Potato-Cheese Croquettes

2 pounds potatoes, peeled and cut into chunks Boil the potatoes until they are tender, then drain and transfer to a large mixing bowl. Mash the potatoes and beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover and chill for at least an hour in the refrigerator.

In a small mixing blow, whip the other 2 eggs. Form the potato mixture into small walnut- size balls. Dip and coat the croquettes in the egg, then in the bread crumbs. Heat the olive oil in a medium skillet over low to medium heat. Fry the croquettes in the oil until the are golden brown. Serve immediately.

4 tablespoons butter
4 eggs
1/2 cup grated Romano cheese
1/4 cup chopped fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian bread crumbs, seasoned.
2 cups light olive oil

Mexican-Style Baked Fish

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork.

If desired, serve with avocado and tomato slices.

Serves 4.

Puffed Oven Pancake

Ingredients:

* 2 tbsp butter

* 3 eggs

* 1/2 cup high gluten flour

* 1/4 cup cream

* 1/4 cup water

* 1/4 tsp salt

Preparation:

Melt butter in skillet. Beat eggs and add in flour, cream water and . Mix well all the ingredient. Pour into hot skillet. Bake at 400 degrees F for 25 minutes until puffed and golden brown.

Yield: Per Serving 2.7 grams of carbs.

Fettuccine With Artichoke Hearts

Fettuccine con Carciofi

The very delicate flavor of artichoke hearts combined with fresh pasta makes a light but delicious Northern Italian dish. Enjoy this tasty Italian recipe with friends, family and your favorite bottle of Italian wine!

Ingredients:

2 packages frozen artichoke hearts
3 tbsp olive oil
unsalted butter
2 cloves garlic
1 cup thinly sliced scallions
1/3 cup chicken broth
salt
1/2 tsp freshly milled pepper
1/2 cup heavy cream
1 lb fettuccine
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves

Preparation:

1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedges and place in a strainer to drain.

2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth, 1 tsp salt and pepper and mix well; cook an additional minute. Stir in heavy cream, turn heat down to low, and cook until sauce thickens slightly, about 2 minutes. Remove from heat and set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3/4 of the sauce and Parmigiano cheese; toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

Hyderabadi Biryani recipe

Ingredients:

2 whole chickens skinned
1 12 kilograms rice basmati
500 grams yogurt
1 tablespoon red chili powder
As per taste saltClick to find more about salt
12 teaspoon turmericClick to find more about turmeric
2 teaspoon coriander powder
1 tablespoon garam masala
1 lemons' (large) juice
4 medium onionClick to find more about onion skinned & thinly sliced
3 tablespoon garlicClick to find more about garlic (crushed)
2 teaspoon gingerClick to find more about ginger (crushed)
10 green chillies
1 cup coriander fresh chopped
12 cup mintClick to find more about mint leaves
12 cup oil
6 green chillies chopped
2 tablespoon coriander leavesClick to find more about coriander leaves chopped
some saffron soaked in two tbsp water drops kewra
few drops of yellow food color

Preparation:

1. Heat the oil or gheeClick to find more about ghee in a heavy based sauce pan and fry the onions for 810 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use.
2. Put the fried onions, garlicClick to find more about garlic, gingerClick to find more about ginger, coriander leavesClick to find more about coriander leaves, mintClick to find more about mint, green chilies, saltClick to find more about salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chickenClick to find more about chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.
3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamonClick to find more about cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and saltClick to find more about salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked, drain and keep aside.
4. In a large pan place 12 cup of oil at the bottom of a large heavy based pan then place the chickenClick to find more about chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork. 7. Serve with Raita and Baingan Ka Raita.

Fried Olives Tuscan Style

Recipe contributed by Phil and Jackie Cicconi

Ingredients

* Quart jar of medium Spanish olives (with pits)
* 2 egg whites, well beaten
* Plain (unflavored) bread crumbs
* Olive or vegetable oil

Preparation

Pit the olives (we use a pitter made in Italy, bought, pitted olives may also be used) and pat dry, don't use olives with pimentos as they will distort the flavor. Dip the olives in beaten egg whites and toss into the bread crumbs making sure they are totally coated. Deep fry in oil until golden. Remove using a Japanese-style skimmer. Serve in an elegant, flat platter.

