Recipes

Shahi korma

2009-09-10T18:49:00.000-07:00

Ingredients:

50 g : Ghee.
20 g : Cashew nuts.
1 : Green chill finely chopped.
1/4 cup : Tomato chopped.
1/2 cup : chopped onions.
1/2 cup : Green and Red capsicums chopped.
1/2 cup : Mushroom.
1/2 cup : Cauliflower chopped.
1 : Carrot finely chopped.
1/2 cup : Peas.
1/2 cup : Fresh beans.
2 tbsp : Ginger and green chillies paste.
1 cup : Fried cubes of Paneer.
Salt according to taste.
1/2 tsp : Mango powder.
1 cup : heavy cream.
1/4 tsp : Turmeric powder.
1/2 cup : Coriander leaves finely chopped.

Method of preparation:

Heat the ghee in a pan in a medium flame.
Fry separately the cashew nuts, chillies and tomato drain each, remove and set aside.
Then add the chopped onions, cauliflower, bellpeppers, mushrroms, carrot, beans and peas to the remaining ghee in the pan.
Mix well and then add the ginger+ chilli paste and fry till the onions turns redish brown in colour.
Add the tomatoes and cook till the oil separates.
Add the salt, chillies, cream, turmeric and half the chopped coriander .
Simmer the flame and stir it in between so that it dont stick in the bottom.
When the cream is well mixed, remove from heat and add cashew nuts and mix well , serve hot.
Garnish with coriander leaves.

Sev puri

2009-08-24T09:41:00.000-07:00

Ingredients:

10 : Flat Puris (crisp).
1 cup : Fine Sev.
1/2 cup : chopped Onion.
1/2 cup : Curd.
1 : Green chilli chopped.
2 tblsp : Tamarind Chutney.
2 tblsp : Coriander leaves Chutney.
1/2 cup : Boiled Potato.
1 tblsp : Chaat Masala.
1/2 tsp : Red chili pepper.
1/2 tsp : Cumin Seed.

Method of preparation:

Arrange the puris on a plate and make a hole in each puri in the centre.
Fill in the hole with a few chopped boiled potato cubes, onions and green chilli.
Add thick curd and sprinkle cumin powder, salt, red chilli powder(according to taste) , chaat masala.
Add tamarind and green chutneys in each puris.
Then sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Ready to serve.

Mango ice cream

2009-08-22T04:24:00.000-07:00

Ingredients:

1 Large : Mango.
1/2 cup : Sugar.
1/2 cup : Water.
1/2 tbsp : lime juice.
1 cup : heavy cream

Method of preparation:

Peel the mango and chopped it finely.
Make a sugar syrup with sugar and water in slow flame.
Add the syrup to the mango with the lime juice and mix it well.
Add the cream into the mango mixture.
Freeze in refridgerator .Can put in desired shape ice tray.
Stir it well after an hour then again keep it in refridgerator.

Badam kheer

2009-08-22T04:11:00.001-07:00

Ingredients :

1 : cup Badam.
4 to 6 cups : Milk.
1 cup : Sugar.
½ tsp : Kesar powder.
2 : Green cardmum.

Method of preparation :

Soak kesar in little cold milk, and keep aside.
Soak badam in hot water for an hour.
Peel skin and grind the almond into a fine paste with milk.
Take the same amount of badam paste and sugar aside.
Cook the badam paste for 5 to 10 min on slow flame and keep on stirring it constantly, till the flavour comes out. Don't stop stirring in between other wise it would get burnt.
Now put sugar and keep stirring. Add the remaining milk, and boil for 10 to 15 minutes.
Add the kesar and green cardmum its ready to serve.

Vegetarian burger

2009-08-21T21:29:00.000-07:00

Ingredients:

5 : Burger buns.
¼ cup : Oil.
½ cup : Potatoes boiled& mashed.
½ cup : Cabbage finely chopped.
¼ cup : French beans finely chopped.
¼ cup : Peas boiled.
¼ cup : Carrots boiled and mashed .
2 : Green chillies finally chopped.
1/2 spoon : Garam masala.
red chilli powder according to taste.
1/2 teaspoon Coriander powder.
Tej patta.
1/2 teaspoon : Turmeric
Dried methi leaves.
3 : Onion finely chopped.
1 : tomato
5 flakes : Garlic finely chopped or grated.
5 slices : Bread Crumbs.
2 tbsp :Corn Flour.
¼ tsp : Ginger finely chopped or grated.
1 tsp : Dry mango powder.
Salt according to taste.
Tomato and onion sliced cut in round shape.
Cucumber.
Chutney tamarind, green chutney

Method of preparation:

Heat oil in a pan add chopped garlic+ ginger , onion, green chilli and fry till it turns golden brown then add chopped tomato into it put salt, red chilli as per taste , garam masala, turmeric , dried methi leaves, tej patta,dried coriander, and stir well so that all the spices mixed well in slow flame when cooked properly add little bit mango powder in it then keep it aside.
Then add boiled french beans, cabbage, potatoes peas and mash together in.
Grind the bread crumbs and add them in the vegetable, mix with some corn flour to get a firm dough.
Makes Roll out of the dough to make round tikkie.
Heat a heavy based pan for shallow fry(preferably cast iron) and add 2-3 tbsp of oil.
Place the tikkie on it and let it cook untill it turns brown. Then reverse the side and do the same. Note :reverse when it is properly cooked from one side other wise it would broke.
Take burger buns then place a cabbage piece on to it tomatoes sliced in a round shape, onion sliced cut in round shape, cucumber cut in slices round shape, butter slice onto it. lemon juice on top in between these ingredients place vegetable tikkie into it.
Use tamarind chutney, green chutney on top it will taste nice. If like to put boiled mushroom slices its optional.

Grilled Cheese Sandwich

2009-08-20T04:13:00.000-07:00

INGREDIENTS

4 Slices : White bread.
3 Tbsp : Butter.
2 slices : Cheddar cheese

DIRECTIONS

Preheat skillet over medium heat.
Spread butter one side of a slice of bread.
Place the bread (butter spread on it) side-down onto skillet bottom.
Add 1 slice of cheese on it.
Butter the second slice of bread on one side and place butter on top of sandwich.
Grill until it turns lightly browned and keep on checking so that it dont get burnt; continue grilling until the cheese melts.
Repeat the task with remaining 2 slices of bread, butter and slice of cheese.

Batata vada

2008-12-22T14:19:00.000-08:00

Ingredients:

4 : Potatoes.

3 : Onions, chopped finely.

2 cups : Gram flour (besan).

3 : Green chillies.

A small piece of Ginger.

3 : Cloves garlic.

2 Tbsp : Grated coconut.

1 Tsp : Mustard seeds.

1 tsp : Turmeric powder.

1/2 tsp : Red chilli powder.

1 Tsp : Cumin seeds.

Sugar : According to taste.

Lime Juice.

Salt : According to taste.

Oil : For deep frying.

A pinch of baking soda.

Method of preparation

Boil the potatoes in the Pressure cooker, Peel and mash the potatoes and Set them aside.

Blend together the green chillies, garlic and ginger to a fine paste.

Mix together the potato, onions,( ginger, garlic,chilli )paste, sugar, lime juice and salt according to taste.

Heat one Tbsp oil and add the mustard seeds and curry leaves.When the mustard crackers, remove it from heat and add to the potato mixture. Mix it well.

Make a smooth batter with Gram flour, salt accordingly, cumin seeds, red chilli powder and turmeric powder.

Add a teaspoon of oil when making the batter.

The batter should remain thick.

Divide the potato mixture into equal sized portions and make balls .

Dip each ball in the batter and deep fry till it turns golden brown in color.

Serve hot with chutney/ketchup.

Malai Kofta

2008-11-04T04:14:00.000-08:00

Ingredients:

1 Tsp : Coriander powder.
1 Tsp : Turmeric powder.
1/2 cup : Tomato puree.
1 Tsp : Red chili powder.
1/2 cup : khoya.
1/2 cup : Cream.
1 Tsp : Garam masala.
3 Boiled : Onions.
3 Tbsp : Oil.
1 Tbsp : Ginger paste.
1 Tbsp : Garlic paste.
2 : Green chilies.
4 : Potatoes.
100 g : Paneer.
1/4 cup : Cornflour.
Oil : For deep fry.

Method of preparation :

Boil the potatoes, cool it by pouring cold water then peel the potatoes and mash them.
Grate the paneer.
Chopped the green chillies finely.
Peel onions and boil in a cup of water for ten minutes.Take out excessive water and grind them into a smooth paste.
Mix well mashed potatoes, paneer, green chillies, cornflour and salt.
Divide the mixture in equal sized balls. Deep fry in medium oil until slightly coloured.
Drain and keep aside.
Heat oil in a kadai. Add boiled onion paste and cook for fewminutes.
Add to it ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Add very little amount water so the spices get properly cooked. Cook for a minute.
Add tomato puree and red chilli powder and cook on medium flame untill the oil gets separates from the masala.
Mix mawa in two cups of water and add to the gravy.
Boil it and keep it for simmer for few min Stir when required.
Fresh cream is added along with garam masala powder.
koftas are placed in a serving dish and hot gravy is pour on the top.

Punjabi cholay

2008-11-03T10:47:00.000-08:00

Ingredients:

250g : Kabuli Chana (Chick Pea).

2 : Onions Chopped .

2 : Tomatoes finely chopped.

2 : Teabags.

1 : Tej Patta.

3 : Cloves ( laung).

2-3 : Black Cardamoms.

1 : Small Cinnamon Stick (Dalchini).

1 : Tbsp Cumin seeds( Jeera).

1 : Tsp Coriander (Dhania powder).

1 : Tsp Cumin seed powder ( Jeera powder).

Red Chilly powder According to taste.

Salt According to taste .

1 : Tsp Anardana powder (Pomegranate powder).

1 : Tsp Amchur powder( Mango powder).

2 : Tablespoon of Choley Masala.

1 : Tablespoon of Ginger-Garlic paste.

2 : Green chillies chopped.

Chopped greenCoriander leaves.

Method of preparation:

Soak kabuli chana in the water a night before preparation.

In a presure cooker place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom, tejpatta cook the chana untill they are properly boiled.

when the chanas are cooked remove the teabags.

Keep the Chanas and water in which chanas are boiled aside.

