All About Good Food

Mushroom Lollipop

2010-10-25T23:12:00.000-07:00

Ingredients:

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.

FOR THE BATTER

1 cup Flour.
½ cup Cornflour.
2 chopped Green Chillies.
2 tbsp grated Cheese.

Preparation:

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:

2010-10-25T22:53:00.000-07:00

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 dishes...it 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

2010-06-23T10:19:00.000-07:00

Ingredients:

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

Preparation:

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

2010-06-23T10:08:00.000-07:00

Ingredients:

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

Preparation:

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

2010-05-20T23:43:00.000-07:00

Ingredients:

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

Preparation:

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

2010-03-25T19:45:00.000-07:00

Ingredients:

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

Preparation:

In large bowl, gently toss all ingredients with dressing.

Egg Composition & Color

2010-03-16T20:22:00.000-07:00

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.

Shell

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

Chalazae

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

Yolk

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

2010-03-16T20:02:00.000-07:00

Ingredients:

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

Preparation:

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

2010-03-15T21:03:00.000-07:00

Ingredients:

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

Preparation:

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

2010-03-15T19:35:00.000-07:00

Ingredients:

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

Preparation:

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

2010-02-19T18:40:00.000-08:00

Ingredients:

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

Preparation:

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...

2010-02-05T18:42:00.000-08:00

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

2010-02-03T18:26:00.000-08:00

Ingredients:

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

Preparation:

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

2010-02-02T22:32:00.000-08:00

Ingredients:

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

preparation:

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

2010-01-07T18:33:00.000-08:00

Ingredients:

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.

Preparation:

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

2010-01-05T18:22:00.000-08:00

Ingredients:

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

Preparation:

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.

Keep in Mind..............

2009-12-10T19:30:00.000-08:00

When using all-purpose flour, keep in mind that one pound flour is the equivalent to 4 cups.
When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked.
When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
When using granulated sugar, keep in mind that one pound sugar is the equivalent to 2 cups.
When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked

Egg Fried Rice With Chicken

2009-12-09T21:43:00.000-08:00

Ingredients:

2 tbsp vegetable oil
1 garlic clove, chopped
10g ginger, grated
225g cooked chicken, diced
300g prepared stir fry vegetables
350g cooked rice
6 eggs, beaten
4 tbsp dark soy sauce

Preparation:

Heat half the oil in a large frying pan or work. Cook garlic, ginger and chicken for 2 mins.
Add vegetables and rice and stir fry for 2mins then transfer to a warm bowl.
Add remaining oil to the wok, add the beaten egg and cook for 1min stirring until the eggs have scrambled.
Return the rice and vegetables to the wok, add soy sauce and mix well.
Serve immediately in bowls.

Miniature Corn Muffins

2009-11-26T18:50:00.000-08:00

Ingredients:

4 tablespoons unsalted butter.
1/4 cup finely chopped onion
2 garlic cloves, finely chopped
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 cup plain yogurt
1 cup whole milk
2 large eggs
1/2 cup grated pepper Jack

Preparation:

Preheat oven to 425°F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat. Add onion and cook, stirring, for 3 minutes (do not let brown). Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.
Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in onion mixture and cheese. Make a well in flour mixture and add milk mixture, stirring until just combined (do not overmix).
Spoon 1 Tbsp. of batter into each muffin cup. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean. Place pans on a wire rack to cool for 5 minutes. Remove muffins to rack to cool slightly. Serve warm.

Chicken and Mushroom Cream Soup

2009-11-24T18:51:00.000-08:00

Ingredients:

2 Cups fresh mushroom slices.
60 gm Butter
1/4 Cup small onion dices
1/4 Cup flour
1/2 tsp Salt
1/2 tsp Pepper
2 Cups Chicken broth
2 Cups Whole milk
1 Cup heavy cream
1/2 tsp Worcestershire sauce
Minced chives, to decorate

Preparation:

Clean and remove ends of mushroom stems and then slice mushrooms.
Take a medium frying pan and melt the butter in it.
Add mushroom slices and onion dices. Cook till brown.
Mix in flour, salt and pepper.
Transfer into a large casserole.
Pour in chicken broth, milk, cream and Worcestershire sauce.
Simmer over medium heat without boiling, stirring until really hot.
Serve into individual bowls, sprinkled with chives.
Chicken and Mushroom Cream Soup is ready.

Crunchy Apple Cake

2009-11-16T00:42:00.000-08:00

Ingredients:

3 Apples chopped into 1/2 inch chunks
1/2 cup Butter or margarine
1 1/2 cups Sugar
2 Eggs
1 cup Milk
3 cups All purpose flour
1 tsp Salt
3 tsp Baking powder

Crumb Mixture:

1/2 Cups Flour
1/2 cup Flour

1/2 cup Sugar1
tsp Cinnamon
Dash Nutmeg
1/4 cup Butter or margarine

Oven Temp ~ 350° Baking Time ~ 30 Min.
Pan Type ~ 9 x 13 inch pan or two loaf pans

Preparation:

Cream butter and sugar together. Add eggs and milk. Sift dry ingredients together. Stir into creamed mixture. Stir in about 1/2 of the chopped apple chunks. Pour batter into prepared pan.
Top with remaining chopped apples. Sprinkle crumb mixture evenly over top. Bake.

For Crumb Mixture

Mix flour, sugar, cinnamon and nutmeg together. Cut butter into above mixture until crumbly.

How much Cholesterol is there in Peanut Butter?

2009-11-09T20:16:00.000-08:00

Even though peanut butter has about 20 percent saturated fat, it has no cholesterol and is considered a healthful food. It's rich in potassium and gives you fiber, vitamins, minerals and other nutrients. And its high level of unsaturated fat actually helps reduce the LDL bad cholesterol and lower the risk of heart disease. Peanut butter is the main ingredient in America's favorite sandwich, but it's not just for kids. Peanut butter is used in sauces and dressings, cakes and cookies, and it's pretty tasty on a spoon straight out of the jar. November is Peanut Butter Lovers' Month. Indulge in a PB & J sandwich. It's best served with a glass of milk.

Summertime Tropical Fruit Salad

2009-11-04T21:40:00.000-08:00

Ingredients:

1 mango - peeled, seeded and cubed
1 papaya - peeled, seeded and cubed
2 mandarin oranges, peeled and segmented
2 kiwis, peeled and sliced
1/2 fresh pineapple - peeled, cored and cubed
1 (8 ounce) package cream cheese, room temperature
1 (7 ounce) jar marshmallow fluff
1 tablespoon vanilla extract

Preparation:

In a large bowl, gently toss together the mango, papaya, oranges, kiwis and pineapple.
In a medium bowl, blend cream cheese, marshmallow and vanilla extract on medium speed with an electric mixer until smooth and creamy. Topping can be poured over fruit or left in a separate bowl for dipping.