Black Bean Tortilla Melt

Recipe Ingredients:

1 (15-oz) can Black Beans rinsed and drained
1/2 tsp. Lawry's® Taco Seasoning Mix
6 (6-inch) Mission® Corn Tortillas
1/4 cup Fresh Cilantro minced
1 Lime cut into wedges
1 (4-oz.) can Green Chiles chopped and undrained
1 cup Cheddar or Monterey Jack Cheese shredded
Salsa as desired
Recipe Instructions:

1. Preheat oven to 450°F. Cut lime into 6 wedges. Mash beans. Add taco seasoning stirring well. Spread about 3 Tbsp. of the bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 Tbsp. green chilies and 3 tbsp. cheese. Bake tortillas at 450°F for 3 to 5 minutes or until cheese melts. Serve with fresh salsa.

Enjoy this delicious black bean tortilla melt Mexican recipe!
Type of recipe: Vegetarian
Preparation Time (min): 25
Cook Time (min): 5
Prep Tool: Oven

Murghi Korma

Ingredients :

1 tsp poppy seeds
1 kg chicken pieces
4 med onions
3 clv garlic
2 1/2 x cm piece fresh root ginger.
2 tbl desiccated coconut
2 x green chillies
1/2 tsp turmeric
50 gm fresh coriander leaves
3 tbl ghee
4 x cloves
2 1/2 x cm stick cinnamon
2 x black cardamoms
Small pinch ground nutmeg
Salt to taste
4 tbl full fat natural yoghurt, lightly whisked
450 ml water or chicken stock
1 tbl lemon juice

Method :

* Soak the poppy seeds in a little hot water for 15 minutes then drain thoroughly. Thinly slice two of the onions and reserve. Chop the remaining onions and process with the garlic, ginger, coconut, poppy seeds, green chillies, turmeric and half the coriander leaves until they form a smooth paste. Coarsely chop the remaining coriander leaves. Heat the ghee in a heavy based saucepan. Add the cloves, cinnamon, cardamoms, nutmeg and salt. Stir-fry the spices for 2 to 3 minutes then add the sliced onion.

* Continue to stir-fry until the onion is golden brown, then add the paste and cook for a few more minutes. Add the chicken pieces, the chopped coriander leaves and yoghurt and stir-fry for a few minutes until all the ingredients are well blended. Pour in the measured water or stock. Bring to the boil then reduce heat and allow to simmer, stirring occasionally, until the chicken is cooked and the sauce thickened, approximately one hour. Stir in the lemon juice and serve immediately

Tarka Dal Recipe

Ingredients:

1 1/4 c brown lentils 3 3/4 c water
1 ts turmeric
1 garlic clove, crushed
2 tb ghee
1 lg onion, chopped
1 ts garam masala
1/2 ts ginger, grated
1 ts coriander
1/2 ts cayenne pepper

Directions:

Wash lentils in cold water. In a pot, combine lentils, water,
turmeric and garlic. Cover and simmer 30 minutes or until lentils
are tender. Uncover and cook 2-3 minutes to reduce excess liquid.

Heat ghee in another pot. Add onion and fry gently for 5 minutes.
Add garam masala, ginger, coriander and cayenne pepper; cook gently
1 minute. Add mixture to lentils and stir well. Garnish with
cilantro.

Butter Milk Kadi

Ingredients :

2 cups butter milk (thick)
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste

Method :

Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.

Samosa Recipe

Ingredients

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Savory Bread

Serves: 4
Cooking time (approx.): 13 minutes
Style: North Indian

6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
Garnish with finely chopped coriander leaves.

Dal Maharani Recipe

Ingredients:
1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Preparation:

* Soak rajma, urad daal and chana dal overnight.
* Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
* Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
* Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
* Add salt, red chilli powder, turmeric powder and stir well.
* Add the mashed dals and boil for few minutes.
* Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Rajasthani Bhindi Recipe

Ingredients:

1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds


How to make rajasthani bhindi :

* Wash and wipe the ladyfingers.
* Snip off the two ends and slit on one side.
* Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
* Mix in a tblsp of oil and salt and mix well.
* Stuff this masala into the ladyfingers.
* Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
* Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
* Uncover and stir fry till the ladyfingers are crisp.
* Serve hot.