Meanwhile take a pan, heat the oil add green chillies+cumin seeds.

When the seeds starts spluttering add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.

Further add chopped tomatoes, turmeric powder, red chilly powder and coriander,cumin seed powder.

Cook till all the masalas are properly cooked and the oil leaves out of it.

Add anardana powder and amchur powder and mix well.

Now add the boiled kabuli chana along with the water and the whole spices add salt according to taste.

Cook choley on a medium flame for few minutes in order to get the gravy mixed with spices add choley masala.

Can use lemon juice for taste along with sprinkling chopped onion and tomatoes.

Garnish with chopped coriander.

Serve with bhaturas.

Alu Dried

2008-10-03T20:17:00.000-07:00

Ingredients:

6 : After Boiling Potatoes Chopped into small cubes.

4 Long : Green Chilies Slit and halved.

1 Tbsp : Coriander Seeds.

4 : Red Chilies.

1/2 Tbsp : Tbsp Kasoori Methi.

1 String : Curry Leaves.

1 tsp : Turmeric Powder.

1 Tbsp : Jeera Seeds.

2 Tbsp : Oil.

Salt : According to taste.

Method of preparation :

Take boil potatoes (potatoes must not be too much boiled).

Take a pan and heat oil in it and add jeera seeds and curry leaves and when jeera starts popping up and the slit long green chilies and saute for few min.

Add the boiled potatoes and salt and cover the pan and cook in low flame for few mins. In Mixer mix red chillies, coriander seeds , turmeric powder dont add water to it.

Add the masalas and kasoori methi to the alu mirch and saute it for few min it will give nice flavour.

Uzhunnu Vada

2008-09-17T08:40:00.001-07:00

Ingredients:-

Urad dal soaked in water for 2 hours : 2 cups.
Finely chopped onions - 10.
Green chillies chopped : 3.
Chopped Ginger : 1 tsp.
pepper: 1 tsp.
Baking Soda : 1/4 tsp.
Salt : according to taste.
Oil : according to taste.

Method of preparation :-

Mix urad dal and salt togetherin a mixture with adding very little water,into a coarse paste.
Now add onions,ginger,pepper and baking soda into the ground paste and mix them together.
With a light hands make a ball (with the help of water) with the paste.
Flatten it and make a hole in the center like a doughnut.In between wet your hands with water,when ever needed.
Drop the vadas into hot oil and deep fry till golden brown in color.
Serve with chutney.

Palak paneer

2008-07-28T08:06:00.000-07:00

Ingredients :

2 Cups Paneer cut in slices( shape as desired).
3 Cups cooked and pureed Palak.
1 Cup sliced Onions.
1Teaspoon Chopped Ginger.
1 Cup Chopped Tomatoes.
1 Cinnamon stick.
1 Bay leaf.
1 Teaspoon Turmeric.
1/2 teaspoon Cumin Seeds.
1 Teaspoon Cumin Powder.
2 Tablespoons Butter.
1 teaspoon Vegetable oil.
Salt to taste.

Method of preparation:

Soak the paneer in hot salt water for half an hour. This makes the paneer soft and squeeze.
Heat oil in a frying pan, add cumin seeds, chopped ginger and sliced onions.
Sauté until onions turn into golden brown colour.
Add cinnamon stick, tomatoes, turmeric powder, cumin powder, spinach and butter.
Simmer for 5 minutes.
Add the panner cubes.

Nankhatai

2008-07-22T11:41:00.000-07:00

Ingredients:

1/4 kg Margarine.
1/4 kg Ghee.
5 Cups of White flour.
1 1/2 Cups Powdered Sugar.
2 Eggs.
2 Tsps Baking Powder.
2 Tbsps Sooji
1/2 tsp Cardamom Powder.

Method of preparation:

Preheat oven .
Mix all the ingredients( except flour) in a cake mixer untill it gets smooth.
Use strainer for separating lumps from the powdered material of the flour in dish and pour the mixture in it, knead well to make a smooth dough.
Make small balls of the dough and flatten slightly with palm.
Decorate with a piece of almond or cashew nuts.
Bake in a moderate heat untill golden brown.

Besan Ke Laddu

2008-07-22T11:18:00.000-07:00

Ingredients:

2 Cup Besan.
2 Cup sugar.
1 Cup Ghee.
2 Tsp Cashew nutes(in pieces).
2 Tsp Raisins.
1 tsp cardamom powder.
Food color(yellow).
Silver paper for finishing.

Methods of preparation:

Take a bowl and put besan in it adding little amount of water in it make a thick dough of it.
Divide a dough in to small pieces from 10-15 make a 'puri' of them.
Heat the frying pan with a ghee & fry all the puri.
Heat another pan and make sugar chashni through it by adding 2 cup sugar with 1 cup water and let in remain in the pan boiling untill the chashni is prepared.
When this sugar chashni achieve single string consistency, add few drops of food color & cardamom powder in it & remove it from fire.
When the puri are not hot then grind all puri in a grinder it will result in a smooth flour.
In the sugar chashni add this flour, cashew nuts, raisins & mix them well.
Keep this mixture aside for an hour.
Make laddu of this mixture as desire and in the end cover it with silver paper.

Laccha parantha

2008-07-05T12:16:00.000-07:00

Ingredients :

3 cup : Whole wheat flour

1¾ cup : Water.

to taste : Salt.

1 tbsp : Ghee.

1 pinch : Baking soda.

6 stks : mint leaves

2 tsp : Garam masala powder

¼ cup : Ghee.

Method to prepare:

Chop the fresh mint leaves.

In a cup take garam masala .

Heat water in microwave for a minute that it should be warm.

Combine whole wheat flour with salt and baking soda, add water slowly to make a dough.

A soft dough knead for about 15 minutes cover and for half an hour.

Divide the dough into equal balls.

Take one portion, dusting flour, roll out into a circular disc.

The thickness should be very thin Spread a spoon ghee over the topmost layer.

Sprinkle some chopped mint leaves and garam masala powder and make a fold.

Start rolling from one corner and seal the other end underneath the dough bud.

Dust the board with little flour and roll out the dough bud.

Roll out only one side, do not flip and roll.

Press gently to roll without affecting the layers, too much rolling will spoil the layer and it will look like flat chapati.

The rolled should be little thick with visible layers.

Place the rolled on tava or pan to fry.(Flat pan)

Fry for few seconds medium high flame then turn to other side and cook for another 30 seconds.

Pakoras

2008-07-05T12:07:00.000-07:00

Ingredients:

1 cup : Gram flour.
½ cup : Rice flour.
1¼ tsp : Salt.
4 tbsp : Ghee.
¼ cup : Water.
2 : Onion (chopped).
2 : Green chili ( chopped) .
5 clove : Garlic (crushed).
1 tbsp : Ginger (crushed).
1 tsp : Cumin seeds.
¼ tsp : Turmeric powder.
¼ tsp : Red chili powder.
3 cup : Oil (for deep frying).
Curry leaves.

Method of preparation:

Combine gram flour, rice flour, turmeric powder, red chili powder and salt and mix it well.
Add this to the flour.
To this, add onions, chopped chilies, curry leaves, crushed ginger and garlic.
Mix well to coat the flour mixture on all sides.
Extra water if needed add Slowly to your knead and form a stiff dough.
It should look like a thick mass, but it should not stick.
Meanwhile heat oil in a kada.
When its ready to fry, fry till it turns golden brown on all the sides.
First we have to take out the fried slices when it is cool then again dip in the oil and have a deep fry in this way pakoras taste good and are fried well.
Drain excess fat in a paper towel after frying.

Chocolate Sponge Custard

2008-07-03T12:57:00.000-07:00

Ingredient:

3 : Eggs.
1/4 : Teaspoon cream of tartar.
1 1/4 cup : Milk.
1/3 cup : Chocolate-flavored syrup.
1/4 cup : All-purpose flour.
3/4 tsp : vanilla.

Method of Preparation:

In a bowl beat egg whites with cream of tartar until it get stiff , until it whites slip no longer when bowl is tilted.
In a bowl, blend yolks, milk, syrup, flour, and vanilla until it get smoothen. Fold it into beaten whites.
Place 6 (6 oz.) lightly greased custard cups in large baking pan.
Pour egg mixture into cups.
Place pan on rack in preheated 350ºF oven.
Pour very hot water into pan to within 1/2 inch of top of custards.
Bake until chuffed and cake tester wooden pick used to inserted near center comes out clean, about 30 to 35 minutes.
Remove from hot water.
Cool at least 5 minutes before serving.

Vanilla custard

2008-07-03T12:40:00.000-07:00

Ingredient:

8 : Large Egg Yolks, beaten.

2 : Tablespoon Cornstarch.

11/2 : Cups Heavy Creams.

1 : Table spoon plus 1 tea spoon Somersweet.

1/2 Teaspoon Vanilla.

Method of preparation:

Mix Egg yolks and cornstarch in a medium stainless steel bowl.

Pour the cream into a heavy bottomed saucepan.

Heat cream on low until small bubbles appears around the outside edge.

Slowly pour cream over the eggs, stirring constantly.

Place a bowl over a saucepan of simmering water.

Cook for 5 minutes stirring constantly untills the mixture get thickens.

Add Somersweet and Vanilla. Stir until Somersweet dissolves.

Cover surface with plastic wrap .

Allow custard to cool about half and hour or can refridgerate for at least 2 hours.

Dhokla

2008-07-01T10:24:00.000-07:00

Ingredients:

1 packet : Khaman Dhokla.

1 : Onion (chopped).

1 Tsp : Mustard seed.

4 Tbs : Oil.

1 Tsp : Zeera.

1 Cup : Peas, carrot, cucumber( chopped together).

2 Tbsp : Methi leaves ( chopped and cooked).

Ginger paste.

A pinch of Asfoetida (Hing).

2 Tbs : yoghurt.

Few Curry leaves.

2 : Green chilles cut into two equal halves.

Sugar according to taste.

Method of preparation:

In a bowl mix the khaman dhokla, 2 Tbs yogurt, 2 Tbs of oil and some water.

Now add the cooked methi leaves, zeera and the gingerpaste and mix well saute it .

Add enough water to make into a smooth paste.

Steaming it.

Keep checking it is steamed properly.

Another method to cook in microwave:

Take a microwave safe square box.