Homemade Energy Drink

2009-10-21T21:37:00.000-07:00

Ingredients:

Yield: 1 liter

1500	ml.	Grapefruit juice
3500	ml.	Orange Juice
500	ml.	Sparkling water
500	mg.	caffeine powder
500	mg.	Guarana powder***
500	scoop	sugar**

***Guarana powder needs to be heavily stirred into the mixture.
**Sugar (optional): add to taste

Preparation:

Measure ingredients. Combine juices.
Combine caffeine powder and guarana powder.
Add 500 ml of sparkling water to dilute.

It's Very Helpful........

2009-10-21T19:03:00.000-07:00

Lemons stored in a sealed jar of water will produce twice the juice.
Bread will stay fresh longer if a celery rib is stored with it in the package.
If you need only 1/2 an onion, save the root half. It will last longer.
Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
Poke a hole in the middle of the hamburger patties while shaping them.
The burgers will cook faster and the holes will disappear when done.
Fresh fish freeze well in a milk carton filled with water.

Four Seasons Pizza

2009-10-14T23:51:00.000-07:00

Ingredients:

Half of prepared pizza dough
1 1/2 cups (16 ounces) Wisconsin Fontina cheese, shredded
1 1/2 cups Prego Regular or Extra Chunky spaghetti sauce
2 ounces thinly sliced prosciutto or ham, cut into thin strips
1 jar (6 ounces) marinated artichoke hearts, drained, cut into thin wedges
1/2 cup pitted ripe olives, halved
1 cup sliced mushrooms
1/4 cup chopped walnuts
2 tablespoons olive oil

Preparation:

Spread dough evenly in greased 14 inch pizza pan.
Sprinkle a cup of Fontina cheese evenly over dough. Cover with spaghetti sauce. Place remaining Fontina Cheese in center to form a 2 to 3 inch circle. arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with Parmesan cheese, if desired.
Bake at 425°F (220°C) for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.

Egg Scrambled with Vegetable

2009-10-13T00:12:00.000-07:00

Ingredients:

3 eggs
1 onion(peel & chopped)
1/4 cup peas
1 tomato(chopped)
Handful coriander leaves(chopped)
1/2 cup carrots & cauliflower(chopped & boiled)
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
salt to taste
1 tsp red chilly powder
3 tsp oil
1 tsp lemon juice
1 tsp mustard-cumin seeds

Preparation:

In one bowl beat the eggs & keep it aside.
Heat a pan with oil, let the cumin-mustard seeds splutter, further add ginger-garlic paste & then onion.
When onion become golden brown colored, add tomato, cook them for 3 min.
Now add salt, turmeric & chilly powder, then peas & other vegetables. mix them properly & finally add beaten eggs.
Cook it like a regular scrambled, then add coriander leaves,sprinkle lemon juice,mix it.remove from fire & serve.

Chicken Momos

2009-10-07T21:59:00.000-07:00

Ingredients:

250 gm Chicken, boiled and minced
500 gm Plain flour
2 Onions, chopped
1 Inch ginger, chopped
2 Green chilli, chopped
2 Cloves garlic, chopped
1 tsp Soya sauce
Salt to taste
1 tbsp Oil

Preparation:

Combine flour, oil and salt in a bowl, mix well.
Add water to make it a soft dough.
Chop green chillies, onions, garlic and ginger.
Combine them with minced chicken.
Add soya sauce to it and mix well, set aside.
Make small balls from the dough.
Roll them into a small round and put 1 tsp of the filling in the middle.
Seal it and steam in a momo steamer.
Steam it for about 20 minutes.
Serve Chicken Momos with tomato-garlic sauce.

Baked Pomfret

2009-10-07T21:42:00.000-07:00

Ingredients:

4 Pomfret Fish (200gm each)
2 tbsp of Mustard Paste
1 tbsp of Onion Paste
1 tsp of Garlic paste
1 Bunch of Coriander leaves
1 tsp of Salt
100 gm of Grated Cheese
3 tbsp of Refined Oil

Preparation:

Remove the head from the fish, slit it (don't cut it) on both the sides.
Marinate the fish which is slitted with all the spices in it except grated cheese for more than 2 hrs.
Now grease the baking tray with oil and place the marinated fish.
Top it with grated cheese on each of the fish and pour 2 tsp of oil on the top.
Bake it for 40 minutes.
Baked Pomfret is ready.

Carrot Walnut Cake

2009-10-06T23:10:00.000-07:00

Ingredients:

1 1/4 cups Sifted flour
2 1/2 cups Walnuts, divided
3 cups Grated carrots
1 1/2 cups Raisins
3 Eggs
1 cup Sugar
1 cup Vegetable oil
1 tsp Baking powder
1 tsp Baking soda
1 tsp Salt

Preparation:

Oven Temp ~ 350° Baking Time ~ 1 Hour & 5 Min.

Preheat oven, grease your pan. Drop walnuts into boiling water. Boil 5-min. Drain well. Spread in shallow baking pan. Toast at 350 for 15-20 min. until golden brown, stirring often. Set aside 1/2 cup. of halves & large pieces for decoration. Chop remainder coarsely.
Re sift flour. Mix with salt, baking soda & baking powder.
Beat eggs. Add sugar & oil while still beating. Add flour mixture. Mix till you get a smooth batter.
Stir in carrots, raisins, & chopped walnuts. Turn into prepared pan. Set pan on sheet of aluminum foil, cupping edges up around pan slightly, if pan has a removable bottom.
Bake until cake is done. Cool in pan.
When cake is cold, remove from pan & spread with Cream Cheese Frosting. Decorate with walnut halves.

Cream Cheese Frosting:
1 (8 oz.) pkg Cream cheese
1/2 cup Butter
1 1/2 tsp Vanilla
1 1/2 cup Confectioners' sugar
(adding 'till mixture is spreading consistency)
Cream Cheese Icing is a quick and easy way to finish off any of our Cake recipes. Cream all ingredients together until smooth, then use it as icing the cake.

Tea

2009-09-07T01:42:00.001-07:00

In some ways tea is not dissimilar to wine, in that the end result is influenced by the climate, soil and growing conditions of each region in which it is produced.

Unlike other brands of tea, Waitrose speciality teas use mostly traditional whole leaf grades of tea. These are blended by our tea experts to produce a range that reflects the unique flavour of each tea.

There are three types of tea: green tea, which is popular in China and Japan; black tea, with its unique richly fermented taste and Oolong tea, which is halfway between green and black. n the UK we drink mostly black tea from the hill plantations of Africa, India and Sri Lanka.

Tea was discovered in China over 5000 years ago, but it was not until about 2700 BC that it became associated with health-giving properties. Legend has it that a certain Emperor Shen-Nung, who was at the time suffering from some aches and pains, drank a cup of boiled water into which some tea leaves had accidentally fallen and lo and behold - his pains disappeared.

Today, modern science is helping to unlock some of the secrets of this natural beverage, showing it can be more than just a welcome drink to wake up to or a delicious way to unwind.

