Spanish Rice Recipe

Spanish Rice Recipe

1 teaspoon olive oil
1/2 small onion, chopped
2 cups uncooked rice
1/2 small red bell pepper, seeded and chopped
4 cups water
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 (8 ounce) can tomato sauce

Heat oil in a nonstick skillet over medium heat until hot. Add onion and uncooked rice. Cook, stirring frequently, until rice begins to brown. Stir in the bell pepper, water, chili powder, garlic powder and tomato sauce.

Heat to boiling. Reduce heat, cover and simmer about 25 minutes or until rice is tender and liquid is absorbed.

Makes 6 Servings
Serving Size: 1 cup

nutrients per serving
calories:	251
total fat:	1 g (5% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	241 mg
carbohydrate:	54 g (87% of calories)
protein:	5 g (8% of calories)
fiber:	2 g

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Baby Broccoli with Garlic

• Serves:12

Tagged:
broccoli,broccoli recipe,garlic cloves,olive oil,

A cross between broccoli and Chinese kale, baby broccoli has a sweeter flavor than ordinary broccoli.

Recipe courtesy of Williams-Sonoma

Ingredients

Salt, to taste
5 bunches baby broccoli, ends trimmed
3 tablespoons olive oil
3 large garlic cloves, thinly sliced

Preparation

Bring a large pot of salted water to a boil over high heat. Add the baby broccoli and cook for 2 to 3 minutes. Transfer the broccoli to a bowl of ice water to stop the cooking. Drain and pat dry.
In a large copper gratin pan or large sauté pan over the medium-high heat, warm the olive oil until almost smoking. Reduce the heat to medium, add the garlic and cook until just lightly browned. Using a slotted spoon, transfer the garlic to a plate.
Increase the heat to high, add the broccoli to the pan in batches and sauté until tender, 5 to 10 minutes. Season with salt. Return all the broccoli to the pan and top with the garlic slices. Serve immediately.

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Meat Loaf with Gravy

• Serves:6

Tagged:
beef stock,bread crumbs,eggs,flour,ground beef,ground pork, ground veal, ketchup, meat loaf recipe, onion, worcestershire sauce,

Meat loaf rarely gets points for good looks, but it sure can be delicious! Use beef, veal and pork, a trio that yields an especially flavorful loaf that is also easy to slice. And don’t neglect to make gravy from the pan drippings to spoon over the meat loaf.

Recipe courtesy of Williams-Sonoma

Ingredients

Canola oil for greasing
1 yellow onion, minced
1/2 cup dried bread crumbs
1/2 cup plus 3 tablespoons ketchup 2 eggs, beaten
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt, plus more, to taste
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
About 1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock

Preparation

Preheat an oven to 350°F. Lightly oil a small roasting pan.
In a large bowl, combine the onion, bread crumbs, the 1/2 cup ketchup, eggs, Worcestershire sauce. 1 teaspoon salt and 1/2 teaspoon pepper. Add the meats and mix with your hands just until combined. Transfer the mixture to the prepared pan and shape it into a thick loaf about 9 inches long.
Bake the meat loaf for 45 minutes. Spread the top of the meat loaf with the remaining 3 tablespoons ketchup and bake until an instant-read thermometer inserted in the enter registers 165°F, about 15 minutes longer. Remove from the oven and let stand in the pan for 5 minutes. Using a large, wide spatula, transfer the meat loaf to a platter and tent with aluminum foil to keep warm.
Pour the fat out of the roasting pan. Measure 2 tablespoons fat, adding butter as needed to supplement it, and return the fat to the pan. Heat the roasting pan over medium heat until the butter melts. Whisk in the flour and let bubble for 1 minute. Gradually whisk in the stock and bring to a boil. Reduce the heat to medium-low and simmer, whisking frequently, until a lightly thickened gravy forms, about 5 minutes. Season with salt and pepper. Strain through a sieve into a warmed sauce boat. Slice the meat loaf and serve hot, passing the gravy on the side.
TIP: Make a double batch of meat loaf so you will have leftovers for sandwiches. Serve the sliced meat loaf on thick bread slices or torpedo rolls with ketchup or grainy mustard and tomato slices.

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Blackeyed Pea Salsa Recipe

Blackeyed Pea Salsa Recipe

2 medium tomatoes, seeded and chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/2 medium green pepper, chopped
1/2 cup sliced green onion
1/2 cup snipped fresh cilantro leaves
1/4 cup lemon juice
1/2-1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced

Combine all ingredients and mix well. Cover and chill at least 4 hours. Serve with low fat chips.

Makes 8 Servings
Serving Size: 3 ounces

nutrients per serving
calories:	195
total fat:	1 g (4% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	13 mg
carbohydrate:	36 g (71% of calories)
protein:	13 g (26% of calories)
fiber:	6 g

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Stuffed Shells Recipe

Stuffed Shells Recipe

36 jumbo pasta shells (approx. 1-12 ounce box)
16 ounces part-skim ricotta cheese
1/2 cup egg substitute
1 1/3 cup shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
1 recipe of our Turkey Marinara Sauce Recipe or
2 (26 ounce) jars low calorie pasta sauce*

*Our nutritional analysis below uses our Turkey Marinara Recipe.

Cook pasta shells al dente in a large pot of water. Drain and rinse well to prevent sticking. Do not over cook or the shells will be hard to stuff.

Combine ricotta cheese, egg substitute, 2/3 cup mozzarella cheese, parmesan cheese and parsley and mix well.

Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. Spread 8 ounces sauce evenly over the bottom of the baking dish. Fill each shell with about 1 tablespoon of cheese filling and place open side up in the baking dish. Repeat with remaining shells.

Pour remaining sauce over shells and sprinkle with remaining cheese. Cover and bake for 30 minutes or until heated through and bubbly. Uncover and continue baking another 10-15 minutes or until cheese browns a little.

Makes 12 Servings
Serving size: 3 stuffed shells

nutrients per serving
calories:	301
total fat:	9 g (26% of calories)
saturated fat	3 g
cholesterol:	37 mg
sodium	328 mg
carbohydrate:	33 g (43% of calories)
protein:	23 g (31% of calories)
fiber:	3 g

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Cranberry Relish Recipe

Cranberry Relish Recipe

1 orange
2 cups fresh or frozen cranberries (thawed if frozen)
1 medium apple, finely chopped
1 (8 ounce) can sweetened crushed pineapple, drained
1/3 cup sugar

Cut orange into 4 pieces and remove seeds. Place orange and peel into blender or food processor and process until finely chopped. Place in large glass bowl and set aside.

Place cranberries in a food processor or blender and pulse blend until coarsely chopped. Add cranberries and remaining ingredients to chopped orange and mix well. Cover and refrigerate at least 8 hours.

Great as a condiment on sandwiches or a side dish with poultry or pork.