Apply a thin coatings with a little oil and pour in it the batter prepared till you have about an 1 inch of depth filled up.

Cover it with a lid and cook it in the microwave time to set timming between 7-10 minutes .

Check if the cake is cooked by poking with toothpicks.

Take it out let it cool and cut into the shapes as desired.

Chowk:

In a pan add 1 tsp of oil let it get a little hot and then add some mustard seeds.

After those sputtering have quietened down add the curry leaves, hing and onions saute untill golden brown.

Add all the remaining vegetables and fry on simmer hot untill everything looks slightly cooked.

Add the sugar, chillies and some lemon juice to make it spicy and sweet

Banana and chocolate chips cookie

2008-06-28T17:07:00.000-07:00

Ingredients:

1 cup all purpose flour( maida).

1/2 cup whole wheat flour.

According to taste salt.

1/2 baking soda.

3/4 cup butter.

1/2 cup sugar.

1/2 brown sugar.

1 egg.

1 1/2 tsp vanilla extract.

1-2 ripe bananas.

1 cup rolled oats.

8 oz bittersweet chocolate chips.

1/2 cup chopped pecans.

Method of preparation:

Combinethe flours salt and baking soda in a bowl.

Mix butter and sugars with mixer until it turns creamy.

Add egg, vanilla and banana and mixing until it is mixed.

Then add the flour mixture.

Stir in oats, walnuts and chocolate chunks.

Spoon out in sizable scoops onto a sheepskin linked baking sheet.

Bake for 12 minutes at 375 degrees.

Almond ground cake

2008-06-27T13:29:00.000-07:00

Ingredients:

Plain Four: 310 gm.

Baking powder.

Castor sugar: 150 gm.

Brown sugar: 80 gm.

Almond ground: 100 gm.

Butter:150 gm.

yoghurt: 100 gm.

Vanilla essence: 2 tsp.

lemon zest: 1.

Eggs: 4.

Milk: 3 tsp.

1 canned of Peach.

Drained and cubed Some almond slices .

Methods For Preparation:

Mix butter and sugars until it turns creamy.

Add in yoghurt and vanilla essence and mix well.

Add eggs and beat well.

Add in plain flour and baking powder.

Add the ground almond and Milk. Mix it thoroughly.

Pour half of the mixture into a baking tin.

Top it with the cubed peaches.

Pour the remaining mixture over the peaches to cover it.

Smoothen the top and sprinkle with almond slices on it.

Bake in a preheated oven at 180C for 50 minutes.

Test with a cake tester and whether cake is cooked.

When cooked take the cake out.

Unmould cake and leave it to cool.

Ragda Patties

2008-06-25T12:17:00.000-07:00

Ingredients:

2 Cups( thoroughly wet) white peas.

4 Potatoes (boiled).

1/2 Cup rava .

1 Cup bread crumbs.

5 Green chillies.

1 tbsp Coriander.

1 tbsp Mint.

1/2 tsp Cumin powder.

1/2 tsp Pepper power.

1/2 tsp Turmeric powder.

1/2 tsp Garam masala.

Oil for frying .

Salt to taste accordingly .

Method of preparation:

Cook 1/4 cup white peas in a pressure cooker.
Add coriander, mint and chopped green chillies.
Mix it well.
Heat the oil and fry the mixture.
Mix cumin powder, turmeric powder and garam masala.
Fry it for few more minutes.
Add peas and water, boil till it get thick.
Ragda is ready.
Next mash the boiled potatoes.
Mix mashed potatoes, bread crumbs, rava, green chillies, turmeric powder and salt.
Prepare light dough.
Make a flat round patties from the dough.
Bake them at 350f till they turn crisp.
Pour ragda on hot patties.
Serve with chutney.

Fruit curd

2008-06-24T06:05:00.000-07:00

Ingredient:

2 Eggs Beaten.
1/3 Cup Sugar.
1 Tablespoon Lemon Juice.
1/4 cup Fruits pulp.
60g Butter(chopped)

Method of preparation:

Combine all the ingredients in a bowl.
Then place over a small saucepan of slightly hot water, stir constantly until mixture gets thickens and coats the back of a spoon.
Remove from heat.
Cover tightly, refrigerate curd until cold.

Lemon Curd Receipe

2008-06-24T05:29:00.000-07:00

Ingredients:

1 cups sugar.

1 zest of 1 lemon.

1/2 cup butter.

3 eggs

1/2 cup squeezed lemon juice.

According to taste salt.

Method of preparation

Place the sugar in a bowl add the lemon zest in it and mix well so that they are mixed properly.

When properly mixed add the butter and process to blend.

Add the eggs mixed it too then further add the lemon juice and the salt.

Pour the mixture into a small pan and cook very slowly over a low heat, stirring constantly, untils it gets slightly thickened.

Do not allow the mixture to get boiled.

To check the consistency, check the curd is prepared by swiping the fingure in the stirring spoon if it leaves a clear path on the spoon, the curd is ready then set it aside and pour in a bowl from the pan.

Refrigerate for few hours, until it get well chilled.

Curd keeps in the refrigerator for several weeks.

Slather it on toast or biscuits as jam is on the bread.

aloo ki tikki

2008-06-12T13:46:00.000-07:00

Ingredients:

4 big potatoes.

1 onion( chopped).

5-6 green chilies( chopped).

1/2 cup cilantro leaves(chopped).

2 teaspoons red chili powder.

1 teaspoon onion seeds (kalongi).

1 teaspoon zeera powder (Cumin powder).

1 teaspoon fresh grated ginger.

1 tablespoon lemon juice .

salt accordingly.

Batter:

1 cup white flour.

1 teaspoon salt.

2 tablespoons oil.

1 pinch baking sodawater for making the batter.

Method of preparation:

Boil and peel the potatoes until soft.

Mash the potatoes and add the spices, onions, cilantro, chilis and add ginger and lemon juice.

Form the mixture into small shape round and press with soft hands.

Mix the white flour with the salt, baking soda, oil and water to make a thick batter.

Heat oil in a pan.

Dip the round into the batter and fry few minutes on each side, until it turn golden brown.

Fruit and aloo chaat

2008-06-10T06:59:00.000-07:00

Ingredients :

2 Guavas.
1 Large apple.
3 Cups Potato (boiled).
½ Cup Onion (very finely chopped).
3 Bananas.
1 cup grapes.
1 tomato.
1 green chill (finely chopped).
1 Lemon Juice.
Salt according to taste.
Red chilli powder as per taste.
1 tsp jeera powder.
3 tsp fresh coriander (chopped).

Method of Preparation:

Cut the boiled potatoes, apples and guavas into cubes.
Cut the bananas in thick circular shape.
Cut the tomato in thick clump. Combine all the fruits and potatoes.
Mix the onions, tomato clumps and the green chilli. Sprinkle the chat masalas and the lemon juice.
Mix it well with a flat spoon.
Pour it into a big bowl and garnish it with the rest of the coriander leaves.

Dal makhani

2008-06-09T13:09:00.000-07:00

Ingredients:

3 cup whole black udat dal .

1/2 cup red kidney beans/ rajma.

1/2 cup chopped tomatoes.

½ cup chopped onions.

1 ½ teaspoon chopped ginger.

½ teaspoon garlic.

1 teaspoon chopped green chilles.

1 teaspoon turmeric powder.

½ teaspoon cumin powder.

1 teaspoon garam masala powder.

2 tablespoons butter.

2 tablespoons Chopped coriander.

Salt to taste.

Method of preparation:

Boil the black dal and red kidney beans(after soaking it for 8 hrs) for a whistle in pressure cooker and after that 20 min in medium heat.

Heat butter in a pan; add ginger, onions, garlic and sauté in medium heat untill it turns reddish brown.

Add tomatoes, green chillies, turmeric powder and cumin powder. Sauté until tomatoes are soft and cooked.

Add the cooked dal and bean, salt, garam masala powder, 1 cup of water and simmer it for 30 minutes Keep it it stirring occationally so it does not thicken itself at the bottom of the pan.

Garnish with chopped coriander,sliced onions, sliced green chillies, a tomato cucumber salad and serve with a naan/rice.

Thandai

2008-06-06T10:56:00.000-07:00

Ingredients:

Full cream milk: 7 cups.

Sugar: 1 cup.

Saffron: a few strands.

Green cardamoms: 8.

Rose petals (dried): 22.

Cinnamon :1 inch stick.

Peppercorns :8.

Almonds: 22.

Pista: 30.

Cashewnuts: 20.

Melon seeds (magaz): 3 tbsps.

Poppy seeds (khuskhus): 3 tbsps.

Method of Preparation:

Boil the milk and add sugar and saffronin it. When both are completely dissolved then keep the milk aside and set it for chill .

Powdered the green cardamom, dried rose petals, cinnamon and peppercorns to a fine powder.

Prepare the paste of almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with chilled milk to a smooth paste.

Mix together sweetened chilled milk, redolent powder and the paste thoroughly.

Serve chilled in glasses.

Tuna Casserole Recipe

2008-06-02T07:07:00.000-07:00

Ingredients:

1 can Tuna.
1 1/4 cup Milk.
2 Tsp Flour.
3 Tsp Margarine.
1/2 cup Paprika.
1 cup Macaroni.
1/2 cup Onion cut into small pieces.
1/2 cup green Pepper cut into small pieces.
1 can cream of Mushroom Soup.

Method of preparation:

Take a bowl and cut the fish.
In the pan boil water and cook the macaroni for 10 minutes add few drops of oil in the boiling water 2-3 drops.
Drain it and then wash it in cold water.
Fry onion and pepper in margarine in a pan till they become redish.
Combine flour and then milk.
Cook till it gets smoothen.
Add soup and stirr it till it gets smoothen.
Then add tuna, Paprika and macaroni.
Place it in casserole.
Bake it at 350Â° for 30 minutes.

Buttermilk Pancakes

2008-06-01T14:11:00.000-07:00

Ingredients:

1 cup all-purpose flour(maida).

2 tablespoons sugar .

1 teaspoon baking powder.

1/2 teaspoon baking soda.

Salt Accoding to taste .

1 cup buttermilk.

1 teaspoon vegetable oil.

1 large egg, lightly beaten.

Preparation:

Lightly mix the flour with the spoon so that it gets mix well in a bowl.

