Marmalade Pudding Recipe

Ingredients:

2 oz breadcrumbs
2 oz flour
2 oz shredded suet
grated rind of 1 lemon (nimbu)
2 tblsp marmalade
2 oz. castor sugar
1 egg
1/4 tspful baking powder
1/2 cup milk
marmalade sauce


How to make marmalade pudding:

* Mix all the dry ingredients together, sieving the flour and baking powder.
* Add the marmalade, egg and milk.
* If the mixture is too stiff, add a little more milk.
* Put mixture into a greased basin, cover with a double piece of greased paper and steam for 2 1/2 hours.
* To make the marmalade sauce:
* peel a lemon very thinly and cut the peel into short strips.
* Boil these in water until soft, then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes.
* Remove from fire and add 2 tspfuls of lemon juice.
* Dish up the pudding and serve with the sauce.

Raisin Choco Oat

Ingredients:

3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

How to make raisin choco oat cookie:

* Before you begin preheat the oven to 175 degrees.
* Grease a baking tray.
* Mix flour, baking soda, and, salt.
* Cream sugar and butter.
* Add vanilla essence, and, eggs one by one while mixing .
* Add the flour and mix the oats.
* Mix well and then add currants and chocolate chips.
* Now drop one spoonful of the batter on inch apart on the greased baking tray.
* Bake for 12 - 14 minutes or till golden in color.

Fruit Cocktail Pudding Recipe

Ingredients:

1 tsp coffee
1 packet lemon jelly (nimbu ki jelly)
2 cup fresh cream
3 tbsp sugar


How to make fruit cocktail jelly pudding:

* Boil 2 cup water and dissolve jelly in it.
* When it mixes properly, remove it from the flame. Let it cool.
* Place some of the jelly in the tin and refrigerate for sometime.
* Mix coffee in the remaining jelly and refrigerate it separately.
* Grind sugar and blend with cream.
* Now add coffee jelly mixture to the above.
* Now spread this over the lemon jelly already set in the tin and again refrigerate it for setting.
* Serve it chilled once it sets properly.

Hari Mirch Pakora Recipe

Ingredients:

8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain


How to make stuffed mirch pakora :

* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.

Vermicelli Upma Recipe

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste


How to make vermicelli upma :

* Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
* Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
* Add potatoes, carrots and fry for 4-5 minutes.
* Then add chillies, ginger , onions, peas and tomatoes.
* Cook until they are done.
* After that add salt and 41/2 cups of water, cover with a lid and let it boil .
* When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
* Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
* Serve hot with coconut chutney.

Indian Cooking Recipe : Chilled Cold Salad

Ingredients :

1 cup fresh curd
1 cup chopped cucumber
1 cup chopped onions
2 green chillies chopped
½ cup chopped dates
½ cup rasins
½ cup roasted groundnuts
2 tsp fresh cream
2 tsp sugar
Salt to taste

Method :

In a bowl add fresh cucumbers and onions. Mix them well.
Then add chillies, dates and raisins mix all together.
Then add the roasted nuts and mix well. Then add the curd, again mix well.
Now add cream and sugar and salt to taste. Mix all together.
Pour it into a serving bowl.
Decorate the salad with Rasains.
Chill it and serve cold.

Traditional Mexican Chicken Enchiladas Recipe

Ingredients -

12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying

Preparation:


Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

Mohanthaal

Ingredients :

For the Mohanthaal :

1 cup ghee
2 cups coarsely ground besan
1 tsp elaichi powder

For Khoya (mava) :

1 litre full fat milk

For the Sugar Syrup :

1½ cups sugar
1 cup water
2 tbsp milk

For garnishing :

4 tbsp chopped
almonds and pistachios

Method :

Put the besan in a bowl.
Heat the ghee and pour half of it over the besan.
Rub the ghee into the besan till the mixture resembles bread crumbs.
Put the remaining hot ghee in a kadhai, add the besan mixture and cook till the mixture turns golden brown and continue to stir.
Put the grated khoya and elaichi powder and mix for 5 to 7 minutes.
Take out from the heat and keep it to cool till it becomes warm.

For the Sugar Syrup :

Combine the sugar with water in a pan. Allow it to boil for 10 minutes.
Put the milk to the boiling sugar syrup.
The impurities will form a grey layer. Take out this layer gently using a slotted spoon.
Boil this till syrup is of 1 string consistency keep the syrup hot.

How to Proceed :

Pour the hot sugar syrup over the cooked besan mixture and stir well.
Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.
Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
Cut into 25 mm. (1″) squares.

