marinate the prawns in turmeric and salt for an hour.
Sauté the prawns in hot oil. Remove from the pan.
In the same pan sauté whole garam masala and chopped onions for a minute.
Add ginger, sugar, turmeric, red chilli powder and cumin powder.
Add the sautéed prawns, coconut milk, yogurt and salt into the pan.
Simmer for 7-8 minutes.
Add ghee and cook the prawns for 2 minutes.
Garnish with chopped coriander and serve hot.

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Fish curry

INGREDIENT

1 fish
3 tsp oil
½ tsp mustard oil
¼ tsp methi seeds
2 onions-chopped
4 green chillies
1 ½ tsp ginger garlic paste
3 tsp red chilli powder
3 tsp coriander powder
½ tsp turmeric powder
salt according to taste
1 cup tomato puree
cup tamarind pulp
½ cup water
6-7 curry leaves
7 coriander leaves

METHOD

Clean and cut the fish and leave aside.
Heat oil in a pan; add the mustard seeds, methi seeds, onions and green chillies.
Cook till the onions turn a light brown and then add the ginger garlic paste, red chilli powder, coriander powder, turmeric powder, salt and tomato puree and stir till they are all mixed well.
Now add the tamarind pulp and water and then add the fish.
Cook till the fish is done and then garnish with coriander and curry leaves and serve with rice.

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Fish patties

INGREDIENTS

½ kg white fish- cut into 2" cubes
1" piece coal
1 "paan" leaf
1 tbsp oil
1 tbsp melted butter
salt and pepper
1 tbsp butter
3 tbsp spring onions-finely chopped
3 tbsp cream
750 gm potatoes-mashed
2 tbsp chopped parsley
grated nutmeg
2 tbsp seasoned flour
Oil for frying

METHOD

Place fish in a bowl. Heat coal over a flame until it glows.
Push a beetle nut leaf (paan leaf) into the centre of the bowl of the fish.
Using tongs, put the glowing coal onto the leaf.
Heat 1 tbsp oil. Pour over the coal. Cover the bowl with foil. Set aside for ½ hour.
Arrange fish on a grill pan. Brush with butter and grill until fish flakes easily.
Flake fish with a fork.
Cook butter, spring onion and cream together for a minute. Add potatoes, parsley, nutmeg, fish and seasoning. Chill well.
Mould mixtures into small patties.
Coat with flour.
Shallow fry in hot oil for about 3 minutes on each side.
Drain and serve immediately.

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Cauliflower Pickle

Ingredients

1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions

Method

Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.

7:30 AM | 0 comments | Read More

Malabar Meat Ball Curry

Ingredients

For the meat balls

350 gm meat, minced
4 onions
2 " piece ginger
4 green chillies
1/2 tap salt

For the curry 

1 coconut, grated
5 flakes garlic
1" piece ginger
4 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
1 tsp garam masala powder
1 tsp pepper powder
1 tsp cumin seed powder
1/4 cup vinegar
1/2 tsp salt

For the seasoning 

4 tsp coconut oil
2 tsp curry leaves
6 sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing 

2 tsp chopped coriander leaves and 2 tsp chopped onion

Method

1. Grind onions, green chillies and the ginger to a fine paste

2. Mix the minced meat, ground paste and the salt till well combined

3. Shape the contents into round balls.

4. Prepare two extract with grated coconut,first with 1 cup of warm water and second with 2 cup of warm water

5. Grind garlic, ginger and the green chillies to a fine paste

6. Roast the red chillies, coriander seeds and the sesameseeds and powder

7. Heat oil and saute the seasoning the ingredients and the ground paste

8. Add the second cconut extract, roasted powder, garam masala powder, pepper powder, cumin powder, vinegar and salt. Mix the contents thoroughly

9. Place the meat balls carefully in the gravy, cover it with lid and cook on slow fire till the meat balls are tender

10. Add the first coconut extract and cook for five minutes.Mix well and cook for five more minutes.

11. Remove from the fire and transfer the contents to a serving dish.

12. Garnish with chopped coriander leaves and chopped onions

13. Serve hot with rice

7:26 AM | 0 comments | Read More

Duck Curry With Coconut Milk

Ingredients

1 kg duck
2 tsp oil
2 medium sized onions, sliced
5 cm piece ginger, chopped
12 clove garlic, chopped
6 green chillies,slit
4 tsp white vinegar
1 tsp salt
2 cups coconut milks

