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Tuesday, December 18, 2007

Paneer chili



Ingredients:
  • 1 cup Paneer chopped into cubes.
  • 3-4 green chilies.
  • 1 tea spn soya sauce.
  • 1 tea spn tomato ketchup.
  • 1/2 tea spn ginger-garlic paste.
  • 1/2 cup onions slices.
  • 1/2 cup capsicum slices.
  • 1 tbl spn oil.
  • 2-3 coriander leaves.
  • Salt .

Method:

  • Heat oil and fry the Paneer cubes till they turn slightly brownish.
  • Take them outIn the remaining oil, add ginger-garlic paste and onions.
  • Fry till onions turn reddish brown.
  • Add capsicum, slitted green chilies and fry till they become soft.
  • Add soya sauce, tomato ketchup, salt and Paneer.
  • Mix well.
  • Garnish with coriander leaves.
  • Prepare to serve.

Sunday, December 9, 2007

Grilled Sausage Patties


Ingredients:
  • 1 pkg. (16 oz.) Bob Evans Sandwich Patties.
  • 1 green pepper or can use red pepper.
  • 1 small onion, thinly sliced.
  • 1 tbsp. oil.
  • 1 clove garlic, minced.
  • 3 pita breads, half cut.
  • Leaf lettuce (optional).
  • Mustard (optional).
  • Preheat grill to medium heat.

Method:

  • Grill sandwich patties about 3 minutes per side, or to an internal temperature of 160 F.
  • Heat oil in a large skillet over medium-high heat.
  • Saute peppers, onions and garlic in oil until softened.
  • Place patties in pita half with peppers and onions.
  • Add lettuce and mustard if desired.

Spicy Cheddar-Stuffed Burgers

Ingredients:

  • 1 (7-ounce) can chipotle peppers in adobo sauce, undrained.
  • 2 pounds lean ground beef.
  • 2 teaspoons steak seasoning.
  • 1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices.
  • 4 sesame seed hamburger buns.
  • Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise.

Preparation:

  • Process chipotle peppers in a blender until smooth.
  • Measure 4 teaspoons puree, reserving remainder for another use, if desired.
    Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended.
  • Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal.
  • Cover and chill at least 30 minutes.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink.
  • Serve burgers on buns with desired toppings.

Rasagolla



Ingredients:

  • 1 litre milk.
  • 2 cups sugar.
  • 6 cups water.
  • 1 tsp. Maida.
  • To prepare paneer:
  • ½ cup water.
  • ¼ tsp. Citric acid.

Method:

  • Dissolve the citric acid in water.
  • Boil the milk. In the boiling milk and add dissolved citric acid water, little by little till the milk curdles completely.Drain out the whey by hanging the paneer tied in a muslin cloth for about two hours.
  • Mix the maida to the dried paneer, rub well till it turns white and soft.Form small balls.
  • Boil sugar in water in a large vessel.When the syrup starts boiling add the paneer balls.Boil for five minutes keeping vessel open.
  • Cover half the vessel and boil for another 10 minutes.Uncover the vessel again and boil for further 5 minutes.
  • Put off the heatAllow the rasgoolas to cool.Refrigerate if desired.

Gulab Jamun



Ingredients :

  • Koya 300gms.
  • Chana 50gms.
  • Sugar 1kg.
  • Flour 50gms.
  • Soda pinch.
  • Cardamom 5gms.
  • Pistachio 10gms.
  • Saffron 1gm.
  • Rose water 2-3 drops.
  • Ghee to fry.

Method of Preparation :

  • Knead koya gently.
  • Break into granules.
  • Make a sugar syrup of 1 string consistency with the sugar.
  • Keep it warmImmerse soda in 1 tsp of water.
  • Combine the channa and koya.
  • Add soda mix, flour and kead gently.
  • Reserve about 15gms of filling and divide about 24 balls of an inch diameter with the remaining mixture.
  • Add pistachio and saffron to the reserve mixture. Mix well.
  • Flatten each ball, place little filling in the center, smoothen.
  • Heat the fat, add the balls and deep fry on a slow fire until golden brown.
  • Remove, drain and immerse immediately in sugar syrup and serve with little syrup.

Wednesday, December 5, 2007

Banana Split Ice Cream





INGREDIENTS



  • 2 cups white sugar.

  • 3 tablespoons all-purpose flour.

  • 1/2 teaspoon salt.

  • 1 quart milk.

  • 1 (12 fluid ounce) can evaporated milk.

  • 6 eggs, beaten.

  • 1 tablespoon vanilla extract.