Zeppole

INGREDIENTS (Nutrition)

* 2 quarts vegetable oil for frying
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 1 1/2 teaspoons white sugar
* 2 eggs, beaten
* 1 cup ricotta cheese
* 1/4 teaspoon vanilla extract
* 1/2 cup confectioners' sugar for dusting
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DIRECTIONS

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Dark Christmas Recipe

Ingredients:

300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

How to make dark christmas pudding:

* Wash and pick the currants and raisins and dry thoroughly.
* Sift the flour, salt and spices into a large mixing bowl.
* Stir in the margarine, bread crumbs and sugar.
* Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
* Stir these into the prepared dry ingredients.
* Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
* Add the treacle and brandy and mix until thoroughly blended.
* Turn the mix over into a greased pudding basin.
* Cover the basin securely with double thickness of grease paper and tie securely.
* place in a pressure cooker and cook till done.
* When ready, remove cover and replace with fresh grease proof paper.
* Store in a cool, dry, dark place.
* To serve, steam the pudding again.
* Turn out into a hot dish.
* Pour a little warmed brandy round the dish and light before bringing to table.

Papaya Lachha Salad Recipe

Ingredients:

1/2 kg papaya (papeeta) (raw)
1 kg Sugar (Cheeni)
3/4 litre water
a drop of cardamom essence


How to make papaya lachha salad:

* Peel and cut papaya into thin slices.
* Make a sugar syrup of 1-string consistency and add papaya slices and cardamom essence.
* Cook for 7-8 minutes.
* Keep stirring all the time.
* Remove from flame and cook.
* Store in a glass jar.

Chicken Vindaloo

Ingredients:

* 3 chicken breasts
* splash lemon juice
* 2 Tbsp white wine vinegar
* 2 medium onions
* 5 tsp garam masala
* 1 tsp cumin
* 1 tsp ground coriander
* 1 tsp cayenne pepper
* ½ tsp mustard seeds
* ½ tsp ground cumin
* ½ tsp ground cinnamon
* ½ tsp chili powder
* pinch salt
* coriander leaves , to garnish
* 1 Bowl
* 1 Saucepan
* 1 metal or wooden spoon

Step 1:
Make a Paste
With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.

Step 2:
Fry the Onion and spices
Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir.

Step 3:
Add the chicken
Add the marinaded chicken and cook until the chicken is opaque in color.

Step 4:
Simmer
Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.

Step 5:
Serve
Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

Tasty Veggie Omelet

The variety of veggies in this omelet make for a tasty meal. Blending the broccoli and cauliflower make it so you can add more veggies.

Ingredients

* 1/2 cup broccoli, shredded to a fine meal
* 1/2 cup cauliflower, shredded to a fine meal
* 1/4 cup shredded carrot
* 1/2 cup onion, chopped
* 1/2 cup sliced mushrooms
* 1/2 cup shredded cheese
* 2 eggs, beaten
* 1/4 tsp Mrs. Dash Table Blend
* 1/4 tsp ground sage
* 1 tsp ground dried parsley or 2 tsp fresh chopped parsley
* 1/8 tsp garlic powder
* Salt and pepper to taste
* 2 tbsp olive oil


Method

Use a small food shredder to chop broccoli and cauliflower to a fine meal. Heat a large cast iron pan on low heat. Coat with olive oil. When hot, add vegetables and spices. Cook until vegetables are tender. Add cheese and let melt. Pour on eggs and let cook until eggs are done. Fold omelet in half and cook both sides until cheese is well melted and all is cooked.

Notes:

Number of Servings: 1-2

Indian Cooking Recipe : Almond And Chocolate Fingers

Ingredients :

½ cup almonds, roasted and chopped
1 cup biscuits, crushed
175 gm plain chocolate
2 tbsp honey
50 gm butter

Method :

Grease and line a squarecake tin.
Put the butter, chocolate and honey in a pan and heat gently until it get melted.
Stir in the biscuits crumbs and almond until thoroughly mixed, turn into the prepared tin and smooth the top.
Leave until set, then cut into fingers before serving.

White Mutton Karahi

Preparation

White mutton karahi is a popular dish in Mardan. The recipe is simple. Take a kilo of bone-less mutton and put it in a karahi. Cover it and add some water, salt and a little animal fat to it. Let it cook in its fats and the water. When nearly soft add some green chillies citted in pieces and cover so that the chillies produce some taste and smell in it. When fully cooked enjoy with lemon cuts and naan

Ingredients

1 Kg bone less mutton
Salt As you like
Some Green Chillies
Lemon
Naan.

Terrific Tiramisu Dessert

Sometimes a dessert is just too divine to pass up on getting the recipe. This recipe for Terrific Tiramisu Dessert is one of them. A young woman named Shura showed up at an office party with this dreamy confection.