Makes 6 Servings
Serving Size: 6 ounces

nutrients per serving
calories:	105
total fat:	trace (2% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	1 mg
carbohydrate:	27 g (97% of calories)
protein:	1 g (2% of calories)
fiber:	3 g

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Homemade Granola

• Serves:4

Tagged:
canola oil, cinnamon, coconut, fresh fruit, granola recipe, honey, milk, oats, pumpkin seeds, sesame seeds, walnuts, wheat germ,

Any of the following ingredients may be added to the granola in balanced quantities to taste: chopped dried dates, apples, pineapples, apricots, pears or mangoes; dark raisins or golden raisins; dried cranberries, cherries or blueberries; chopped almonds, hazelnuts, raw peanuts or sunflower seeds; and/or wheat flakes or oat bran. Also try different honeys, such as lavender or orange blossom, or substitute maple syrup for the honey. When trying new additions, be sure to maintain an appealing proportion of crunchy ingredients in the final mixture.

Recipe courtesy of Williams-Sonoma

Ingredients

2 cups old-fashioned rolled oats
1/2 cup wheat germ
1/4 cup coarsely chopped walnuts
1/4 cup white sesame seeds
1/4 cup shredded sweetened coconut
1/4 cup raw hulled green pumpkin seeds
2 tablespoons canola oil
3 tablespoons honey
1 teaspoon ground cinnamon
1/4 cup dried currants, or to taste
Milk for serving
Sliced fresh fruit, such as nectarines, peaches, bananas, pears, plums, mangoes or berries, for serving.

Preparation

Preheat a broiler. Place the broiler pan on the lowest rack.
In a large bowl, combine the rolled oats, wheat germ, walnuts, sesame seeds, coconut and pumpkin seeds. Spread the mixture in an even layer on a large, rimmed baking sheet. Keeping the broiler door ajar, broil, shaking the pan every 30 seconds while keeping the mixture in an even layer, until crisp and golden but not charred, 2 to 3 minutes. Watch the mixture carefully so it does not burn. Transfer to a large plate to cool, then place in a large bowl.
In a small saucepan over low heat, combine the oil, honey and cinnamon and heat until warm, about 2 minutes. Add half of the honey mixture to the granola and toss thoroughly to combine. Add just enough of the remaining honey mixture so that the granola clumps slightly but not soupy. Stir in the currants.
Serve the granola with milk and sliced fresh fruit.
TIP: The granola will keep in an airtight container for up to 1 week.

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Strawberry Daiquiris

• Serves:4

Tagged:
daiquiri recipe, limes, rum, strawberries, sugar,

Smooth, fruity and refreshing, these daiquiris taste as good as they look. For a creamier taste, top each with freshly whipped cream before garnishing with a strawberry half.

Recipe courtesy of Williams-Sonoma

Ingredients

3/4 cup pureed sweetened frozen strawberries
1 cup light rum
4 teaspoons sugar
Juice of 4 limes
Ice cubes as needed
2 fresh strawberries with hulls in tact, halved lengthwise, for garnish

Preparation

Select 4 cocktail glasses.
In a blender, combine the strawberry puree, rum, sugar and lime juice.
Add ice to cover by 1 1/2 inches and process until liquefied.
Pour into the glasses and garnish each glass with a strawberry half, resting it on the rim. Serve immediately.

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Cinnamon Roll Smoothie Recipe

Cinnamon Roll Smoothie Recipe

1 packet or 2 scoops Apex™ Vanilla or Vanilla Supreme Fit drink mix
1/2 teaspoon ground cinnamon
1 tablespoon fat-free powdered butter replacement
1 1/2 cup nonfat milk
3-4 ice cubes

Place all ingredients in a blender and process until smooth.

Makes 1 serving
Serving Size: 24 ounces

Makes 1 serving
Serving Size: 24 ounces

nutrients per serving
calories:	361
total fat:	2 g (4% of calories)
saturated fat	trace
cholesterol:	27 mg
sodium	534 mg
carbohydrate:	53 g (60% of calories)
protein:	33 g (36% of calories)
fiber:	1 g

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Berry Calcium Smoothie Recipe

Berry Calcium Smoothie Recipe

This smoothie provides almost 50% of your daily requirement for calcium (RDI for calcium is 1000 mg per day).

2 ounces frozen blueberries
2 ounces frozen raspberries
2 ounces frozen strawberries
1 cup nonfat yogurt- any flavor
2 tablespoons nonfat dry milk
1/2 cup nonfat milk
1/2 cup calcium-fortified orange juice

Combine all ingredients in a blender and process until smooth. You can add ice if desired.

Makes 2 Servings
Serving Size: 12 ounces

nutrients per serving
calories:	197
total fat:	1 g (3% of calories)
saturated fat	trace
cholesterol:	5 mg
sodium	161 mg
carbohydrate:	37 g (73% of calories)
protein:	12 g (24% of calories)
fiber:	2 g

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Spaghetti Recipes - Justin Bieber's favorite food

Justin Bieber's favorite food is spaghetti and Meatballs but he said on muchmusic.com that he would not eat it on a date because it would go everywhere.
He also likes pizza because it is also Italian.

As well as fast food, Justin Bieber has said he likes Spaghetti and Meatballs. This is an easy recipe for Spaghetti and Meatballs that anyone can make. Bring Justin Bieber’s favorite food to the next potluck or buffet.

Note: Ask an adult for help when cooking if you are a beginner. Work carefully and clean up the kitchen afterwards!

Ingredients:

Sauce

• 2 onions, peeled and diced
• 3 cloves garlic, crushed or finely minced
• olive oil
• 2 kg/4 lbs fresh or tinned (in their juice) chopped tomatoes
• 3 tbs tomato paste
• 2 bay leaves
• dried basil, thyme and rosemary, 1/4 tsp of each or to taste
• salt, freshly-ground black pepper

Meatballs

• 500 g/ 1 lb minced beef, pork or a mixture of the two
• 2 tbs chopped Italian flat parsley
• 1 onion, finely chopped
• 2 or more cloves garlic, finely chopped
• 2 eggs, beaten
• breadcrumbs
• 2 tbs grated Pecorino Romano (or similar) cheese, optional
• freshly-ground nutmeg, salt, freshly-ground black pepper to taste
• olive oil for frying

Preparation:

Start the sauce first

Heat a couple of tablespoons of good olive oil in a heavy non-aluminium sauce pan. Add the chopped onions and saute for a few minutes until softened but not browned. Toss in the garlic and continue to cook for a minute or two. Don’t let the garlic burn.

Add the tomatoes (and any juices) and the tomato paste. Season with the bay leaves, herbs and a small amount of salt, if needed. Cover and simmer the sauce on low heat. Stir the sauce from time to time. Add a small amount of water if the sauce seems to be evaporating.

Meanwhile make the meatballs:

Mix the minced meat(s), parsley, onion, garlic and eggs in a large bowl. Add enough breadcrumbs to the meat mixture so it will just hold together when shaped. Add the grated cheese, if used. Season with salt, nutmeg and black pepper. Take a spoonful of the meatball mixture and fry it until cooked through. Taste it and adjust the seasoning, adding more breadcrumbs if needed.

Form Meatballs a little larger than a golf ball. Heat some oil in a heavy frying pan. Brown the meatballs, a few at a time, on all sides. As each batch is done, add the Meatballs to the sauce.

Cook the Meatballs in the sauce for at least 30 minutes. Check one; there shouldn’t be any pink in the middle of it. Letting the Meatballs simmer longer will make the sauce taste even better.