Combine the flour and all the remaining ingredient in a large bowl, and mix well in center of mixture.

Combine buttermilk, oil, and egg and add it to flour mixture, mix until it gets smoothen.

Spoon about one fourth cup in a hot nonstick cooking utensil.

Turn pancakes when tops are covered with bubbles and edges look cooked.

Pancakes

2008-05-31T09:43:00.000-07:00

Ingredients

1 cup whole wheat flour.
1 cup unbleached white flour.
1 tablespoons arrowroot.
Salt according to taste.
1/2 teaspoons baking powder.
1/2 teaspoon baking soda.
2 tablespoons oil.
1 cup buttermilk.
1 cup water.

Method of preparation:

Mix well all the ingredients together in a bowl.
Allow the flour mixture thin enough set it in the refrigerator for at least an hour.
Mix the fermented dough before cooking so it get mix well.
Heat the pan on medium heat until it turns hot. We will use oil to cook the pancakes.
Pour the mixture in the pan give the shape and size according to your wish and cook it until the mixture bubbles and the underside turns golden.
See that the pancakes is cooked on the other side for about half the time used for the first side.
Serve hot with butter, fruit, syrup, jam, or whipped cream.

Chicken soup

2008-05-21T12:36:00.000-07:00

Ingredients:

Butter ½ cup.
All-purpose flour (maida)1 cup.
Water 11 cups.
Chicken broth 3 cubes .
Chicken boneless breast 2 pounds.
Broccoli 2
Salt According to taste.
Black pepper 1 tsp.
Cream 1 cup.
Cheddar cheese 3 cups chopped.

Preparation:

Take a pan and set it for a medium heat.
Melt butter and mix in flour to form a paste then remove the paste from the pan and keep aside.
Pour some water in the pan and add chicken, chicken broth , broccoli, salt, and pepper.
Boil the mixture over high heat for a few minutes and then set it simmer for one hour.
Add the flour and butter paste into it. Before adding the cream boil for few min.
The cheddar cheese is then added when the mixture is thoroughly melted.

Creamy chicken

2008-05-20T13:54:00.000-07:00

Ingredients:

10 Flour Tortilla.

1 Cup Picante Sauce.

2 Tsp Chili Powder.

8 oz Sour Cream.

1 Tomato.

2 Cup Chicken (chopped and cooked).

1 Cup Monterey Jack Cheese.

1 Cup Cream of Chicken Soup.

1 Onion.

Preparation:

Mix soup, sour cream, picante sauce and chili powder in a bowl.

Mix 1 cup picante sauce mixture, cheese and chicken.

Spread the chicken mixture down in the center of each tortilla.

Then roll it up and place it in a baking dish.

Spread remaining picante sauce mixture in the top.

Cover it.

Bake it at 350 degrees F for 40 minutes.

Sprinkle the onion and tomato slices over it.

Naans

2008-05-19T14:32:00.000-07:00

Ingredients:

2 Cups Plain Flour.

2 Tsp. Dry Yeast.

1 Tbsp. Sugar.

3 Tbsp. Butter.

2 Tbsp. Curds.

1/2 Cup Milk.

1 Tbsp. Milk.

Preparation:

Scatter the yeast and sugar over the milk.

Keep it aside for half an hour till it turns effervescing.

Saffron to mix in 1 tbsp. milk and then its keep aside.

Mix flour and salt in a bowl. Mix well.

Pour curds and yeast solution in it and keep for 10 minutes.

Add curds and rub it into soft flour mixture.

Put the flour mixture in a vessel and keep aside covered for 10 hours or overnight.

Divide the mixture of flour into 5 parts.

Make it round and then place on a baking tray.

Keep aside for few minutes. Then roll into thick triangular shape.

Keep centre slightly thinner than edges.

Preheat oven at 350C.

Bake for 4-5 minutes or till done.

Serve hot with curries or gravied vegetables.

Cholay

2008-05-15T11:54:00.000-07:00

Ingredients:

Chole (dry chick peas)- 1 1/2cups.

Onion 2.

Tomatoes 3.

Ginger Garlic paste 1/4 tsp.

Cinnamon 1/2.

Cloves 2.

Cumin(jeera) powder 1/4 tsp.

Dhania powder 1/4 tsp.

Garam masala 1/2 tsp.

red pepper 1 tsp.

lemon and cilantro.

Method:

Put the chick peas in a pressure cooker on the gas and when a whisle come then put on simmer half an hour more till the peas gets properly boiled.

Take about 1/4th cup of the cooked chick peas and make a puree out of it.

Take a pan add four teaspoons of oil and add the cloves, cinnamon stick.

Then add finely chopped onion and the ginger garlic paste.

Cook the onion till it becomes reddish brown.

Now add jeera,dhania, garam masala and red chillie powder.

Cook for about thirty seconds then add the tomatoes.

Once the tomato becomes soft add the cooked chick peas, puree,salt and half a cup of water.

Close the pan and cook for about ten minutes until most of the water is absorbed and curry looks little thick.

Finally add some fresh lemon juice and chopped cilantro.

Paneer Korma

2008-05-12T10:13:00.000-07:00

Ingredients:

350 Grams Paneer.
2 Tomatoes.
2 Onions.
1 Teaspoon Chilli Powder.
100 Grams Fresh Cream.
1/4 Teaspoon Turmeric powder.
2 Cardamoms.
3 Tablespoons Ghee.
Salt to Taste.
Chopped Coriander for Garnishing.

Method Of Preparation:

Cut the paneer into small pieces.
Grate the onions.
Put the tomatoes in hot water after few minutes take off the skin and chop.
Heat the ghee in a pan, fry the onions and cardamoms for at least few minutes.
Add the tomatoes , chilli and turmeric powders and fry for a few minutes.
Add the paneer pieces, cream and salt.
Garnish with chopped coriander and serve.

Instant Vegetable Noodles

2008-05-12T09:55:00.000-07:00

Ingredients:

2 packs Maggi Noodles with Masala.
1-2 t Oil.
3-4 Green Onions.
1-2 Cup Cabbage cut into small pieces.
1 Carrot, cut into thin slices.
1 Green Pepper cut into thin strips.
1 Teaspoon Soya sauce.
Black pepper powder.

Method of Preparation:

Boil 3 cups of water and add the noodles for a minute.
Drain the noodles and set them aside. Save a bit of the cooking water.
Heat the oil. Saute all the vegetables on medium-high heat until crisp-tender.
Stir in the masala noodles mix in it soy sauce and a little bit of black pepper.
Salt is required less because already the noodles masala and the soya sause has in it.
Saute the mixture with the cooked noodles and some of the cooking water so that the mixture does not get dried.
Its ready to serve now.

Carrot And Paneer Toast

2008-05-12T09:33:00.000-07:00

Ingredients:

3 Brown Bread Slices.

1 Teacup Grated Carrot.

50 gms Grated Paneer.

1 Tbspn finely Chopped Tomatoes.

1/4th Teaspoon Chopped Green Chilli.

1 Teaspoon Chopped Coriander.

1 Teaspoon Butter.

Salt to Taste.

Preparation:

Toast the bread slices

Mix the carrot , paneer, tomato, green chilli, coriander, butter and salt.

Divide the bread piece into two equal halves.

Place one portion of the mixture on each toast.

Heat in an oven for a few minutes.

Serve Hot.

Aloo ki Sabzi

2008-05-10T07:07:00.000-07:00

Ingredients:

1-2 Potatoes Boiled and Mashed.
1/2 Tsp Jeera (cumin).
1 Fresh Tomato.
1 Cluster of Green Onions.
1 Tsp. Grated Ginger.
1 Clove Garlic (chopped finely).
1 Chopped Creen chilli.
Salt to Taste.
1/2 Tsp. Lime Juice or 1 Tsp.
Sour Curds.
Chopped Cilantro for garnish.

Preparation:

Wash the potatoes and keep them in the pan for boiling. Meanwhile in an another pan heat and dry roast the cumin seeds till they release the odor.
Add the tomatoes and cook for 2-3 minutes.
Add the grated ginger and onions and garlic.
Stir and cook for a few minutes.
After the potatoes are boiled peel them and mash them roughly. Add the boiled and mashed potatoes to the pan and mix.
Add the salt according to the taste and you can add lime juice or curds and mix well.
If the mixture is getting stick to the pan, pour some water in it.
Cook for few minutes with occasional stirring.
Add the green chillies and cilantro.

Potato Salad

2008-05-09T22:32:00.000-07:00

Ingredients:

2 Pounds Small Potatoes.
3 Tablespoons White Vinegar.
1 Tablespoon Canola Oil.
1/2 Cup Chopped Celery.
1/2 Cup Chopped Red Onion.
2 Tablespoons Sweet Pickle Relish, drained.
3 Hard-cooked large eggs, chopped.
3/4 Cup Low-fat Mayonnaise.
2 Tablespoons Prepared Mustard.
1/2 Teaspoon Salt.
1/4 Teaspoon Black Pepper.

Preparation

Place potatoes in a saucepan, and add water to it. Boil the potatoes. After boiling Drain it and after Cooling peel it.
Cut potatoes into small pieces.
Place potatoes in a large bowl, disperse with vinegar and oil. Add celery, onion, pickle relish, and eggs; stir gently.
Combine mayonnaise, mustard, salt, and pepper.
Spoon mayonnaise mixture over potato mixture; stir gently to coat.
Cover and chill 1 to 24 hours.

Pumkin pie spice cutouts

2008-05-08T09:37:00.000-07:00

INGREDIENTS:

3 cups All-purpose flour(maida).
2 tsp. Pumpkin pie spice.
2 tsp. Ginger.
1/2 tsp. Allspice (berries).
1/2 tsp. Cardamom.
1 1/2 Cups butter.
1 Cup Sugar.
Salt Accordingly.
2 Large Egg yolks.
1 Medium Vanilla Bean.
Colored sugar and prepared frosting for decorating

Method to prepare:

In a large bowl, whisk together flour, pumpkin pie spice, ginger, allspice and cardamom and place aside.
Add butter, sugar and salt in large bowl. Using a spoon, beating the mixture until it turns light and fluffy.
Add the egg yolks and beat until it turns smooth.
Using a the knife, split the vanilla bean in half, lengthwise. Excoriation the seeds from both sides with the tip of the knife and add them to the butter-sugar mixture in it then beat to combine.
Then add in flour-spice mixture blending until fully unified.
Divide the flour mixture stiff enough to roll in half; wrap in plastic. Refrigerate at least one hour or until firm.
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
Remove and unwrap 1/2 the flour mixture stiff on a lightly floured surface.
Roll out to 1/4-inch thick.
Cut out shapes with cookie cutters and transfer to prepared baking sheets.
Roll out scraps and repeat with remaining flour mixture stiff re-chilling if required.
Bake until golden brown, about 12 min.
Cool on sheets frost if desired.
Store in airtight container to remain crispy.