It’s too indulgent to simply describe with words, but I’ll say that this scrumptious version of the popular Italian dessert tiramisu is simply divine. With a mixture of espresso coffee, whip cream and Ladyfingers, the flavors will melt in your mouth and leave you wanting more.

If you’re looking to make a very classy, delicious dessert cake for a special dinner party or holiday gathering, you can’t go wrong with this Terrific Tiramisu dessert.

Shura’s tips even provide you with optional ingredients and special instructions.

Begin making the Tiramisu at least 3 hours before serving time, or early in the day.

Terrific Tiramisu Dessert

1 16 oz container mascarpone cheese
(What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)
Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

Tortellini Artichoke Salad

Ingredients

* 4 bags cheese tortellini
* 1 green bell pepper chopped
* 1 yellow bell pepper chopped
* 1 red bell pepper chopped
* 1-cup broccoli flowerets
* 2-cans artichoke hearts drained and quartered
* 1 sweet onion diced
* 1-1/2-cups white cheddar cheese cubed (small)
* 1-1/2-cups yellow sharp cheese cubed (small)
* 1 tablespoon McCormick salad supreme (sprinkle over and stir)
* 1 teaspoon basil (fresh or 1.5 teaspoon dry)
* 1/2-teaspoon course ground black pepper
* 1 large bottle of Italian salad dressing (Wishbone works well)
* 1 cup Pimento olives sliced
* 1 cup black olives sliced
* 1 tablespoon garlic diced in olive oil

Preparation

Boil tortellini and drain, they will be somewhat firm, submerge in very cold water and or ice to stop the cooking process, when cool, drain water completely add all ingredients listed above and stir after each is added. Add 3/4 of the salad dressing and stir well. Cover and refrigerate. In 3 to 4 hrs add the remainder of salad dressing then garnish with Basil leafs and dust with McCormick salad supreme. *If this is in fridge for 8 hours or so you may want to add more salad dressing as tortellini sucks it up. Makes 15 to 20 salad size bowls.

Golden Baked Halibut

Ingredients

1 1/2 lb halibut, snapper or cod
-fillets
1 seasoned bread crumbs
1/2 c mayonnaise
1 1/2 ts freshly squeezed lemon juice
1/2 c sour cream or plain lowfat
-yogurt
1 ea egg white, beaten stiff
1/4 c green onion, chopped
1/4 c sliced almonds
1 ds paprika

Instructions

Preparation : Dip fillets into seasoned bread crumbs. Place in shallow
baking dish; set aside. Combine mayonnaise with lemon juice. Add sour
cream, blend well. Gently fold in egg white. Sprinkle fish with onion.
Spoon mayonnaise mixture over top. Sprinkle with almonds and
paprika. Bake at 400 degrees for 20 to 25 minutes or until fish is
opaque and flakes easily. Serves 4 to 6.

Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons groundcumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoon azafran powder
2 teaspoons dried mexican oregano
1 teaspoon juniper berries ground
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or
poultry. We suggest starting with whole spices for the best flavor, but you
can always substitute ground spices if you prefer.
1. Heat a small saute pan over medium-high heat. Add the coriander and
cumin seeds and toast, swirling the pan constantly, until the seeds give
off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool
plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the
chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the
spices to an even texture. The rub is ready to use now, or you can
transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard
or pantry for up to 1 month.

Kay's Eggnog Bread

Ingredients

# 3 cups flour
# 1/2 cup sugar
# 4 tsp baking powder
# 1/2 tsp salt
# 1/2 tsp nutmeg
# 1 beaten egg
# 1 3/4 cups canned or dairy eggnog
# 1/2 cup cooking oil
# 1/2 cup chopped pecans
# 1/2 cup golden raisins
# 1/2 cup sifted powdered sugar
# 2-3 tsp eggnog

Method

In a large mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg. Combine eggnog, egg and oil then add to dry ingredients, stirring until just combined. Stir in nuts and raisins and turn on to a greased 9 X 5 loaf pan. Bake at 350 degrees for 60-70 minutes. Cover with foil after 50 minutes as bread browns too quickly. Cool in pan 10 minutes. Remove bread from pan and cool on a wire rack. Wrap bread and store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.

