Pomegranate Spritzers


Ingredients:
  • 1 cup Pomegranate syrup
  • 1 750 ml bottle Fruity white wine, such as Riesling or Chardonnay(about 3 cups), chilled
  • 1 cup sparkling water, chilled
  • Pomegranate seeds for garnishing (optional)
  • Blood orange wedges (optional)
Preparation:
  • Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.
  • In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.
  • Pour wine mixture into each glass to serve.
  • If desired, garnish each with pomegranate seeds and/or a blood orange wedge.
  • If desired, add ice to the glasses and serve

Chicken Cutlet


Ingredients:
  • 1 kg Chicken
  • 1/4 kg Potato
  • 2 Eggs
  • 1 cup Bread Crumbs
  • 100gms Beans
  • 100gms Carrots
  • 100gms Cabbage
  • 100gms Flour
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Green chilli paste
  • 2 tbsp Cumin powder
  • 2 tbsp Garam masala powder or Spicy Powder
  • 1 tbsp Tandoori chicken masala powder (or as required)
  • 1 cup Green Coriander leaves (chopped)
  • 1/2 cup Mint leaves (chopped)
  • Salt to taste
  • Oil to fry
Preparation:
  • Boil chicken along with salt, spicy powder, ginger garlic paste. When chicken is done drain and keep the stock aside.
  • Cut potatoes, beans, cabbage, carrot and fry them in hot oil for 5 mins.
  • Mash the potatoes. Now heat 4 tbsp of oil and add garlic paste fry for 3 mins and then add flour and fry for another 4 mins.
  • Then add tandoori chicken masaala, cumin powder, garam masaala powder, salt green chilli paste and fry for 5 mins.
  • Shred the chicken and add to this along with the vegetables,chopped coriander and mint leaves.
  • Mix properly, add the chicken stock and fry till it drys up. Remove from fire and allow it to cool. Keep in the refrigerator for 1 hour.
  • Remove and make cutlets out of this. Beat the eggs lightly, dip the cutlets in the egg, coat with bread crumbs and shallow fry in little oil from both the sides. drain on a paper towel and serve with tomato ketchup.

Lemon Cheese Cake

Ingredients:
  • 225 g Flour
  • 125 g Butter
  • 75 g Castor sugar
  • 1 Egg Yolk
  • Pinch of Salt
  • Grated rind of 1 Lemon
For the Filling:

  • 225 ml Milk
  • 225 g Castor sugar
  • Pinch of Salt
  • Grated rind of 2 Lemons
  • 4 Egg yolks
  • 25 g powdered Gelatin
  • 425 ml Fresh Cream
  • 450 g Curd
  • Icing sugar for dusting
Preparation:
  • Sift flour into a large basin and sprinkle with the flaked butter. Make a well in the centre, add the sugar, egg yolk, salt and lemon rind and quickly knead to a smooth dough working from the centre outwards. Shape into a ball, wrap in cling film and leave for 2 hours in the refrigerator.
  • Preheat oven to gas mark 5/190� C. Roll out dough thinly on a floured surface to make two 10 inch rounds. Place on greased baking trays and bake for 8-10 minutes until golden. While still warm, cut one of the rounds into 8 equal portions and cool on wire rack.
  • Dissolve the gelatin in 3 tbsp water over low heat. Put milk, sugar, salt, lemon rind and egg yolks in top of a double boiler or in a basin over hot water, and cook over low heat, stirring continuously until smooth and thickened.
  • Remove from heat and add dissolved gelatin. Leave to cool. Whip cream until thick. Blend in strained curd and carefully fold into the cooled mixture. Line the sides of a 10 inch spring form cake tin with grease proof paper. Place uncut shortbread in the base of the tin, spoon over the cheese filling and smooth the surface.
  • Arrange the cut shortbread on top to form a complete round and cover with cling film. Allow to set in refrigerator overnight.
  • Remove the cheesecake from the spring form tin and carefully remove the grease proof paper. Sprinkle the top with sifted icing sugar.

Chicken, Apple And Pineapple Salad


Ingredients:
  • 3 rings Pineapple
  • 1 cubed Apple
  • 1 cup Mayonnaise
  • 1 Cucumber cut finely
  • 2-3 Cherries
  • 1 Celery cut finely
  • Half cup grated cheese
  • Half cup boiled and shredded chicken
Preparation:
  • Mix shredded chicken with mayonnaise in a bowl.
  • Once it is mixed well, add grated cheese in it and mix apples and pineapples . Place the cherries on top.
  • Chill for 30 minutes and serve.

Dry Chilli Prawn



Ingredients:
  • 8 nos king prawns marinated
  • 1 tsp cornflour
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 nos fresh red chillies chopped
  • oil for frying
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 no lemon juice
  • 1 np red bell pepper
  • few springs coriander
  • 1-2 drops orange-red color
Preparation:
  • Heat oil in a frying pan, fry the marinated prawns and keep them aside.
  • Heat oil in another pan and fry the ginger, garlic paste and fresh red chillies in it. Add water to the above mixture.
  • Then add ajinomoto, white pepper and lemon juice.
  • Add fried prawns and juliennes of bell pepper and cook till the water is partially absorbed.
  • Add cornflour paste and chopped coriander to it.
  • Remove from fire after a while. Serve hot with sweet and sour sauce.