Peppermint Twists

2008-05-08T09:04:00.000-07:00

Ingredients:

1 Cup Butter.
1 Cup Sugar.
Salt According to taste.
2 Eggs.
1 1/2 tsp. Peppermint Extract.
Red or green food coloring.
1/2 Cup Mini Candy Canes, crushed.
4 Cups All-purpose flour(maida).
2 tsp. Baking powder.
2 oz. Bittersweet Chocolate, Melted and Cooled.
1 Egg beaten .

Method of Preparation:

In a large bowl, cream butter, sugar and salt add eggs and peppermint extract and mix well.
Remove 1 cup of butter mixture and place in a medium bowl; place aside.
To remaining mixture, add red or green food coloring (as desired)and 1/4 cup crushed candy canes.
Add 2 cups flour and 1 tsp. baking powder; mix well.
On a large sheet of waxed paper, press the flour mixture stiff into a large rectangle cover with a second sheet of waxed paper and chill 30 min.
Add melted chocolate to reserved butter mixture; mix well.
Add 2 cups flour and 1 tsp. baking powder and mix until well blended.
On a large sheet of waxed paper, press dough into a large rectangle cover with a second sheet of waxed paper and chill 30 min.
Remove the flour mixture stiff rectangles from refrigerator and roll each into larger rectangles.
Brush one layer with egg and place other layer on top. Cut long edges.
Roll up lengthwise into a tight roll.
Wrap in plastic wrap and chill 30 min.
Preheat oven to 350ºF. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 min.
Cool completely.
Break up chocolate and melt in a microwave-safe bowl for 30 sec.
Stir and continue to microwave in 10-sec. increments, stirring until smooth, but not warm.
Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes.
Place on waxed paper until chocolate sets.
Store at room temperature in an airtight container.

Gobi Manchurian

2008-05-07T07:47:00.000-07:00

Ingredients:

1 Medium Gobi cut into small pieces.
1/2 cup Cornflour.
1/2 cup All Purpose Flour(Maida).
2 Tbsp Soy Chili Sauce.
2 Tbsp Green Chili Sauce.
1 tsp hot Red Chili Pepper.
3 Tbsp Tomato sauce.
1/2 Capsicum- Sliced lengthwise.
1 Big Onion -Sliced.
1 tsp Butter -melted.
4 Garlic Cloves- Chopped.
1 Tbsp Ginger-Garlic-Green chili paste.
2 Green chilies - Chopped.
1/2 inch Ginger- Sliced into thin strips.
Oil for deep frying

Preparation:

Mix cornflour, maida , Garlic,Green chili paste, melted butter, salt( as desired) along with little warm water to make a thick paste.
Dip Gobi cut piece into this paste and deep fry them until it turns golden brown and set them aside.
Now in a pan heat little oil and fry onions till they turns brownish in colour.
To this add chopped garlic cloves and fry them until they turn brownish in colour.
Now add green chilies and ginger and then add in capsicum and fry them for a min. Capsicum will remain crispy by less frying.
Now add soy sauce, chili sauce, tomato sauce,red chili pepper and saute it for a few secs.
To this add about 3 tbsp of water and the above fried and cooled gobi bajias.Garnish with fresh coriander leaves and serve hot.

Mushroom Fried Rice

2008-05-07T07:17:00.000-07:00

Ingredients:

2 Cups Basmati Rice.

1 half cup Mushroom.

1 Big Onion Sliced.

1 Tbsp Ginger-Garlic Paste.

1Tbsp Soy sauce.

1 tsp Sambal Oleak.

1 tsp pepper powder.

4 Garlic Cloves chopped.

1/2 inch Ginger grated.

1 Jalapeno pepper.

1 Capsicum sliced.

5 to 6 Beans chopped.

1Tbsp Jeera.

1Tbsp Tomato Paste.

Preparation:

Heat about 1 Tb spoon of olive oil.

To this add washed basmati rice and fry for 3 mins. Add enough water ,cook the rice and let it cool.

Now heat about another Tbsp of olive oil and add jeera seeds and jalapeno, when jeera is saute untill it turns brown add the beans and fry for another 2 mins.

Now add Capsicum and fry it for another few min.

Now add in all the masalas and the sauces along with tomato paste and also the chopped mushrooms and saute it for another minute.

Mix the above with already cooked and cooled rice and serve hot.

Tricolour Sandwiches

2008-05-06T17:54:00.000-07:00

Ingredients:

Makes 2 sandwiches.
6 Bread slices.
1/2 Cup butter.

For the green layer :

1/2 cup grated paneer.
mint chutney.
salt to taste.

For the orange layer:

1/2 cup grated carrots.
2 tablespoons mayonnaise.
salt to taste.

Preparation:

Take the slices of bread and cut them in triangular shape.
Arrange the layer by putting one layer of butter in one slice of bread another green layer of cheese and mint chutney in another slice of bread then arrange the orange layer in another slice of bread. In this way the whole process is repeated and the slices of the bread comes on top of one another to make Tricolour sandwich.

Egg Cury

2008-05-06T17:01:00.000-07:00

Ingredients:

1 Onion sliced.

1 tsp red chilli pwd.

1/2 tsp Garam masala/curry powder.

1/2 tsp Turmeric..

1 tsp Coriander( dhania)powder.

1 tsp Cumin powder.

2tbsp Chopped coriander leaves.

1 tbsp Yoghurt.

1 tsp Kasoori methi.

Salt to taste.

Cooking Oil/ghee.

Ingredients for the paste:

1 small onion.

A gingergarlic Paste.

1 tablespoon yoghurt.

1 stick cinnamon.

2 cardamoms.

2 cloves.

1 big tomato.

6-8 cashewnuts.

Method:

5-6 Boiled eggs. After boiling uncovered them and cut into round shape & keep aside.

Heat the oil in a pan and saute the sliced onion untill they are brown and add the ground onion masala and fry till the oil separates & leaves the side of the pan for a few minutes.

Later, add the red chilli, turmeric ,dhania and cumin powders & fry for a minute, now add the eggs mix in well till it's coated with the masala.

Finallythe time to add the salt according to taste and the garam masala and the kasoori methi for a final stir.

Garnish with coriander leaves & Serve with rice/Naan/phulkas.

Irish cream chocolate mousse cake

2008-05-04T21:15:00.000-07:00

Ingredients:

For Mousse:

Large eggs: 4.
Cup sugar: 1/3.
Bittersweet chocolate, chopped: 12 ounces .
Chilled whipping cream: 1 1/2 .
Irish cream liqueur: 1/4 cup .

For Syrup:

Cup sugar: 2/3 cup.
Water: 5 tablespoons.
Irish whiskey: 5 tablespoons .

For Cake:

Large eggs: 6.
Sugar: 3/4 cup plus 2 tablespoons.
Instant espresso powder or coffee powder: 2 tablespoons.
Pinch of salt.
All purpose flour: 1 cup.

For Chocolate Bands:

Waxed paper strips: 2 14 1/2 x 3-inch.
Bittersweet chocolate, chopped: 4 ounces.
Solid vegetable shortening: 1 tablespoon plus 1 teaspoon.

For Chocolate curls:

Bittersweet baking chocolate: 12 1-ounce squares.
Powdered sugar

Preparation

Mousse:

Whisk eggs and sugar in large metal bowl.
Set bowl over saucepan of low boiling water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes.
Remove bowl from over water.
Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
Place chocolate in top of double boiler over simmering water; stir until it get melts and smooth.
Remove chocolate from over water. Cool to luke warm.
Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks.
Pour luke warm melted chocolate over egg mixture and fold together.
Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Syrup:

Combine sugar and water in small saucepan.
over low heat until sugar get dissolves.
Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool.

Cake:

Preheat oven to 350°F.
Butter 9-inch-diameter springform pan.
Line bottom with parchment paper.
Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture get thickens and slowly gets dissolve in ribbon forms about 8 minutes.
Sift 1/3 of flour over and gently fold into egg mixture.
Repeat 2 more times dont beat more than thatit would get spoil.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes.
Cool cake completely in pan on rack.
Run small sharp knife around pan sides to loosen cake. Release pan sides.
Turn out cake. Remove pan bottom. Peel off parchment.

Assembly:

Using serrated knife, cut cake horizontally into 3 layers.
Place bottom cake layer on platter.
Brush with 3 tablespoons syrup.
Spread 2 cups mousse over.
Top with second cake layer. Brush with 3 tablespoons syrup.
Spread 2 cups mousse over. Top with third cake layer, cut side down.
Brush with 3 tablespoons syrup.
Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:

Line large baking sheet with foil and set aside.
Place another large sheet of foil on work surface; top with waxed paper strips.
Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth.
Pour half of melted chocolate down center of each waxed paper strip.
Using metal icing spatula, spread chocolate to cover strips evenly and completely. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere.
Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet.
Refrigerate until chocolate sets, about 5 minutes.
Gently peel off paper. Refrigerate cake.

Chocolate curls:

Line baking sheet with foil.
Unwrap 1 square of chocolate.
Place chocolate on its paper wrapper in microwave.
Cook on High just until chocolate begins to soften slightly, about 1 minute.
Turn chocolate square onto 1 side and hold in hand.
Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil.
Form as many curls as possible. Repeat process with remaining chocolate squares.
Place curls decoratively atop cake, mounding slightly.
Sift powdered sugar over chocolate curls before serving cake.

Almond And Grape Soup

2008-05-01T09:47:00.000-07:00

Ingredients:

Almonds: 40.
Milk: 1¼ cups.
Onion : 1 small sized.
Butter: 2 tbsps.
Refined flour (maida): 2 tbsps.
Vegetable stock or water: 4 cups.
Salt: according to taste
White pepper powder: according to taste.
Celery (sliced): 2 sticks.
Egg yolks: 2.
Low fat cream: 2-3 tbsps.
Parsley (chopped): 1 tbsp.