Cook the spaghetti:

Fill a large pot with 4 litres/quarts cold water. Add 1 tbs salt, cover the pot and bring the water to a full boil. Place the spaghetti in the boiling water, separating the strands as they get soft. Follow the package directions for the correct cooking time, stirring from time to time. Test the spaghetti after about 10 minutes; it should be soft with a tiny bit of resistance in the middle. That’s called ‘al dente’.

Drain the spaghetti when it’s done and save some of the salted cooking water. Don’t rinse the spaghetti; the starch helps the sauce stick to it.

Pile the Spaghetti into a large, warmed bowl and add a spoonful of the cooking water. Mix well. Put the Meatballs on top and spoon the sauce over everything. Top with a little grated cheese and pass the rest separately.

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Tofu and Spinach Lasagna Recipe

Tofu and Spinach Lasagna Recipe

1 (8 ounce) package uncooked lasagna noodles
2 teaspoons olive oil
8 green onions, sliced
1 cup fresh mushrooms, sliced
1 (48 ounce) jar lowfat, reduced pasta sauce (reduced sodium if desired)
1/2 (10.5 ounce) package silken tofu
1 (10 ounce) package frozen spinach, defrosted and drained
1/4 cup egg substitute
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper to taste
8 ounces fat free shredded mozzarella cheese

Heat olive oil in a nonstick skillet over medium heat. Add green onions and mushrooms and cook until mushrooms are tender. Add pasta sauce and simmer over low heat.

Cook lasagna noodles according to package directions. Drain and keep warm.

Combine tofu, spinach, egg substitute, seasonings and salt and pepper to taste and mix well.

Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with nonstick cooking spray. Spread a thin layer of sauce in bottom of baking dish. Cover sauce with a layer of noodles followed by all of the tofu mixture. Spread another layer of noodles and top with remaining sauce.

Cover and bake at 350 degrees for 45 minutes. Remove foil, top with cheese and bake an additional 15 minutes.

Makes 10 Servings
Serving Size: 1 (4 1/2 X 2 1/2-inch) slice

nutrients per serving
calories:	268
total fat:	10 g (42% of calories)
saturated fat	1 g
cholesterol:	trace
sodium	917 mg
carbohydrate:	28 g (34% of calories)
protein:	18 g (25% of calories)
fiber:	3 g

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Murg Makhani (Indian Butter Chicken)

(Murg Makhan)

 

Ingredients

 

For Marinating

• 800 gm Chicken (Boneless)


• 1 tbsp Sour Yoghurt


• 1tbsp Vinegar/Lemon Juice


• 1 tsp Coriander Powder


• 1tsp Cumin Powder


• 1 tsp Red Chili Powder


• 2 tsp Ginger


• 2 tsp Garlic


• 2 tsp Onion Paste


• Salt to Taste 

 

For Gravy

• 4 large tbsp Butter


• 2 tsp Fresh Cream


• 4 Tomatoes (finely chopped)


• 1 Ginger (finely chopped)


• 1 tsp Cumin


• 1 tsp Coriander


• 1 tsp Black Pepper


• 1 tsp Red Chili Powder


• 4-5 Green Chilies (finely chopped)


• 2 tsp ground Cashew Nuts (optional)


• Salt and Sugar to taste


• Fresh Coriander Leaves (for garnish) 

Instructions 

• Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly rub the mixture into the chicken pieces


• Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.


• Heat 2 tsp of butter in a pan. Put the marinated chicken in the pan and cook on a low flame, for about half an hour. See that the chicken doesn’t get charred, but is completely cooked.


• Next, heat 2 tsp of butter in another pan. Add cumin, coriander, red chili and black pepper powder to the butter and stir fry the mixture for a few seconds, on a low flame. You can also add 2 tsp of cashew nut paste.


• Add chopped tomatoes, sugar and salt to the mixture and cook (uncovered), on a medium flame, for 5-7 minutes (or till the tomato pieces break and thicken to form a puree).


• Carefully beat 2 tbsp of cream in a bowl. Now add it to the tomato puree and mix well.


• Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.


• Cook the mixture for another 15 minutes.


• After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.


• Garnish the chicken with freshly cut coriander leaves and some cream. Serve hot, with steamed rice, roti, naan or paranthas, as desired.

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How To Make Jello Shots With Vodka

Recipe 1

 

Things You Will Need

• 3 ounce Jell-O (in any flavor of your choice)


• 6 ounce Water


• 6 ounce Vodka 

Instructions

Please follow the steps mentioned below one by one. 

• Empty the gelatin into a bowl or any other container.


• The second step will need you to add boiling water and at the same time, stir the gelatin, until the gelatin melts down completely and mixes well.


• Refrigerate the concoction until it cools down.


• Drain into shot glasses, molds or a baking pan for a sheet of Jello to cut up once set.


• Refrigerate till the liquid sets. Minimum refrigeration time is about two hours, but refrigeration overnight is normally suggested.


• Serve cold. 

Recipe 2

 

Things You Will Need

• 8 ounces (1 cup) Boiling Water


• 3 oz. package Jello Gelatin


• 3 ounces Cold Water  


• 6 ounces (3/4 cup) Chilled Alcohol 

Instructions

• First of all, you need to pour water in a pan and place it on flame.


• After the water comes to a rolling boil, remove the pan from heat.


• Pour boiling water in a mixing bowl and add gelatin. Keep on stirring the water till the time gelatin gets dissolved completely.


• Add water to the dissolved gelatin, followed by alcohol, and mix well.


• Get a few cups/ shot glasses and spray their inside with cooking spray. This way, the Jello will easily slide out of them during use.


• Pour the Jello mixture into the cups/ shot glasses, individual shot-size being 1oz-2oz.


• Place the cups/ shot glasses in the refrigerator (not the freezer) and allow to chill till they become firm. Refrigerate until served. 

Alcohol Proportion

You will have to decide the alcohol proportion to cold water, in the Jello shots, depending upon the proof of alcohol you use. Generally, the following proportions are made use of:

• 13 ounces of 30-50 (~20%) proof alcohol to 3 ounces cold water


• 10 ounces 80-100 (~45%) proof alcohol to 6 ounces cold water


• 6 ounces 150-200 proof alcohol to 10 ounces cold water 

Some Tips 

• An ounce is a unit of weight equal to equal to 437.5 grains / 1/16^th pound. So, you can adjust the measurements accordingly.


• While making Jello shots, chill alcohol at least one hour before. Keep it in the refrigerator, not freezer. Otherwise, the alcohol might freeze and result in breaking of the bottle.


• Rather than cups/ shot glasses, you can make use of paper cups for chilling the Jello. This is because the latter can be squeezed easily, forcing the Jello into your mouth.

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How To Cook Crab Legs

Boiling

• Pour water in a large saucepan; add a tablespoon of salt and seasoning, if you want, to it.


• Allow the water to boil and then drop the crab legs in.


• Let it heat for around 10 minutes.


• Drain the water and rinse the crab legs. Serve hot. 

Baking

• Preheat the oven to 375°F.


