Mushroom Lollipop

  • 300 gm Mushrooms.
  • 1 tbsp crushed Peppercorn.
  • 1 tsp Lime juice.
  • 1 tsp Garlic paste.
  • Salt to taste.
  • 1 cup crushed Cornflakes.
  • Oil to deep fry.
  • 1 cup Flour.
  • ½ cup Cornflour.
  • 2 chopped Green Chillies.
  • 2 tbsp grated Cheese.
  • Wash the mushrooms and pat dry.Marinate it with peppercorn,lime juice,garlic paste and salt for 30 mins.
  • Spread the cornflakes on a plate and keep aside.
  • Make a batter of flour, cornflour,green chillies and cheese by adding enough water and make a smooth paste.
  • Insert a toothpick through the stem of mushroom.Dip it in the batter and roll it with cornflakes.
  • Heat oil in a pan and deep fry the mushroom lollipops till crunchy and golden brown.
  • Serve it with tomato ketchup.

Tips to be followed:

  • To keep the dough soft wrap in a cling film keep in fridge
  • If you do not want your chicken meat to leave its bone while boiling or cooking then add 1 tbs of white vinegar when you put it on stove. Add very little water to boil/cook chicken, not more than 1/2 cup.
  • If we run out of icing sugar than combining 200gms white sugar with half tsp of cornflour in electric blender until powdery
  • If you want to make any fry items like chicken lolly-pop etc crispy add some rice flour in batter your dish will become crispy and crunchy.
  • Add salt while cooking the onions in all your gravy makes the onion cook faster
  • Apply oil on the mouth of the vessel in which you are boiling milk, it won't spill out
  • Fenugreek seeds help lower blood sugar and people with cholesterol problem can benefit from this herb.

Spicy baked Chicken

  • 6-8 leg pieces of Chicken.
  • 1 tbsp Oil
  • 4-5 whole red Chilli
  • 1 tsp Salt or adjust to your taste.
  • 1 Onion
  • 4 cloves of Garlic
  • 1/2 tsp Sugar
  • 1/4 c Lemon juice
  • 2 tbsp Tahina
  • Leaving out the chicken blend the rest of the ingredients to a fine paste.
  • In a bowl marinade the chicken over night.
  • Next morning pre heat oven to 350 degree .
  • Put the marinated chicken in a baking dish, cover with a foil and bake for 30 min.
  • Remove the foil and bake for 15 -20 min until golden.
  • Remove from heat and serve with salad.

Bread Raita

  • 2 cups plain thick yogurt (make sure it`s not sour)
  • 3 slices of bread (white or wheat)
  • 1-2 green chillies, thinly sliced
  • Salt to taste (try black salt from Indian stores for the authentic taste)
  • 1/2 tsp roasted cumin powder
  • A few stalks of cilantro, chopped
  • Slice the ends of the bread (necessary).
  • Cut them into cubes .
  • Spread them on a baking sheet and toast them in a 350F oven for 5-10 minutes until done.
  • Or you can fry then in oil until it become crisp.
  • Meanwhile take the thick yogurt and place it in a bowl
  • Add the cumin powder, chillies, salt and cilantro. Beat it well.
  • Just before serving the raita add the bread cubes.
  • Adding it before hand will make the bread disintegrate in the raita. We want it soft and not mushy.

Banana Butterscotch

  • 2 large Bananas-chopped into 1 inch thin slices
  • 1/2 cup Brown Sugar
  • 2 tbsp Butter
  • 70 ml Honey
  • 5 tbsp powdered Sugar
  • 3 tbsp butterscotch Ice cream powder-pasted in 50 ml warm milk
  • 1 tsp Corn flour-pasted in 3 tbsp warm milk
  • 5 tbsp Caramelised Cashews
  • 4 tbsp crushed Pineapple jelly-for garnishing
  • 500gm Ice cream of your choice
  • Heat butter,honey and brown sugar in a non-stick pan on low flame for 4-5 mins.
  • Add banana slices,butterscotch ice cream powder -pasted,corn flour-pasted,sugar powdered and caramelised cashews on good flame for 2-mins.Mix this well but carefully so that the banana pieces shouldn't be crushed much.
  • Cool it for 30 mins and serve it with scoops of any Ice cream(of ur choice) on top and with crushed pineapple jelly.
Note:Break 15 whole cashews into small pieces and heat a non-stick pan adding 4 tbsp sugar and the cashews together.Fry this on low flame for 5-7 mins till the cashews get well-caramelised and little brown in colour.