Paaya Nahari Recipe

Ingredients:


8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt


How to make paaya nahari:

* Clean and cut the paaya into three pieces.
* Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
* Add enough water to the paaya and place over heat.
* Add the chopped onions and the spice pouch along with salt as per taste.
* Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
* Remove the spice cloth and serve. Nahari is served in the morning.
* Narhari cooked overnight on a slow fire and served for breakfast is delicious.
* Serve hot with bread or rice.

Rava Uttapam Recipe

Ingredients:

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

* Mix dahi, namak and sooji with 1/2 cup water.
* Cover it and leave for 2 hours.
* Finely chop adrak, pyaj, hari mirch, tomato and dhania.
* Mix lal mirch in batter. If you do not want to add lal mirch leave it.
* Heat a non stick pan/tawa and spread 1 tbsp batter on it.
* Cook at low flame and grease it on the corners and turn it to cook the other side.
* Serve it hot.
* If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
* Cook it at low flame to make it tastier.

Kashmiri Pulao Recipes

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:

* Wash and soak rice.
* Heat oil and fry onions till golden brown and remove.
* Fry whole spices, turmeric powder, add rice and sauté.
* Add half-saffron dissolved in little warm milk.
* Add hot water and mix well.
* Cook a little. Finish with remaining saffron and cook till grains are separated and done.
* Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Galouti Kebab Recipe

Ingredients:

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs


How to make galouti kebab:

* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Galouti Kebab hot with onion rings and mint chutney.

Panchmel Dal Recipe

Ingredients:

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:

* Mix all lentils and wash them properly.
* Soak them for half an hour.
* Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
* When cooked properly remove it from the flame.
* Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
* Then add red chilly powder and coriander powder and mix it with lentils.
* Finely chop coriander and sprinkle on lentil.
* Add lemon juice and serve hot.

Vegetable Kebab

Ingredients:

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)


How to make vegetable kebab :

* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.

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.

Sopapilla Cheesecake Pie

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Agua Fresca de Sandia (Fresh Watermelon Drink)

8 cups loosely-packed seeded watermelon chunks
1/4 cup packed fresh mint leaves
12 ounces sparkling water
Sugar
Ice cubes
Mint sprigs (for garnish)

In a blender, pur?e the watermelon in batches, adding the mint leaves to one of the batches. Pour the watermelon juice into a large pitcher. Stir in the sparkling water and taste. Add 1 tablespoon or more of sugar if needed. Chill for at least 1 hour. Pour over ice in tall glasses and garnish each glass with a mint sprig, if desired.

Variation
Substitute mangos or blood oranges for the watermelon.

Terrific Tiramisu Dessert

Ingredients

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.

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.

Swiss Rolls

Ingredient

* 3 eggs
* 2 drops of vanilla essence
* 110 grams / 3½ oz of castor sugar
* 75 grams / 2½ oz of flour
* 2 to 3 tablespoons of raspberry jam
* ¼ cup of icing sugar

Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.

Spanish Rice

Can be prepared in 40 minutes or less. One of my mother's signature dishes is her Spanish rice, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.

Spanish Rice Recipe
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Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Chilli chicken

Ingredients

Whole chicken - 1 no
(cut into small cubes ; boneless)
Soya sauce - 2 tbsp
Vinegar - 2 tbsp
Tomato sauce - 1 tbsp
Chilly sauce - 1 tbsp
Salt - As reqd
Green chillies - 6 nos
(slit in the middle)
Onions(big) - 4 nos
(chopped)
Corn flour - 1 heaped tbsp
Eggs - 2 nos


Refined cooking oil

1)Wash the chicken pieces and dry them.

2)Marinate the pieces with soya sauce, vinegar, tomato sauce, chilly sauce and a pinch of salt.

3)Beat the eggs and pour them on the chicken pieces.

4)Add half a tbsp of corn flour and mix well the whole mixture.

5)Allow it to marinate for 2 hours.

6)Drain excess liquid and store in a container.

7)Heat oil in a pan.

8)Fry the chicken pieces.

9)Keep the fried pieces in a separate container.

10)In the left over oil, fry the green chillies and chopped onions slightly.

11)Pour the excess liquid stored earlier. Stir continuously cook until thick.

12) Add chicken pieces.

Red Bean Salad

Ingredients:

1 cup red beans (boiled)
1/2 cup cherries
1 Tomato (Tamatar) (chopped)
1/2 lettuce (kasmisaag) (chopped)
2 tsp lemon juice
salt (namak) and pepper to taste
2 pineapple slices (chopped)


How to make red bean salad:

* Mix red beans, tomato, lettuce, lemon juice, salt and pepper.
* Add cherries and pineapple.