• Crack open the crab legs and keep them onto the baking tray.


• Smear the crab legs with butter or oil, lemon juice and seasoning.


• Bake them in the oven for 15 minutes. Serve hot. 

Microwave

• Wrap the crab legs in a damp paper towel.


• Place them in the microwave.


• Heat them up for approximately 3 minutes.


• Together with butter, cocktail sauce or lemon wedges, serve them hot. 

Steaming

• Pour 2 cups of water in the steamer and add 1 tablespoon of salt to it.


• Let the water boil.


• Subsequently, place the crab legs onto the rack in the bottom of steamer.


• Steam the crab legs for 5-7 minutes.  


• Serve them hot with melted butter or lemon wedges. 

Note: Buy pliers so as to crack the hard shells of the crab legs since they cannot be broken by your teeth or hands.

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How To Make Chicken Makhani

Ingredients

 

• 800 gm chicken


• 1 tsp Kashmiri Red Chili Powder


• Salt to taste


• 1 tbsp Lemon Juice 

For Marinade:

• 1 cup Yogurt


• 1 tsp Kashmiri Red Chili Powder


• Salt to taste


• 2 tbsp Ginger Paste


• 2 tbsp Lemon Juice


• 2 tbsp Garlic Paste


• 1/2 tsp Garam Masala Powder


• 2 tsp Mustard Oil


• 2 tbsp Butter 

For Gravy:

• 400 gm Tomato Puree


• 3 tbsp Butter


• 1 tsp Green Chillies (chopped)


• 1/2 tsp Kasoori Methi


• 1 cup Fresh Cream


• 1 tbsp Ginger Paste


• 1 tbsp Red Chili Powder


• Salt to taste


• 1 tbsp Whole Garam Masala


• 1/2 tsp Garam Masala Powder


• 2 tbsp Sugar/ Honey


• 1 tbsp Garlic Paste 

Instructions 

• First of all, you need to skin the chicken and clean it thoroughly.


• Now, take a sharp knife and make cuts on the breast and leg pieces of the chicken.


• Make a mixture of red chili powder, lemon juice and salt.


• Apply the mixture to the chicken and set aside for 30 minutes.


• Take a muslin cloth and put the yoghurt in it.


• Hang the cloth for 15-20 minutes. This will drain out excess water from the yoghurt.


• Mix all the ingredients of the marinade.


• Apply this marinade to the chicken pieces.


• Keep the chicken in the freezer for 3 to 4 hours.


• Now is the time to stir fry the chicken, till it is almost done.


• Baste it with butter and stir fry for another 2 minutes.


• After this, take the chicken off the flame and set side.


• You have to prepare the gravy now.


• Take a pan and put butter in it.


• After the butter melts, add the whole garam masala and let it crackle.


• Next, add ginger-garlic paste and cut green chilies.


• Stir fry for 2 minutes.


• This is the time to add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.


• Let the gravy come to a boil.


• Now, lower the heat and let it simmer for 10 minutes.


• Put sugar or honey and powdered kasoori methi.


• Next, add the cooked chicken pieces.


• Again, let the gravy simmer for 5 minutes.


• Turn off the flame.


• Mix in fresh cream.


• Chicken makhani is ready to be served.

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How To Make Tacos

Taco Recipes

 

Tortilla Tacos

 

Ingredients

• 2 cups Beef (shredded)


• 12 Corn Tortillas


• 1/2 cup Corn or Canola Oil (if soft Tacos aren’t fried)


• 2 cups Chihuahua or Jack Cheese (grated)


• 1 Tomato (diced)


• 1 bunch Green Onions (chopped)


• 1/2 head Lettuce or Cabbage (shredded)


• 1 cup Salsa Mexicana and/or Salsa Verde

 

Method

• If the tacos are to be fried, heat some oil in a pan and cook tortillas lightly on one side. Turn and fry lightly on the other side as well.


• Bend the tortilla in half before it becomes crisp and. Now, hold it steady and crisp the folded end.


• Remove the tortillas from oil and drain on paper towel. Repeat the procedure with the rest 11 tortillas as well.


• Heat the beef until it starts steaming and place one to two tablespoons of it as the filling inside a taco shell. 


• Add shredded lettuce, onions, tomatoes and top with cheese. Repeat for all tacos. Now, serve immediately. 


• For soft tacos, heat tortillas in the oven or microwave until hot and bendable.


• Fold and fill in the same way as fried tacos. If your tacos seem inclined to fall apart, use two tortillas to double the strength.


• Serve immediately.

 

Hard Shell Tacos In Buffet Style

 

Ingredients

• 1 pack Hamburger Meat


• 1 pack Hard-shell Tacos


• 2 cups Cheddar Cheese (grated)


• 1 Tomato (diced)


• 1 bunch Green Onions (chopped)


• 1/2 head Lettuce (shredded)


• 1 container Salsa


• 1 Guacamole


• 1 can Black Olives (sliced)


• Sour Cream


• 1 pack Taco Seasoning Mix

 

Method

• Put hamburger meat in a pan and cook it thoroughly. Then, drain the released fat into a metal container.


• Now, add a cup of water and taco seasoning mix to the pan and let it simmer for a few minutes.


• Heat up taco shells in the oven, on low temperature. They are to be used while serving.


• Now, all you need to do is pull taco shells from oven and put them on a plate.


• Take out the seasoning mixture in a bowl. Put lettuce, cheddar cheese, onions, tomatoes, and olives into separate bowls.


• Arrange all the bowls on the table, along with containers of salsa/sour cream and guacamole.


• Let everyone dish up the tacos the way they want and enjoy!

 

Some Useful Tips

• Use corn tortillas instead of wheat tortillas, while making tacos, as the former taste better.


• Tacos with potato tots or pieces of potatoes in them can be a good option to explore.


• Use a variety of ingredients for taco filling, according to everyone’s taste. You might like one variety, while others may have a different choice


• Don’t use stored tortillas for making tacos. Whenever you plan to make tacos, get fresh corn tortillas from the market, for that exquisite taste.

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How To Make Nachos

Easy Nachos Recipes

 

Recipe 1

 

Ingredients

• 30 large Tortilla Chips


• 6-8 ounces Jack or Cheddar Cheese, shredded


• 1/2 tsp Chili Powder


• 1/4 tsp Ground Cumin


• Salt and Pepper to taste


• 1/4 cup Black Olives, sliced


• 1/4 cup Green Onions, with tops


• 1/4 cup Bell Pepper


• 1/4 cup Sour Cream


• 2 tbsp Jalapeno Pepper, chopped (optional)

 

Instructions

• Get a microwave-safe plate and place all the tortilla chips on it. You can also use two plates, keeping 15 chips on each one of them.


• In a plastic zip bag, put the shredded cheese and spices. Now, close the zip and shake all the ingredients, to mix them well.


• After you feel that the cheese and spices have been completely mixed, open the zip bag and shake the mixture over the chips.


• Now, all you need to do is keep the chips in the microwave and cook them at 50 percent power, for about 2 minutes, or until cheese melts.


• Remove the nachos from microwave and serve hot, with toppings kept on the side.