Preparation

Blanch and finely chop almonds.
Boil milk and almonds.
Heat butter in a pan add, sauté onion until it turns soft.
Add flour, cook on low heat for a moment and add stock.
Bring to a boil and season with salt and white pepper powder.
Add celery and boil at low temperature for fifteen minutes.
Blend milk and almonds in a blender.
Strain boiling stock and combine with milk and almond paste.
Reheat, adjust seasoning.
Add egg yolks and cream and mix thoroughly.
Take off the heat and chill.

NOODLES

2008-04-30T13:50:00.000-07:00

Ingredients:

2 cups (200 grams) noodles.
1 tablespoon oil.
2 spring onions, sliced.
1 small yellow capsicum, seeded, sliced.
1 small red capsicum, seeded, sliced.
4-5 French beans, sliced diagonally and blanched.
½ cup sweetcorn kernels, boiled.
2 teaspoons soy sauce.
Salt to taste.
2 tablespoons hot and sweet tomato ketchup.
1 tablespoon sweet chilli sauce.
¼ cup bean sprouts.
2 stalks spring onion greens, sliced.

Method:

Boil noodles in plenty of salted water.
Drain, refresh and set aside.
Heat oil in a pan. Add spring onions and sauté.
Add yellow and red capsicums and French beans.
Add sweetcorn kernels, soy sauce and mix well.
Add noodles and salt and toss.
Add hot and sweet tomato ketchup and sweet chilli sauce and mix gently.
Add bean sprouts and spring onion greens and mix.
Serve hot.

Chocolate Coffee

2008-04-30T13:39:00.000-07:00

Ingredients:

Chocolate 200 grams.
Instant coffee powder 4 teaspoons.
Milk 4 cups.
Powdered sugar 4 teaspoons.
Cream (Beat severely with a whip) ½ cup.
Chocolate vermicelli 2 teaspoons.

METHOD

Break chocolate into small pieces.
Put them in a bowl. Add one cup of milk, coffee powder and sugar.
Keep the bowl in Microwave oven on HIGH (100%) for one 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 top.
Garnish with chocolate vermicelli and serve immediately.

Gajar Ki Kanji

2008-04-30T13:17:00.000-07:00

Ingredients:

4 Large Carrots.
1 Medium Beetroot.
3 tablespoons Salt.
1½ tablespoons Coarse red chilli powder.
4 tablespoons Coarse mustard seeds powder.

Method:

Scrub carrots and beetroot and wash under running water. Peel and cut into batons.
Take carrot and beetroot batons in a bowl.
Add salt, coarse red chilli powder, coarse mustard powder and mix.
Add eighteen cups of water and stir.
Cover the bowl with a muslin cloth and tie it round the rim.
Let it stand in the sun for three to four days.
When ready chill in the refrigerator and serve chilled.
The kanji must not be used after 10 days and it should be consumed within ten days.

Strawberries Syrup

2008-04-30T13:05:00.000-07:00

INGREDIENTS:

1 cup sugar.
1 cup water.
1/2 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1 tablespoon vanilla extract.
2 pints strawberries, hulled and sliced.

DIRECTIONS:

In a saucepan, stir together the sugar and water.
Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy.
Mix in the nutmeg and cinnamon, and remove from the heat.
Stir in the vanilla.
Allow to cool for a few minutes, then pour over sliced strawberries.

Mexican Scrambled Eggs

2008-04-29T22:09:00.000-07:00

Ingredients:

1/2 tsp. vegetable oil.
1 tsp. chopped seeded jalapeño pepper.
1/4 cup cholesterol-free egg substitute.
Freshly ground black pepper.
1 tsp. chopped fresh cilantro leaves.
1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted.
1 tbsp. salsa fresca.

Preparation:

Heat oil in small nonstick frying pan over medium heat.
Add jalapeño pepper and cook for 30 seconds.
Add egg.
Cook and stir until set but still moist.
Flavour to taste with black pepper.
Stir in cilantro.
Divide egg mixture between muffin halves.
Top with salsa fresca.

Broccoli Cheese Potato Topper

2008-04-29T21:13:00.000-07:00

Ingredients:

1 Can 10 3/4 oz. Condensed Cream of Broccoli Soup.
1/4 cup milk.
Dash ground black pepper.
4 hot baked potatoes, split.
1 cup cooked broccoli flowerets.
1/4 cup shredded Cheddar cheese.

Preparation

Mix soup, milk and pepper.
Place hot potatoes on microwave-safe plate.
Bagatelle potatoes with fork.
Top with broccoli.
Spoon soup mixture over broccoli.
Top with cheese.
Microwave on HIGH 4 min.

Mediterranean Pasta Frittata

2008-04-29T17:41:00.000-07:00

Ingredients:

2 Cups cooked-over spaghetti pasta tossed in a sauce (made with: roasted red peppers, diced fire roasted tomatoes, capers, balsamic vinegar, garlic, basil and red pepper flakes).
1 Cup thawed frozen chopped spinach, drained well.
4 oz Goat cheese.
6 Organic free-range eggs.
1/2 Cup sour cream.
Several bolts of Old Bay Seasoning, nutmeg, red chili flakes, dried basil, to taste.
1-2 Tablespoons Parmesan, freshly shredded, for the top.
Preheat the oven to 375 degrees F.

Preparation:

Arrange the cooked-over spaghetti pasta in the bottom of a 9-inch oiled pie (Dish baked in pastry-lined pan).
Scatter the spinach and pieces of goat cheese all over the pasta.
Whisk the eggs with the sour cream till smooth and frothy.
Flavour to taste with spices and herbs.
Pour the egg mixture all over the pasta and using a fork, shimmy the pasta a bit to allow the egg mixture to ooze in and around.
Sprinkle with extra red pepper flakes, basil, or your favorite seasoning.
Sprinkle the top with chopped Parmesan.
Bake in a hot oven on a center excruciate for 35 minutes or so until the frittata is puffed and golden brown, and the center is set.
Allow the frittata to cool for ten minutes before slicing and serving.

Apricot, Blueberry and Sunflower Seeds

2008-04-24T09:31:00.000-07:00

Ingredients:

1-1/2 cups Spelt Flour.
1/2 cup Buckwheat Flour.
1 lg. or 2 sm. Bananas.
1/2 cup Pitted Dates (whole or pieces).
1/2 cup Sunflower Seeds, raw, hulled.
1-1/2 tsp. Baking Soda.
Apple Juice.
1 pint Blueberries frozen.
6-12 Apricots.

Preparation

Preheat the oven to 350 degrees F.
In a large mixing bowl place the spelt and buckwheat flour.
Add the baking soda and mix well.
Add the sunflower seeds and frozen blueberries.
We use frozen blueberries to prevent premature bursting while baking, and suggest washing and freezing the blueberries the day before use.
Mix well.
In a high speed blender place the bananas, dates, and just enough apple juice to facilitate grinding into a smooth, thick liquid.
Cover the blender and run it at high speed until smooth.
Add to the flour mixture.
Wash down the blender container with a little apple juice and add as necessary to the flour mixture.
Mix until the batter is smooth but slightly stiff, adding apple juice as necessary.
Spoon the batter onto a non-sticky or lightly oiled baking sheet to form the size oven cakes as desire.
Add apricot halves on top of the oven cakes.
Place the baking sheet in the oven and bake for approximately 30 minutes or until the oven cakes are firm.
The juice from the apricots and blueberries provides a natural syrup.

Apple Cinnamon Raisin Oven Cakes

2008-04-24T09:05:00.000-07:00

Ingredients:

3 Apples.

2 Bananas.

2 cups Raisins.

Apple Juice.

3 cups Spelt Flour.

1 cup Oat Flour or Quick Oats.

2 tsp Cinnamon, ground.

1 ½ tsp Baking Soda Pecan Halves.

Preparation:
Mix it well in the blender:

Place the peeled bananas, 1 of the apples cut into slices, 1/2 cup raisins, and ¼ cup apple juice in the blender container.
Set the blender on high speed and run until ingredients are smooth.
The add the remaining 2 apples and set the blender to slow speed and chip the apples into small pieces.
Set the mixture aside.

Now take a bowl:

Mix the spelt flour, oat flour, cinnamon, baking soda, and 1 ½ cups raisins together.
Mix in the banana ,apple, raisin mixture and sufficient additional apple juice into the flour mixture until it gets smoothen, but on the thick side so that the mixture won’t flow out on the sheet.

Baking:

Preheat the oven to 350 degrees F.
On a lightly oiled or non-stick cookie sheet, spoon out about 2 or 3 heaping tablespoons of the mixture for each cake.
Arrange pecan halves on top for decoration and added flavor.
Bake in a preheated oven at 350 degrees F. for 30 minutes or until it turns golden brown. When the Oven Cakes are firm to the touch, they should be done. The checking should be done of the bottoms to make it sure that they are not burning.
These Cakes may be served with Maple Syrup, Banana Date Syrup .
Cakes are good in taste as that of a cookie.

Surprise chili

2008-04-24T08:38:00.000-07:00

Ingredients:

1 pound great northern beans.

6 cups water.

1 large yellow onion chopped.

2 cloves garlic minced.

2 4-oz cans diced green chili pepper.

1 tablespoon dried oregano.

1 tablespoon ground cumin.

1/2 teaspoon ground red pepper.

4 cups chopped cooked chicken.

2 fresh chili peppers – chopped.

1/2 teaspoon salt and pepper.

1/2 cup shredded Monterey Jack cheese.

Preparation:

Wash beans. Place in an oven and add water.

Bring to boiling. Reduce heat; simmer, uncovered for 2 minutes.

Remove from heat.

Cover and let beans soak for several hours, (or cover and soak beans overnight).

Drain off water. In the same oven, combine beans, onion, garlic, green chilies, cumin, red pepper, chili peppers, salt and pepper, and oregano.

Bring to a boil,and reduce heat.

Cover and simmer for half an hour.

To serve stir in the cheese till just melted just before serving, with sliced chilies.

Crispy Corn Relish

2008-04-24T06:26:00.000-07:00

Ingredients:

1 16 oz package frozen corn.