Ground to a fine paste

5 cm stick cinnamon, broken into pieces
6 cloves
4 white cardamom, peeled
2 tsp coriander powder
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 tsp water 

Tempering

1 tsp ghee
1 tsp mustard seeds
4 shallots, chopped
1 stalk curry leaves

Method 

1. Cut duck into 5 cm pieces, wash well and drain.

2. Heat oil in a pan, add onions, ginger, garlic and green chillies, and fry till onions turns translucent.

3. Mix in duck, vinegar, salt, spice paste and 3/4 cup water. Cover pan and cook over low heat till duck is half done. 

4. Pour in coconut milk and bring to boil. Lower heat and simmer gently till duck is cooked and gravy has thickened.

5. Heat ghee for tempering in a small pan and sprinkle in mustard seed. when they start sputtering, add remaining ingredients and fry till shallots turns brown.

6. Pour contents of pan into curry, mix well and serve hot with rice.

7:25 AM | 0 comments | Read More

Vegetable cutlet

Ingredients

1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Bread crumbs

Method

Finely cut all the above said vegetables.
Wash & Pressure-cook with little bit of water, turmeric powder & salt.
Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
Heat one tablespoon of oil.
Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the bread crumbs and spread them in the plate or paper to dry.
Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

7:24 AM | 0 comments | Read More

Apple, Banana & Carrot Halwa

Ingredients

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method

Grind carrot & milk.
Mash apple and banana.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

7:20 AM | 0 comments | Read More

Avial (Mixed Vegetables With Sauce)

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

Method

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is anywater left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup ofwater 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.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add
asafoetida.
Immediately add the vegetables and sauce from the pot. Cook for a minute or two.Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
Note
*If drumstick is not available, you can add some other vegetable. Eggplant, however, is
not advised because it becomes bitter when boiled in water.

6:59 AM | 0 comments | Read More

Apple Sausage Pancakes With Cider Syrup

Apple Sausage Pancakes With Cider Syrup

1 Egg
1 c Pancake mix
2/3 c Milk
2 tb Oil
1/2 ts Cinnamon
1/2 c Fresh apple; shredded
1/2 lb Bulk pork sausage; browned - and drained

------------CIDER SYRUP-----------------
1/2 c Sugar
1 tb Cornstarch
1/8 ts Pumpkin pie spice
1 c Apple cider
1 tb Lemon juice
2 tb Margarine or butter

Heat griddle to 375. In small bowl, beat egg on high
speed until thick and lemon colored, about 5 minutes.
Lightly spoon pancake mix into measuring cup; level
off. Stir in pancake mix, milk, oil and cinnamon. Fold
in apples and sausage. Grease griddle lightly before
making each pancake. Pour batter from 1/4 cup
measuring cup onto hot griddle. Bake until bubbles
appear, about 2 minutes on each side. Serve with hot
Cider Syrup.

CIDER SYRUP: In medium saucepan, combine sugar,
cornstarch and pumpkin pie spice; stir in apple cider
and lemon juice. Cook, stirring constantly, until
mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.

8:19 PM | 0 comments | Read More

Boston Cream Loaf

3 1/2 c Sugar
1 1/2 c Thick cream
1 c White Karo syrup
3/4 c Walnuts; chopped
1/2 Jar maraschino cherries - chopped

Boil sugar, cream and syrup together to medium
soft-ball stage. Set aside to cool for 10 minutes.
Beat, add walnuts and cherries. Beat until stiff; pour
into 2 buttered 8 inch square pans. Cool in
refrigerator. Cut into small squares

Makes 2 to 3 dozen squares.