Mediterranean Pasta Salad

  • 3/4 pound cooked peppered chicken roast cut into thin strips
  • 12 ounces penne or ziti pasta, cooked and drained
  • 1 small cucumber, diced
  • 6 ounces crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup Greek vinaigrette dressing
  • In large bowl, gently toss all ingredients with dressing.

Egg Composition & Color

Shell Color: can be either white or brown and is determined by the breed of the hen. It has no affect on quality, cooking properties, or nutritive value.

Yolk Color: determined by the feed of the hen.


  • Outer covering of egg, composed largely of calcium carbonate
  • May be white or brown depending on breed of chicken
  • Color does not effect egg quality, cooking characteristics, nutritive value or shell thickness

Air Cell

  • Pocket of air formed at the large end of egg
  • Caused by contraction of the contents during cooling after laying
  • Increases in size as egg ages

Shell Membrane

  • Two membranes-inner and outer shell membranes surround the albumen
  • Provide protective barrier against bacterial penetration
  • Air cell forms between these two membranes

Thin Albumen (white)

  • Nearest to the shell
  • Spreads around thick white of
    high-quality egg

Vitelline (yolk) Membraine

  • Holds yolk contents

Thick Albumen (white)

  • Major source of egg riboflavin and protein
  • Stands higher and spreads less in higher grade eggs
  • Thins and becomes indistinguishable from thin white in lower grade eggs


  • Twisted, cordlike strands of egg white
  • Anchor yolk in center of egg
  • Prominent chalazae indicated freshness


  • Yellow portion of egg
  • Color varies with feed of the hen, but doesn't indicate nutritive content
  • Major source of egg vitamins, minerals,
    and fat

Club Sandwich España

  • 1 1/2 cups Mayonnaise
  • 3/4 cup Parsley, chopped
  • 2 Tbsp. Ground cumin
  • 24 slices Thick-sliced Applewood bacon
  • 12 large Eggs
  • 24 slices Country or hearty bread, toasted
  • Serrano ham, very thinly sliced
  • 12 slices Manchego cheese, sliced
  • 4 large Tomatoes, cut in 6 slices each
  • 12 leaves Crisp lettuce leaves
  • Prepare flavored mayonnaise: Blend mayonnaise, parsley, and cumin. Refrigerate until needed.
  • Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
  • For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.
  • Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping tablespoon of mayonnaise mixture. Top one slice with 1 oz. ham, 1 oz. cheese, 1 egg, 2 slices bacon, 2 slices tomato, and 1 lettuce leaf. Top with remaining bread slice. Serve immediately.
****Do not let uncooked egg mixture remain at room temperature for longer than one hour

Honey Ginger Shrimp

  • 2 tablespoons Olive oil
  • 1 tablespoon red Pepper flakes
  • 1 teaspoon chopped Garlic
  • 1/4 Onion, chopped
  • 1 teaspoon ground Ginger
  • 1 teaspoon Honey
  • 1 pound medium Shrimp - peeled and deveined
  • Salt and Pepper to taste
  • Heat the olive oil and red pepper flakes in a large skillet over medium heat.
  • Add the onions, garlic, ginger and honey; cook and stir until fragrant.
  • Add the shrimp, and cook for 5 minutes,stirring as needed, until shrimp are pink and opaque.
  • Serve immediately.

Fried Rice With Fenugreek Leaves

  • 1 bunch Fenugreek Leaves (individually removed from the stems & washed thoroughly
  • 1 1/2 cup Basmati rice, boiled (should be partially cooked - 75%)
  • 1 tsp Cumin seeds (jeera)
  • 2 medium Onions, finely chopped
  • 2 to 3 cloves - Garlic, crushed
  • 2 to 3 Green Chillies, chopped
  • salt and Red Chilli powder to taste
  • ghee
  • To remove the bitter taste of the fenugreek leaves soak them in salt water for 5-10 mins.
  • After some time, squeeze out the water from the fenugreek leaves. Set aside.
  • Heat ghee. Add cumin seeds.
  • As they splutter add the onions.
  • Stir, add the crushed garlic. Saute for half a min.
  • Add green chillies, fenugreek leaves and fry until the mixture is dry.
  • Add rice, mix well and cook for 10 mins. by sealing off the covered pan with dough and placing the pan on low heat.