• If you want to serve nachos as the main dish, do not forget to add 1½ cups cooked shredded chicken or meat to the ziplock bag, along with cheese and spices.

 

Recipe 2

 

Ingredients

• Avocado


• Tortilla Chips


• Chives


• Jack or Cheddar Cheese, shredded


• Green or Black Olives


• Salsa


• Taco Sauce


• Sour Cream


• Cubed Tomatoes


• Chilies, canned or fresh

 

Instructions

• Arrange a layer of tortilla chips on a microwave-safe plate. Now, add salsa and taco sauce on the top.


• Sprinkle the shredded cheese on top of the chip. You can use cheddar cheese, jack cheese or a combination of the two, for the purpose.


• Place the plate in the microwave, turn the heat to high and let the chips sit there for 45 seconds, or until the cheese gets melted.


• Bring the plate out of the oven and top with cubed tomato, sliced avocado, chopped chives, diced black olives and canned or fresh chilies.

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How To Cook Lobster

Different Ways Of Cooking Lobster

 

Boiling

 

• Take a large pot and fill it with water. Make sure there is enough water to cover the lobster completely.


• Put 2 tbsp of sea salt for every 2 liters of water added to the pot.


• Once the water boils, take the live lobster from behind the claws and drop it headfirst into the boiling water.


• Cover the pot with a lid. Once the water comes to a second boil, start keeping a track of the cooking time.


• For the first lb of weight, you need to boil the lobster for 10 minutes. For every extra pound, add 3 minutes to the cooking time. For instance, while a 2 lb lobster gets done in 13 minutes, a 3 lb lobster would take about 16 minutes. 


• Once the lobster has been cooked, drain the water and serve hot.

 

Steaming

 

• For steaming a lobster, take a large pot and place a steaming rack on the bottom. This is basically done to hold the lobster.


• Pour about 2 inches of water into the pot and add about a tbsp of sea salt.


• Now, cover the pot and bring the water to boil. Once the water starts boiling, place the lobster on the rack and cover the pot.


• Bring the water to a boil once again.


• Once the water has boiled, you need to start keeping a track of the cooking time.


• For the first lb of weight, steam the lobster for about 14 minutes. Thereafter, cook an extra 3 minutes for every lb of weight. For instance, a 2 lb lobster will cook in 17 minutes and a 3 lb in 20 minutes.


• Once cooked, drain the water from the lobster and serve the yummy delight while it's still hot.

 

Grilling

 

• Fill a large pot with water and add sea salt to it. For every 2 liters of water, put 2 tbsp of sea salt.


• Once the water comes to a boil, hold the lobster from behind its claws and drop it headfirst into the boiling water.


• Now, allow the water to boil for the second time.


• Once the water has boiled, time the lobster to boil for further 5 minutes.


• Now, remove the lobster from the pot and place it on its back.


• In the meanwhile, pre-heat the grill at about medium to hot.


• Using a sharp knife, cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area behind the eyes.


• Apply melted butter and lemon juice on the lobster meat and place it over the preheated grill, shell-side down, for around 8-10 minutes, until it is thoroughly cooked.


• Serve the dish hot.

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Homemade Ice Cream

Chocolate Velvet Ice Cream

 

Ingredients

• 2/3 cup White Sugar


• 1/3 cup Unsweetened Cocoa Powder


• 3 Egg Yolks, beaten


• 2 2/3 cups Heavy Cream


• 1/3 cup Semisweet Chocolate Chips 

Instructions

• The first step would be to stir sugar and cocoa in a large bowl. Now, add egg yolks and blend the mixture in an electric mixer.


• Add cream in small amounts and beat well after every addition.


• Now, chill the mixture in the refrigerator.


• In the meantime, grate chocolate chips in blender or food processor. You can even use a rotary grater for the purpose.


• Grate the chocolate chips until the mixture has turned into a fine texture.


• Add the grated chocolate chips into the cream mixture and freeze in a canister of ice cream maker.


• The delicious and mouthwatering chocolate velvet ice cream is ready to be gorged upon!! 

 Vanilla Ice Cream

 

Ingredients

• 2 large Eggs


• 1/2 cup Sugar


• A pinch of Salt


• 1½ cups Whole Milk


• 1 cup Light Cream


• 2 tsp Vanilla

 

Instructions

• The first step would be to break eggs in a medium sized bowl. Add sugar to it and whisk the eggs, until the eggs turn frothy and lemon yellow.


• Now, add salt to the egg mixture and combine it well. Keep it aside for sometime.


• In a medium saucepan, heat the milk and just when it starts to simmer, remove from the heat.


• Slowly add milk to the egg mixture, a little at a time, and whisk constantly, until all the milk has been added.


• Now, pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring it constantly.


• Whisk until the mixture forms a thick coat on a wooden spoon. This would take about 7 to 10 minutes.


• Remove the mixture from heat and strain it into a bowl. Allow it to cool.


• Stir the cream and vanilla andrefrigerate the mixture until it gets cold.


• Now, freeze it into an ice cream maker, according to manufacturer's directions.


•  The tempting, finger licking vanilla ice cream is ready to take pleasure in!!

 

 Cherry Ice Cream

 

Ingredients

• 1/4 cup Cherry Juice, concentrated


• 1/2 cup Fat Free Milk


• 1 cup Vanilla Low-Fat Yogurt


• 1 cup Heavy Cream


• 1/2 cup White Sugar


• 1 pinch Salt


• 1 cup Frozen Dark Sweet Cherries


• 2 tsp Almond Extract

 

Instructions

• In a large bowl, mix cherry juice, milk, yogurt and heavy cream. Now, blend the mixture until it turns into a fine texture.


• Now, add the sugar, salt, cherries and almond extract. Puree them until small bits of cherries remain.


• Pour this creamy mixture into 1½ quart ice cream maker and freeze according to manufacturer's directions.


• The yummy cherry ice cream is ready to savor!

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How To Make Vegetable Biryani

Vegetable Biryani Recipe

 

Ingredients:

• 2 cups Basmati Rice


• ½ cup Cauliflower (small headed)


• ½ cup French Beans


• 150 gms Green Peas


• ½-cup Potatoes


• 3 Finely Sliced Onion


• 2 Finely Sliced Green Chillies


• Ginger - garlic paste 1 tbsp.


• Cloves 3-4


• Cinnamon 1 piece


• Cardamom 3-4


• Bay leaf 2


• 1 tsp Red Chilli Powder


• Cumin Seeds/powder


• 4 Cloves


• 1/2 tsp Black Pepper Powder


• 4 Tomato (finely chopped)


• 1/2 cup Yogurt


• 4 tbsp Vegetable Oil


• 1/2 tsp Mustard Seeds


• 1 cup Dry Fruits (cashew nuts, pistachios, raisins)

 

Procedure 

• The basmati rice, which you have taken, should be long grained and flavored. Wash the basmati rice well before cooking and leave it for two to three hours soaked. Now put the rice in 4 cups water and add a little salt and 3 teaspoon of dry fruits to it and cook it in cooker or microwave it.


• Now you need to fry all the chopped vegetables separately. Sauté the vegetables in oil and fry them.