8:07 PM | 0 comments | Read More

Southern Fried Okra

1 pound fresh okra, cut into 1 inch pieces
1 large green tomato, diced
1 medium onion chopped
1 clove garlic, minced
1 jalapeno pepper halved and sliced, seeded
egg replacer equivalent to 2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil

Combine okra, tomato, onion, garlic and jalapeno in large bowl.
In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies and toss to thoroughly coat.
Gradually
add cornmeal until mixture on the veggies and at the bottom of the bowl
soaked up. Continue to toss till ingredients evenly mixed. Mixture will
have a gooey consistency.
Heat oil in 10 inch skillet over medium
heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon
mixture evenly in skillet. Reduce heat to medium low. Cover and fry
till underside golden brown, 10 to 15 minutes.
Then invert on plate
and slide other side up into skillet and cook uncovered 5 to 8 minutes
until golden brown. Remove from skillet to paper towels to drain excess
oil. Serve hot.

8:06 PM | 0 comments | Read More

Broccoli-Noodle Stir-Fry

3 ounces dried fine noodles

Sauce:
5 ounces veg stock
2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 teaspoon teriyaki sauce or hoisan sauce
1 teaspoon rice vinegar or white vinegar
1/8 to 1/4 teaspoon crushed dried chilies
1 tablespoon cooking oil
2 teaspoons toasted sesame oil
10 ounces broccoli florets

In
a large saucepan bring 2 quarts water to boiling. Add noodles and boil,
uncovered, 5 to 7 minutes or until just tender, stirring occasionally.
(Or, cook according to package directions.) Drain.
Meanwhile, for
sauce, in a small bowl combine stock, cornstarch, soy sauce, yeriyaki
sauce, vinegar, and crushed dried chilies. Set aside.
In a wok or
large frying pan heat cooking oil and sesame oil over medium-high heat.
Add broccoli; stir-fry for 3 to 4 minutes, or until crisp-tender. Stir
sauce; add sauce and cooked noodles to wok or frying pan. Cook and stir
until thickened and bubbly. Cook and stir for 1 minute more. Serve.
Serves 6.

8:05 PM | 0 comments | Read More

Diabetic Indian Spicy Chicken Curry

Diabetic Indian Spicy Chicken Curry - 8.9g Carbs, 2.4g Fiber

1 lb. boneless skinless chicken thigh
1 large onion, diced
4 garlic clove, minced
1 tablespoon fresh minced ginger
1 to 2 habanero or serrano pepper, minced
14 curry leaf, shredded (can find at Asian or
Indian markets but may omit)
1 fresh lime, juice of
3 tablespoons olive oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon paprika
1 to 3 teaspoon ground red chili pepper
2 tablespoons salt

Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.

Put the olive oil in a hot wok or medium-sized cooking pot.
When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
Add
the minced ginger and garlic to the onion and cook for 2 minutes.
Continue cooking on medium-high heat. Stirring occasionally.
Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
Add the chicken to the pot and cook for 3 minutes on the same heat level.
Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
Take
the lid off the pot and cook the food on medium-high or high heat until
most of the water evaporates and the chicken is well-cooked.
Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.

Makes 4 servings
Calories 254, Fat 15.3 g. Carbs 8.9 g, Fiber 2.4 g.

8:05 PM | 0 comments | Read More

Bean and Spinach Burgers

4 cans Kidney beans drained and rinsed
4 cloves garlic chopped
1 small onion chopped
some frozen spinach defrosted
1/3 cup Oatmeal ground to flour
1/4 wheat germ
1/4 ground flax seeds
Ener-g Egg replacer equal to 4 eggs
Mrs Dash
ground pepper
Celery Salt
Basil

Mash 2 cans of beans, mix un mashed beans with mashed beans leaving beans
whole.
Add in chopped garlic, chopped onions mix to combine.
Squeeze spinach add to bean mixture and mix.
Add oatmeal, wheat germ and ground flax seeds mix to combine
Mix in Mrs Dash, ground pepper, celery salt and basil to taste
Add egg replacer

Line cookie sheet with parchment paper and spay with cooking spray
Form bean mixture into burgers we got 10 burgers from this place on
parchment paper
spray tops of burgers.

Bake in preheated 350 degree oven for 20 minutes flip burgers and cook
another 10-20 minutes

Eat and enjoy.

8:02 PM | 0 comments | Read More

Easy to make recipes!