Paneer Mumtaz

  • 600 grams paneer(Cottage Cheese)
  • 4-5 tbsp oil
  • ½ capsicum (chopped)
  • 1 medium sized onion (chopped)
  • 1 tomato (chopped)
  • 15 grams coriander (chopped)
  • Salt to taste

For the gravy

  • 6 tbsp oil
  • 1½ tbsp ginger garlic paste
  • 4 tomatoes (chopped)
  • Salt to taste
  • 4 green chillies (chopped)
  • 15 grams coriander seeds
  • 10 red chillies
  • Crush the coriander seeds and red chillies and keep aside.
  • To prepare the gravy : Heat oil in a wok, add the onions, ginger garlic paste and fry till golden brown.
  • Add the crushed spices, tomatoes, salt and chillies and cook till oil separates.
  • Remove and keep aside.
  • In the same wok, heat oil, add onions, capsicum and tomato, mix well.
  • Now add the gravy and let it cook for 2 minutes.
  • Add paneer(cottage cheese) and salt, heat on low flame.
  • Garnish with coriander leaves.
  • Serve hot...!!

know About Dates...

  • One pound of dates = about 3 cups
  • Store dates at 65 degrees F, in a dry place.
  • Dates contain up to 70% sugar by weight.
  • When buying dates, avoid ones that are sticky or ones that have crystallized sugar on the surface.
  • Fresh dates should be firm and springy, and should have a fresh smell, not sour.
  • Fresh, soft dates should be kept in plastic bags in the refrigerator, and will keep for several weeks.
  • Dried dates should be firm, but not hard. Dried dates will keep for up to a year, refrigerated.

Cranberry Apple Cider


  • 4 cups apple juice
  • 1 (12 ounce) can frozen apple juice concentrate, thawed
  • 1 medium apple - peeled, cored and diced
  • 1 cup fresh or frozen cranberries
  • 4 cups water
  • 1 medium orange, peeled and sectioned
  • 1 cinnamon stick
  • In a 5-qt. slow cooker, combine all ingredients.
  • Cover and cook on low for 2 hours or until cider reaches desired.
  • Discard cinnamon stick. If desired, remove fruit with a slotted spoon before serving.

Italian Sausage Sandwich Casserole

  • 1 1/2 pounds Italian Sausage, cooked, drained and sliced into 3/4-in pieces
  • 1 (16-ounce) loaf Italian bread, cut into 1-inch slices
  • 1 (8-ounce) package cream cheese, softened
  • 2/3 cup mayonnaise
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 (15-ounce) Tomato Parmesan Sauce
  • 3 cloves Garlic, minced
  • 1 1/2 cups shredded Mozzarella Cheese
  • 1/2 cup freshly grated Parmesan Cheese
  • Preheat oven to 400°F (205°C). Lightly grease 13 x 9-inch baking dish.
  • Place bread in single layer over bottom of prepared baking dish.
  • Mix cream cheese, mayonnaise, basil and oregano in small bowl. Spread over bread slices.
  • Combine sauce, garlic and sausage in medium bowl. Spoon over cream cheese mixture; top with mozzarella cheese and Parmesan cheese.
  • Bake or 25 to 30 minutes or until hot and cheese is melted.

Bacon Asparagus Pizza

  • 5 thick slices Bacon, cut into 1 inch pieces
  • 1 unbaked Pizza crust
  • 1 pound shredded Mozzarella cheese
  • 1 cup halved Cherry or Grape tomatoes
  • 1 (11 ounce) log fresh Chevre (goat cheese)
  • 1 teaspoon Red pepper flakes
  • Freshly ground black pepper to taste.
  • Preheat oven to 375 degrees F(190 degrees C)
  • Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
  • Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
  • Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

Lo Mein

  • 1/4 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground ginger
  • 1 pound boneless, skinless chicken breasts, cut in thin strips
  • 2 tablespoons vegetable oil
  • 1 1/2 cups small broccoli flowerets (fresh or frozen)
  • 1 large onion, cut into wedges
  • 1/2 small red bell pepper, cut in thin strips
  • 1/2 small yellow bell pepper, cut in thin strips
  • 8 ounces fresh mushrooms, sliced
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken base or bouillon
  • 1/2 pound spaghetti or linguine, cooked
  • In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator.
  • In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
  • In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened.
  • Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.