Shahi Gobhi

Ingredients:

1 small cauliflower
2 big onions
½ pod garlic
2 inch ginger
¼ tsp turmeric
2 tsp coriander powder
3 tsp chilli powder
2 bay leaf
4 cloves
6 pepper corns
1 cup oil & Salt to taste


How to Prepare:

Clean & deep fry the cauliflower without cutting it into pieces.
Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and fresh coriander leaves.

Huevos Rancheros

4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese

Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.

Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).

Indian Cooking Recipe : Angoori Petha

Ingredients :

2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method :

Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Rice and peas - Risi e bisi

This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli.

Ingredients:

2 cups Vialone nano Rice
3 cups fresh or frozen peas
1 small white onion finely chopped
2 Tbsp butter
1 Tbsp. olive oil
1 quart vegetable broth

Instructions:

1. In a large non stick pan sauté the onions in the butter and oil until they’re translucent being careful not to brown them.
2. Add the peas and a half cup of the broth and cook them for about five minutes.
3. Add approximately one quart of broth and bring to a boil.
4. Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
5. If the rice gets too dry add some more broth.
6. Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don’t add butter in the end.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Ham and Asparagus Fettuccine

INGREDIENTS (Nutrition)

* 12 ounces dry fettuccini noodles
* 8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
* 2 cups heavy cream
* 3/4 cup grated Parmesan cheese
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1 pinch cayenne pepper
* 1/2 pound cooked ham, diced
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What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.

2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.

3. Toss pasta and asparagus with sauce and serve immediately.

Rock Shrimp Salad

Ingredients:

2 pounds rock shrimp
1 can (16 ounces) cut green beans,
drained 1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
Marinade (see below)
Salad Greens

Direction:

To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein.
To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain.
Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens. Yield: 6 servings.

Marinade:

1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

Ras Gullay Recipe

Ingredients

1 liter of fresh milk
OR 2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)

Instructions

Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
Knead it as much as you can, the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kewra essence and garnish with chopped pista.
Cool before serving

Serving: 8 to 10

Pakora Curry Khardi

500 gm yoghurt
3 cups of gram flour (baisan)
2 onions
1 tea spoon cumin seed
1 tea spoon raiClick to find more about rai seed ( fenugreekClick to find more about fenugreek seed )
1 tea spoon mehti seed ( mustard seedClick to find more about mustard seed )
1 tea spoon heeng powder
SaltClick to find more about Salt to taste
2 tea spoon red chilli powder
2 tea spoon turmericClick to find more about turmeric powder
4 to 5 curry leavesClick to find more about curry leaves
2 tea spoon coriander powder and half bunch of coriander

Preparations of baisan dumplings:

Take 2 cups of baisan in a large bowl.
Add saltClick to find more about salt, 1 tea spoon of chilli powder, chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onionClick to find more about onion.
Put at least 2 cups of water to make a smooth paste.
Keep it on a side for about half an hour.
Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon.
Fry dumpling until golden brown.

Preparations:

Preparations of yoghurt sauce:

Put one cup of gram flour, saltClick to find more about salt, heeng powder, red chilli powder, coriander powder and turmericClick to find more about turmeric powder into the yoghurt.
Mix them with the beater.
Make sure they are no lumps. (to avoid the lumps blend them with the Elec. blender)
Take one cup of oil in a large sauce pan and heated it.
Then add all the seed stuffs into the oil.
After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling.
Cook this mixture for about 30 minutes.
Later put the baisan dumplings in this mixture and cover it.
Cook it for another 10 minutes.
Finally, take chopped onionClick to find more about onion and curry leavesClick to find more about curry leaves and fry them with 1 table spoon oil for one minute.
Then temperClick to find more about temper them on yoghurt mixture.
Serve it hot. With steam rice or cornClick to find more about corn bread.

Missi Roti

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead


How To Make Missi Roti:

* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.

Chicken Jalfraizi Recipe

Chicken Jalfraizi Recipe



Ingredients
1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil
Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Chicken-Yogurt Recipe

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

Chicken Karahi Recipe

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

Penne With Shrimp Or Kielbasa

Ingredients

3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, diced
1 medium sweet onion, finely diced
1-2 T dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies, chopped
1 lb. med or large shrimp or cooked kielbasa sausage (cubed into small pieces)
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 T quality, aged balsamic vinegar
2 to 3 T red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper

Preparation:

Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain and plunge into ice water to stop the cooking. Transfer to large bowl, combining with pasta.