• Now, heat 2-tablespoon oil in the pan. Add the green chilies, cinnamon, cloves, cumin, and mustard seeds and other spices according to your taste, to it. Now you can add the chopped onion to it and fry it until it turns golden.


• After it had turned golden add red chilli powder and ginger-garlic paste and stir it for some time. Now add finely cut tomatoes and fry until cooked properly.


• Blend the yogurt in the mixer to make it thinner and add it to the spices and stir for some time. You can add all the fried vegetables.


• You can add the rice to it however stir them very lightly to keep the rice from breaking. Cook until all the condiments and spices have blended to the rice. It would take a little less than five minutes.


• You can garnish the biriyani with dry fruits and cilantro leaves and serve it with chutney and raita.

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How To Make Tomato Sauce

Tomato Sauce Recipes

 

Recipe 1

 

Ingredients

• 2 kg Tomatoes


• 2 cups Sugar


• 1/2 tsp Red Chili Powder


• 4 Garlic Flakes


• 2 tsp Ginger


• Salt to taste

 

Method

 

• Begin by peeling the tomatoes and cutting them into pieces.


• Chop the garlic and ginger.


• Add ginger and garlic to the tomatoes.


• Cook the mixture till the time it becomes smooth.


• Add salt, sugar and red chili powder to this mixture.


• Now, cook it for 5 more minutes and your tomato sauce is ready.

 

Recipe 2 (for chops or fish)

 

Ingredients

• ½ can Tomatoes


• 1 cup Water


• 2 Cloves


• 2 Allspice Berries


• 2 Peppercorns


• 1 tsp Mixed Herbs


• 2 sprigs Parsley


• 1 tbsp Onion (chopped)


• 1 tbsp Butter


• 1 tbsp Cornstarch


• ½ tsp Salt


• ½ tsp Pepper

 

Method

• Take a granite saucepan and put tomato, water, spices, herbs, and parsley in the saucepan and bring to a boil.


• Simultaneously, fry the onions in the butter, till they become yellow and then add, cornstarch to the fried onions.


• Stir the onions into the tomato mixture and let it simmer for about 10 minutes.


• Now, add salt and pepper and a small amount of cayenne pepper as well. The sauce is ready to be strained over boiled meat or fish.

 

Recipe 3

 

Ingredients

• 25 Roma Tomatoes (number of tomatoes will vary with the variety used)


• 2 cloves Garlic (peeled)


• ½ Yellow Onion (medium-sized)


• Extra Virgin Olive Oil.


• Coarse Salt, to taste


• Fresh Pepper, to taste

 

Method

• Preheat the oven to a temperature of 375 degree F.


• Wash the tomatoes and using a sharp knife, remove the core.


• Slice the tomatoes into half and place them, cut side down, on a baking sheet or disposable aluminum sheet.


• Tuck peeled garlic cloves inside the tomatoes.


• Slice the onion into pieces and scatter them among the tomatoes.


• Drizzle olive oil over the tomatoes and then, sprinkle salt and pepper over them.


• Roast the tomatoes in the preheated oven for about 40 minutes or till they become brown in color.


• Put the roasted tomatoes in a blender, in batches and blend to allow the sauce to reach the desired consistency.


• Put the sauce in a container and store it in the freezer.

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Aloe Vera Recipes

Aloe Vera Chicken Soup

 

Ingredients

• Fine Aloe Vera Leaves


• 1 Chicken (chopped into chunks)


• 2 dozen Peppercorns ( crushed)


• 5 Red Dates


• 2 liters Water


• Salt (according to taste)

Method

• Wash the Aloe Vera leaves and split their skin apart. Then, cut the leaves into a few slices.


• Mix chicken, crushed peppercorns, red dates and water. Double boil this mixture for about 2 hrs.


• Once the mixture has boiled properly, add Aloe Vera slices and continue boiling for another half an hour


• Add salt according to taste and your hot Aloe Vera soup is ready.

 

Poached Aloe Recipe

 

Ingredients

• 2 large Aloe Leaves (peeled and cubed)


• 1 cup Sugar


• 1 Lime (juice)

Method

• Chop the aloe into small cubes.


• Put sugar and lime juice in a saucepan and add aloe cubes to it.


• Cook the mixture over low heat, until the liquid thickens and the cubes display the texture of hardened grapes.


• Allow it to cool and serve over plain yoghurt.

 

Strawberry-Honey Aloe Smoothie

 

Ingredients

• 1 pound Strawberries (frozen or fresh)


• 1/2 Lemon (juiced(


• 1/2 cup Ginger Tea


• 2 tbsp Honey


• 8 tbsp Aloe Vera Gel

Method

• Cut the strawberries into half and set them aside.


• Now, put lemon juice, ginger tea, strawberries and Aloe Vera gel in the blending jar and blend until smooth.


• You can also add ice cream and yoghurt in the mixture and whip it for some time to make it creamier.


• Your strawberry-honey aloe smoothie is ready!!

 

Aloe Vera Salad Dressing

 

Ingredients

• 1 cup Favorite Dressing (Italian, ranch, oil & vinegar, etc)


• 2 tbsp Whole Leaf Aloe Vera Juice Concentrate


• 1 tsp Cod Liver Oil


• 1 tsp Lecithin granules


• 1 tsp Nutritional Yeast Flakes

 Method

• First of all, prepare your favorite salad dressing and keep it aside.


• Take a bowl and put the Aloe Vera juice concentrate in it, along with cod liver oil. Mix well.


• Now, add lecithin granules and nutritional yeast flakes to the bowl and stir thoroughly.


• Add the dressing to salads, vegetables, soups, etc. Keep the leftover dressing in the fridge, where it would keep for the next 7-10 days.

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How To Make Turkey Soup

Turkey Soup Recipe

 

Recipe 1

 

Ingredients 

• 1 Turkey Carcass


• 4 cups Chicken Stock


• 1/4 cup All-Purpose Flour


• 1 Onion (chopped)


• 1 Carrot (chopped)


• 1 Stalk Celery (chopped)


• 4 cups Water


• 1 cup White Wine (dry)


• 2 tbsp Unsalted Butter


• 1 tbsp Vegetable Oil


• 2 sprigs Parsley


• 1/2 tsp Thyme


• 1 Bay Leaf


• 6 Peppercorns 

Instructions 

• Cook onion, celery and carrot in butter and oil, on moderate heat. Continue to cook for 7-8 minutes or till the vegetables turn golden in color. Keep stirring.


• Add in flour and cook for 2 minutes, while continuously stirring.


• Stir in onion, celery and carrot in butter and oil. Bring it to a boil.


• Then, add turkey carcass (broken in pieces), parsley, bay leaf, thyme and peppercorns.


• Partially cover the soup and let it simmer for 1-1/2 hours.Skim any froth that rises to the surface.


• Sieve the soup with a strainer into a heated tureen. Press hard on the solids. Your turkey soup is ready! 