Aloo ki tikki

Ingredients

Potatoes, boiled and mashed 6 medium
Salt to taste
Oil 1 tablespoon + to deep fry
Onion, chopped 1 medium
Cottage cheese (paneer), grated ¼ cup
Fresh coriander leaves , chopped ¼ cup
Cashewnuts, crushed 6-8
Red chilli powder ½ tablespoon

Method

1.Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.

2.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions.

3.Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.

4.Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper.

5.Serve hot with tomato ketchup or mint chutney.

Breakfast wrap

Ingredients

Tortillas 4
Olive oil 2 teaspoons
Onion, chopped 1 large
Green capsicum, seeded and diced 1 large
Salt to taste
Black pepper powder to taste
Tofu, grated 1 cup
Tabasco sauce or tomato ketchup 2 tablespoons
Fresh parsley, chopped 1 tablespoon
Cheese, grated ½ cup

Method

1.Heat olive oil in a non-stick pan and sauté onion and green capsicum till tender.

2.Add salt and black pepper powder to taste and mix.

3.Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.

4.Place one fourth of this filling on a tortilla. Sprinkle one fourth of the grated cheese. Roll it up and serve immediately.

5.Fill up the remaining tortillas in the same way.

Chicken tikka sandwich

Ingredients

Chicken tikkas, chopped 8
White bread slices 8
Onion, chopped 1 medium
Green capsicum, chopped 1 small
Fresh coriander leaves, chopped 2 tablespoons
Green chutney as required
Chaat masala ½ teaspoon
Mayonnaise 2 tablespoons
Butter as required

Method

1.Mash the chicken tikkas in a masher. Add onion, green capsicum, coriander leaves, green chutney and chaat masala and mix.

2.Add mayonnaise and mix well.

3.Butter the bread slices on one side only. Spread the filling evenly over four slices and cover with another slice each.

4.Apply a little butter on the outer sides of the sandwich and place them one by one in the preheated grill. Grill till golden. Cut into triangles and serve immediately.

5.You can serve the sandwiches without grilling too. In that case trim the edges and cut into triangles and serve.

Boondi aur makai ki bhel

Ingredients

Spicy boondi (readymade) 2 cups
Fresh corn kernels, boiled and well drained 2 cups
Onion, chopped 1 large
Cucumber, seeded and chopped 1 large
Tomato, seeded and chopped 1 large
Green chilli, finely chopped 1
Roasted and peeled peanuts ½ cup
Chaat masala to taste
Fresh coriander leaves, chopped 4 tablespoons
Lemon juice 1 tablespoon
Sweet tamarind chutney ¼ cup


Method

1.Take onion, cucumber, tomato and green chilli in a bowl.

2.Add corn and boondi, roasted peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney.

3.Mix well and serve immediately.

4:10 AM | 0 comments | Read More

Tandoori Chicken Marinade

1 cup plain low-fat yogurt
2 tablespoons lemon juice
1 small finely chopped onion
3 tablespoons finely chopped fresh ginger
4 clovesfinely minced garlic
1 teaspoon ground cumin
2 teaspoons ground turmeric
3/4 teaspoon ground coriander
3/4 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves

3/4 teaspoon Accent® seasoning mix (MSG) - optional
Mix all ingredients together and marinade chicken
overnight.

7:56 PM | 0 comments | Read More

Hard Rock Cafe Bar-B-Que Beans

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into
a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2
tablespoons of water. Add this solution to the beans
and stir.
4. Add the remaining ingredients to the dish, stir
well and cover.
5. Bake for 90 minutes or until the sauce thickens.
Stir every 30 minutes. After removing the beans from
the oven, let the beans cool for 5 to 10 minutes
before serving.

Serves 6 to 8 as a side dish

7:55 PM | 0 comments | Read More

Fruit Pavlova - Anna Olson

A Perfect Springtime Dessert with Strawberries

Meringue
4 egg whites, room temperature
3/4 cup sugar
1 tsp cornstarch
1/2 tsp lemon juice or white vinegar

Cream
1 cup whipping cream
3 tbsp creme fraiche or sour cream
2 tbsp sugar
5 tbsp raspberry juice, from fresh or frozen berries

Fruit
Assorted fresh berries
Icing sugar, for garnish

For meringue, preheat oven to 225 F. Trace 8 4-inch
circles onto 2 sheets of parchment paper (4 per
sheet). Turn paper over (so ink doesn't transfer to
meringues) and line baking sheets. In a mixer fitted
with the whisk attachment or with electric beaters,
whip egg whites until frothy. While whipping gradually
add in sugar and beat until stiff peaks. By hand, fold
in gently cornstarch and lemon juice or vinegar until
incorporated. Spread onto traced circles. Bake for 25
to 40 minutes - if meringue starts to show signs of
colouring, reduce oven temperature slightly. Allow to
cool.