Heat 1/4 cup of the olive oil in large skillet over med. heat.

Add onions and saute until they release their juices, 5-6 minutes.

Add garlic, tomatoes, anchovies and balsamic vinegar and stir for 3 or 4 minutes.

Add shrimp, or sausage, and cook until pink (if shrimp).

Transfer to bowl and combine with broccoli and pasta.

Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl

Combine with pasta. Yields 6 to 8 servings.

Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).

Penne with shrimp/kielbasa just might be one of the best, and one of the simplest, pastas you've ever tasted.

I would try a sangiovese or Borolo with this one. Join our favorite wine club, American Cellars and every month you will get to try some highly rated wines that are not easily found at your local store. (You have to live in a state where wine shipments to private citizens are allowed.) Thank goodness, Colorado is one!

Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave

Peach Crisp

8 medium peaches, peeled, pitted and sliced into large chunks
3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 tablespoons cold unsalted butter cut into small pieces

Preheat oven to 375 degrees. Position oven rack in lowest position in the lower third of your oven. Grease using cooking spray a 2 inch deep baking dish, a deep dish pie pan or tart pan.

1. In a large bowl combine the flour, sugar, salt cinnamon and nutmeg.

2. Using a pastry cuter (or two dull knives) cut the cold butter into the dry mixture until the mixture resembles dry bread crumbs.

3. Scatter the topping evenly over the fruit.

4. Bake in the preheated oven for about 45 minutes or until the topping is a
golden brown, the peaches when pierced with a fork or skewer are tender.

Mexican Hot Carrots

"I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the east coast now, I have had to come up with my own version to duplicate the hot carrots of home."

INGREDIENTS (Nutrition)

* 6 carrots, peeled and sliced
* 1 (16 ounce) jar sliced jalapeno peppers, with liquid
* 2 onions, thinly sliced
* 1 cup vinegar

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DIRECTIONS

1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.

2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.

3. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Tangy Green Guacamole

Makes 3 generous cups

* 3 large ripe avocados, preferably the pebbly-skin Hass variety
* 1 cup Frontera Tomatillo Salsa
* 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
* 1/2 teaspoon sea salt

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs. Serve with tortilla chips, or sliced cucumber, radish and jícama.

Seafood Enchiladas

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy."

INGREDIENTS (Nutrition)

* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp - peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt

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What to Drink?
Wine Chardonnay
Cocktail Don Julio Margarita Legendario
Chilled Non-Alcoholic Cherry Limeade I
Click here to find out more!
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in preheated oven for 30 minutes.

Japanese Ginger Dressing

Ingredients:

• 1 Cup olive oil
• 1/4 Cup soy sauce
• 1 Lemon, juiced
• 3 Garlic cloves, minced
• 3 tbsp Minced fresh ginger root
• 1 tsp Prepared Dijon-style mustard
• 2 tsp Honey
• Ground black pepper to taste

How to make Japanese Ginger Dressing:

• In a small bowl, whisk together soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper.
• Once these ingredients are thoroughly combined, add oil in a steady stream, whisking constantly.
• When the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
• Japanese Ginger Dressing is ready.

Baby Corn Soup

Ingredients:

• 6 Baby corn
• 1/4 Cup beans, chopped
• 1/4 Cup carrot, diced
• 1/4 Cup peas, boiled
• 1/4 Cup cabbage, thin strips
• 1/4 Cup cauliflower
• 1/2 Onion
• 2 Cubes cheese
• 2 Pods garlic
• 1 tsp Sugar
• Pepper powder to taste
• Salt to taste
• Oil as required
• Few dhania leaves for garnishing
• Water as required

How to make Baby Corn Soup:

• Cook the baby corns with onion and garlic in the pressure cooker until soft.
• Meanwhile, boil peas.
• pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
• Blend the cooked baby corn properly.
• Strain into a pan, and add boiled peas, water and other vegetables to it.
• Bring it to a boil.
• Combine salt, pepper and sugar with it, mix well.
• Boil for about one minute and add cheese to it.
• Remove it from the heat.
• Garnish it with the dhania leaves and serve hot.

