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