For cream, whip cream to medium peaks and fold in
creme fraiche, sugar and raspberry juice. Top with
fresh berries and chill until ready to serve. Dust
with icing sugar immediately before serving.

7:45 PM | 0 comments | Read More

Ben & Jerry's Cherry Garcia (Copycat)

1/4 cup shaved semisweet chocolate
1/4 cup fresh bing cherry, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large egg
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

Place the shaved chocolate flakes and the cherries in
separate bowls; cover and refrigerate.
Whisk the eggs in a mixing bowl until light and
fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue
whisking until completely blended, about 1 minute
more.

Pour in the cream and milk and whisk to blend; add
chilled chocolate and cherries and stir to combine.
Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.

7:45 PM | 0 comments | Read More

White Chocolate Banana Cream Pie

Makes 1 9-inch pie

Crust:
9 graham crackers
2 Tbsp sugar
5 Tbsp unsalted butter, melted

White Chocolate Cream:
1 3/4 cups whole milk
4 large egg yolks
6 Tbsp sugar
2 1/2 Tbsp cornstarch
8 ounces white chocolate, chopped
3 Tbsp unsalted butter

Bananas:
1/2 cup sugar
2 Tbsp white corn syrup
2 Tbsp whipping cream
3 firm bananas, peeled and sliced
2 Tbsp rum
1 tsp vanilla

Cream:
1 cup whipping cream
2 Tbsp sugar
block of white chocolate, for making curls

For crust, preheat oven to 325 °F. Pulse all
ingredients in a food
processor until crumbly, then press into a deep 9-inch
pie pan. Bake
for 8 minutes, until edge of crust just begins to
brown. Cool.

For white chocolate cream, heat milk to just below a
simmer. Whisk yolks, sugar and cornstarch together.
Slowly add hot milk to egg mixture, whisking and
return to medium heat. Stir custard until it thickens
and is shiny, about 5 minutes, Strain hot custard over
white chocolate and butter, and stir until melted.
Cover surface of custard directly with plastic wrap
and cool. Chill completely.

For bananas, heat sugar and corn syrup in a large
sauté pan over medium high heat. Stir gently until
melted, then let sugar cook without stirring until
amber, about 3 minutes. Whisk in whipping cream
carefully (watching for steam) and add bananas. Stir
to coat and add rum and vanilla. Remove from heat and
let cool 10 minutes.
Spread bananas over bottom of cooled pie shell.
Top bananas with chilled white chocolate cream.

For cream, whip cream and sugar to soft peaks and
spread over pie. Using a vegetable peeler, peel
“curls†from white chocolate and arrange in the
center as garnish. Chill until ready to serve.

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Chopped Vegetable Salad

1 head Romaine lettuce, washed and sliced thin
2 ears corn on the cob, shucked
3 large carrots, peeled and sliced thick lengthwise
1/4 lb. fresh green beans, ends trimmed
2 beefsteak tomatoes, sliced thick
1 bunch asparagus, ends cleaned
1 large green bell pepper, top and bottom sliced off
2 cloves garlic, minced
1/3 cup Dijon mustard
3/4 cup olive oil

In a large bowl add garlic and 2 ounces of olive oil.
Add all vegetables except lettuce, season with salt
and fresh ground black pepper.

Grill vegetables on medium heat and set aside. Chop
all vegetables into medium size pieces.

In a small bowl, whisk balsamic vinegar, Dijon
mustard, and remaining olive oil until blended. Just
before serving add vinaigrette, and place on top of
shredded romaine lettuce.