Recipe 2

 

Ingredients

• 1 1/2 cups raw Brown Rice


• 1/2 cup dry Vegetable Broth


• 1/4 tsp Thyme Leaf (shredded)


• 4 pinches / 6 shakes Nutmeg


• 4 tsp Salt


• 2 medium Onions (chopped fine)


• 2 large / 4 medium Sweet Potatoes (peeled & chopped)


• 3 tbsp Dry Parsley


• 2 packages of petite Green Garden Peas (frozen)


• 2 large bunches of Kale, Chard (chopped fine)


• 4 cups of Turkey Meat (chopped leftover) 

Instructions

• Mix all the ingredients, except the left turkey meat. Cook for 1- 1 1/2 hours.


• Add the meat only ten minutes before you remove the soup from heat. Simmer for ten minutes or until the desired consistency is reached. 

Ground Turkey Soup

 

Ingredients 

• 32 ounces Ground Turkey


• 1 large can Tomato Sauce


• 32 ounces Water


• 2 Onions (one sliced and the other diced)


• 6 big-sized Potatoes (cubed without peeling)


• 32 ounces Beef Stock


• 2 large cans Tomatoes


• 32 ounces carrots (chopped)


• 6 Celery Stalks (with leaves)


• Salt and pepper (as per taste) 

Instructions 

• Fry chopped onions, celery and ground meat in a frying pan. Drain extra oil and transfer the ingredients into a stock pot.


• Add in carrots, potato, sliced onions and ground meat. Stir it once.


• Allow it to simmer on low heat for an hour.


• Remove from heat and garnish with salt and pepper to serve.

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Thanksgiving Soup Ideas

Turkey and Tortilla Soup

 

Ingredients

• 3 (6-inch) Corn Tortillas (cut in strips)


• 2 tbsp Cooking Oil


• 1 cup Red or Green Salsa


• 2 (14-ounce) cans Reduced Sodium Chicken Broth


• 2 cups Turkey (cooked and cubed)


• 1 large Zucchini (coarsely chopped)


• Lime Wedges


• Sour Cream


• Cilantro 

Instructions

• Slice the corn tortillas into long strips.


• Take a skillet. Heat oil in it and cook the tortillas until they turn crisp.


• Place a saucepan on medium heat and add chicken broth and salsa. Bring it to boil.


• Now, add the turkey and zucchini and stir for a while.


• Garnish the soup with tortillas, cilantro and lime wedges.


• Serve hot with sour cream. 

Turkey Vegetable and Herb Dumpling Soup

 

Ingredients

• 8 cups Turkey Broth


• 4 cups Roasted Turkey Meat (skinless)


• 1 (10 oz) can Diced Tomatoes


• 1 Celery Stalk (medium)


• 1 Carrot (medium, diced)


• 1 Turnip (peeled, diced)


• 1 Onion (medium, diced)


• 4 tsp Dried Parsley (divided)


• 1 Bay Leaf


• 1½ cup Flour


• 2 tsp Baking Powder


• ¾ tsp Salt


• ½ tsp Dried Rosemary


• ¾ cup Milk 

Instructions

• Place a saucepan on heat and add turkey broth, tomatoes, celery, turnip, onion and carrots.


• Add the bay leaf and sprinkle some dried parsley.


• Cover the saucepan with a lid and simmer on low flame, for about 6 hours.


• Now add the turkey meat and cook the vegetable broth for another hour.


• Mix flour, salt, milk, rosemary, parsley and baking powder in a bowl and knead to dough.


• Form small, round-shaped dumplings and place in the saucepan.


• Cover and cook the soup for 20 minutes, until the dumplings turn coarse. 

Pumpkin Coconut Soup

 

Ingredients

• 1 Onion (diced)


• 3 tbsp Vegan Margarine


• 2 cups Vegetable Broth


• 1 (14-ounce) can Coconut Milk


• 1 (15-ounce) can Pumpkin


• ½ tsp Curry


• ½ tsp Ginger


• Salt 

Instructions

• Take a large saucepan and add margarine. Sauté onions in it for 5 minutes or until soft.


• Add vegetable broth, coconut milk, pumpkin, curry, ginger and salt and stir well.


• Reduce the flame to low and simmer the soup for 15 minutes, stirring occasionally.


• Serve hot with a garnishing of your choice. 

Sweet Potato Ginger Soup

 

Ingredients

• 1 tbsp Flour


• 2 quarts Ice Water


• 2 ½ pounds Sweet Potato


• Boiling Water


• ½ tsp Salt


• 1 tsp Ginger (shredded)


• 1 pint Milk


• 1 pint Half And Half


• ¼ cup Sugar


• 1 tbsp Brandy


• 2 tsp Mint (chopped) 

Instructions

• Mix flour and ice water in a bowl, to form a paste.


• Peel and cut the sweet potatoes in half.


• Drop them in flour and water paste and keep aside for about 5 minutes.


• Remove the potatoes from the paste and put them in boiling water pot.


• Add salt and fresh ginger and boil the potatoes until they turn tender.


• Remove the potatoes and retain the liquid.


• Process the potatoes in a blender.


• To the retained liquid, add the blended potatoes and mix to form a thick consistency.


• Add milk, half and half, sugar and brandy and cook on low heat for about 10 minutes.


• Serve hot after garnishing with mint.

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Homemade Vegetable Soup

Mixed Vegetable Soup

Ingredients 

• 1 leaf Cabbage


• ½ Capsicum


• 1 small Onion


• 1 small Carrot


• ¼ Tomato


• 1 small Cauliflower


• 1 leaf Spinach stem


• 1 French Bean


• 3-4 Mint leaves


• 3-4 leaves of Coriander


• 1 tbsp Corn flour


• 1 tsp Oil


• ¼ tsp Ginger (Chopped)


• 1 pod Garlic


• ½ tsp Red Chili


• ½ tsp Soy Sauce


• 1 tsp Oil


• Salt as per taste


• ½ tsp Sugar


• 3 cups of Water 

Preparation

• Chop the vegetables finely, all together.


• Heat oil in a pan and add in all the vegetables and fry them for 5 min.


• Add 3 cups of water and bring them to boil.


• Mix corn flour in the remaining water and add to the boiling soup.


• Stir continuously until the soup thickens. Add in soy sauce, salt, sugar crushed Chili and seasonings. Stir it well.


• Serve the soup piping hot with green chili in vinegar and soy sauce. 

Potato And Leek Soup 

Ingredients

• 4 cups of Vegetable stock


• 4-5 organic Yukon Potatoes


• Chives for garnish (freshly chopped)


• 2 whole Leeks


• 1 tsp freshly ground Nutmeg


• Salt and Pepper to taste 

Preparation

• Cube the potatoes and bring them to boil in the stock.


• When the potatoes are boiled, chop the leeks and sauté them in a small amount of olive oil until they have softened and are sweet.


• Add leeks to the boiled potatoes and cook for a few more minutes until the potatoes get soft.


• Add nutmeg, and puree the whole mixture in a blender. Serve the soup garnished with chives and a drizzle of olive oil.

Vegetable Soup 

 

Ingredients 

• 2 large Onions (chopped)


• Garlic powder to taste


• 8 stalks Celery (chopped and tops included)


• 2 large cans of Tomatoes (mashed)


• Lawry’s Pepper and Salt to taste


• 16-20 oz frozen mixed Vegetables

 Preparation 

• Combine all the 6 ingredients in 1 quart water and simmer until the celery and onion is cooked.