3/4 cup red bell pepper chopped.

1/2 cup green onions chopped.

1/2 cup yellow onion chopped.

2 cloves garlic minced.

1 4-oz can diced green chili peppers.

1/3 cup vinegar.

1 tablespoon sugar.

1/2 teaspoon crushed red pepper flakes.

1/2 teaspoon freshly grated ginger.

2 fresh chili peppers – chopped.

1/4 teaspoon salt.
1 jalapeno pepper thinly sliced.

Preparation

Combine all ingredients in a large saucepan.

Start boiling , Reduce heat and simmer 5 minutes stirring occasionally.

Cool completely Refrigerate before serving.

Can be stored up to a week Garnish with Jalapeno peppers before serving.

Black Bean Chipotle Salsa

2008-04-23T09:46:00.000-07:00

Ingredients:

4 cups ripe chopped tomatoes.

1 16-oz can of black beans.

1/2 cup fresh or frozen yellow corn.

2 cloves garlic.

3 tablespoons chopped chipotles in sause (which contains the mixture of tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. )

1 tsp fire-roasted canned jalapenos or fresh minced jalapenos.

1/4 cup chopped red onion.
1/4 cup chopped cilantro.
1 tbsp lime juice.
2 tsp tequila.
1 tsp extra virgin olive oil.
salt.

Method:

Heat the olive oil, add the minced garlic and fry for 10 seconds.
Add half the chopped tomatoes, and some salt. Fry for a few minutes until they have cooked down to half their volume.
If using frozen corn, add at this stage, and switch off the flame. The corn will thaw in the tomato mixture.
Let the mixture cool.
Meanwhile, drain and rinse the black beans under running water in a sieve. Drain it well.
Add it to the tomato mixture along with the rest of the ingredients.
Stir and cover. let it sit for about 15 minutes for the flavours to blend.

Black Bean Pasta Recipe

2008-04-23T09:31:00.000-07:00

Ingredients:

• 4 Ribs of celery, chopped.

• 2 Cloves of garlic, chopped.

• 1 tsp Crushed red pepper flakes.

• 2 tbsp Olive oil.

• 1 Can of black beans.

• 1 Can of diced tomatoes.

• 3 Roma tomatoes, chopped.

• 8 Ounces of penne pasta, cooked.

• Parmesan cheese to sprinkle.

Method To Prepare:

•Heat 2 tbsp oil in pan and fry the celery for about 2 minutes.
•Add garlic and fry for 3 minutes more.
•Now add black beans and tomatoes.

•Remove the pasta when cooked well.
•Drain it and add to the skillet.

•Cook for another three minutes until the ingredients get mixed.

•Sprinkle with Parmesan cheese and serve.

Baked Macaroni Cheese Recipe

2008-04-22T20:30:00.001-07:00

Ingredients:

• 2 Cups cooked Macaroni.

• 1/4 Cup flour.

• 1/4 Cup margarine.

• 1 Cup milk.

• 1 Cup cream.

• 2 Cups shredded cheddar cheese.

• 1/2 Cup bread crumbs.

• Fresh ground pepper.

• Salt to taste.

Method of Preparation:

•Mix flour, salt and pepper.
•Blend it well.
•Heat the butter.
•Add the blended mixture.
•Pour milk and cream.
•Stir it properly and boil it.
•Cook over medium heat for 10 minutes.
•Add cheddar cheese little by little.
•Put over medium heat till the cheese gets melted.
•Add macaroni toss it to coat with cheese sauce.
•Place it on a baking dish and put bread crumbs over it.
•Bake it at 400f till the top turns golden brown.

Tomato Chutney

2008-03-02T18:34:00.000-08:00

Ingredients:

Chopped tomatoes.
¾ C white vinegar.
1-2 dozen whole dry red chillies (to taste).
½ t refined peanut oil.
½ (level) kalonji (nigella seeds).
Gur (jaggery) broken into small pieces.
Salt according to taste.

Method to prepare:

Soak the red chillies in white vinegar for 3-4 hours.
Heat oil in a pan and add kalonji. Shake around till fragrant.
Add the chopped tomatoes and salt.
Cook on medium heat till soft, stirring occasionally. Add the vinegar with the chillies. Cook another 5-8 min.
Add the jaggery and boil at low temperature.
Adjust the sweetness and the salt.
Boil for another 10 min.
Cool and store in clean jars. It will became thick when it cool down. We can either make it halved or doubled.
Try this with pakoras.

Vegetarian Mulligatawny Soup

2008-03-02T17:49:00.000-08:00

Ingredients:

1 Onion( chopped).
2 tablespoons Ghee.
1 half spoon Red chili.
1 pinch Cayenne pepper.
1 teaspoon Turmeric.
1 tablespoon Coriander.
4 cups Stock.
Salt to taste.
1 md Caroot( chopped).
1 kg Potato ( cubed).
1 Green bell pepper( chopped).
1 Tomato(chopped).
1/2 cup Grated coconut.
1 cup Coconut milk.
2 tablespoons Lemon juice.
2 teaspoons Cilantro/parsley.

Method To Prepare:

Soak, rinse & cook chick peas.
Cook it for 45-60 minutes till it turns soft.
In a soup pot, saute the onions in the ghee for 5 minutes.
Add chili, cayenne, turmeric & coriander leaves.
Saute for 2 to 3 minutes, stirring.
Add to it the stock & the vegetables.
Boil at low temperature for 10 to 15 minutes.
Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.
Remove from heat & let cool for a few minutes.
Blend well.
Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour.
It is ready to serve.

Chivda

2008-01-13T14:24:00.000-08:00

Ingredients:

Beaten rice 2cups.
Puffed rice 1/2cup.
Peanuts 1/4 cup.
Cashewnut 1/4 cup.
Channa Dal roasted 1/4 cup.
Turmeric powder 1/2 tsp.
Green chillies 1 to2 cut into small pieces .
Curry leaves 5 to 6 torn to small pieces .
Coriander seeds 1 tsp.
Mustard seeds 1 tsp
Salt 3/4 tsp.
Sugar 1/4 tsp.
Oil 2 tbsp.

Method to prepare :

Heat oil in a big pan and roast poha for 5 minutes or until it turn crisp.Then Set it aside.
In another pan heat 2 tbsp of oil and add mustard seeds. When they start to splutter add coriander seeds, green chillies and curry leaves. Saute for few seconds.
Then add peanuts, cashews and channa dal and fry until they turns into golden color.
Add turmeric powder, salt, sugar and mix well.
Finally add puffed rice, beaten rice and mix well.
Check for salt , add more if necessary.
It is ready to serve.

Paneer chili

2007-12-18T19:32:00.000-08:00

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.

Grilled Sausage Patties

2007-12-09T15:39:00.000-08:00

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

2007-12-09T14:45:00.000-08:00

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

2007-12-09T14:16:00.000-08:00

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

2007-12-09T13:53:00.001-08:00

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.

Banana Split Ice Cream

2007-12-05T03:25:00.000-08:00

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

2007-12-05T03:20:00.000-08:00

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

2007-12-05T03:04:00.000-08:00

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

2007-12-05T00:04:00.000-08:00

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.

Chocolate Frosting

2007-12-04T05:08:00.000-08:00

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.

Tomato Cheeze Spread

2007-11-30T12:42:00.000-08:00

INGREDIENTS

4 cloves garlic.

1 1/2 cups fresh basil leaves.

1 teaspoon fresh lemon juice.

1/4 cup pine nuts.

2 tablespoons olive oil.

2 2/3 cups softened cream cheese.

1/4 cup grated Parmesan cheese.

1 1/3 cups sun-dried tomatoes, packed in oil, drained.

1/3 cup tomato paste.

3/4 cup butter.

salt and pepper according to taste.

METHOD TO PREPARE:

Chop the garlic in a food processor.

Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended.

Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth.

Transfer the mixture to a medium bowl.

Chop sun-dried tomatoes in the food processor.

Mix in tomato paste and 1/3 cup cream cheese. Blend until it turn smooth.

Place 2 cups cream cheese and butter in a medium bowl.

Using an electric mixer, beat until fluffy. Season with salt and pepper.

Lightly grease a 1 1/2 quart baking dish.

Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish.

Layer alternately with 1/2 the sun-dried tomato mixture.

1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture.

Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.

Carefully invert dish onto a platter and it is ready to serve.

Pineapple pizza

2007-11-30T12:23:00.000-08:00

INGREDIENTS:

1/2 pound ground Italian sausage.

1/2 teaspoon garlic salt.

1/4 teaspoon dried oregano.

1 cup crushed pineapple, drained.

4 English muffins, split.

1 (6 ounce) can tomato paste.

1 (8 ounce) package shredded mozzarella cheese.

METHOD TO PREPARE:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.

Drain sausage, and mix in garlic salt, oregano and crushed pineapple.

Arrange English muffin halves in a single layer on the prepared baking sheet.

Spread with tomato paste.

Layer with the Italian sausage mixture. Top with mozzarella cheese.

Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned.

Chocolate Cherry cake

2007-10-10T04:54:00.000-07:00

Ingredients:

6 Eggs White.

1 Chocolate Cake Mix.

21 oz Cherry Pie Mix.

For Frosting:

2 Eggs White.

1 1/2 cup Sugar.

1/4 tsp Cream of Tartar.

1/3 cup Water.

1 tsp Vanilla Essence.

How to make chocolate cherry cake:
In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
Grease 9" X 13" pan and make a layer of flour on it.
Pour the batter into the pan.
In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
Take tthe cake out and cool it.
To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed.
Frost the cool cake with this mixture.

Lemon Pudding

2007-10-10T04:49:00.000-07:00

Ingredients:

4 oz breadcrumbs.

1 oz flour.

1/2 tspful baking powder.

2 oz shredded suet.

2 oz moist sugar (cheeni).

Grated rind of 1 lemon.

1 egg.

3/4 cup milk.

How to make lemon pudding:
Mix all the dry ingredients together with the lemon rind.
Add the beaten egg and milk, and stir the mixture well.
Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
Serve with lemon sauce, using the juice of the lemon.

Indian Paneer Tikka

2007-10-10T04:40:00.000-07:00

Ingredients:

1 Large block of Paneer.

1 onion.

1 Capsicum.

1 Tomato.

Few Mushrooms.