Nutritional Analysis
Per serving:

Calories - 258
Total Fat - 18 g
Carbohydrate - 22 g
Protein - 5 g
Cholesterol - 0 mg
Sodium - 85 mg

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Green Beans And Tomato Salad With Basil

Yield: 4 servings

This salad can be used as a first course or as a side
dish, instead of a vegetable.

5 ounces green beans
3 ripe tomatoes
3 tablespoons chopped basil leaves, or 1 teaspoon
dried
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
3 tablespoons chicken broth or vegetable juice
3/8 teaspoon salt
1/8 teaspoon pepper

Trim ends from green beans. Cut the beans into 1 to
1-1/2 inch lengths. Cook in a medium saucepan of
boiling salted water until just tender, 3 to 5
minutes. Add tomatoes to pan during last 10 to 20
seconds of cooking to loosen skins.

Peel, seed, and dice tomatoes.

In a medium bowl, combine green beans and tomatoes
with garlic, basil, olive oil, and chicken broth.
Season with salt and pepper.

Toss gently. Serve at room temperature or slightly
chilled.

Nutrition Information:
Calories per serving: 56

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Melon Salad With Yogurt Sauce and Lime

1 muskmelon, cantaloupe or another orange-fleshed
melon, washed
1/2 of a honeydew melon, washed before cutting
1/2 of a small watermelon, washed before cutting 1/2
Cup milk
1 cup yogurt, preferably whole milk or low-fat (not
fat-free)
1 tablespoon honey
2 tablespoons light brown sugar
1 or 2 limes, cut into wedges

In a bowl, whisk together the milk, yogurt and honey.
Cover and refrigerate until ready to serve.

Just before serving, peel and seed the melons and cut
into 1-inch cubes. Combine them in a bowl, toss
lightly, and divide the mixture into chilled dessert
bowls. Drizzle the yogurt sauce on top of the fruit.

Sprinkle each serving with brown sugar and serve with
lime wedges that can be squeezed over the fruit at the
table.

Yield: 12 servings

Nutritional Analysis
Per serving:

calories, 80
at, 1 gram
calories from fat, 1 percent
carbohydrates, 17 grams
protein, 2 grams
fiber, 1 gram
cholesterol, 3 milligrams
sodium, 33 milligrams

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Lemon Poppyseed Passover Sponge Cake

Ingredients

For the cake:
5 egg yolks
1 1/2 cups sugar
zest of 2 lemons, grated
1/2 cup fresh lemon juice
1/2 cup poppy seeds
1 cup matzah meal cake flour
3 tablespoons potato starch
10 egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt

For the lemon glaze:
3 cups confectioners' sugar
7 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest

Cooking Instructions

For the cake:

1. Preheat the oven to 325°F.
2. In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice andpoppy seeds.
3. Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
4. Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes.
5. Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture.
6. Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cake is browned and springy to the touch.
7. Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and un-mold the cake onto a round platter.

For the glaze:

1. Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistencyby adding lemon juice if it is too thick and confectioner's sugar if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.

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Holi Recipe : GUJIYA

Ingredients:

Ghee / Oil to fry
For the Cover :
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

How to make gujiya:

• Sieve the flour.
• Mix the six tablespoons of oil with the maida.
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly.
• Keep adding water as required and knead into a soft but tight dough.
• Set aside and cover with a damp cloth.
• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
• Add sugar and cardamom powder into the khoya and mix well.
• Add almonds, cashews, coconut and raisins.
• Fry for 2 minutes and remove from the heat.
• Allow it to cool.
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
• Take care that the filling does not ooze out.
• Prepare all the gujiyas and spread on a cloth.
• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
• When golden brown in colour, drain and remove.
• Store for use in an airtight glass jar.
• Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.

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Holi Recipe : Malpua

Ingredients :

3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

Directions :


Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture. Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down. Thus fry - Malpuas can be stored for a week or so.

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Holi Special recipe : Dahi vada Cooking video

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Caramel Apple Cobbler

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

8 apples—peeled, cored and cut into 1/2-inch-thick wedges 1/2 cup heavy cream 1 cup brown sugar 3/4 cup granulated sugar 1/4 cup brandy 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled 1 tablespoon pure vanilla extract 3/4 teaspoon salt 1 1/2 cups flour 1/2 teaspoon ground cinnamon 1/2 cup chopped pecans, toasted 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

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