Notes:

Number of Servings: 8

Crab with Green Rice

Ingredients

1 cup (rounded) long grain white rice
3 1/2 cups canned tomatillos
1 large bunch cilantro
1 onion (white is best, yellow is OK), chopped
3 poblano chiles, or Anaheim chiles, seeded and chopped
3 garlic cloves
3 tablespoons olive oil
1 1/4 pounds lump crab meat
1 1/4 cups fish stock
1/4 cup dry white wine
salt
sliced scallions (green onions) for garnish

Directions

Put the rice in a heatproof bowl, pour in boiling water to cover and let stand for 20 minutes. Drain thoroughly.

Put the tomatillos in a food processor or blender and process until smooth. Chop half the cilantro and add to the tomatillo puree with the onion, chiles and garlic. Process again until smooth.

Heat the oil in a large saucepan. Add the rice and fry over medium heat for 5 minutes, until all the oil has been absorbed. Stir occasionally to prevent the rice form sticking

Stir in the tomatillos mixture with the crabmeat, stock and wine. Cover and cook over low heat for about 20 minutes or until all the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan. Add salt as required, then spoon into a dish and garnish with the remaining cilantro and the sliced scallions.

Dum-Pukht Biryani Recipe

Ingredients:

* Chicken, cut into pieces 1/2 kg
* Basmati rice, boiled 3 teacups
* Onions, finely chopped 3 medium
* Ginger / garlic paste 3 tsp
* Tomatoes, pureed 6 medium
* Green chillies, finely chopped 6
* Mint and coriander leaves, 3 tbsp
* finely chopped
* Chilli powder 1 1/2 tsp
* Coriander powder 1/2 tsp
* Turmeric powder 1/4 tsp
* Desi ghee or oil 4 tbsp
* Salt to taste
* Butter / oil 4 tbsp
* Coconut powder 2 tsp
* Sesame seeds 1 1/2 tsp
* Cumin seeds 1 tsp
* Onions rings, golden fried 3 medium
* Green chillies, sliced and fried 4
* Mint and coriander leaves, 2 tbsp, finely choped
* Garam masala powder pinch
* Oil / desi ghee 4 tbsp

Preparation:

1. In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic
paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
2. Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
3. Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice.
4. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 - 14 minutes. Serve with raita.

Mava Peda

Ingredients:

For the Mava Peda :
¼ cup powdered sugar
¼ tsp elaichi powder
a few saffron strands

For the Khoya (mava) :

1 litre full fat milk

For garnishing :

2 to 3 slivered pistachios

Method:

For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Allow it to cool

For the Mava Peda :

Mix the khoya and sugar in a heavy bottomed pan and cook on a slow flame. Keep on stirring continuously for 5 to 10 minutes till the sugar gets dissolved and the mixture leaves the sides of the pan.
Take out from the fire, put the cardamom powder and saffron and stir properly. Cool completely.
Divide the mixture into 8 equal parts and shape into even sized rounds.
Decorate with slivered pistachios.

Kulfi (Old Fashioned Pakistani/Indian Ice Cream)

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

* Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
* Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
* Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
* Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
* To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Fusilli with Tomatoes and Olives

Fusilli con Pomodoro e Olive

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!

Ingredients:

12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese

Preparation:

1 - Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 - In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 - Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

Serves 4 to 6

Tortilla Soup

Ingredients

2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 teaspoon ground cumin
6 cups Swanson� Chicken Broth (regular, Natural Goodness� or Certified Organic)
1 can (28 oz.) diced tomatoes
1 canned chipotle pepper in adobo sauce*, minced
7 corn tortillas (6")
2 cups vegetable oil
2 tablespoons chopped fresh cilantro leaves
1 avocado, peeled, pitted and cut into cubes (about 1 cup)
3 medium green onions, sliced (about 1/3 cup)
Lime juice


Directions

1. Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

2. Add the broth, tomatoes and chipotle pepper. Heat to a boil. Reduce the heat to low.

3. Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

4. While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels. Season as desired.

5. Pour half of the broth mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.

6. Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.

TIP: *Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.

Servings 6

Kiwi Kooler Punch

3 kiwifruit, divided
20 maraschino cherries
1 (1 liter) bottle club soda, chilled
1 (1 liter) bottle ginger ale, chilled
3 cups orange juice, chilled
1 pint vanilla ice cream

Peel and quarter 2 kiwifruit. Place kiwifruit and cherries in an electric blender. Blend on high speed until smooth. Pour into a punch bowl. Add club soda, ginger ale and orange juice. Mix well. Peel and slice remaining kiwifruit. Garnish punch with kiwifruit slices. Spoon ice cream into punch. Serve immediately.