Citrus Cooler


Ingredients:
  • 1 tablespoon Orange squash
  • 1 teaspoon Lemon Juice
  • 2 teaspoons thick Fresh cream or 2 teaspoons vanilla ice-cream
  • 1 bottle lemonade
Preparation:
  • Chill the lemonade.
  • Put the fruit in a tall glass and then add the orange squash.
  • Add the lemon juice and ice-cream and top with the chilled lemonade.Serve immediately.

Problems with Breads:

PROBLEM: What is the best way to bake brown and serve rolls?

Solution: First, brush their tops with melted butter or margarine. Bake at the
recommended temperature (on their package), but be careful of dark
coated baking sheets. Dark coated baking sheets may cause the bottoms
to burn before they are done. Bake brown and serve rolls at a high
temperature to insure a crispy, flavorful crust.

PROBLEM: Breads that are always too hard and heavy.

Solution: Breads made from scratch or from a mix must have an internal
temperature of about 80 degrees for the yeast to work properly. Cold
dough will not expand properly. Make sure the bread rises in a warm
draft free environment.

PROBLEM: Bread that rises too fast in the pan.

Solution: Use cool or cold water in the mix. The place you let the bread rise
in bulk should be about 80 degrees. Place the dough in the refrigerator
for a few minutes to cool down (while the dough is still in bulk form).

PROBLEM: French bread that has a pale crust.

Solution: Spray or paint the loaves with water (before cutting). Use an egg
wash to make the crust really brown up. French bread must have a high
temperature to bake properly. Check your oven to make sure the
temperature is correct. Add a little sugar to the mix.

PROBLEM: Tough pizza crust.

Solution: Most of the time a pizza crust dough should be wet and sticky (use
a little extra water). Toss in plenty of spices. Oil your pan with
olive oil. Try baking the crust first, then add any topping and bake
only to melt the cheese. Try dipping your fingers in olive oil when
you flatten the crust in the pan. Use plenty of olive oil and the
crust will be flavorful and crispy.

PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.

Solution: When everything else has been done right, maybe the unit weight is
too heavy. Try making the pieces smaller and let them rise longer.

PROBLEM: Bread loaves that cave in on their sides when removed from
the pan.

Solution: Always remove bread from the pan as soon as taken from the oven. The
crust sweats and may fall. Make sure that you use Bread Flour in the
mix. Weak flour will cause loaves to fall. Make sure the loaves are
done. Thump the top and if the loaf sounds hollow, it is done.
Setting (just baked) loaves in a cool draft of air will sometimes
cause their sides to cave in. When the dough is allowed to rise too
much before baking the loaves will sometimes collapse.

PROBLEM: Soft crusty breads.

Solution: The secret to good crusty breads is to use very little (if any) fats,
egg yolks, milks or sugar in the mix. Always serve crusty breads as
soon as they are baked for the best flavor and appearance. Use only
Bread Flour and make sure the dough is on the stiff side rather
than soft and sticky. However, some crusty breads are very sticky
(excess water). These breads are made by using an extra warm dough
and baking quickly at a high temperature.

Baked Chicken with Cheese


Ingredients:
  • 1Kg Chicken pieces
  • 8 slices of Cheese
  • 1 can chicken Soup Cream
  • 1/2 cup Milk
  • 1/4 cup Sour Cream
  • 1 1/2 cups Crumbs
  • 1/4 cup melted Butter
  • Mushrooms and Green chilies according to taste
Preparation:
  • Place the chicken breasts in a buttered baking dish.
  • Top each breast piece with a cheese slice.
  • Mix the soup, milk and sour cream.
  • Pour the mixture over the chicken and cheese.
  • Top with crumbs. Sprinkle melted butter.
  • Cover with foil and bake at 350 degrees Centigrade for 30 minutes.
  • Then remove foil and bake for another 30 minutes.
  • Decorate with mushrooms and green chilies and serve.

Mango Dessert


Ingredients:
  • 1 cup Mango Pulp
  • 1 tsp. Kesar / Zaffran / Saffron soaked in one cup Water
  • 4 cups Curd (optional:-non fat)
  • 4 tsp. Sugar
Preparation:
  • Mix Mango Pulp and Saffron and Saffron water and sugar together.
  • Add hung curd
  • Serve in individual bowls and enjoy with your family on hot summer day.
  • A very easy and different dessert, can be made with frozen mangoes also, even when mangoes are out of season. Just make a mango pulp and mix in mixer. A non fat curd with lots of protein intake is good for your health.