Finely chopped Coriander leaves.

To Marinade:

1/2 cup Curd.

1 tsp Garlic paste.

1 tsp Ginger Paste.

2 tsp Tandoori powder.

1 tsp cumin (jeera) powder.

2 tsp Chaat powder.

Salt to taste.

Red chili Powder to taste.

How to make indian paneer tikka recipe :
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

Cheese Pizza

2007-10-10T04:29:00.000-07:00

Ingredients:

225gm flour.

1/4 tsp salt.

15gm yeast mix with 4-5tbsp hot water.

1 tbsp sugar.

150ml evaporated milk.

2 tbsp butter.

1/2 cup tomato sauce.

1 pkt grated cheese.

2 large onions (cut into rings).

1/2 tsp sal.

t1/2 tsp pepper powder.

2 tbsp butter (melted)

Preparation:
Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Aam Panna

2007-10-03T12:50:00.000-07:00

Ingredients:

6 medium sized Green Mango (Aam) .
33/4th cup Water.
1 tsp dry-roasted and grounded Cumin Seed (Jeera).
1/2 tsp Red chili Powder (Lal Mirchi).
1 tsp Salt (Namak).
3 tblsp Sugar (Cheeni).
3 tblsp chopped Mint Leaves (Pudina Leaves).
12 crushed Ice-cubes.

How to make panna:

Place the mangoes with water to cover in a sauce-pan and bring to boil.
Simmer for 10 minutes.
Drain off the water and then peel, stone and pulp the mango with a spoon.
Place the pulp in a deep bowl.
Add water, sugar, salt, chili and cumin.
Whisk thoroughly.
Stir in the mint and whisk again.
Transfer it to a jug.
Serve chilled with crushed ice.

Cholay bhature

2007-10-03T12:39:00.000-07:00

Ingredients:
Bhature

2 cups All purpose flour (Maida).

1 pouch Yeast.

1 cup Yogurt.

2 tbsp Vegetable Oil.

Salt to taste.

Choley

1 small can Garbanzo beans.

1/2 tsp Ginger paste.

1/2 tsp Garlic powder.

1 tsp Cumin seeds.

2 tbsp Oil.

2 tbsp Cilantro.

6-7 Mint leaves.

1/2 tsp Turmeric Powder.

1/2 tsp Chilly Powde.

2-3 Bay Leaves.

2-3 Cloves.

1/2 tsp Garam Masala.

1 Medium-sized finely chopped onion.

1 Big tomato.

1 1/2 cup Water.

Salt to taste.

How to make chhole bhature :

Bhature

Take yeast and soak in lukewarm water for 5-10 minutes.

Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.

Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

Take 2 tablespoons of oil in a pressue cooker and heat it.

Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.

Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.

Now add the rest of ingredients including water except the cilantro and mint leaves.

Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.

Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Fruit Shake

2007-10-03T11:46:00.000-07:00

Ingredients:

2 cup Bananas (sliced).

2 cup Strawberries (sliced).

2 cup Pineapple or Papaya (chopped).

1 cup Apples (chopped and peeled).

1/2 cup Ice cubes.

1 tsp Honey.

Fruit shake:
In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey.
Blend till smooth.
Serve immediately for breakfast.

Masala Dosa

2007-10-01T11:32:00.000-07:00

Ingredients:

Dosa shell:

1 1/2 cups rice.
1/2 cup urad dal.
salt according to taste
Oil

Masala Filling:

2 large potatoes.
1 medium onion (chopped).
1/2 teaspoon yellow split peas.
1/2 teaspoon mustard seed.
1/2 teaspoon turmeric.
1-2 green chili.
1 tablespoon oil.
salt to taste.

Preparation:
Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
Add potatoes and mix and cook some more Serve.
Add filling inside Dosa and roll. Serve hot with Chutney.

Samosa

2007-10-01T11:27:00.000-07:00

Ingredients:

For Cover:

1 cup all purpose flour (Maida).
Water to Knead dough.
2tbsp oil.
Little salt.
1/4th tsp. Ajwain (optional) .

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed).
1/2 cup Green Peas (boiled).
1-2 Green Chilies (finely chopped).
1/2tsp Ginger (crushed).
1tbsp coriander finely chopped .
Few chopped Cashews (optional).
Few Raisins (optional).
1/2tsp Garam masala.
Salt to taste.
Red chili powder to taste.
1/2 tsp. Dry Mango powder( Amchur) (optional).

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Aloo tikki

2007-10-01T11:21:00.000-07:00

Ingredients:

large boiled aloo (potatoes).
1 tsp salt or as per taste .
1/4th tsp ground black pepper.

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted.
1/2 tbsp scrapped and minced ginger.
1/4th tsp garam masala.
1/4th tsp salt or to taste.
Red chili powder to taste (optional).
1tsp coarsely ground dry-roasted cumin seeds.
Oil for pan-frying.

How to make aloo tiki :

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.

Pani puri

2007-10-01T11:15:00.000-07:00

Ingredients:

To make puri:

1 cup Semolina (Rava / Suji).
3 tblsp Fine Wheat Flour (Maida).
1/4 tsp Baking Soda.
Oil to deep fry.

To make pani:

1/2 cup Tamarind (Imli) Pulp.
2 cups Water.
2 tblsp roasted Cumin Seed (Jeera) Powder.
2 tblsp un-roasted Cumin Seed (Jeera).
Coriander Leaves.
3 Green Chilly (Hari Mirch).
2 tblsp Mint Leaves (Pudina Leaves) Chutney.
1 tblsp Black Salt (kala namak ) .
2 tblsp Jaggary (Gur) .

How to make pani puri:

To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

Bhel puri

2007-10-01T11:10:00.000-07:00

Ingredients:

1 cup Puffed Rice (Kurmura).
1/2 cup chopped Tomato (Tamatar).
1/2 cup chopped Onion (Pyaj).
1/4 cup chopped Coriander Leaves (Dhania Patta) .
1/2 cup boiled and mashed Potato (Aloo).
4 chopped Green Chilli (Hari mirch) .
1 tblsp chopped Ginger(Adrak).
1 tblsp Garam Masala.
6 tblsp Tamarind (Imli) Chutney.
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney.
1/2 cup Nimkis.
1/2 cup Sev.
1/2 cup Gol gappas.
2 tblsp Lime or Lemon (Nimbu) Juice.

How to make bhel puri:

Mix the puffed rice, tomatoes, onions.
Drain the water from the grated potatoes and mix that as well.
Mix all the ingredients under seasoning and add to this.
Lightly crush and add the nimkis and golgappas.
Add the sev and kaara pusa directly and mix well.
Finally garnish with coriander leaves and lemon juice.
Serve immediately..

Dum Aloo (Potato)

2007-10-01T10:43:00.000-07:00

Ingredients for dhum aloo:

900gms Aloo (Potatoes).
33/4th cups water.
Salt To Taste.
Ghee or oil for deep-frying.
1 cup ghee.
1 large Onion (finely chopped).
4 tbsp tomato puree.
140 ml curd.
4 tbsp hot water.
1 green pepper (seeds removed and sliced) .
1tsp garam masala powder.
Spices.
4 cloves.
4 bay leaves.
6 black peppercorns .
4 green cardamoms.
1 brown cardamom.
1piece cinnamon stick.
Paste.
1 large onion (chopped).
12 flakes garlic.
2 tbsp ginger.
6black peppercorns.
1 tsp poppy seeds.
1 tbsp coriander seeds.
1 tsp cumin seeds.
2 dry red chilies.
1 tsp turmeric powder.
A pinch of ground mace.
A pinch of ground nutmeg.

Method:

Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Turkey Rollups

2007-09-30T07:18:00.000-07:00

Ingredients:

2 (8-oz.) pkgs. nonfat cream cheese, softened.
3 whole green onions, finely chopped.
1-oz. pkg. dry nonfat ranch salad dressing mix.
6 low-fat flour tortillas or soft lahvosh.
1/2 lb. low-fat turkey breast, roast beef, chicken or ham slices.
6 whole iceberg lettuce leaves.

Directions:

Combine cream cheese, green onions and ranch mix; blend ingredients until mixed.
Divide cream cheese mixture among tortillas, spreading an even layer on each tortilla.
Place a lettuce leaf on each tortilla and top with 3 or 4 slices turkey breast.
Roll tortilla tightly in plastic wrap and refrigerate up to 2 days.

Quick Sloppy Joes

2007-09-30T07:11:00.000-07:00

Ingredients:

1 pound lean ground beef.
1 small onion, chopped .
1/2 cup green pepper, chopped.
3/4 cup barbecue sauce.
1/2 cup frozen corn, defrosted.
1/4 tsp. salt.
1/8 tsp. pepper.
6 buns.

Directions:

Brown ground beef, onion, and green pepper in large skillet. Drain off fat.
Add barbecue sauce, corn, salt, and pepper and heat thoroughly.
Simmer 5 to 10 minutes. Serve sloppy joes on buns.

Tuna Sandwich

2007-09-30T07:08:00.000-07:00

Ingredients:

1 (6-ounce) can white tuna, packed in water, drained and flaked.
1/2 cup Kraft fat-free mayonnaise.
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese.
3/4 cup finely chopped celery.
1/4 cup chopped onion J teaspoon dried parsley flakes.
4 reduced-calorie hamburger buns.

Directions:

Preheat oven to 350 degrees.
In a large bowl, combine tuna, mayonnaise, and Cheddar cheese. Add celery, onion, and parsley flakes. Mix well to combine.
Evenly spoon about 1/2 cup tuna mixture between each bun.
Wrap buns in foil. Place wrapped sandwiches on a baking sheet and bake for 20 minutes. Serve hot.

Cream Cheese and Peanut Sandwiches

2007-09-30T06:51:00.000-07:00

Ingredients:

1/2 cup (4 ounces) Philadelphia fat-free cream cheese.
2 tablespoons Cary's Sugar Free Maple Syrup.
1/4 cup (1 ounce) chopped dry roasted peanuts.
8 slices reduced-calorie whole-wheat bread.

Directions:

In a medium bowl, stir cream cheese with a spoon until soft. Stir in maple syrup. Add peanuts. Mix well to combine.
For each sandwich, spread about 3 tablespoons filling mixture between 2 slices of bread.
Serve at once or refrigerate until ready to serve.