Like some fruit and vegetables, tea contains naturally occurring antioxidants called flavonoids which form an important part of a healthy diet.
Tea with milk contains a number of vitamins and minerals, in particular it has reasonable quantities of fluoride and manganese.
Tea has no calories and even when you add semi-skimmed milk it still only contains 14 Calories and 0.4g fat per cup (so long as you keep off the sugar).
Tea helps us to meet the recommended intake of 6-8 cups of fluid per day, especially when taken as a refreshing thirst-quencher after exercise. Over half our body weight is water and it is important to replenish any fluid loss as soon as possible.

Lime Ice Tea

2009-09-07T01:32:00.000-07:00

Ingredients:

2 Waitrose Ceylon tea bags
Juice of 3 limes, plus 1 lime, sliced
2-3 tbsp caster sugar
12-18 ice cubes

Preparation:

Pour 1 litre boiling water into a heatproof jug with both tea bags and infuse for 3-5 minutes. Remove and discard the tea bags then leave to cool.
Pour the cooled tea into a serving jug containing the lime juice, lime slices and sugar and stir until the sugar has completely dissolved. Add the ice cubes and serve.

Egg Roast

2009-08-24T21:13:00.000-07:00

Ingredients:

6 Hard Boiled Eggs
½ kg Onions
¼ kg Tomatoes
5-6 Green chilly big with slits
½ tsp Coriander powder
¼ tsp Cumin powder
½ tsp Garam masala(Spicy) powder
½ tsp Turmeric
1½ tsp Red chilly powder
2 tsp Oil
2 tsp Ginger Garlic paste
Salt to taste
Coriander leaves for Garnishing

Preparation:

Cut the onions in thin slices, in a pan put oil and the chop onions till golden brown, now add the cut tomatoes and mix it well, to make a smooth salsa, add one by one cumin powder, coriander powder, turmeric powder, ginger garlic paste, red chilly powder and mix well.
If the paste has become dry, just add little water, when the spices starts leaving oil from the edges, add the hard boil eggs, but before that make deep slits in the eggs, so that the spices gets into the eggs, cover it for 5 to 10 min on slow flame, check in between, to ensure it doesn't stick to the bottom of the pan.
Garnish it with fresh coriander & leave for another 10 minutes without flame. Spicy egg roast is ready

Garden Pasta Salad

2009-08-24T20:58:00.000-07:00

Ingredients:

2 cups Pasta, (any shape),
1/2 cup red Capsicum, chopped
1/2 cup green capsicum, chopped
1/2 cup orange Capsicum, chopped
1/4 tsp Black Olives, chopped

For Dressing:

3 tbsp Vinegar
2 tbsp Olive oil
2 tbsp Water
2 tbsp Basil
1 tsp Mustard
1 tsp Garlic
pinch of hot Pepper flakes

Preparation:

Boil the pasta and place it under cold running water.
In a salad bowl, place the pasta, capsicum, black olives and mix well.
Now in a separate bowl whisk vinegar, water, oil, basil, mustard, garlic, hot pepper flakes and mix well.
Pour this mixture on the pasta, mix well and refrigerate it for 2 minutes.
Garnish with basil leaves and black olives.
Serve cold.

Chocolate Pudding

2009-08-07T00:33:00.000-07:00

Ingredients:

2 tsp Chocolate Powder
1 tsp Gelatin
1 glass Milk
1 tsp Cornflour
4 Cherries
Sugar to taste
100 gm Cream
10 Walnuts.

Preparation:

Mix sugar and chocolate powder in 1 cup boiling water. Take off heat.
Mix gelatin in 1/4 cup water, and add in the chocolate mix.
Bring milk to boiling point. Mix the cornflour in little amount of cold milk, and pour this mixture into boiling milk and mix. Cook for two minutes.
Pour this mixture in a serving dish. Add the chocolate mixture and mix slightly, and keep in the refrigerator.
When it is set pour some fresh cream on it. Top it with cherries and nuts,and keep it refrigerator to cool.
Serve chilled.

Spicy Chicken

2009-08-07T00:12:00.000-07:00

Ingredients:

2 lbs. Chicken
2 cups Yoghurt
2 tbsps. Garlic
2 tbsps. Ginger
3 tbsps. red Chili Powder
2 tsps. All spice powder(cloves, cardamom, black pepper and cinnamon)
2 nos. Onion(large)
Salt to taste
Vegetable Oil for frying

Preparation:

Clean and cut the chicken into medium size pieces. Mix it with the curd, chilli powder, spicy powder, salt and ginger/garlic paste and keep aside for 3-4 hours.
Slice onion finely. Heat 4 teaspoons of oil and fry the onions to a golden brown color.
Now add the marinated chicken along with the marinade and simmer till done.
Adjust salt if necessary and serve hot with a few lemon wedges.

Mexican Flavored Rice

2009-07-29T21:50:00.000-07:00

Ingredients:

1-2 Clove Garlic (crushed)
1 Onion (diced)
1 Can Tomato Puree
½ cup Vegetable or Olive Oil
Long Grain White Jasmine Rice
2 cups of Vegetable broth

Preparation:

Soak rice for over an hour and drain completely
In a saucepan heat 4 tbsp of Oil and toast rice till it start changing its color from white.
Add crushed garlic, onion and saute for couple of minutes.
In a blender, add a can of tomato puree, 1 tsp Salt, 2 cups of vegetable broth. Blend well.
Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed.
Let set for a few minutes before serving.

You can add diced carrots or peas for color. If non-vegetarian, substitute vegetable broth with chicken broth.

Serving Suggestion: Melt some mozzarella and cheddar cheese on top of re fried beans on the same plate.

Chicken and Carrot Soup.

2009-07-13T22:51:00.000-07:00

Ingredients:

2 pieces of Chicken (breasts or thighs) boneless.
2 Carrots
1 tsp Ginger,Garlic paste
1 tsp Black Pepper powder
1 tsp cumin seeds
1 1/2 tsp Butter
1 tsp Coriander leaves (very finely chopped)
Salt to taste
1 small Onion (peeled and cut into big pieces)
1 small Tomato (peeled and chopped)

Preparation:

Wash chicken, put in a pot with 3 cups of water.
Cut carrots into pieces, add to the pot with tomato, onion, ginger, garlic paste and salt.
Cover the pot and cook till chicken done.
Heat butter, add cumin, when they crackle, add soup and 1 cup of water. Mix it.
Bring it to boil (adjust the thickness of soup,as you like.)
Sprinkle pepper powder, mix it and transfer in a serving bowl, garnish with coriander leaves.
Serve hot with buttered buns.