Ribbon Rice


Ingredients:
  • ½ no. Coconut(grated)
  • 6 nos. Garlic (crushed)
  • ½ tsp.Cumin Seeds(optional)
  • 5 nos.Green Chilies
  • Cilantro to taste
  • 1 no.Lemon
  • 300 gms.Minced Meat(boiled)
  • 4 nos.Onion
  • 1 no.Tomato
  • ¾ tbsp.Red Chili Powder
  • ½ tsp.Turmeric Powder
  • 2 tbsps.Vinigar
  • 1 piece Ginger
  • 1 cup Prawns(cleaned, deveined)
  • Curry leaves to taste
  • 1 tbsp. Tomato Sauce
  • ½ cup Vegetable Oil
  • ¼ kg Rice
  • 3 nos. Cardamon
  • Salt to taste
Preparation:
  • Fry chopped onions, ginger, garlic and jeera paste and then add the chopped chillies,corriander powder.
  • Fry for a while before add ing tomatoes followed by the prawns.
  • Pour sufficient water and salt to cook till done.
  • When the gravy is dry add sauce and remove from the heat.
FOR RICE:
  • Boil water, add salt, lime juice and whole cardomom. Cook rice in it till just done or nearly done.
  • Strain and spread. Divide it into 3 equal portions.
  • Add green chutney to the first one. Yellow food color to the second and leave the third portion as it is.
  • Grease a tray or a bowl. Arrange a layer of the white rice.
  • Press well and spread the meat mixture.
  • Add the green layer, prawns followed by the yellow rice.
  • Take care to see that each layer is pressed well.
  • Cover and steam or bake the dish for about 10 minutes at 180c.
  • Serve with curd salad.

Palak Paneer


Ingredients:
  • 4 cups Palak (Spinach)
  • 1 cup Water
  • salt
  • 1 cup Paneer(Cottage Cheese)cubes
  • 2 tsps Cumin seeds
  • 3 sticks Cinnamon
  • 2 tbsp Butter
  • 1 big Onion (sliced)
  • 1/4 cup Milk
  • 2 tsps Garlic(finely chopped)
Preparation:
  • Wash palak (spinach), put it in a pot,add salt and water, boil until just soft. Keep aside.
  • Heat 1 tbsp butter in a another pot, add cumin seeds, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
  • Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
  • Add milk, and cook again for 10 mins till thick.
  • Garnish with onion rings and slitted green chillies.
  • Serve with jeera rice or parathas.

Black Forest Cake


Ingredients:
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup strong brewed coffee, cold
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling
  • 1/2 cup cherry liqueur
Preparation:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
  • To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Spinach Mushroom


Ingredients:
  • 8 tbsp of washed and chopped mushroom
  • 5 tbsp chopped onion
  • 6 tbsp tomato puree
  • 1 tbsp hot and sweet tomato sauce
  • 7 tbsp boiled spinach paste
  • 1 tsp salt
  • 1 tsp pepper powder
  • powder of 2 cardamoms
  • 1 tsp cumin powder
  • 1 tsp whole coriander
  • 1 tsp red chilli powder
  • 4 tbsp cooking oil
  • 4 tbsp fresh cream
Preparation:
  • Heat oil in a fry pan.
  • Fry onions till pink, put chopped mushroom fry till cooked and oil comes on top.
  • Add salt and other dry spicy powders.
  • Put tomato puree and cook till oil comes on the surface.
  • Add tomato sauce and spinach paste cook for a 5 minutes.
  • Add fresh cream cook for 1 minute.
  • Serve hot.

Panha (Summer Cool)


Ingredients:
  • 4-5 Raw Mangoes
  • 2 tsp Wheat flour
  • 2tbsp Fresh Mint leaves paste
  • 1 tsp Butter
  • 2 tsp Chironji
  • 2 tsp dried Coconut
  • 1 cup Sugar
Preparation:
  • Pressure cook the mangoes, when cool remove the skin & seed, extract the mango pulp & blend it to smooth from blender.pour it in bowl & mix wheat flour and Mint leaf paste in it.
  • Heat a pan with butter, add chironji & coconut in it & then pour mango pulp in it.
  • Then add sugar, cook it for 4-5 min & then remove it from fire.
  • Keep it in refrigerator.
  • For serving Take 2 tbsp of pulp in a tall glass. Pour cold water into it, add ice cubes. Garnish it with mint leaf.
  • Serve it in a hot summer days.

About Honey

To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.

When baking with honey, remember the following:

  • Reduce any liquid called for by 1/4 cup for each cup of honey used.
    Add l/2 teaspoon baking soda for each cup of honey used.
    Reduce oven temperature by 25 F to prevent over-browning.
  • Because of its high fructose content, honey has a higher
    sweetening power than sugar. This means you can use less honey
    than sugar to achieve the desired sweetness.
  • When measuring honey, coat the measuring cup with non-stick
    cooking spray or vegetable oil before adding the honey.
    The honey will slide right out.
  • To retain honey's wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization, a natural process. Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey.