International Cuisine,American dish, recipe from Mexico, French dishes, recipe from Italy, UK dish

Refreshing summer drink recipe. Tangy and cool.

2011-04-06T13:44:00.004+05:30

Summer Drink Recipe: The Heat is on. Its summer season in India now and the temperature going up everyday now. In India 30°C plus temperature is very normal in the beginning of the summer and will move high upto 40-45 degree celcius also in some parts of the country. Now this is the time to enjoy some chilled summer drinks and here are given few of the refreshing recipe for this summer to chilled out. Citric Punch This drink is high in Vitamin C. Tangy to taste, rich in fiber. Preparation: Take wwo oranges, half lemon, grape fruit, tangerine. Peeled them all. Blend finely and add some sugar and water. You can also Garnish it with a segment of orange, mint sprigs and lemon slices. To make it more interesting add some honey and mint syrup or add a bag of green tea for that teay flavour to your drink. Hope you find it very refreshing. More to come here after few hours time. So visit here again. Watermelon drink: In this recipe you will learn how to prepare a refreshing and cool drink with watermelon and rose water. Rose water and watermelon are very good for your body and mind. Both helps in cooling of your body in a summer day. First, Peel the watermelon and remove the seeds and juice it, then mix in five table spoon of rose water and two table spoon of sugar. If you like honey you can use instead of sugar. Garnish wour watermelon juice with mint sprigs and rose petals. Add some cinnamon and a few drops of lemons for a tangy flavor. Hope you like this refreshing drink. Lemonade: The best and easiest to prepare cool drink is Lemonade: Take few lemons squeeze them until juice last in them. Remove the seeds add sugar and water stir the mixture and serve in glass with ice cubes. Refreshing cool lemonade is ready to make your cool.

French American Soup

2009-06-06T13:13:00.004+05:30

French American Soup

INGREDIENTS

2 cups beef broth
3 slices French bread
2 onions, halved and thinly sliced
1 pint heavy cream
Butter 1/4 cup
3 slices provolone cheese
3 slices Swiss cheese
salt and pepper to taste

DIRECTIONS TO COOK

First, Preheat oven to broiler setting. Melt butter over medium heat in a saucepan .Now add onions and cook until softened for about 6 minutes. Stir in the beef broth & heavy cream, bring to a boil, then reduce heat to simmer, loosely covered, for about 18 minutes. Season with salt and pepper, to taste. Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy for about 4 minutes. Now serve with ladle soup into bowls and top with one slice of the cheese topped bread

Goan dish: Chicken curry recipe made in Goa

2009-05-11T18:43:00.001+05:30

Goan Chicken Curry Recipe

Ingredients

2 tablespoon(s) oil
2 onions finely chopped
12 medium pieces (about 800 grams) of chicken
½ teaspoon(s) turmeric powder
2 cup(s) water
salt to taste
1 tablespoon(s) tamarind pulp
½ teaspoon(s) equal mix of mace and nutmeg powders
For the Paste
1 cup(s) grated coconut
10 whole dry red Kashmiri chillies
4 cloves
2 cinnamon sticks of 1" each
2 tablespoon(s) each coriander and poppy seeds (khus khus)
1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds
2 star anise (phoolpatri)
1 tsp garlic paste

Method

Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste. Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned. Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides. Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender

Source: masalafry.com

Chicken Do Piaza

2009-05-11T18:41:00.001+05:30

Chicken Do Piaza Recipe

Ingredients

* 3 lb. roasting chicken cut into bite size size
* 6 medium onions
* 4 fresh green chilies, seeded
* 4 teaspoons chopped garlic
* 1 1/2 tablespoons finely grated fresh ginger
* 1 tablespoon ground coriander
* 1 tablespoon ground cumin
* 2 teaspoons ground turmeric
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cardamom
* 1/4 teaspoon ground clove's
* 3 tablespoons ghee
* 3 tablespoons oil
* 3 ripe tomatoes, peeled and chopped
* 1 cup water
* 3 teaspoons salt

Method

Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas

Courtesy: Masalafry.com

Refresh yourself with Watermelon Lemonade drink

2009-04-03T15:25:00.001+05:30

Watermelon Lemonade

2 cups sugar
3 cups full of fresh lemon juice
2 cups watermelon puree
1/2 lemon
3 quarts cold water
Superfine sugar
Lemon slices to garnish

Mix sugar and lemon juice to dissolve, add water and stir the mixture now add the watermelon puree in and mix thoroughly or you can also keep the lemonade and watermelon separate like lemonade on the bottom and puree on the top, Now, before serving, rub rims of glasses with half a lemon. Dip rims in superfine sugar. Fill glasses with ice and Watermelon Lemonade. Garnish rims with lemon slices. Your Lemonade drink is ready now

additional instruction
Method to prepare Watermelon Puree:

Firstly, blend the seedless chunks of watermelon in a blender or with a hand mixer until the consistency is smooth and it is ready to use now, its simple

Recipe from Puerto Rico - White Cheese and Fruit Salad with Lemon

2009-03-24T00:57:00.002+05:30

White Cheese and Fruit Salad with Lemon-Honey Dressing
(Ensalada de Queso Blanco y Frutas con Salsa de Miel y Limon)

This is a recipe from Puerto Rico, let see its ingredients and method of preparing the dish

INGREDIENTS:

1 pound Puerto Rican white cheese, cut into small pieces
1 ripe papaya
2 medium ripe mangoes
1 small ripe pineapple
1/2 cup fresh lemon juice
4 tablespoons honey & fresh mint sprigs for garnish

Method:

First of all peel the fruit and cut into chunks, now combine the lemon juice and honey and pour it over fruit then toss well enough, after tossing well divide the fruit and cheese per serving in bowls, for garnishing you can use Mint, and here you favorite dish it ready to serve, yummmmmy! Happy Cooking!

Cocktail Recipe - A Bitter Canadian

2009-03-13T17:24:00.002+05:30

A Bitter Canadian

Ingredients

Canadian Whisky,Angostura Bitters,Sweet,Sour Mix,Lemon

Quantities for one drink:

1 1/2 oz Canadian Whisky
2 Dashes Angostura® Bitters
4 - 5 oz Sweet And Sour Mix
1 Lemon Wedge

Blending Instructions:

Fill highball glass with ice, add whiskey, then fill with sour mix. Finish with 2-3 dashes of Angostura bitters and a squeeze of a lemon wedge

Chili Cheese Cubes

2009-03-03T13:02:00.002+05:30

Chili Cheese Cubes

Ingredients

8 large eggs
1 teaspoon baking powder
1 1/2 cups monterey jack cheese shredded
1 1/2 cups cheddar cheese shredded
8 ounces green chili peppers chopped
1/2 cup flour, all-purpose
3/4 teaspoon salt

Directions

Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt in it and mix well. Fold in cheese and chilis. Pour into greased baking pan. Bake at 350 degrees F. upto 40 minutes. Cut into 2 inch squares. Serve it hot or cold its your choice

South Indian Sambar Recipe

2009-02-07T13:19:00.002+05:30

Special South Indian Sambar

Ingredients for Sambar

1 cup yellow split peas or tuvar dal
2 cups water
1/2 cup tamarind pulp
1/2 cup water
1 green bell pepper, sliced
Chopped vegetabels and tomato
1 1/2 teaspoons coriander seeds
1 teaspoon yellow lentils (chana dal)
1 tablespoon unsweetened flaked coconut
2 dried red chile peppers
2 teaspoons vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
1/4 teaspoon asafoetida powder
Sambar Powder

Method of cooking sambar

Cook the vegetables. Soak tamarind in hot water for 20 minute and take out from the water now. Take a pressure cooker put dal, vegetables, sambar powder, curry leaves and salt in it. After it is cooked serve hot with idli, dosa, vada or even with plain rice

Pork Barbecue

2009-01-31T17:42:00.000+05:30

PORK BARBECUE RECIPE

Main Ingredients

600 grams of pork sliced
10 tablespoon of lime juice to marinate
Some chilly powder and Salt to taste

Items for garnishing

2 medium size onions. Cut it into onion rings
2 tomatoes cut it into round shape.
A punch of coriander leaves finely chopped
1 tablespoon of black pepper

Method to prepare

Take a bowl put the sliced pork in it. Marinate it with using lemon juice for about an hour time it will help to make the meat tender. After one hour add salt and chilly powder then grill it for 30 minutes in a griller. After that garnish the grilled meat with onion rings, tomatoes, corriender leaves, pinch of black pepper, and serve hot

Hawaiian Dish, easy recipes

2009-01-25T02:31:00.000+05:30

Hawaiian Sweet Potato Pineapple Delight

Ingredients

6 medium sweet potatoes, peeled, halved, and baked until soft
6 canned pineapple slices, drained and cut in half
1/2 C butter
1/2 C sweetened cream of coconut
1/2 C brown sugar, loosely packed
2 Tbs brandy or rum (or less, if using extract)
1 C chopped Walnuts

Method

Arrange halved, baked sweet potatoes alternately with pineapple slices in a greased baking dish. In a saucepan over medium heat, combine butter, cream of coconut, brown sugar, and rum. Cook, uncovered, until mixture forms a syrup. Stir in walnuts. Ladle mixture over sweet potatoes and pineapple. Bake at 350 degrees for 25 minutes. Use a brush for glazing

Easy Vegetable Recipe

2009-01-25T02:24:00.002+05:30

Chili Cheese Corn and Potato Bake

Ingredients

4 medium red skin potatoes
2 tbsp olive oil
1 large clove garlic, finely chopped
1 tsp dried cilantro
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1 cup frozen sweet corn
2 cups shredded colby jack cheese
3/4 cup sour cream

Method

Heat oven to 400 degrees. Wash potatoes and without peeling cut them into 1/4 inch cubes, should make about 4 cups, and set aside. Heat a 10 inch cast iron skillet with lid over medium heat for 3-5 minutes. Add olive oil, heat until hot, but not smoking. Add garlic and cook for 1-2 minutes. Do not let it burn. Add diced potatoes. Stir to coat with olive oil. Sprinkle on cilantro, chili powder, cumin, salt and black pepper. Stir to coat potatoes with seasonings. Place lid on pan and place in oven. Bake for 15 minutes or until potatoes are fork tender. Remove from oven, stir in frozen corn and sprinkle cheese on top. Place lid back on skillet and bake for 5 minutes. Remove lid and bake for 3-5 minutes more or until cheese is completely melted. Divide into 6 wedges. Serve with a dollop of 2 tbsp cold sour cream per serving

Source: betterrecipes.com

Arabian Coffee Recipe

2009-01-20T13:38:00.001+05:30

Arabian Coffee

Preparation of Arabian Coffee needs special attention. This is a coffee spiced lightly. This is not a filtered coffee.

Requisites

water, 1 pint
ground coffee, 3 tablespoon
sugar, 3 tablespoon
cinnamon, 1/4 teaspoon
cardamom, 1/4 teaspoon
vanilla , 1 teaspoon

Preparation

Take all the ingredients In a saucepan.
Warmed still the bubbles are marked.
No filtering.
Quickly to be served

Mediterranean Coffee

2009-01-20T13:35:00.001+05:30

Mediterranean Coffee

Orange and spices added to the recipe of coffee create the wonderful taste which is the mystery of its popularity.

Requisites:

ground coffee, 3 teaspoon
sugar, 2 teaspoon
cinnamon, 1 teaspoon
cocoa, 1 teaspoon
anise seed, 1 teaspoon
dried orange peel. a pinch

Preparation:

Use a French press.
Blend all the ingredients.
Brew.
Class one coffee to be served

Recipe from France - Sole Meuniere Paul Bocuse

2009-01-17T12:58:00.001+05:30

Sole Meuniere Paul Bocuse

Ingredients

14 ounces sole
salt
pepper
olive oil, for drizzling
flour, for dusting
5 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 lemon
2 teaspoons parsley, chopped

Directions

Season sole with salt, pepper and few drops of olive oil; then roll in flour.Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this. After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only. Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.Bon Appetit!

Source: recipezaar.com

French Toast

2009-01-17T12:53:00.001+05:30

French Toast

INGREDIENTS:

4 eggs
2 teaspoons sugar, divided
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup milk
8 slices white bread
2 tablespoons butter

PREPARATION:

Break eggs into a wide, shallow bowl and beat lightly with a fork.Stir in 1 teaspoon sugar, salt, and milk.Soak the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.Over medium-low heat, heat griddle or skillet coated with a thin layer of butter.Cook the soaked slices, one at a time, about 2 minutes per side, until golden brown.Remove from heat to serving dish.Mix remaining teaspoon sugar with teaspoon cinnamon, sprinkle over French toast slices and serve.

Source: outdoor-cooking.com

Coffee Mexican

2009-01-16T17:21:00.002+05:30

Recipe for preparing 'Coffee Mexican'

Carefully measured chocolate and brown sugar add value to the taste of this coffee. Spices are

allowed to please you with the fragrance.

Requisites:

ground coffee, 125ml
milk, 250ml
chocolate syrup, 80ml
cinnamon 1 tablespoon
vanilla 1 tablespoon
nutmeg 1/4 tablespoon

Preparation:

Blend coffee, cinnamon and nutmeg.
To your choice brew.
Warm brown sugar, syrup and milk in a bowl.
To solve the sugar go on stirring.
Add sugar solution into hot coffee. now add vanilla.
Ready to be served now

Banana Jam

2009-01-10T13:08:00.003+05:30

Recipe to prepare banana jam

BANANA JAM

Ingredients :

Bananas : 1 KG
Two Lemons Juice
Pineapple Juice : 250 ML
Sugar : 1 KG

Method:

Take a large saucepan and place the peeled banana (half of the total banana only) mash them with a masher, The rest of the bananas can be sliced and add them to the pan. Stir in the juice of leomns and pineapple add sugar and heat the mixture on low flame till the sugar gets dissolves, bring the mixture to the boil for about 3-4 minutes, then allow it to cool. It is now ready to serve. It is a healthy as well as very delicious too

Benifits of banana: A healthier fruit which contain potassium power and it protects digestive disorder , kidneys and it build strong bones and improves eyesight

Recipe for Camping and Hiking Dishes

2009-01-09T22:12:00.003+05:30

Chicken Packet Dinner

Recipe:

1 boneless skinless chicken breast
1 potato, washed and sliced
3-4 fresh mushrooms, cleaned and sliced
6-8 stalks fresh asparagus, tough ends snapped off
Sliced onion, Salt, pepper, etc. as desired

Take a large square aluminum foil and place the chicken breast. Marinate or season chicken and add layers with slices of potato, mushrooms, onions and with asparagus stalks. Wrap and place chicken side down on hot coals, turning after about 20 minutes

After another 10 minutes, unwrap and slice chicken to test for doneness

Honolulu Surprise - a quick recipe

2008-12-31T19:56:00.002+05:30

Here is a very quick recipe for this new year occasion, hope you all will enjoy it

Honolulu Surprise

7 jiggers bourbon
Juice of 5 limes
3 jiggers pineapple juice
3 dashes green food coloring

Blend thoroughly in blender with plenty of shaved ice. Strain into saucer-shape champagne glasses and serve

Have a Great and Prosperous New Year 2009 to you!

American Salad Recipe with Ham and Cheese

2008-12-27T00:25:00.000+05:30

American Ham & Cheese Salad

Ingredients

4 oz Boar's Head Branded Deluxe Ham, Julienne
4 oz Boar's Head White American Cheese, Cubed
1/3 cup Peppers, Roasted
1/3 cup Honey Dijon Dressing
½ tsp Black Pepper
½ lb Green Beans, Trimmed
2 lbs Small Red Potatoes, Scrubbed
1 cup Tiny Peas

Directions

Cut the green beans into 1" pieces, cut the ham into 1/4" strips, cut the cheese into 1/2" cubes. In medium saucepan cover potatoes with water. Bring to a boil, and cook for about 10 minutes, or until potatoes are almost tender. Drain potatoes and let cool. In a separate saucepan, cook green beans for 5 minutes, or until beans are tender and slightly crisp, drain and set aside. Add beans, peas, Branded Deluxe Ham and American Cheese with remaining ingredients. Cut cooled potatoes into quarters and place in large bowl. Toss well to combine. Serve immediately, or cover and refrigerate until ready to serve

source: whats4eats.com

Chingri or Prawns Malai Curry

2008-12-23T15:55:00.000+05:30

Chingri or Prawns Malai Curry

Ingredients:

Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly

Steps to cook prawn

Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot

source: bangalinet.com

Fish Orly - a healthy fish recipe for this season

2008-12-23T15:50:00.000+05:30

Fish Orly

Ingredients:

Fillets of Vhekti (Betki) : 4, Paste of 1 onion, Paste of 5 cloves of garlic, Ginger paste : 1 teaspoon, Oil : 6 tablespoon, Wheat flour :2 tablespoon , Corn flour :2 tablespoons, Egg :1

Steps of cooking fish orly:

Marinate fillets with ginger, garlic, onion, salt and vinegar for 1 hour. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad

Source: bangalinet.com

Chicken pepper curry

2008-12-21T13:38:00.000+05:30

Chicken Pepper Curry

Ingredients

chicken pieces
2 tsp red chilli powder
2 tsp ginger garlic paste
3-4 tsp oil
1/2 tsp turmeric powder
pepper corns 1/2 tsp
jeera 1/2 tsp
1 chopped onion
1 chopped tomato
2 tsp coriander powder
pudina leaves (mint)
coriander
salt

Method

Dry roast the pepper corn, jeera (cummins) and dhania (coriander seeds). Finely cut the onions coriander leaves, pudina and ginger garlic paste and sauti them using 2tsp of oil. Grind tomatoes, ginger garlic roasted pepper corn jeera dhania sauted onion coriander leaves and pudina (mint). To the chicken pieces add the ground paste, turmeric powder, salt and marinate it for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for say 5 minutes. Then to the pan add butter and then add this cooked chicken and simmer it till the gravy thickens to the required consistency. It tastes good with hot rice and chapathi.

Turmeric Chicken Curry

2008-12-21T13:30:00.000+05:30

Turmeric Chicken Curry

Ingredients

1 kg chicken
2 tsp red chilli powder
2 tsp ginger garlic paste
3-4 tsp oil
1/2 tsp turmeric powder
4 tsp curd
1 chopped onion
2 tsp coriander powder
1 tsp garam masala powder
coriander
salt

Method

Marinate chicken with curd, ginger garlic paste, salt and turmeric powder (haldi) for about one hour. Hot oil, add onions and fry till getting golden brown now add chicken and fry well again. Add 1 litre of hot water and cook on medium flame. When the mixture is almost cooked remove it and keep it aside. Now, separately heat oil and add garam masala powder and the chicken. Keep stirring till oil starts separating from masala. Cook till done and garnish with coriander. Serve hot

Chocolate and Hazelnut Biscotti

2008-12-21T13:24:00.000+05:30

Chocolate and Hazelnut Biscotti
Source: Baking by Dorie Greenspan

3/4 C hazelnuts
2 C all purpose flour
1/3 C cocoa powder
2 tsp espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, melted
2 Tbsp vegetable or canola oil
3/4 C sugar
1 tsp vanilla extract
2 large eggs

Preheat the oven to 350 degrees F. Place the hazelnuts in a baking pan and toast for 10 - 15 minutes, or until the nuts are golden and smell fragrant and the skin has darkened and blistered. Pour the nuts onto a towel and wrap them up in the towel so they can steam. After 2ish minutes, rub the nuts together in the towel to remove any loose skins. Transfer the nuts to a bowl and cool completely. Chop them roughly with a knife or pulse them briefly in a food processor.

In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, and salt.

In another bowl, whisk together the melted butter, oil, sugar, and extracts until smooth. Add one egg, whisk until smooth, then add the second egg and whisk until smooth. Then add the flour mixture and chopped nuts and mix until no streaks of flour remain.

Line a baking sheet with parchment paper or a silicone baking mat. Scrape half of the batter onto the baking sheet and shape it into a rectangle 3 inches wide, 10ish inches long, and about 3/4 inch tall. Do the same with the remaining batter, spacing the loaves 4 inches apart. Bake at 350 for 20 - 25 minutes, or until the loaves are baked in the middle but still somewhat soft and springy.

Remove the pan from the oven and cool the loaves until they can be handled. Lower the oven temperature to 300 degrees F. Using a sharp knife, slice the loaves on a slight diagonal into roughly 1/2 inch slices (as thick or thin as you want). Stand the sliced biscotti up on the baking sheet like dominos and bake at 300 degrees F for another 20 - 30 minutes, or until they are dry and firm throughout.

Cool to room temperature and store in an airtight container

Chicken Manchurian

2008-12-19T17:22:00.000+05:30

Try this chicken recipe for this new year and chistmas celebrations

CHICKEN MANCHURIAN RECIPE :

Ingredients:
1 kg of small pieces of chicken,
Soy Sauce - 300 gms
200 gms Ginger chopped into small pieces
300gms Garlic chopped into small pieces
handful ofCoriander leaves
1 Onion cut into long pieces
All purpose flour - 200 gms
Egg - 1
Bell pepper - 1 cut into small pieces
Agin-o-motto(china salt) - a pinch
chilli powder, salt, black pepper to taste

Preparation:

*Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.

* Add the chicken to the paste and let it for 45 minutes

* Heat some oil in a pan and deep fry the chicken. Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.

* Add the soy sauce and let it boil

* Add the fried chicken pieces to the boiling mixture.

* Add the agin-o-motto and coriander leaves

Hope you like it and enjoy this new year with great joy

Sweet and sour chicken sandwiches

2008-12-18T12:36:00.000+05:30

Sweet and Sour Chicken Sandwiches

1/4 cup sweet and sour sauce
1 tablespoon soy sauce
2 boneless skinless chicken breast halves
1 tablespoon chopped fresh cilantro
2 wheat or white pita breads, cut in half
4 lettuce leaves
4 pineapple rings

Heat grill. In a small bowl combine sweet & sour sauce, cilantro and soy sauce then mix well. Keep aside. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chiken with flat side of meat mallet or rolling pin until about 1/8 to 1/4 inch thick; remove wrap. Repeat with remaining chicken breast half.When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until chicken is fork-tender and juices run clear, turning once and brushing frequently with sauce.Cut chicken breasts in half. In each pita bread half, layer lettuce leaf, chicken and pineapple ring

Recipe from Canada - Barbecued Burgers Toppings

2008-12-18T12:31:00.000+05:30

Barbecued Burgers with Three Toppings

INGREDIENTS

1 tablespoon chopped fresh thyme
3 pounds ground beef
6 tablespoons Worcestershire sauce
8 sesame or onion hamburger buns or kaiser rolls
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
Balsamic-Marinated Tomatoes
Sauteed Onion Slices
Sweet Cucumber Relish
crumbled Roquefort, sliced cheddar, and sliced Swiss cheeses

Method to prepare

Combine first 4 ingredients in large bowl; whisk to blend. Add beef and mix gently to blend. Shape beef mixture into 8 patties, each about 4-1/2 inches in diameter.

Prepare barbecue (medium-high heat). Place hamburger buns, cut side down, on rack and grill until toasted, about 2 minutes. Transfer to basket, pairing tops with bottoms. Grill burgers until cooked to desired doneness, about 5 minutes per side for medium-rare. Serve with buns, Balsamic-Marinated Tomatoes, Sauteed Onion Slices, Sweet Cucumber Relish, and cheeses

Turkey Burgers

2008-12-14T16:44:00.001+05:30

Turkey Burgers

Ingredients

1/2 kg grounded turkey meat
1/4 cup finely chopped cabbage
1 cup bread crumbs
1 cup crumbled paneer
1/2 tsp crushed ginger
2 spring onions, chopped finely
1/2 tsp black pepper
1 tsp soy sauce
Salt to taste

Method

Blend all the ingredients well. Make 6 flat patties of the mixture. Chill for 1 hour. Grill the patties for 6-7 min on each side. Serve with shredded lettuce leaves and ketchup

Prawn and Kiwi salad with mushroom

2008-12-14T16:37:00.000+05:30

Tangy Prawn and Kiwi Salad

Ingredients

250 gm - cooked prawns
1 kiwi - peeled and sliced
2 tbsp - chopped nuts
4 tbsp - chopped herbs
2 - orange halves - shells only
2 - oranges, segmented

For Dressing

1 tbsp - honey
1/2 tsp - mustard
2 tbsp - yoghurt
2 tbsp - lemon juice
1 tbsp - oil
pepper & salt to taste

For Mushroom Rolls

4 slices - bread, crusts removed
2 tbsp - finely chopped mushrooms, fried
1 tbsp - softened butter
1/4 tsp - lemon rind
1 tsp - chopped herbs
pepper to taste

Method

1. Combine orange segments with prawns, kiwi, nuts and herbs. Season it.
2. Whisk together dressing ingredients.
3. Mix with prawns and fruit.
4. Spoon into orange shells. Chill.
5. Flatten bread slices with a rolling pin.
6. Beat butter, rind, herbs and pepper together.
7. Spread over bread and scatter mushrooms.
8. Roll up bread. Chill well before serving

Mouthwatering images - Delicious pictures Part II

2008-12-08T23:35:00.000+05:30

Mouthwatering Dishes

Delicious Pictures - Part I (recipe images)

2008-12-08T23:14:00.000+05:30

Delicious Recipe Photo Album

California Asian Style Barbecue - New Year Dish Recipe

2008-12-08T23:04:00.000+05:30

California Asian Style Barbecue Sauce Recipe

Ingredients:

2 cups ketchup
1/2 cup Dijon mustard
1/2 cup brown sugar
1/2 cup rice vinegar
2 tbsp grated fresh ginger
1/2 cup minced green onions
1/2 tsp cayenne pepper
1 tsp soy sauce
1 tsp sesame oil

Preparation:

Whisk together all ingredients in a saucepan, bring to a low simmer, and turn off heat. Let cool to room temperature. May be used as a basting sauce towards the end of cooking, or brushed on after barbecuing, with additional sauce served on the side

Source: about.com

Big & Bold Texas barbecue sauce recipe

2008-12-08T23:00:00.000+05:30

Big and Bold Texas Barbecue Sauce Recipe

Ingredients:

1 1/2 cup ketchup
1/2 cup cider vinegar
1/2 cup water
2 tbsp Worcestershire sauce
1/2 cup white sugar
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne

Preparation:

New year dish, Japanese recipe

2008-11-30T16:17:00.000+05:30

Kurikinton Recipe

Ingredients:

1 lb. sarumaimo (sweet potatoes)
1 jar of simmered sweet chestnuts in syrup (8-12 pieces of chestnuts)
2 kuchinashinomi (Cape jasmine seeds)
1 1/2 cup sugar
1 tbsp mirin

Preparation:

Peel and cut satsumaimo into 1 inch thick slices then soak the slices in water for 15 minutes. Drain satsumaimo slices. Wrap crushed kuchinashinomi in a sheet of gauze. Put water, satsumaimo and kuchinashinomi in a deep pot and boil. The heat should be turn down to medium and simmer until satsumaimo is softened. Drain and remove the kushinashinomi.

Mash satsumaimo and add 3/4 cup of sugar then mix it well. Strain the mashed satsumaimo and put it in the pot. Add 3/4 cup of sugar, mirin & 1/4 cup of syrup in the mashed satsumaimo. Stir it well on low heat to smoothen. Add chestnuts and simmer for a few minutes and that all your new year delicious dish is ready to serve

Kurikinton is one of the Japanese New year Dish in Japan known as Osechi, it is made from mashed sweet potato with sweet chestnuts (kuri)

Christmas Snow Potatoes

2008-11-24T01:50:00.000+05:30

Christmas Snow Potatoes

Ingredients

* 12 medium Yukon Gold potatoes, peeled and cooked
* 1 8-oz. package cream cheese, softened
* 1/4 cup milk
* 1 cup dairy sour cream
* 1 head garlic, roasted
* 1 medium onion, finely chopped
* 1 bunch fresh chives, chopped
* Salt and black pepper
* Paprika
* 1/4 cup butter, cut up

Method

In a large bowl mash potatoes with cream cheese, milk, sour cream, and garlic. Fold in onion and chives. Season to taste with salt and pepper. Transfer to a greased 13 x 9-inch baking dish; sprinkle with paprika and dot with butter. Bake, uncovered, in a 350 degree oven about 30 minutes or until heated through

Recipe Source: betterrecipes.com

Pennsylvania Ginger Pears - Christmas Special

2008-11-24T01:43:00.000+05:30

Pennsylvania Ginger Pears

Ingredients

* 5 pounds firm, ripe pears
* 1/2 cup slivered lemon rind
* 12 cups water
* 1 tbsp cracked ginger
* 1/2 tsp salt
* 3 pounds light brown sugar
* 1/3 cup fresh lemon juice

Method

Peel, core and quarter pears and place into a 5 quart saucepan. Boil lemon rind in water 10 minutes, drain and discard water. Add rind to pears. Tie ginger in a cheesecloth sachet and add pears with remaining ingredients. Simmer 1 hour or until pears are soft and transclucent, stirring frequently. Remove cheesecloth and serve

Recipe Source - betterrecipes.com

Christmas Dish - Basic turkey gravy

2008-11-15T13:14:00.000+05:30

Basic Turkey Gravy

Ingredients:

1 Package Neck, heart, gizzard from turkey giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 Turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt

Directions:

Place neck, heart, gizzard, vegetalbes and salt in enough water to cover in a saucepan over high heat to boiling, reduce heat to low, cover and simmer for 45 min. Now, add liver and cook for another 15 minutes. Strain both into a large bowl, cover and reserve broth in the refrigerator

How to make Gravy:

Remove the cooked turkey & roasting rack from the roasting pan, pour poultry dripping through a sieve into a 4 cup measuring cup. Add a cup of giblet broth to the roasting pan, stir until the crusty brown bits are loosened, pour the deglazed liquid and broth into four cup measure. Let the mixture stand for few minutes till the fat rises to top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings / broth mixture. Cook and stir, until gravy boils and is slighty thick

Christmas Cappuccino

2008-11-15T13:11:00.000+05:30

Christmas Cappuccino

Ingredients

1 1/2 c Espresso beans
3 c Boiling water
2 tb Sugar
1 Vanilla bean, split
4 c Milk
4 oz. bittersweet chocolate chopped
Whipped cream - optional

Method

Finely grind the beans in a coffee mill, brew the espresso with boiling water in a coffee maker in the meanwhile you can combine sugar & cinnamon in a small bowl. Now scrape the seeds from the vanilla bean with a knife into a medium saucepan. Pour milk and scald over modereate heat for 5 min. Remove from heat. Add chocolate & stir til melted, cover and keep warm over very low heat. Divide the hot espresso into 4 cups. Whip half of the warm chocolate milk at low speed in a blender, blend until frothy with gradually increase in speed for about a minute. Pour the chocolate milk into the cups of coffee. Stir briefly & top each cup with milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream

Recipe from Belgium - Flemish beef stew cooked in beer

2008-11-12T14:25:00.000+05:30

Flemish Beef Stew Cooked in Beer
(Vlaamse Stovery)
(Les Carbonades Flamandes)

Ingrediants:

4 pounds boneless stew meat, chuck & cut into 2-inch cubes
2 to 3 tablespoons all-purpose flour
2 bottles Belgian beer
1-1/2 tablespoons red currant jelly
4 tablespoons unsalted butter
3 large onions, thinly sliced
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider or red wine vinegar
1 teaspoon salt

Method:

Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and saute until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of saute. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.

Recipe source: reciphound.com

Spicy Bean Soup - Mexican Recipe

2008-11-12T14:20:00.000+05:30

SPICY BEAN SOUP
Mexican recipe

Ingredients

1 cup tomato puree
1/2 cup baked beans (from can)
1 capsicum chopped
1 spring onion with greens chopped
1 celery stick chopped
1 tomato chopped
1 slice bread toasted and broken to bits
1 tbsp. tomato sauce
1 tsp. red chilli garlic sauce
1/2 cup boiled rice
salt to taste
pepper to taste
1 tsp. butter or oil
3 cups water or vegetable stock

Method

Heat butter, add capsicum, spring onion and celery stir fry till tender. Add beans & tomato again stir for a minute or two. Add puree then stir for further 3-4 minutes. Add the available stock bring to a boil. Add rice in it. Simmer for 10-12 minutes. Add bread pieces, sauces, salt and pepper. Serve hot.

Mushroom a la Provencale a recipe from France

2008-11-08T18:29:00.000+05:30

Mushrooms a la Provencale

INGREDIENTS:

4 tablespoons butter or olive oil
2 cloves garlic, crushed
1 pound white muchrooms, sliced
1/2 small yellow onion, peeled and chopped
1/4 cup fresh-ground bread crumbs
1/4 cup parsley, chopped
salt and pepper to taste

Procedure

Saute the garlic and yellow onion in the butter or oil until soft.
Add the mushrooms, saute over high heat until all vegetables are hot and tender
Add the salt, pepper, bread crumbs, and parsley.
Toss and serve

its very simple recipe to cook and tasty also

Recipe from France - Garlic Mayonnasie (Aioli)

2008-11-08T18:24:00.000+05:30

Garlic Mayonnasie (Aioli)

INGREDIENTS:

3 egg yolks
1 tablespoon lukewarm water
350ml/12 fl oz mild olive oil
4-6 cloves garlic, crushed
2 tablespoons lemon juice or vinegar
Freshly ground white pepper
1 teaspoon salt

Method

Process the egg yolks with garlic, 1 tablespoon of lemon juice and salt in a food processor until the yolks look pale. With the motor operating, Gradually add the olive oil-start by pouring in a thin stream with motor pulsing. As the aioli begins to thicken, pour the oil in a steady stream with the motor running constantly.

Stop the processing as soon as all the oil is added. Add more lemon juice and white pepper. Add water and process briefly.

Transfer to a bowl, cover and refrigerate until required

Also, you can keep it for a month in kept in a sterilised jar

Anjeer Barfi Indian sweet dish recipe

2008-11-08T00:46:00.000+05:30

Anjeer barfi recipe

Ingredients

1/2 cup dried figs
1 tablespoon sugar
1 1/4 cups khoya grated (mava)
2 tablespoons melted ghee
1/4 teaspoon cardamom or elaichi powder

For garnishing 1 sheet edible silver leaf also know as chandi varq

Method

Heat 1/2 cup of water in a kadhai or a bowl, add the figs (anjeer) and sugar and cook on medium flame or about 5 to 6 minutes till the sugar get dissolved. Add the khoya and continue cooking, stirring continuously till it is light brown in colour. Add the ghee and cardamom powder and mix well. Remove from the fire, cool and then pour onto a flat plate. Cut it in shape like barfi small or medium slices by using knife and garnish with varq (silver leaf) and serve

Anjeer Halwa

2008-11-08T00:38:00.000+05:30

Anjeer Halwa

Ingredients

200 gram dried anjeer (Figs)
3 tablespoons ghee
1/2 cup almonds, blanched, peeled and powdered
1/3 cup powdered milk
4 tablespoons sugar
1/4 teaspoon cardamom powder

For the garnish

2 tablespoons slivered almonds

Directions

Cook the figs in boiling water for 3 to 4 minutes then drain and puree them in a food processor. Keep it aside. Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes time. Add the pureed figs (anjeer), milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously. Add the cardamom powder and mix well. Garnished with slivered almonds and Serve hot

Recipe for kid or childrens - Sweet Corn Sundal

2008-11-08T00:31:00.000+05:30

Sweet corn sundal for children

Ingredients

Cooked sweet corn kernels
Sliced seedless dates or dry fruits
diamond shapes sugar crystals
Honey
Raisins

Method of prepartion

This is the most simple recipe ever just mix all the ingredients and serve to your children they just loved it

Swedish Meatballs, recipe from Sweden

2008-11-07T03:36:00.000+05:30

Swedish Meatballs

1/2 cup fine dry bread crumbs
1/2 cup water
1/2 cup light cream
7 oz. ground lean pork
7 oz. ground beef
1/2 tsp. ground allspice
1 1/2 tsp. salt
1 egg, beaten
2 tbl grated yellow onion or crushed garlic
3 tbl margarine or butter

Mix the bread crumbs, cream and water& set aside for about 5 minutes. Mix the beef, pork, salt, allspice and onion together then add bread curmbs and egg gradually & blend well. Shape this mixture into balls.Heat part of the margarine or butter in a skillet. Add the meatballs. Fry moderate until the meatballs turned browned and cooked through. Transfer to a serving dish and keep hot while frying the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad

Ham in Beer - Denmark dish recipe

2008-11-07T03:29:00.000+05:30

Ham in Beer

Ingredients required

1 tenderized ham
4 tablespoons water
1 cup brown sugar
½ teaspoon dry mustard
10 bay leaves
20 whole cloves
36 ounces beer
Candied pineapple
Candied cherries

Method to cook

Remove thin layer of fat from the ham and score the top. Place it in a roasting pan, then mix mustard, water and sugar together to the consistency of prepared mustard.Cover this mixture with ham. Stick cloves in the ham surface. Fasten the bay leaves to the ham with small toothpicks broken in half. Pour the beer over the ham. Bake 30 minutes to the pound in an oven preheated to 425 degrees. Decorate with candied cherries and slices of pineapple fastened to the ham with toothpicks. Return to oven to brown for 20 minutes. Use the liquid in the pan as a sauce for the ham.
Allow 1/3 pound ham per person to be served, and keep in mind that leftover ham has a multitude of uses, as well as being a meat that retains its flavor well in the freezer

Potato Dumplings, recipe from Denmark

2008-11-07T03:24:00.001+05:30

A very simple potato recipe from Denmark

Potato Dumplings

Ingredient

2 cups grated potatoes
1/3 cup ground beef suet
3 beaten eggs
1 teaspoon salt
¼ teaspoon pepper
¼ cup milk
3 cups flour

Method

Blend all the ingredients in order given and drop by tablespoonsful into hot broth or soup and boil for atleast 45 minutes then Serve with meat or in soups its very simple and tasty also

Italian Christmas Cake

2008-11-04T21:16:00.000+05:30

Italian Christmas Cake

Filling:

1 Pound Of Raisins

1 Pound Coarsely Chopped Walnuts

1/2 Cup Whiskey

3/4 Cup Sugar

2 Tablespoons Cinnamon

Juice Of 1 Orange

Dash Of Anisette

Combine all filling ingredients in a glass bowl, cover and let sit overnight, covered, stirring occasionally.

Dough:

4 to 5 Cups All-Purpose Flour (Plus Additional For Rolling)

3/4 Cup White Wine

3 Eggs

Zest From 1 Lemon And 1 Orange

1 Cup Sugar

1/2 Cup Canola Oil

1 Teaspoon Vanilla Extract

1 Teaspoon Ground Cinnamon

1 1/2 Teaspoons Baking Soda

Toothpicks

Topping:

1 Cup Honey

Colored Sprinkles to decorate

Make a mound of 4 cups of the flour on a pastry board or counter. Make a well in the center, and using a fork, begin to add in the remaining ingredients, mixing the dry ingredients with the wet ones by stirring with the fork until you have created a soft dough. Add additional flour if the dough is still too sticky. Knead by hand for 3 to 4 minutes with a little additional flour as needed until the dough is smooth. Divide into 8 equal sized balls.

Covering the rest of the balls, take one and begin to run it through a pasta machine to flatten. Continue to lightly flour and pass through increasingly narrow openings, until the dough is about 1/4 inch thick. I stop at number 3 to 4 on my roller attachment. Place the dough strip on the counter, and using a scalloped pastry wheel, run it along the outside edges of each side of the dough.

Next using the pastry wheel, cut the strip of dough in half lengthwise into two ribbons about 2 1/2 inches wide. On each half of the ribbon, sprinkle on some of the walnut, raisin mixture and fold to close. Starting at one end, begin to roll up the dough into a coil, using toothpicks to support it as needed.

Continue until you have an 6 inch cake. Continue using all of the dough up in this manner. See Photos Below.

Preheat the oven to 325 degrees F. Using a large spatula, carefully place the cakes on a lightly greased baking sheet and bake for about 35 minutes or until lightly browned. Melt the honey in a pot and brush each of the cakes lightly over the top. Bake an additional 5 minutes.

Sprinkle with the candy sprinkles. Let cool completely and then wrap in foil to store. To serve, remove the toothpicks and cut into wedges

Source: italianfoodforever.com

Chocolate recipe - choco fruit tart

2008-11-03T19:52:00.000+05:30

Chocolate Fruit Tart

Ingredients for Chocolate Tart Pastry

2 tablespoons butter
250 gram chocolate cream biscuits
2 tablespoon powdered sugar

Ingredients for Fruit Filling

1-cup milk
1½ tablespoons custard powder
3 tablespoons sugar
1 peach chopped
2 slices of pineapple chopped
A few orange segments
¼ teaspoon mix fruit essence

Method for making Tarts

1. Separate the two halves of each cream biscuit and scrape out the chocolate cream filling. Put the chocolate cream aside to use as topping.
2. Make crumbs from the biscuits.
3. Put the butter into a casserole dish and microwave on High for 1 minute.
4. Mix in the chocolate biscuit crumbs and powdered sugar. Divide into 8 portions.
5. Place each portion into a glass tart bowl.
6. Press the mixture onto the bottom and sides to form an even layer. Microwave on High for 2 minutes, Until heated through and set. Allow the tarts to cool.

Preparation of Fruit Filling

1. Take the milk, custard powder and sugar in a bowl and mix well.
2. Microwave on 80% for 2 minutes. Stir once. Microwave on High for 1 minute. Allow cooling.
3. Make a puree out of peach and pineapple
4. Mix the puree with the cooked custard. Add orange segments.
5. Fill into the 8 prepared chocolate tarts. Top with chocolate cream from the biscuits and cherry.
6. Place the tarts in the fridge to chill until you wish to serve.
7. Just before serving, place the chilled tarts in their glass bowls, in hot water for 2 minutes.
8. This will help the chocolate pastry to separate easily from the glass bowls

Source: food.sify.com

Mixed Veggies with Cashew

2008-10-29T21:22:00.000+05:30

Mixed Veggies with Cashew Paste
(Special Recipe from Cashew Paste)

Ingredients:

Finely chopped, boiled - 500 g Mixed vegetables like French beans, potatoes, green peas, carrots, capsicum
Cashews ½ cup
Tomato puree 250 g
Ginger 1 inch
Onion 1
Red chilli powder 1 tsp
Garam masala (Spices) 1 tsp
Rock salt to taste

(no need for oil as cashews will leave its own oil)

Method:

Boil or steam all vegetables and keep aside, chopped
Make a paste of the ginger, onions and cashews separately
Sauté the onions in water
Add the cashew paste and all the spices
Add tomato puree
Add salt and vegetables
Cook well
Serve hot

Benefits of Cashew:

They are lower in calories than almonds and walnuts.
High in protein and good quality fat n Contain vitamin A, iron.
Are an excellent source of dietary fiber.
Low in Glycaematic Index keeping you fuller for a longer time.
Rich in mono-unsaturated fat which help protect the heart.
Are good sources of potassium, B vitamins and foliate.
Contain magnesium, phosphorous, selenium, zinc and copper

Tofu Breakfast Burritos - Healthy Breakfast

2008-10-29T20:23:00.000+05:30

Tofu Breakfast Burritos

Ingredients

2 flour tortillas
1/4 cup salsa
2 eggs
1/4 lb firm tofu
1/4 cup feta cheese
1/4 cup part skim mozzarella
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp oregano
Pepper to taste

Method

Beat eggs and tofu together until tofu becomes small pieces.
Saute eggs and tofu in a nonstick pan.
Add oregano, basil, salt and pepper.
Heat tortilla over open flame or in a saute pan.
Place egg and tofu mixture into tortillas then add feta.
Roll up and top with mozzarella.
Microwave about 30 seconds, or until cheese is melted.
Top with salsa

recipe source: betterrecipes.com

Christmas Morning Cake

2008-10-29T20:16:00.000+05:30

Christmas Morning Cake

Ingredients

1 24 count package of frozen dinner rolls, thawed but not risen
4 oz. box of COOK AND SERVE butterscotch pudding
1 stick butter or margarine
1/2 cup of brown sugar

Method

Cut thawed dinner rolls in half, place in greased Bundt pan.
Sprinkle brown sugar and butterscotch pudding over cut rolls, top with pats of butter.
Cover with towel and put in warm place. When risen, preheat oven to 350 degrees.
Bake for 30 minutes or until browned. Remove from oven and let sit for 10 minutes.
Turn onto dish and enjoy!

recipe source betterrecipes.com

Tropical Pineapple Rolls with Pina Colada Sau

2008-10-27T02:46:00.000+05:30

Tropical Pineapple Rolls with Pina Colada Sau

Ingredients

Tropical Pineapple Rolls:
1/2 cup chopped walnuts
1 tbsp margarine
1/3 cup light brown sugar
1 cup sweetened coconut
1/4 tsp ground ginger
1 (20 oz.) can pineapple tidbits, reserve juice
12 egg rolls wrappers
1 egg, beaten
Cooking spray
Pina Colada Sauce:
1 (8 oz.) pkg cream cheese, at room temperature
Juice from can pineapple
1/2 cup cream of coconut

Method

Tropical Pineapple Rolls-Preheat oven to 425 degrees. In a saucepan, saute chopped walnuts in margarine over low to medium heat for 2 to 3 minutes. Add brown sugar, coconut, and ginger. Cook for 5 minutes on low heat. Drain pineapple tidbits and reserve juice in a bowl and set aside. In a bowl, combine coconut mixture and pineapple tidbits. Spoon 1/3 cup coconut mixture in center of egg roll wrappers. Fold corner of egg roll over the filling and tuck under filling. Fold over left and right corners of egg roll to the center. Brush remaining egg roll corner with egg and fold to seal. Place egg rolls on greased baking sheet and spray tops of egg rolls. Bake at 425 degrees for 18 minutes. Serve with Pina Colada Sauce. Pina Colada Sauce-Beat cream cheese on low speed with an electric beater in a small bowl. Add pineapple juice and cream of coconut and beat until smooth

Desserts - Deep Dish Fried Apple Pie

2008-10-27T02:41:00.000+05:30

Deep Dish Fried Apple Pie

Ingredients

1 cup graham cracker crumbs
10-12 Rome or Golden apples, peeled and sliced
1-2 quarts water, for boiling
3/4 cup white granulated sugar
3-4 tablespoons flour, for thickening
2 teaspoons ground cinnamon
4 tablespoons butter or margarine, cut up
2 teaspoons vanilla extract

Method

Sprinkle 1/2 cup graham cracker crumbs over bottom of deep-dish glass pie plate. Simmer apple slices for 10-12 minutes; drain in colander; return to pan. Combine sugar, flour, & cinnamon; stir into apples. Add butter and vanilla to apples. Saute in pan on medium heat for about 5-7 min. until, till mixture "sizzles." Spoon apple mixture onto graham cracker crumbs, sprinkle remaining graham crumbs over top. Serve warm or chilled. Spoon into dessert dishes

Recipe for healthy Italian dish Fruit Salad in a Melon Boat

2008-10-23T01:05:00.000+05:30

Italian Fruit Salad in a Melon Boat

Ingredients

1 honeydew melon, seeded and cut into 4 slices
1 lb carton small curd cottage cheese
1 8 oz can chunk pineapple in 100% juice
1 jar candied cherries
1/4 cup sliced almonds
honey

Method of preparation

Place honeydew on salad plate. Place about 1/4 cup cottage cheese in each wedge. Drain pineapple, reserve juice for something else. Arrange pineapple on cottage cheese. Place a few candied cherries in between pineapple slices. Sprinkle with almonds. Drizzle with a bit of honey to taste

Healthy dishes and recipe for healthy meal Spinach fried rice

2008-10-23T00:56:00.000+05:30

Spinach Fried Rice

Ingredients

2 Tbsp. Oil
1 tsp. margarine
1/8 cup (2 tbsp)chopped red onion
1 Tbsp. minced garlic
2 cups chopped, pre-washed spinach
3 cups cooked white rice
Soy sauce (as desired)

How to prepare?

Saute onion and garlic in oil and margarine in a large skillet. Add spinach until wilted about 1 minute then add rice and cook until slightly fried.

Add soy sauce and remove from heat. Serve hot

Kesar Kaju Burfi Indian Recipe for Diwali

2008-10-13T20:54:00.000+05:30

Kesar Kaju Burfi Recipe

Ingredients:

1 tsp Kesar (saffron)
1000 gms Kaju (cashewnuts)
1/2 tsp orange color
600 gms sugar
2 chandi (silver) warak

Method:

Put cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
Mix sugar & Cashewnuts in a pan on a low flame, stiring constantly.
Mix orange and saffron color in it.roast till done.
Place a butter paper on the rolling board and put the mixture on it.
Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin.
Take out the butter paper form top and place silver warak.
Cut the burfi pieces

Mal Pua - a dish for this festival season

2008-10-13T20:52:00.000+05:30

Mal Pua

Ingredients:

250 grams plain flour, sifted
Water
1 tbsp. powdered sugar
Oil for frying
Sugar Syrup
500 grams sugar
625 ml water
Garnish
1/4-teaspoon ground cardamom
Rose water
Fresh cream sweetened

Method:

Put sugar and water in a saucepan and bring to boil. Simmer for 8-10 minutes till thick syrup is formed.Mix sifted flour, sugar and water to form smooth, medium thickness batter and keep aside for 30 min.
Heat oil in a shallow flat bottomed pan. Carefully spread the mixture in the pan and fry till golden brown.
Transfer the pancake into the sugar syrup. Serve hot garnished with cardamom, rosewater and fresh cream

Gujhia Recipe for Diwali Festival

2008-10-13T20:48:00.000+05:30

Gujhia

Ingredients

500 gms maida (flour)
1kg khoya
3 tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water
500 gms sugar.

Method

Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out and drain the oil completely. After it cools down serve them to the guests.

Anjeer Roll recipe for this festival season

2008-10-09T19:39:00.000+05:30

Anjeer roll

INGREDIENTS:

Seedless dates-1 kg

Sugar-800 gms

Pista-100 gms

Almonds-100 gms

Ghee-as required

Cardamom powder-1 tsp

Plastic paper-1 sheet

PROCEDURE:

Chop pista,almonds into small pieces. Take pan add little water and boil these dates in it. Once it is boiled, cool it and then grind it into a paste. Now take a kadai, add this dates paste and sugar and boil till you get the sugar syrup. Now to this add cardamom powder and dry fruits. Mix well and you will get solid consistency. Now transfer this into a plate apply ghee to your palm and roll them into long cylinders. Now cut the plastic paper into the size of the sweet and wrap it

Festival recipe - Hara bhara kebab

2008-10-09T19:34:00.000+05:30

Hara Bhara Kebab Recipe

Ingredients:

300 gms Potatoes (boiled)
150 gms Peas (boiled)
150 gms Spinach (boiled)
½ cup Coriander Leaves (chopped)
2 piece of Ginger (grated)
1 tbsp Chaat Masala
Salt to taste
oil

Method:

Mix and mash together the potatoes, peas and spinach till a smooth paste is formed

Add coriander leaves, ginger, salt and chat masala to it and mix well

Keep it in the refrigerator for an hour

Take out the mixture from the refrigerator and shape into patties

the oil on a heavy-bottomed pan and shallow-fry the kebabs until crisp on each side

Drain the excess oil on paper towels

Deepavali Legiyam

2008-10-07T03:06:00.000+05:30

Deepavali Legiyam

Ingredients

Peppercorn - 2 Tsps
Jeera - 21/2 tsps
Coriander seeds - 21/2 tsps
Omam/Ajwain - 25 grms/3 tbsps.
Kanda Thipli (Desavaram) - l0 to 12 sticks
Nutmeg or jaadhikkai- 1/2
Dry ginger or 2” piece fresh ginger - 30gm
Cardamom - 5gms/2 to 3
Ghee or clarified butter - 50 grms.
Crumbled Jaggery - 100 gms
Honey - 50 grms

Method

1. Smash all the dry and medicinal ingredients in a mortar and pestle.

2. Pour some water and soak them for about 10 - 15 minutes

3. Grind into a soft paste in a blender.

4. Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel

5. Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed.

6. When the water is nearly evaporated add the crumbled jaggery and stir it in.

7. Add spoonfuls of ghee and keep stirring.

8. When the lehiyam comes together in a ball and the ghee is separated from it, turn off the heat.

9. Stir in the honey and store in an airtight container.

10. Take one spoon of lehiyam on Deepavali after taking bath and before you eat anything else

Diwali Recipe - Shrikhand

2008-10-07T03:04:00.000+05:30

Shrikhand - recipe for this diwali

Ingredients

1. 1 ½ cup: Dahi
2. ¼ cup: Sugar-powdered
3. ½ tsp: Elaichi powder

Method

1. Place dahi in a strainer lined with a thin cloth and leave to drain the extra water. Takes about 1 hour, depending on the richness of the dahi.
2. Transfer the strained dahi into a mixing bowl and add sugar and half the elaichi. Mix well, till smooth.
3. Transfer on to a serving bowl and garnish with the rest of the elaichi powder.
4. Leave to set in the refrigerator, chilling for at least 2 hours and serve

Sheer Korma, recipe for eid

2008-10-03T01:36:00.000+05:30

SHEER KORMA

Ingredients

1 pack ate Vermicelli
1-gallon fresh whole milk
1-cup sugar
20 cloves whole cardamom pods
1/2-teaspoon cardamom powder
1 cup slivered almond, cashews and pistachios
1/2-cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2-cup light brown raisins
1/2-teaspoon rose water
1-tablespoon butter

How To Cook Sheer Korma

Fry the vermicelli in the butter until well browned but not burnt. Fry on low heat until all the butter is dried. Add in 1/4-cup sugar and fry again. Add in the whole milk cup by cup, stirring constantly, and bring to boil. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar. Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved. The vermicelli must be very soft by now.
Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately

Eid ul Fitr recipe - Seviyan

2008-10-03T01:30:00.000+05:30

SEVIYAN

Ingredients

2 Cups of milk
2 table spoon Rice
3 table spoon Sugar
1/4th Cup of blanched sliced almonds
1 teaspoon Of Green cardamom crushed
1/2 teaspoon of Kewra essence
Varak (Silver or gold foil paper)

How To Cook Seviyan:

Soak rice in water for few hours, after removing water, grind rice into a smooth paste.
Bring milk in a non-stick saucepan. Over a moderate low heat add rice, sugar, cardamom in it then stir constantly till milk turns thick. Now add almonds and put in serving bowl and chill.

Garnish with silver or gold foil paper and serve

Kheerni - Sindhi Cuisine Recipe

2008-09-30T12:27:00.000+05:30

Kheerni

(Sindhi Cuisine)

Ingredients:

Milk 500 ml
Sevaiyan (Vermicilli) crushed 2 table spoon
Sugar 7 tea spoon or as required
Green cardamons 2-3
Chopped almonds

Method:

Roast the sevaiyan or vermicilli in a heavy bottom pan on medium flame till it turns slightly brown, add green cardamons,and slowly and carefully add milk, stir continuously, till 2-3 boils and then lower the flame for 2-3 minutes. Add sugar in it and stir again properly and let it cook till mixture gain some thick consistency. Now, Garnish with chopped dryfruits and Serve

Navratri Special recipe - Doodhachi Kheer a Sweet dish from Maharashtra

2008-09-30T12:25:00.000+05:30

Doodhachi Kheer

(A dish from Maharashtra, India)

Ingredients

5 cups Milk
1/2 cup Long-grained rice
2 tbsp Almond powder
1 tsp Cardamom powder
A pinch of Saffron
1 tin Condensed milk
Sugar to taste

Method

Cook rice in a pressure pan with enough water in it, till soft then drain water and mash it well. Heat milk to a thick and creamy consistency. Add 1 tin condensed milk, mashed rice, sugar, almond powder, cardamom powder and saffron. Cook till creamy.
Serve hot with puris or even parathas or Just take it without anything. Ooom Its Delicious......

Navratri Dishes - Indian Recipe for Navaratra or Durga Puja Festival

2008-09-30T12:15:00.000+05:30

Navratri Raita

Ingredients:

5 Boiled & chopped water chestnuts
1 Boiled & chopped potato
1 tbsp Whole roasted peanuts
1 Boiled and chopped sweet potato
1 table spoon Finely chopped coriander
1 Small green chilli
1/2 tea spoon Cumin seed powder
1/2 tea spoon Cumin seeds whole
1 Chopped cucumber
1 Cup thick curds
1 tsp Oil
Sugar and Salt to taste

Method:

Beat the yogurt in a deep bowl.Add sugar, chopped chillis, cumin powder and salt in iy then mix well.
Add all vegetables and peanuts again mix well. Chill the mixture well. Heat 1 tsp oil in a crucible. Add cumin seeds and salt.Pour over the raita.
Garnish the raita with chopped coriander leaves and served to enjoy the dish

Mexican Recipe - Orange Fudge

2008-09-29T20:26:00.000+05:30

Mexican Orange Fudge Recipe

Ingredients

1 cup evaporated (spray dried) milk
6 tbsp. sugar
1/2 cup orange juice
1 tbsp. grated orange rind
1 tbsp. chopped almonds

Method

1. In a heavy pan, dry roast milk powder till warm. Keep aside in a plate.
2. Put 2 tbsp. sugar in pan, stir continuously on high flame, till melted and browned.
3. Add orange juice, stir till well dissolved.
4. Add milk powder, stir and mix well.
5. Add remaining sugar, stir and cook on low till mixture thickens.
6. Cook till it comes away from sides of pan. Add rind. Beat well
7. A tiny ball of mixture should set when dropped in a bowl of cold water.
8. Stir in chopped nuts. Set in a greased tray, mark squares and cut when cooled.

Eggless Cake - Recipe for Sponge Cake

2008-09-29T20:22:00.000+05:30

Eggless Sponge Cake Recipe

Ingredients

1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water

Method

Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.

Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.

[Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].

Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix gently till smooth.

Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.

Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).

Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea

Potato Bread Bullets - A dish for your kids

2008-09-27T16:29:00.000+05:30

Potata Bread Bullets

Ingredients:

4 potatoes boiled and mashed
1/2 cup boiled peas
4 green chillies
1/4 cup finely crushed cornflakes
1"piece ginger
2 tbsp. coriander
1 tsp. mint leaves finely chopped
1/4 tsp amchoor powder
10 slices sandwich bread
oil to deep fry.

Salt to taste

Method:

Mix all ingredients,except bread, oil.

Wet a slice of bread by dipping in milk for a second.

Pat out excess milk.

Place a tsp. of mixture in the centre in oblong shape.

Fold over remaining slice and roll between palms gently.

Take care there are not openings where filling will pop out.

A smooth, cylindrical, tapered tip roll should result.

Repeat for 2-3 slices.

Heat oil well, till smoky.

Slide in prepared rolls, deep fry on medium heat.

Flip slowly, and fry golden evenly.

Drain, cut in two, serve with sauce or chutney.

Repeat for remaining slices, and filling

Stuffed Cheese Pizza - Italian Recipe

2008-09-26T17:27:00.000+05:30

Stuffed Cheese Pizza

Ingredients

1 pk (or 1 Tablespoon) Active Dry Yeast
1/4 cup Warm Water (110 to 115 degrees)
3 cup Whole Wheat Flour
1/2 teaspoon Salt
1 Tablespoon Dried Oregano
2 Tablespoon Vegetable Oil
1 cup Water
3 cup Part Skim Mozzarella Cheese, grated
10 oz Package Frozen Broccoli Spears, defrosted and chopped or
2 cup Cooked Fresh Broccoli, chopped
1 cup Pizza Sauce

Method for making Stuffed Cheese Pizza

To make the crust, dissolve the yeast in the warm water in a large bowl. Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the dough on a lightly-floured surface for about 2 minutes, or until the dough is smooth. Place the dough in an oiled bowl. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough. Divide into two parts. Press half the dough onto the bottom of a 10 inch oiled pie pan., Sprinkle the cheese and broccoli over the dough. Press the other half of the dough into a 10 inch round. Set on top of the cheese and broccoli. Crimp the edges together. Make several slashes in the top crust. Bake in a 400 degree F. oven for 20 to 25 minutes, or until golden brown. Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes

Spanish Omlette

2008-09-24T20:15:00.000+05:30

Spanish Omlette

Ingredients:

1. Egg 8
2. Peas boiled 100gm
3. Carrot greated and steamed 100gm
4. Cabbage greated and steamed 100gm
5. Onion chopped 100gm
6. Green Chillies chopped 4
7. Tomato chopped 50gm
8. Oil 2 tblsp
9. Salt to taste

Method:

Whip egg.
Add salt and vegetables.
Heat oil in a tawa.
Pour mixture and spread.
Cover with a lid.
Cook about three minutes in medium flame or under side is brown colour.
Turn over and cook for one minute.
Serve hot with bread toast

Courtesy food.sify.com

Chicken Bharta

2008-09-24T20:10:00.000+05:30

Chicken Bharta

Ingredients:

500 g - chicken
200 g - chopped onion
½ cup - tomato puree
4 to 5 - black cardamom
3 to 4 - green cardamom
4 to 5 - bay leaf
3 to 4 - cloves
5 tsp - white oil
3 tsp - ginger garlic paste
1 tsp - red chilly powder
1 tsp - coriander powder
1 tsp - cumin seeds powder
½ tsp - turmeric powder
3 tsp - cashew paste
2 tsp - curd
½ tsp - kasuri methi powder
1 tsp - butter
1 tsp - garam masala powder
2 tsp - fresh cream
salt as per taste

Method:

Add all the spices cloves, cardamom, & bay leaf along with the chicken while boiling.

Separate Chicken from bones.

Add oil in a pan & fry the chopped onions until brown.

Make a smooth paste of ginger – garlic paste, red chilli powder, Coriander powder, & Jeera powder with water.

Now add this paste in the pan & mix well.

Add tomato puree, salt & then the separated boneless chicken into it.

Mix well then add cashew paste & curd.

Add kasuri methi into water & pour it in the mixture.

Mix all properly & add butter, garam masala powder into it.

Garnish it with fresh cream & serve hot

recipe courtesy food.sify.com

New England Clam Chowder Quiche - A Recipe from England

2008-09-23T09:40:00.000+05:30

New England Clam Chowder Quiche

Ingredients

1 unbaked Pastry Shell, pricked lightly (9 inch)
1/2 pound Bacon, cooked and crumbled
1 can Snows Clam Chowder(15 oz.)
4 Eggs, slightly beaten
1/2 cup finely chopped Onion
1/2 cup Sour Cream
2 teaspoons Parsley Flakes or fresh Parsley
1/2 teaspoon Pepper
4 slices American Cheese

Method

Bake crust 8 minutes in 400 degree oven. Remove shell. Reduce heat to 325 degrees. In bowl combine bacon, chowder, eggs, onion, sour cream, parsley and pepper; mix well. Pour about 2/3 of mixture into baked shell. Arrange cheese slices on top. Pour remaining mixture over cheese. Bake at 325 degrees for 50-55 minutes or until set. Cool 20 minutes before cutting and serving

Recipe to make African Chicken Wings

2008-09-23T09:36:00.000+05:30

African Chicken Wings

Ingredients

Wings

4 Garlic Cloves
2 Shallots
1 1/2 teaspoons Salt
1 Tablespoon Chinese Five Spice Powder
2 teaspoons Paprika
1 teaspoon dried Rosemary (crumbled)
1/2 teaspoon Cayenne (or to taste)
2 Tablespoons Vegetable Oil
4 lbs Chicken Wings (about 20-24)

Sauce

1/3 cup natural-style Peanut Butter
1/4 cup Cream of Coconut
2 Garlic Cloves (chopped)
1/4 cup Water
1/4 cup Red Bell Peppers (chopped)
1/8 teaspoon hot Red Pepper Flakes
1 teaspoon Soy Sauce
Coriander Sprigs (for garnish)

Method

THE WINGS:- Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE:- In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION:- Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander

American Barbecued Chicken Recipe

2008-09-23T09:30:00.000+05:30

American Barbecued Chicken

Ingredients

5-6 lbs assorted frying Chicken
1/4 cup Vegetable Oil
Salt and freshly ground Black Pepper

Basic Barbecue Sauce

2 Tablespoons Butter
1 Onion, finely chopped
1 Garlic Clove, minced
1 1/4 cups Ketchup
1/3 cup Brown Sugar
1/4 cup Worcestershire Sauce
2 teaspoons Chili Powder
1/3 cup cider Vinegar

Method

Make BBQ Sauce: Melt the butter in a saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer 15 to 20 minutes until slightly thickened. Yields about 2 1/4 cups.

For Chicken:

Prepare a barbecue fire for indirect cooking and position the grilling rack 4 to 6 inches from heat. Rub the chicken pieces lightly with oil and sprinkle them with salt and pepper. For the initial browning, place the chicken pieces skin side down directly over the hot coals frequently for about 10 minutes, until browned on both sides. Have a spray bottle of water at hand to douse flare-ups. Move the chicken to another part of the grill so the pieces are no longer directly over the fire. the barbecue, with vents open halfway, and cook for 10 minutes. Turn, and cook, covered, 5 minutes more. Brush generously with sauce, cover, and cook for 5 minutes; then brush again, cover and cook a final 5 minutes. Pass the remaining sauce at the table

Mushroom soup

2008-09-21T21:54:00.000+05:30

Mushroom Soup

Ingredients:

2 packets - fresh mushrooms
1 1/2 tsp - butter
1 tsp - fresh garlic paste
3 cups - milk
1 cup - water
pepper to taste
salt to taste

Method:

Wash the mushrooms well and chop them into small pieces.

Lightly heat butter in a non-stick vessel.

Add garlic paste and saute for few seconds.

Add mushrooms.

Saute till done and the water from the mushrooms has dried.

Remove from gas.

Keep aside half cup mushrooms for garnishing.

Add ½ cup milk to the remaining mushrooms and grind them finely.

Add the remaining milk and water to the ground mushrooms and keep to boil.

Boil on a medium flame stirring continuously for 10 minutes or till the soup thickens a little.

Serve hot with salt and pepper

Sweet Corn Soup - Instant soup recipe

2008-09-21T21:50:00.000+05:30

Recipe to cook Instant Sweet Corn Soup

Ingredients:

Packet of sweet corn soup
Spring onion
Carrot
Cabbage
Butter

Method:

Use one packet of ready to make sweet corn soup.

Add enough water as directed on the instructions, dissolve and keep aside till required.

Finely chop one sprig onion, with greens.

Add 1 finely chopped carrot, 1 tbsp. cabbage chopped.

Heat a nonstick pan. put a small blob of butter in pan. Add vegetables,

Stir for a minute, add dissolved packet contents, stirring continuously till it starts to boil.

Simmer for 5-7 minutes.

Garnish with a few drops of soya sauce, chilli sauce, with each serving.

Serve piping hot.

Corned Beef - Recipe

2008-09-21T21:48:00.000+05:30

Corned Beef

Ingredients for corned beef recipe

corned beef recipe preparation direction:

1.In a skillet brown onions in drippings, mix with pepper, potatoes and beef.
2.Shape into patties and saute in hot fat

Pork Loin Recipe

2008-09-21T21:45:00.000+05:30

Recipe to Cook Pork Loin

Ingredients for pork loin recipes:

Method to prepare:

Slice pork loin, 3/4 inch thick. Add some salt and pepper.

Put onions, garlic, spinach and mushrooms in skillet and cook. Cook until mostly dry.

Put the vegetable mixture over the pork then roll it up gently like a jelly roll. Tie all together with string. Put couple pieces of bacon on top, add water into the pan and pop into a 400 degree oven for one hour. When done remove it from oven.

Get rid of the fat from the liquid in the baking pan, transfer the liquid into a saucepan, then bring to a boil, add cornstarch mixture and stir well.

Then slice to serve

Crab Recipe: Chilli Crab

2008-09-20T14:38:00.000+05:30

CHILLI CRAB RECIPE

Ingredients:

Crab - 1 Kg.(Washed and Cleaned)
Onion - 4 (finely chopped)
Tomato - 4 (Finely chopped)
Ginger Garlic Paste - 3 tbsp
Chilli Powder - 3 tbsp
Turmeric Powder - 1/2 tbsp
Masala Powder - 1 tbp

For Seasoning:

Red Chillies - 2
Mustard seeds - 1/2 tbsp
Coriander leaves for garnishing

Method:

Heat oil in a pan. Add mustard seeds. When it splutters add red chillies.

When it is cooked, add onions wait till it become golden in colour.

Add tomato and saute for a while.

Add ginger garlic paste and mix well.

Add Chilli Powder and Turmeric powder and pour 1 glass of water.

Add salt and close with a lid.

When it is dried saute for a while.

Garnish with coriander leaves

Cream of Chicken Soup

2008-09-20T14:34:00.000+05:30

Cream of Chicken Soup

Ingredients:

2 - chicken bouillon cubes
2 cups - hot water
1 1/2 cups - white sauce mix
1 cup - minced, cooked chicken
1/2 cup - finely chopped celery
1/2 cup - finely chopped onion
1 tsp - garlic salt
4 cup - milk
1 - egg yolk, beaten
chopped chives or watercress, for garnish
1/2 tsp - salt

Method:

Dissolve chicken bouillon cubes in hot water. Cool.

Combine white sauce mix and bouillon mixture in a large kettle or Dutch oven.

Cover and cook over low heat about 5 minutes, stirring constantly, until thick and smooth.

Add chicken, celery, onion, salt and garlic salt.

Simmer 15 minutes, stirring constantly.

Blend in milk and egg yolk.

Simmer 5 more minutes.

Remove from heat.

Garnish with chopped chives or watercress.

Chicken Noodle Soup

2008-09-20T14:31:00.000+05:30

Chicken Noodle Soup

Ingredients:

4 cups chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
1/2 cup uncooked egg noodles
1 cup cooked chicken, cut in small cubes
1/2 cup frozen peas, thawed
dash dried leaf thyme
chopped fresh parsley, optional

Preparation:

Combine chicken broth, pepper, carrot, and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, peas and thyme, boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked. Sprinkle with chopped fresh parsley just before serving.
Serves 4

Jewish Chicken Soup

2008-09-20T14:26:00.000+05:30

JEWISH CHICKEN SOUP

Ingredients:

1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
1 tablespoon of salt, more to taste
some pepper
bunch of parsley
bunch of dill
bunch of celery
1 ½ - 2 pounds of carrots
1 ½ - 2 pounds of onions
2 or 3 parsnips are nice too, but not required
lots of water

Directions:

1. Put cleaned chicken in the bottom of a large pot.

2. Cover the chicken with water and add salt. Your pot should be less than two-thirds full.

3. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.

4. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.

5. Cut about ¼ of the carrots & onions into chunks. Also one of the parsnips if you're using them.

6. Add the chopped carrots, etc.

7. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside.

8. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour.

9. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows.

10. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.)

11. Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot.

12. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot

Rasogolla - Sweet Dish known as Rasgulla in India

2008-09-19T14:42:00.000+05:30

Rasogolla or rasgulla is a famous bengali sweet dish,
I am starting my posting in recipe2cook blog with this sweet dish from bengal, India

Rasogolla (Rasgulla)

Features of Rasogolla

Sweet dish, served as dessert, suitable for vegetarians Region of Rasogolla (Rasgulla) Indian

Ingredients for Rasogolla

Milk -1 litre
Citric acid - 0.5 teaspoon
Sugar - 1.5 cups
Water - 4 cups
Rose essence - 2 to 3 drops

Method for making Rasogolla: Heat the milk and bring to boil. Keep aside and let it cool down. Remove the cream layer carefully from the surface. Reheat the milk and bring to a boil. Gradually add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan and bring to a boil. The syrup should be thickened to a consistency of 2:1 (sugar:water). Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and move to a wide plate. Gently knead into a soft dough by pressing between fingers. Make twelve equal sized balls from the dough. Let them into the boiling syrup. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours

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