Breakfast Burritos

2009-07-08T23:55:00.000-07:00

Ingredients:

1 pound bacon
10 Eggs
1 (16 ounce) can re fried Beans
8 ounces shredded Cheddar Cheese
10 (10 inch) flour Tortillas

Preparation:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the re fried beans.
Top each tortilla with re fried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

Orange Cake

2009-07-07T23:19:00.000-07:00

Ingredients:

1 cup Flour
1 cup Sugar
1/2 cup refined oil
1/2 tsp Baking Powder
1/2 tsp Salt
4 eggs
1 Orange
few drops orange essence
orange colour

Preparation:

Beat egg white and egg yolk separately till the white part gets fluffy
Add sugar, refined oil, fresh orange juice, grated orange pieces, few drops of orange essence, orange colour and flour in egg yoke
Mix the fluffy egg white in the above mixture and beat for a minute
Pour the mixture in round vessel and keep it in oven at 170 degree centigrade for 1 hour

Cauliflower Egg Lollipop

2009-07-02T07:16:00.000-07:00

Ingredients:

15 Cauliflower florets(cut with little stem)
2 no.s beaten Eggs
2 tsp Chilli powder
1 tsp Turmeric powder
1/2 tsp Black Pepper powder
Salt to taste
1 tbsp refined Oil
5 cups Water

Preparation:

Boil 5 cups of water and put 2 tsp chilli powder ,1 tsp salt and 1 tsp turmeric powder.Turn off the fire.
Add cauliflower florets to it and close the lid then drain the water after 3 mins. keep it aside.
Add pepper powder and 1 tsp salt to the beaten egg mixture. mix that well.
Heat oil in a fry pan and dip all the cauliflower florets in beaten egg-mixture and shallow-fry them on both sides till they turn golden brown.
Serve them with tomato-ketchup.

Turmeric (Curcuma longa)

2009-06-16T05:14:00.000-07:00

One pound turmeric = 4 cups
1 Tablespoon = 1/4 ounce

Fresh tumeric roots should have a spicy fragrance and stubby fingers protruding from the sides of the root. Refrigerate unpeeled turmeric, tightly wrapped, for 3 weeks.
Tumeric is typically boiled or steamed and then dried and ground into powder. Use ground tumeric in fish or rice dishes. Be careful with fresh turmeric, it will stain your hands and clothing.
Ground Turmeric has a characteristic musky, earthy aroma and a pungent, slightly bitter flavor.
Turmeric is a powerful coloring agent. Used to color and flavor prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese. It is also used in spice blends in the Caribbean, India, North Africa, the Middle East, and Indonesia such as curry powder and rendangs.

Mango Ice Cream

2009-06-16T04:59:00.000-07:00

Ingredients:

½ liter Milk
3 tbsp Milk Powder
1/4 cup Sugar
1/4 tsp Ice-cream Powder
½ tsp Custard Powder
½ cup Mango Pulp

Preparation:

Boil milk until it is reduced to half its volume.
Add sugar and boil to till sugar dissolves.
Add custard powder (dissolve in water) and boil for a minute.
Add ice-cream powder, stir and remove from heat.
Cool and add milk powder and mango pulp.
Beat the mixture well in a baking pan and allow it to freeze semi-set.
Take out from freezer and beat the frozen mixture until smooth.
Pour mixture to baking pan and cover it with foil freeze again.

Brinjal-Fruity Salad

2009-06-16T04:45:00.000-07:00

Ingredients:

2 Brinjals .
1 Apple
7 Grapes ,seedless
5 Dates
10 Raisins
2 tsp freshly ground Pepper
1 tsp Salt
2 tsp Lemon juice
1/2 cup grated Coconut
2 tsp refined Oil

Preparation:

Cut brinjals, apple,grapes and dates.
Heat oil in a non-stick frying pan.
Add sliced brinjals and fry for a min.
Then add freshly ground pepper corns and salt.fry for a min.turn off the flame.keep it aside.
Add lemon juice and mix it well.
Now add all the chopped fruits and raisins and mix well.
Serve it with Orange Lassi.(An deal Combination).

Orange Glorious

2009-03-09T05:22:00.000-07:00

Ingredients:

1 cup Milk
1 cup ice Water
1 (6 ounce) can frozen Orange juice concentrate
12 cubes Ice
1/4 teaspoon Vanilla extract
1/8 cup white Sugar

Preparation:

In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth.
Pour into three 12 oz glasses and enjoy with a straw.

Tropical Chicken Salad

2009-02-24T04:32:00.000-08:00

Ingredients:

2 Chicken breasts
½ c Teriyaki sauces
2 chop Tomato
1 small Onion chopped
1 Jalapeno Pepper diced fine
2 t chopped Cilantro
¼ c Mustard
¼ c Honey
1 1/2-T Sugar
1-T Oil
1 ½-T apple cider vinegar
1 ½-t juice of a Lime
1 large bag mixed salad greens
1 can Pineapple chunks
4 c Corn chips

Preparation:

Preheat your grill.
Marinade your chicken in the teriyaki sauce for at least 2 hours. Mix next four ingredients, cover, and refrigerate.
Mix next six ingredients, cover, and refrigerate. Take your chicken and put on grill. Cook 6-8 minutes per side. Make sure juices run clear for d oneness.
Take the salad greens and put onto plates.
Put a few spoonfuls of pineapple on top of them.
Break up chips and sprinkle on top of salads. Next, take some of the grilled chicken and lay on top of the salad.
Take your dressing out of the refrigerator and pour over the top of each salad.
Serve and Enjoy!

Almond Pudding

2009-02-13T03:34:00.000-08:00

Ingredients:

1 cup Almonds
1 cup Condensed milk
1/2 cup Sugar
1 tsp Cardamom powder
3 tsp Ghee or Butter

Preparation:

Coursely grind the soaked almonds from grinder.
Heat a thick based pan with ghee or butter, add ground almonds in it.
Keep mixing almonds with butter for 5 min.
Now add sugar & mix it. As sugar starts melting, mixture becomes moist.
Then add condensed milk.
Allow to cook it for 5-7min, then add cardamom powder & remove it from fire.
Serve it hot. it can store for 4-5 days in fridge.

Baked Keema Pie

2009-01-27T04:26:00.000-08:00

Ingredients:

1/2 kg keema or minced Mutton
1 Onion chopped finely
1 tbsp Ginger-Garlic-Green chilli paste
2 Eggs
1/2 tsp Garam masala or Spicy
1/2 Red chilli powder
Salt to taste
Coriander to garnish
Cheese to sprinkle
1-2 tbsp Oil

Preparation:

In a fry pan. Heat oil and fry the chopped onion to golden brown in color.
Then add the ginger, garlic and green chilli paste followed by the keema or minced mutton and the spices.
Cover and cook till the minced mutton is cooked and all the water has dried up.
Then remove the minced mutton to a plate and let it cool down. Then add the beaten eggs to it. In a flat greased bowl put the mixture and then sprinkle the cheese on top and bake for 10-15mins or till golden on top. Then chop into pieces and sprinkle coriander leave.

Hot Mushroom Soup

2009-01-21T05:06:00.000-08:00

Ingredients:

6 to 8 Button Mushrooms
2 tsp Tomato paste
1 tsp Butter
2 tsp Cornflour
2 cups Vegetable stock
Salt to taste
1/2 Onion
1 clove Garlic
1/2 tsp Cumin seeds
Pepper powder to taste

Preparation:

Chop onion and garlic finely. Slice mushrooms vertically. Grind cumin seeds.
Melt butter in a pan. Put garlic. Fry till golden brown. Add onions. Fry till it is soft.
Add mushrooms and fry for 30 secs. Add tomato paste and mix. Pour vegetable stock. Add cumin seeds. Bring it to boil for 3 mins.
Make cornflour slurry by adding a little water to it.
Add the slurry to the soup. Boil for 2 mins. turn off the flame.
Add salt and pepper to taste. Serve hot.

Raisins

2009-01-11T21:02:00.000-08:00

Controlled, cool storage is the best way to keep raisins. Raisins will retain color, flavor and nutritional value for up to five months if stored at 45° F or less.
To maintain optimum freshness, keep raisins sealed in an airtight container in the refrigerator or in your coolest storage area.
Raisins freeze well for long periods of time. They also thaw quickly at room temperature.
When raisins become dry or when a recipe calls for plumped raisins, cover the amount needed with very hot tap water and soak for two to five minutes. (Do not soak any longer than five minutes. Flavor and important nutrients can be lost.)
To chop raisins, use a lightly oiled knife or blade
Raisins keep cookies and cakes moist. Chopped raisins impart a full flavor to baked goods. Add whole, sliced, or chopped raisins to muffins, breads, cookies, and other desserts.

Bread Rasmalai

2009-01-09T03:51:00.000-08:00

Ingredients:

500 ml. Milk
4 slices of Bread
1/2 cup Sugar
2 tsp. chopped mixed Nuts (dry fruits)
1 tsp. Ghee or Butter
2 tsp. fresh Malai (cream)
1/2 tsp. Cardamom powder
1-2 threads of Saffron

Preparation:

Boil milk till reduced to half. Add sugar, cardamom powder and saffron (dissolved in a little milk) towards the end of the process.
Cut the bread slices into round shape with the help of a round object of sharp edge.
Apply a little ghee or butter on both sides and toast it on a fry pan very lightly (not brown).
Mix the nuts with the cream or malai and apply on one side of two bread pieces.
Place the other two pieces on top of each (like a sandwich)
Place it on a serving dish and pour the thick milk over it.
Garnish it with chopped nuts and serve (hot or cold)

Pineapple Upside Down Cake With Strawberry Sauce

2008-12-24T01:46:00.000-08:00

Ingredients:

For Cake:

1 tin Pineapple
200gms. Flour
180 gms. Sugar
120 ml Refined oil
3 Eggs
1 1/2 tsp Baking Soda

For Sauce

15 - 20 Fresh Strawberries
4 tblsp Sugar
1/4 tsp Cinnamon Powder
1 tblsp Strawberry Jam

Preparation:

Sauce:

Chop the strawberries into tiny pieces.
Heat 1 cup of water and add the chopped strawberries.
Cook till the sugar gets dissolved and strawberries are soft.
Add the cinnamon and stir.
Cook on a low flame for a minute and then add the jam.
Mix gently and cook for another minute and remove from flame.

Cake:

Beat the eggs till fluffy.
Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
More smooth the batter more soft the cake will be.
Mix the baking powder in the flour and mix the sugar, oil and egg mixture slowly into the flour, taking care that no lumps form.

Upside Down Cake:

Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
Allow the cake to cool in the oven for 15 minutes.
When the cake gets cool , invert the cake on a serving dish with the pineapple sides on the top.
Top it with the strawberry sauce.

Paneer with Fenugreek Leaves

2008-12-23T05:13:00.000-08:00

Ingredients:

250 gms. Fenugreek leaves(washed and pureed)
1/2 cup Tomato puree
1 tbsp Oil
2 pieces of whole Red Chillies
Salt to taste
1 tsp. Sugar
1 tsp. Garam Masala powder
1 tbsp Coriander powder
300 gms. Paneer(Cottage Cheese) ,cut into cubes.

Preparation:

Heat the oil and add whole red chillies in a pan.
Mix fenugreek paste, tomato puree,salt,sugar,garam masala and coriander powder into it. Cook for 10 minutes, stirring once.
Mix paneer(cottage cheese) cubes and cook for few minutes. Serve hot.

Chicken Soup.

2008-12-18T21:56:00.000-08:00

Ingredients:

1/2 kg boneless Chicken(cubed)
1 tsp Garlic paste
A handful of raw Spaghetti
3 tbsp Oats
Salt to taste.
1 tsp black Pepper powder
1 big Carrot (cut into small pieces)
1 big Potato( cut into pieces)
1/2 tsp Margarine
A pinch of Ajinomoto
1 tbsp. Cornflour
1 tsp. Soya sauce

Preparation:

Marinate chicken cubes in garlic,oats and salt for 1/2 an hour.
Put margarine in a pan ,when hot add this marinated chicken and braise on very low heat for 10 mins.
Add carrots, potatoes, pepper and spaghetti, braise for few mins and add water, cook on medium heat till vegetables soft.
Add ajinomoto, soya sauce. Desolve 1 tbsp. of cornflour into water and pour it into the mixture and the soup will be thicken.
Add water if very thick, check salt.
Serve hot with garlic bread or plain toast.

Spring Roll

2008-12-16T21:58:00.000-08:00

Ingredients:

1/4 pound barbequed pork,
3 dried black mushrooms
1/2 cup bean sprouts
1/2 medium carrot
2 table spoons chopped red bell pepper
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
2 tablespoons chicken broth
1/2 teaspoon granulated sugar
a few drops sesame oil, to taste
2 tablespoons oil for stir-frying, or as needed
12 spring roll wrappers
1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
3 cups oil for deep-frying, or as needed

Preparation:

Cut the barbecued pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.
Rinse and drain the bean sprouts. Peel the carrot. Shred until you have 1/4 cup.
In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.
Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbecued pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.
Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.
Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Too many peeled Potatoes..

2008-12-10T21:26:00.000-08:00

Cover them with cold water to which a few drops of vinegar have been added . Keep refrigerated and they will last for 3-4 days.
Potato peels can be made into tasty wafers. Immerse the peels into warm water to which a pinch of salt to be added and then dry it. Deep fry till crisp and you have delicious potato wafers.

Chocolate and Biscuit Pudding

2008-12-09T22:03:00.000-08:00

Ingredients:

10 Marie Biscuits
1 cup sliced Cashew nuts
1/2 cup sliced Almonds
1 tin of mix Fruits
1 tbsp Cocoa
1 1/2 tsps Coffee powder
2 Chocolate bars (plain or fruit and nuts)
1 bowl of Custard sauce.(it should be thick
1 tbsp Butter

FOR TOPPING:

250 gms Cream(tinned)
1 1/2 tsps Lemon juice
4 tsps Sugar
Cherries for decorating

Preparation:

Prepare custard sauce and keep in refrigerator.
Break biscuits into tiny pieces,add coffee powder,cocoa powder and mix it.
Melt butter with chocolate and mix it with biscuit.
Take a transparent bowl, put this biscuit mixture and press with hand, and keep in refrigerator for half an hour.
Open tin of fruits and spread it on biscuit mixture with 2 tbsps of fruit syrup.
Pour a thin layer of custard sauce on it.
Whip cream with lemon and sugar till fluffy.
Swirl all around the pudding, decorate with cherries.
Serve cold.

Baked Butter Fish

2008-12-05T22:57:00.000-08:00

Ingredients:

1 kg. boneless Fish fillet
150 gms. Onion
10 gms. Ginger
5 cloves Garlic
5 green Chillies
100 gms. Butter
50 gms. Cheese
150 gms. Curd
1/2 tsp. Garam masala
10 gms. Cumin
1/4 tsp. Tamarinds Powder(Haldi)
1/4 cup Oil
Salt to taste

Preparation:

Add salt and haldi to the fish pieces and fry slightly.
Grind onion, ginger, garlic, Cunim seeds and chillies.
Heat oil. Fry the ground paste. when the moisture is absorbed, add the curd, butter, garam masala and salt and fry for a while.
Arrange fish pieces in a greased baking dish. Pour the gravy over it. Sprinkle cheese on it and bake till done.

Tomato Soup

2008-12-05T22:29:00.000-08:00

Ingredients:

5-6 Tomatoes (chopped)
4 Onions (chopped)
4 pods of Garlic
1 tsp red Chilli powder
8-10 Pepper Corns
1 tsp Cumin
3-4 Cloves
Salt to taste
1/4 tsp Sugar
2 tbsp Butter
5-6 Bread slices (cut into small squares )
1 cup Fresh Cream

Preparation:

In a pan add butter then onions add salt roast it until golden in colour & gives good aroma then add tomatoes fry it until soft & pulpy add the red chilli powder fry for 2 mins keep it aside then let it cool.
Crush the garlic pods, pepper, cumin & cloves tie them up in a small piece of muslin cloth to make the spice bag.
Now grind the tomato & onion into paste
Now in another vessel, add the ground paste add lots of water to dilute it bring it to a boil & while boiling add the spice bag, we made earlier
Deep fry the bread squares in oil
Then garnish the prepared soup with the bread pieces & cream serve hot.

Shami Kabab

2008-11-20T21:50:00.000-08:00

Ingredients:

1/2 kg Mutton (boneless)
2 medium Onions
1/2 bowl Channa dal
3 tbsps Corriander leaves
2 tbsps Mint leaves
Salt to taste
2 tbsps Green Chillies (finely chopped)
1 Egg
1 1/2 tbsps Ginger-Garlic paste
1 meduim Potato
Oil for deep frying
1 1/2 tbsps Garam masala powder

Preparation:

Make sure that the meat is completely boneless. If there are some bones, removing them will be easier after cooking.
Cook meat with salt, onions cut into 4 pieces, channa dal, peeled potato, and 1 cup water.
Boil covering half with a lid, till all the water dries up.
Let it cool
Mince this meat in mixer griander to get soft mixture.
Add corriander leaves, mint leaves, ginger, garlic paste, chillies, eggs, and garam masala powder, mix well. You can add lemon if you want
Take a small portion of this mixture and roll into oblong kababs.
Deep fry kababs on high heat.
Serve hot with coconut chutney, or red chilly chutney.

Chocolate Coffee

2008-11-20T21:34:00.000-08:00

Ingredients:

4 cup Milk
200 gms Chocolate
4 tsp instant Coffee powder
4 tsp powdered Sugar
2 tsp Chocolate Vermicelli(optional)
½ cup Cream(whipped)
Ice cubes

Preparation:

Break chocolate into small pieces. Put them in a bowl. Add 1 cup of milk, coffee powder and sugar
keep the bowl in microwave oven on high(100%) for 1 minute. Take the bowl out and mix well. put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again
Pour the mixture into glasses. put some whipped cream on the top. Garnish with chocolate vermicelli and serve immediately

Banana Nut Bread

2008-11-18T03:50:00.000-08:00

Ingredients:

2 1/2 cups White Sugar
1 cup Shortening
3 Eggs
1 1/2 cups mashed Bananas
3 cups all-purpose Flour
1 1/4 cups Buttermilk
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1 teaspoon Vanilla extract
1/2 cup chopped Walnuts

Preparation:

Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9 x 5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Tips for Egg boiling .....

2008-11-18T03:36:00.000-08:00

To prevent eggs from breaking add some amount of salt to water and then boil the eggs.

Kokani Mutton curry

2008-11-17T03:57:00.000-08:00

Ingredients:

1/2 kg Mutton
1 tsp Ginger paste
1 tsp Garlic paste
Salt to taste
2 tsp Sauf
1/2 fresh Coconut
1 tsp red Chilli powder
1 tsp Cumin powder
4-5 Onions
1 tsp Garam Masala powder
1 tsp Dhania powder
1 Tomato

Preparation:

Wash mutton. Apply ginger - garlic paste, green chilli, Sauf powder and salt to mutton and keep aside to marinate for 1 hour.
In a grinder blend coconut, jeera, garam masala and keep aside.
Now in a vessel, fry onions till they turn golden brown. Add red chilli powder and fry for some time. Then add marinated mutton fry for 2 minutes and then add water and cook till the mutton pieces are half cooked.
Now add the blended coconut mixture and then tomatoes.
Cook it for some time till the pieces of mutton get fully cooked.
Serve hot. You can hove it with chapati or rice.

Vegetable Patties

2008-11-13T21:12:00.000-08:00

Ingredients:

1/2 kg Potatoes
1/4 cup Peas (shelled and boiled)
1/4 cup French Beans (chopped).
1/4 cup chopped Carrots.
Salt to taste.
1 1/2 tbsps Garam masala powder.
1 Lemon.
1 Onion finely chopped
2 tbsps Green chilly paste (or red chilly paste)
1/4 cup Sweet Corn
Oil for shallow frying
1 Egg
2 tbps white Flour
6 tbsps Bread crumbs

Preparation:

Boil french beans, carrots, and potatoes with little salt untill soft. Drain all the water from it.
Add peas and mash vegetables.
Add corn, 3 tbsps bread crumbs, lemon, onion, chilly, salt, garam masala powder and mix well. If mixture is sticky then add more bread crumbs.
Beat egg, add white flour and beat again to break flour lumps. Keep aside.
Take little mixture in your palm, flatten it to form a round patties, finish the remaining mixture same way.
Dip patties in egg mixture (one at a time) roll in bread crumbs and shallow fry(nonstick pan) in hot oil on medium heat till golden brown.
Keep on kitchen towel to drain off excess oil.
Serve hot with green chutney.
ALTERNATIVELY: You can even make yummy burgers with it.Slit burger bun, place one patties ,keep tomato slice ,capsicum,and onion slice on it, spread about 2 tsps of salad cream ,and dots of chilly sauce on it,close it and serve with fries.

Dal Makhani (Creamy Lentils)

2008-11-13T20:37:00.000-08:00

Ingredients:

1 Cup Whole Urad(black) dal
2 tbsp Rajma
1/2 Cup Channa Dal
1 Onion (finely chopped)
3 Green chilies (finely chopped)
Chopped coriander leaves
4-5 Flakes garlic paste
1 tsp Cumin seeds
½ tsp Turmeric powder
1 Tomato, finely chopped
½ Cup stirred curd
½ Cup fresh stirred cream
2 tbsp Butter
1 Inch ginger piece
½ tsp Coriander Powder
½ tsp Garam masala Powder
Red chili powder to taste
Salt to taste

Preparation:

Mix and Soak all dals(lentils) overnight in water.
Pressure cook soaked dals with water and little salt. Cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the dal. Heat oil in a fry pan. Add cumin seeds and add garlic paste. Fry the paste till light brown.
Add onions and fry till golden brown.
Add tomatoes, ginger, and green chilies. Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt. Fry for a few minutes.
Reduce the flame to medium. Add dal and stir. Remove from the flame as soon as it begins to boil. Add garam masala powder.
Garnish with chopped coriander and add butter.
Serve hot with naan, chapati or jeera rice

Tips about boiling Milk ......

2008-11-13T20:27:00.000-08:00

Before boiling milk pour little water in the vessel and then pour milk and bring to boil milk wont stick to the vessel.

Dry Fruit Mutton Curry

2008-11-02T21:43:00.000-08:00

Ingredients:

1 kg. Mutton, cubed
4 Onions, chopped
2 tbsp. Ginger-Garlic paste
1 tbsp. Lemon juice
1 cup Mint leaves, ground
1/2 cup Coriander leaves
100 gms. Mixed Dry Fruits
1 tsp. Garam masala powder
1 tsp. Jeera powder
1/2 cup Oil
2 cups Curd
1/2 cup Coconut, grated
1 Tomato, sliced
1/2 tsp. Haldi
1 tbsp. Chilli powder
Salt to taste

Preparation:

Dry roast the coconut till golden brown. Fry the onions seperately in a little oil till golden in colour. When cool, grind both coconut and onions into a paste. Keep aside.
Mix mutton with haldi, chilli powder, salt and garam masala, followed by the ginger - garlic paste and the mint paste.
Heat the remaining oil. Add the jeera powder, immediately followed by the meat. Saute till brown. Add curds and fry for a while.
Now add the coconut paste and the dry fruits. Fry for a min. and cook under pressure with 3 cups of water till done.
Garnish with the tomato slices and chopped coriander leaves.

Bread Pudding

2008-11-02T21:28:00.000-08:00

Ingredients:

6 Bread slices
½ liter Milk
1 cup Condensed milk
5 tbsp of Sugar
1/2 tsp of Vanilla essence
Any Food color
Dry fruits
Tooti fruity

Preparation:

First of all remove the brown sides of the bread and keep them aside.
Boil the milk until the milk reduces to half of it.
Now add the bread slices and stir well.
Now add the condensed milk and switch off the stove.
Now add sugar, vanilla essence.
Now after the dish gets cool add the food color
Refrigerate the dish for 4 to 5 hrs.
Now decorate it with dry fruits, tooti fruity and serve it.

Sweet & Sour Fruit and Veggie Salad

2008-10-15T23:02:00.000-07:00

Ingredients:

1 cucumber, peeled & cut in pieces
1 onion, thinly sliced
1 tin pineapple
1 capsicum, thinly sliced
3 tomatoes, cut into wedges
4 tbsp vinegar
1/2 cup water
1/4 cup light brown sugar
Salt to taste

Preparation:

Mix cucumber, onion and salt well.
Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges.
Heat vinegar, water and sugar until the sugar dissolve.
Remove from heat and cool. Pour this mixture over the fruits and vegetables.
Cover and chill.

Peeling Of Garlic No Problem!

2008-10-15T22:52:00.000-07:00

For Garlic it is difficult to peel off. To do it fast, put some cooking oil, and warm it in Oven or over stove, you will find it fast and easy to peel off.

Banana Soufflé

2008-10-15T22:29:00.000-07:00

Ingredients:

3 medium sized bananas
2 tsp lemon juice
2 egg whites
2 tbsp icing sugar plus extra for sprinkling

Preparation:

Preheat oven to gas mark 8/230º C. Brush the inside of 1/2 pint soufflé dish lightly with oil. Peel and slice bananas and place them in a bowl, add lemon juice and mash well with a fork. Beat egg whites until soft peaks form.
Gradually sift in the icing sugar beating with wire whisk until sugar dissolves completely and stiff peaks are formed. Gently fold beaten egg whites into banana mixture one-third at a time. Spoon or slide mixture into the soufflé dish and bake for 15 minutes or until soufflé is puffed and browned.

Ginger Chicken

2008-10-12T23:28:00.000-07:00

Ingredients:

1¼ lbs. Chicken(skinless, boneless)
¼ tsp.Turmeric Powder
10 tbsps. Ginger(paste)
4 tbsps. Vegetable Oil
2 nos. Red Chillies
¼ tsp. Mustard Seeds (black)
½ tsp. fennel Seeds
2 pieces Cinnamon
cloves Garlic
1 no. Onion
1 no. Tomato
½ tbsp. Red Chilli Powder
1 tsp. Black Paper
Cilantro for garnishing

Preparation:

Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and fry it until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.

Dark Chocolate Cake

2008-10-09T22:42:00.000-07:00

Ingredients:

2 cups Sugar

1¾ cups Flour

¾ cup Baking Cocoa(dutch process or dark cocoa preferably)

1½ tsp Baking Powder

1½ tsp Baking Soda

1 tsp Salt

2 Egges

1 cup Milk

½ cup Vegetable Oil

2 tsp Vanilla Extract

¾-1 cup Boiling Water

Preparation:

Heat oven to 350°F.
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
Cool 10 minutes; remove from pan to wire racks.

Cooking Tips:

2008-10-09T22:36:00.000-07:00

Potatoes soaked in salt water for 20 minutes will bake more rapidly.
Make desserts with full cream milk, to get thick creamy texture.
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, paste will be smooth.
While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

Egg Biryani

2008-10-09T22:13:00.000-07:00

Ingredients:

3 Cups Basmati Rice (Preferably)
3 -4 Boiled Eggs
3 big Onions sliced
3-4 big Tomatoes chopped
2-3 Green Chillies slit
1/2 cup Curd
1 tbsp Lime juice
1 tbsp Turmeric powder
1 tbsp Red chilly powder
1 tsp Ginger-Garlic paste
1 tsp Cumin powder
1 tbsp Chat masala powder
1/2 bunch chopped Coriander leaves
Salt to taste.
oil/fat

Preparation:

Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
Now soak the rice for at least 20mins in luke warm water.
In a non stick vessel boil water and add rice and cook till half done.
Add salt and half the lemon juice while boiling rice.
Strain excess water and keep rice aside.
In other non stick vessel heat oil/ fat now add in sliced onions and cook till translucent.
Add in chopped tomatoes and cook for a while.
Stir in it ginger garlic paste, turmeric powder, red chilly powder, cumin powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
Stir well and cover and cook till all blends well.
Now add in it boiled eggs and cook for a min or two more.
Further add in it half boiled rice as making a top layer on the masala.
Now add little water as required and cover and cook on low flame.
Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
Lastly garnish with chopped corriander leaves and green chillies.
Serve hot and gain praises.