Roti Canai

Ingredients:

• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste

How to make Roti Canai:

• Sieve flour and salt into a bowl.
• Add ghee and water and knead till the dough smooth.
• Let the dough rest for about 2 to 3 hours to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out slightly.
• Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on, cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Roti Canai is ready to serve.

Cheese Dosa

Ingredients:

• 50 gm Cheese (grated)
• 1 cup Urad Dal(soaked)
• 1 Onion (finely chopped)
• 2-1/2 cups Raw Rice (soaked)
• 3-4 Green Chilies(finely chopped)
• 1/2 tsp Salt
• Oil
• Fresh Coriander Leaves(chopped)

How to make Cheese Dosa:

• Make a smooth paste of rice and dal soaked separately for 5-6 hrs.
• Mix salt to the paste and leave it covered for 8 hours.
• Grease a griddle lightly.
• Pour the batter on the griddle with a ladle and spread immediately with the help of ladle back.
• Sprinkle with oil on the sides and then cover it for few seconds.
• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
• Fold over and put off the flame.
• Cheese Dosa is ready.

Hariyali Paneer Tikka

Ingredients:

• 400 gm Paneer
• 1 Cup Curd
• 2 Bunch corianders
• 1 Bunch Mint
• 4 to 6 Green chilies
• 30 gm Garlic
• 1tsp Ginger paste
• 1tsp Garam masala powder
• 1 tsp Chat masala
• Salt to taste
• 2 tbsp Oil
• Juice of two lemons

How to make Hariyali Paneer Tikka:

• Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste.
• Cut Paneer in big slices.
• To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour.
• You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes.
• Garnish with onion rings & serve hot.
• Hariyali Paneer Tikka is ready.

Tom Tom Gai

Ingredients:

• 1 Cup Chicken pieces (boneless)
• 4 tbsp Vegetable oil
• 3 Cans coconut milk.
• 2 tbsp Ginger (minced)
• 4 tbsp Fish sauce
• 1/2 Cup Lime juice
• 1 tsp Turmeric powder
• 2 tbsp Onion (sliced)
• 1 tbsp Cilantro (chopped)


How to make Tom Tom Gai:

• Heat the oil.
• Fry chicken pieces till they turn white in colour.
• Add water to the coconut milk.
• Allow it to boil.
• Add fish sauce, ginger, lime juice and turmeric.
• Cook over medium heat till chicken pieces are done.
• Sprinkle fresh cilantro.

Apple Rabri

Ingredients:

• 3 Apples (peeled, grated)
• 1 litre Milk
• 4 tbsp Sugar
• 1/4 tsp Green Cardamom
• 8-10 Almonds (blanched, sliced)
• 5-6 Pistachios (blanched, sliced)

How to make Apple Rabri:

• Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
• Add sugar and cook on low heat, stirring continuously.
• Add the grated apples to reduced milk and mix. Cook for three to four minutes.
• Add cardamom powder, almonds and pistachios. Pour into a serving dish.
• Apple Rabdi is ready. Serve hot or cold.

Pussyfoot

Ingredients:

• 2 tbsp Lime juice
• 1 tbsp Lemon juice
• 1 Egg yolk
• 6 tbsp Orange juice
• 6 tbsp Cold sparkling water
• Orange slice for garnishing

How to make Pussyfoot:

• Pour all the ingredients in a cocktail shaker with ice, except sparkling water.
• Shake the mixture vigorously.
• Pour the mixture in an unusually shaped glass.
• Add sparkling water & stir gently.
• Garnish with orange slice and serve it chilled.

Chicken Teriyaki

Ingredients:

• 2 pieces free range chicken breast, sliced
• A little Vegetable oil
• A little Flour
• A little Grated ginger
• 2tbsp sake(rice wine)
• 4 tbsp dark soy sauce
• Sugar as per taste
• Marinated sweetened rice wine,
• Mixed Green Salad (for garnish)

How to make Chicken Teriyaki:

• Mix sake, soy sauce and sugar in a bowl to make teri-yaki sauce.
• Smear the chicken with flour.
• Heat a little oil in a frying pan.
• Sauté chicken on both sides to a golden finish and remove chicken from the pan.
• Remove the left over oil from the pan.
• Pour teri-yaki sauce into the pan and heat up to boil.
• Simmer chicken well in the pan again on both sides and turn off the heat.
• Add grated ginger to garnish.
• Chicken teriyaki is ready. Serve it with salads.