  • 1 quart chocolate milk.

  • 2 (10 ounce) packages frozen strawberries, thawed.

  • 3 bananas, diced .

  • 1 (15 ounce) can crushed pineapple, with juice.

Methods to Prepare:

  • In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk.
  • Cook, stirring, until bubbles form at edges and mixture is slightly thickened.
  • Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.
  • Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line.
  • Chill in refrigerator until quite cold, then freeze according to the given instructions.

Vanilla Ice Cream



INGREDIENTS:
  • 4 cups milk.
  • 1 cup milk powder.
  • 1/2 tsp. gelatin.
  • 1/2 cup sugar.
  • 2 tsp. cornflour.
  • 2-3 drops vanilla essence.
  • 1 tsp. butter.

METHOD:

  • Boil 3 cups of milk.
  • Keep aside 1 cup of milk.
  • Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside.
  • Pour it into the boiling milk. Cool it.
  • Add butter and vanilla essence. Keep it in the freezer and take it out only after 1/2 an hour.
  • Put it in the mixer and again in the freezer.
  • It is ready to serve.

Irish Cake


Cake:
  • 1 Cup chopped toasted pecans or walnuts.
  • 1 18.5 ounce yellow cake mix.
  • 1 3.75 ounce instant vanilla pudding mix.
  • 4 Eggs.
  • 1/2 Cup cold milk.
  • 1/2 Cup vegetable oil.
  • 1/2 Cup whiskey.

How to prepare:

  • Flour in a tube pan. Sprinkle nuts in the bottom of the pan.
  • Combine remaining ingredients and beat 2 minutes on high.
  • Pour into pan and bake 1 hour. Cool in the pan and invert onto plate.

Glaze:

  • 1 Stick butter.
  • 1/4 Cup water.
  • 1 Cup sugar.
  • 1/2 Cup Irish whiskey
  • Melt butter in saucepan.
  • Stir in water and sugar and boil 5 minutes, stirring constantly.
  • Remove from heat and stir in whiskey.
  • Prick several holes in top of cake with a toothpick.
  • Use a brush or spoon to drizzle glaze over the cake.

Cheese Cake




Pastry:

  • 1 1/4 Cups all-purpose flour.
  • 3/4 Cup butter (1 1/2 sticks), softened.
  • 1/4 Cup sugar.
  • 1 Large egg yolk.
  • Grated peel of 1 small lemon.

Filling:


  • 5 8 ounce packages cream cheese, softened.
  • 1 3/4 Cups sugar.
  • 5 Large eggs.
  • 1/4 Cup milk.
  • 3 Tablespoons all-purpose flour.
  • 2 Large egg yolks.
  • Grated peel of 1 small lemon

Topping:

  • 1 Can wholeberry cranberry sauce.
  • 1/3 Cup orange marmalade.
  • 1/4 Cup sugar.
  • Dash nutmeg.
To prepare pastry:


  • In a small bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed.
  • Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.
  • Preheat oven to 400 F.
  • Press 1/3 of dough onto bottom of 10” x 2 1/2” springform pan; keep remaining dough refrigerated.
  • Bake crust 8 minutes or until it turns golden then cool in pan on wire rack.
  • Turn oven control to 475 F.
  • While crust is cooling, prepare filling:

How to prepare Filling:

  • In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula.
  • Add eggs, milk, four, egg yolks and lemon peel.
  • Beat 5 minutes scraping bowl.
  • Press remaining dough around side of pan to within 1 inch of top.
  • Pour cremates mixture into crust. Bake cheesecake 12 minutes.
  • Turn oven control to 300 F.; bake 35 minutes longer. Turn oven off; let cheesecake remain in oven 30 minutes.
  • Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
  • When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto serving plate.

Wholeberry cranberry sauce topping:

  • In a small pan, on low heat, mix together cranberry sauce, marmalade, sugar, nutmeg until it just comes to a boil.
  • Remove from heat and let cool completely.
  • Top cheesecake with sauce and chill for atleast 2 hours.
  • Decorate with whipped cream before serving.

Tuesday, December 4, 2007

Chocolate Frosting


Ingredients
  • 2 12 oz. packages of semi-sweet chocolate morsels.
  • 1 quart heavy cream.

Method:

  • Using a medium saucepan, pour in the cream and morsels.
  • Stir constantly for 30 minutes until chocolate is melted and mixture becomes thick.
  • Transfer into a wide metal bowl and refrigerate for two hours, stirring every 15 minutes.
  • Frost cake immediately.
  • It is ready for serving.