• Add in vegetables and more water if desired and simmer the vegetables till they are cooked as desired. Add in more salt and pepper if required.

Chunky Italian Soup 

Ingredients

• 1 medium Onion (chopped)


• 1 tbsp Olive Oil


• 2 cans of Italian Tomatoes


• 4 cups of Water


• 2 tsp Basil (dried)


• 1 can of Tomato soup with Basil (undiluted)


• 2 tsp Oregano (dried)


• 2 cloves of Garlic (minced)


• 16 oz Kidney Beans (rinsed and drained)


• 1tsp Salt


• ½ tsp freshly ground Black Pepper


• 1 Carrot (chopped)


• 1 Zucchini (chopped)


• 1 tbsp Chili Powder (optional)


• 8 oz Rotini Pasta (cooked)


• 16 oz Italian Green Beans (drained) 

Preparation

• Heat up olive oil over medium heat and cook onion in it until tender.


• Stir in tomatoes, tomato soup with basil, garlic cloves, and 2 tsp of basil, dried oregano, salt, black pepper and chili powder if desired. Bring it to boil and then reduce the heat. Simmer for 30 min while stirring occasionally.


• During the last few min when the soup is simmering, cook pasta as per the package directions and keep it aside.


• Stir in the kidney beans, the Italian green beans, carrot and zucchini and simmer for 15 min while stirring occasionally.


• Stir in the pasta, keep it on heat for some time and then serve hot.

Black Bean Vegetable Soup 

Ingredients

• 8.75 oz of whole kernel Corn


• 1 Onion (chopped)


• 15 oz Black Beans (rinsed and drained)


• ¼ tsp ground black Pepper


• 1 can of Tomatoes (stewed)


• 2 tsp Chili Powder


• 1 clove Garlic (minced)


• 2 Carrots (chopped)


• 4 c. Vegetable Stock


• 1 tsp ground Cumin


• 1 tbsp Vegetable Soup

Preparation

• Heat up little olive oil over medium flame and add in onion, garlic and carrot and cook until the onions get tender.


• Put in the chili powder and cumin and let it cook for a minute. While stirring continuously, put in the stock, beans, corn and pepper, and let the mixture come to a boil.


• Get together tomatoes and rest of the beans and puree them in a food processor and then add them to the soup.


• Let the soup simmer for 15 min for the carrots to get tender and then serve.

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Kombucha Tea Recipes

Kombucha Tea

 

Ingredients 

• 2 l boiled Water


• 2 Black or Green Tea bags


• 1 cup White Sugar


• 1 Cinnamon Tea bag


• 1 Kombucha Culture


• 1 cup Kombucha Fermented Brew 

Method 

• Take boiled water in a glass bowl and add sugar to it. Stir fervently until the sugar is fully dissolved.


• Dunk the tea bags in the bowl and allow it to steep for 15-20 minutes.


• Remove the tea bags and allow the infusion to cool down to room temperature.


• Now add kombucha fermented brew and kombucha culture to the decoction and seal the bowl tightly with a light muslin cloth. Keep the bowl aside. Your kombucha tea will take seven to ten days to ferment.


• Strain the tea and store it in the refrigerator for future use. 

Honey Kombucha Tea Recipe

 

Ingredients 

• 2 cups Kombucha Tea


• 3 quarts Water


• 1 cup Honey


• ½ cup Sugar


• 2 Black or Green Tea bags (optional) 

Method 

• Take a small pot, pour 3 quarts of water, and boil it for five to ten minutes.


• Remove the pot from the heat and allow the water to cool down.


• Now add honey to the water and stir it until fully dissolved. Strain the liquid into a glass jug.


• Add kombucha tea to the liquid, cover the mouth of the jar with a light cloth, and keep it aside to ferment. The tea should be ready in ten days.

Peach Kombucha Tea Recipe

 

Ingredients 

• 2 Peach Tea bags


• 3 quarts Water


• 2 cups Kombucha Tea


• ½ cup Sugar 

Method 

• Take water in a sanitized pan and bring it to a boil.


• Add sugar to the water and stir until completely dissolved. Allow the liquid to cool down to room temperature.


• Add peach tea bags to the water and steep it for fifteen minutes. You can also use black or green tea bags as per your taste and preference.


• Strain the tea in a glass jar, cover the mouth with a cloth, and keep it aside to ferment for seven to ten days.


• Your peach kombucha tea is ready for consumption.

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How To Make Pickles

Onion Pickle

Ingredients

• 1 cup Mustard Oil


• 4 tbsp Black Mustard Seeds


• 2 tsp Red Chili Powder


• 1 tsp Ground Turmeric


• 3 tbsp Vinegar


• 2 ½ tsp Sugar


• ½ tsp Salt


• 3 tbsp Dry Mango Powder


• 15-18 Green Chilies


• 30 cloves of Garlic (Peeled)


• 1 ½ tsp Ginger (Crushed)


• 900 gm Onions (Sliced)


• ½ tsp Ascorbic Acid

Method

• Heat oil to smoking point in a pan and then set it aside to cool.


• Now blend mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a thick paste.


• Add this mixture to oil and stir for a minute. Now add all other ingredients.  


• Mix everything well and store the mixture in sterilized jars covered with a film of oil.


• Refrigerate for 3-4 weeks.

Lemon Pickle

 

Ingredients

• 1 kg Lemons


• 240 gms Salt


• ½ litre Mustard Oil


• 2 big pieces Asafetida


• 4 tsp Red Chili Pepper


• ½ kg Ginger


• 30 grams Mustard seeds


• 120 grams Whole Fresh Red Chillies


• 60 grams Fenugreek Seeds


• 1 cup Lemon Juice


• 1 tbsp Salt, for lime juice

Method

• Wash the lemons and dry them with a cloth.


• Make 4 slits in each lemon and pack the salt inside. Also rub a little salt outside till the skin is tender.


• Heat oil in a pan till smoky and remove from the fire


• Add asafetida to the oil and crush it with a spoon when it swells up and place the pan back on flame.


• Add chilli powder and stir till red colour appears.


• Remove the pan from fire and add mustard seeds while stirring constantly.


• Place the pan back on flame and stir in lemons, fresh red chillies and ginger and cook until a little tender.


• Roast Fenugreek seeds and powder them.


• Mix fenugreek powder and lemon juice mixed with one tablespoon salt and cook for 5 minutes.


• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

Sweet Mango Pickle

 

Ingredients

• 675 gms Green Mangoes


• 575 gms Sugar


• 2 tsp Salt


• 1 tbsp White Cumin Seeds


• 2 tsp Brown Cardamom Seeds


• 1 tbsp Poppy Seeds


• 1 tsp Red Chili Powder

Method

• Peel and grate the mangoes in a large bowl and make sure the flesh is about 450gms.


• Mix sugar and salt well in the bowl.


• Roast cumin seeds, cardamom seeds and poppy seeds and stir in chili powder when done.


• Mix the above seed mixture with the sweetened mango.


• Place the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.


• Shake the jar at least once a day and refrigerate only when the pickle is 3 weeks old.

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