Pomegranate Spritzers

2008-09-25T05:40:00.000-07:00

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

2008-09-24T06:00:00.000-07:00

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

2008-09-22T23:22:00.000-07:00

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

2008-09-22T00:11:00.000-07:00

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

2008-09-21T23:48:00.000-07:00

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

2008-09-15T21:53:00.000-07:00

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:

2008-09-11T23:16:00.000-07:00

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

2008-09-09T22:49:00.000-07:00

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

2008-09-08T23:01:00.000-07:00

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

2008-09-07T23:00:00.000-07:00

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

2008-09-05T05:25:00.000-07:00

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

2008-09-02T23:30:00.000-07:00

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

2008-09-02T22:53:00.000-07:00

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)

2008-09-01T23:56:00.000-07:00

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

2008-09-01T23:47:00.000-07:00

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.

Chinese Cashew Chicken

2008-08-29T05:24:00.000-07:00

Ingredients:

3 Chicken breast
1/2 lb Chinese Pea pod
1/2 Mushrooms
4 Green Onions
2 c Bamboo shoot, drained
1 c Chicken broth
1 or Bouillon cube (dissolved 1 in water)
1/4 c Soya sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad Oil
1 pk Cashew nut

Preparation:

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
Add them to tray. Mix soy sauce, cornstarch, sugar, and salt.
Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low.
Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Shrimp and Pasta Salad

2008-08-27T22:06:00.000-07:00

Ingredients:

500gms. shrimp cooked and peeled
1 packet pasta cooked and drained
2 large onion finely chopped
3 Red roasted pepper chopped
1 green pepper finely chopped
1/2 cup Celery finely chopped
10 green stuffed olives sliced
1/2 tsp. salt
1 tsp. fresh lemon juice
3/4 cup ranch dressing
pepper to taste

Preparation:

Combine all ingredients in a large bowl. Toss lightly. Refrigerate for at least 1 hour.
Serve on a bed of shredded lettuce. Garnish with tomatoes and sliced boiled eggs.

Spicy Vegetable

2008-08-26T22:05:00.001-07:00

Ingredients:

1 cup mixed vegetables (include broccoli, asparagus, celery etc if you wish)
1 large red onion
1/2 bunch cilantro
3 tomatoes or 1/4 cup tomato puree

Preparation:

Combine 2 tsp.coconut, 1 tsp. poppy seeds, 2-3 garlic cloves, 1"ginger, 5 red chillies, 1/2"cinnamon stick, 4 peppercorns, 1/5 tsp.
Coriander seeds, 4 cloves,a little mace and nutmeg.
Cook the vegetables.
Heat oil in your pan. Temper with cumin and slit green chillies.
Add onion and fry till brown. Add vegetable curry powder. Fry for 30 seconds.
Add tomatoes/puree.
Add salt and cook till oil floats on top (about 10-15 minutes).
Add cooked vegetables and simmer for 10 minutes.
To make the gravy creamy, add 1/2 cup of milk.
Garnish with cilantro leaves.

Tips about various ingredients

2008-08-26T21:33:00.000-07:00

To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
Peel vegetables as thinly as possible to preserve the minerals and vitamins.
Soak potatoes and egg plant after cutting, to avoid discoloration.
If you boil vegetables in water, do not throw the water, keep it to make gravies.
Remove the stems of green chilies while storing them. This will help them to stay fresh for long.
After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.
Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
Remove the outer leaves and husks from the corn. Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Semolina Pancakes

2008-08-24T23:14:00.000-07:00

Ingredients:

2 cups Semolina
1 tsp. Sugar
3 Eggs
2 cups Milk
4 Green Chilly(chopped)
2 Onion finely chopped
1 Tomato finely chopped
1/4 tsp Paper power
Coriander leaves chopped
Salt to taste.
Oil to fry

Preparation:

Take a big bowl add semolina and milk together
Beat well with mixer
Add eggs one by one
Beat till bubbly
Mix all ingredients except oil.
Heat oil in a fry pan and drop a serving spoon full of better and spread it.
Let it warm one side fry.
Turn it care fully
Fry till browned from the corners.
Serve as tea snack or breakfast.

Citrus Mint Cooler

2008-08-23T04:54:00.000-07:00

Ingredients:

1 cup fresh lemon juice
1 cup fresh orange juice
2 cups sugar
2 1/2 cups water
10 sprigs mint
32 fluid ounces ginger ale
water

Preparation:

Place first five ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cover
Remove from heat and let steep until cool. Strain.
Cover and refrigerate.
To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water.
Add ice and serve immediately.

Fish Cutlet

2008-08-23T04:24:00.000-07:00

Ingredients:

1 pound - fish (boneless)
1 - egg white
2 tbsp - corn flour or Bread crumbs.
1 tbsp - coriander leaves (chopped)
1 - medium sized onion (chopped finely)
3 - medium sized green chillies
1 tsp - coriander seed powder
1 tbsp - lemon juice
1 pinch - cinnamon powder
1 tsp - ginger paste
1 tsp - garlic paste
1 tsp - cumin
oil for deep frying
salt to taste

Preparation:

Make diagonal slits on the fish and then steam it for ten minutes.
Remove from heat and gently mash it along with the remaining ingredients.
Make mixture into walnut sized balls and flatten slightly.(You can give it any shape)
In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
Let it fry for two minutes and then turn upside down.
Both sides must be golden brown.
Do not fry for too long as the taste can become slightly bitter.
Serve hot.
It is a good appetizer.

Ideal Cocktail

2008-08-21T22:17:00.000-07:00

Ingredients:

1 oz Dry Vermouth
1 oz Gin
1/4 tsp Maraschino liqueur
1/2 tsp Grapefruit juice
1 Cherry

Mixing Instructions:

Shake all ingredients (except cherry) with ice and strain into a cocktail glass.
Add the cherry on top and serve.

Carrot Halwa (Pudding)

2008-08-21T05:33:00.000-07:00

Ingredients:

200 grams carrot grated
1 cup milk
2 tablespoons condensed milk
2 tablespoons fresh milk
4 tablespoons fine sugar
2 tablespoons ghee or butter
cardamom powder
chopped almonds & raisins

Preparation:

Heat ghee or butter on a medium level in a pan till hot. Add grated carrots and mix well.
Fry the carrots for about ten minutes or till they are cooked.
Mix milk, sugar and condensed milk (can also replaced with khoya).
Add to carrots and keep on low heat uncovered for about 7 to 10 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts(almonds and raisins). Keep on low heat for about 2 minutes.
Serve hot or cold.