Peanut Butter Cookie Recipe
Ingredients
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar
Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.
Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.
Chocolate Chip Cookie Recipe
Ingredients
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans
Method:
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans
Method:
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
Banana Nut Cookies
Ingredients:
2 2/3 cups all purpose flour
2 2/3 cups all purpose flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup packed light Brown Sugar
1/2 cup Granulated Sugar
2 sticks (1 cup) Unsalted Butter,
softened1 large Egg
1 tsp Banana Extract or Banana Liqueur
3/4 cup mashed Ripe Banana (1 medium)
2 cups semisweet Chocolate Chips
1 cup chopped Walnuts
Method:
Preheat oven to 300oF.
In a bowl, combine flour, soda, salt. Mix well with a wire whisk. Set aside.
In a large bowl blend sugars at med speed with an electric mixer.
Add butter and mix to form a grainy paste, scraping down sides of the bowl.
Add egg, banana extract and banana and beat at medium speed till smooth.
Add the flour mixture, 1 cup chocolate chips, walnuts and blend at low speed till just combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2" apart.
Sprinkle cookies with chocolate chips, 6-8 per cookie.
Bake for 20-24 mins or till cookie edges begin to turn brown. Transfer immediately to a cool surface with a spatula. Store in airtight containers.
Cheese Wafers
Ingredients:
4 teacups fried potato wafers
1 tsp chilli powder
6 tbsp cheese, grated
salt to taste
Method:
Combine all the ingredients.Keep in a broad baking dish and bake in a hot oven at 450ºF for 20 minutes.Ready to serve hot.
4 teacups fried potato wafers
1 tsp chilli powder
6 tbsp cheese, grated
salt to taste
Method:
Combine all the ingredients.Keep in a broad baking dish and bake in a hot oven at 450ºF for 20 minutes.Ready to serve hot.
Cheese Crackers
Ingredients:
85 gms maida
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch of salt
Method:
Sieve the flour very well. Rub in the butter with finger tips.Put the cheese, caraway seeds and salt and make a dough by using enough milk. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a fancy cutter. Place on a greased baking tin and prick all over with a fork. Bake in a hot oven at 450ºF for 7 to 8 minutes.Ready to serve plain or with any dip.
85 gms maida
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch of salt
Method:
Sieve the flour very well. Rub in the butter with finger tips.Put the cheese, caraway seeds and salt and make a dough by using enough milk. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a fancy cutter. Place on a greased baking tin and prick all over with a fork. Bake in a hot oven at 450ºF for 7 to 8 minutes.Ready to serve plain or with any dip.
Tandoori Chicken
Ingredients:
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)
Directions :
-Prick the chicken pieces with a fork all over.
-Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
-Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
-Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
-Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
-Cover the bowl with a lid and let it stand for 6 hours.
-If you plan to marinade for 12-15 hours, put it in the refrigerator.
-The more time it is marinated, the better it will absorb the spices and the tastier it will be.
-When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
-Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
-Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
-Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
-Prick the chicken pieces with a fork all over.
-Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
-Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
-Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
-Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
-Cover the bowl with a lid and let it stand for 6 hours.
-If you plan to marinade for 12-15 hours, put it in the refrigerator.
-The more time it is marinated, the better it will absorb the spices and the tastier it will be.
-When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
-Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
-Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
-Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
CHICKEN PAKORA
Ingredients:
500 gm Boneless Chicken Pieces
500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
11/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice
Preparation:
-Put everything but chicken and batter in blender and blend till fine
-Marinate the chicken pcs with the resulting mixture
-Keep in the fridge for 40 minutes.
-Put chicken in batter
-Deep fry it until its colour changes to golden brown Condiments
-Serve the chicken pakora with coriander or mint chutney or tomato ketchup
Preparation:
-Put everything but chicken and batter in blender and blend till fine
-Marinate the chicken pcs with the resulting mixture
-Keep in the fridge for 40 minutes.
-Put chicken in batter
-Deep fry it until its colour changes to golden brown Condiments
-Serve the chicken pakora with coriander or mint chutney or tomato ketchup
CHILLI CHICKEN RECIPE
Ingredients:
500-600gms. boneless chicken (cut into1-inch cubes)
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped),
if available1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry
How to make chili chicken :
-Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
-Heat oil and deep fry the marinated chicken pieces till golden brown.
-Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
-Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
-Add fried chicken pieces to it and cook for few minutes.
-Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
How to make chili chicken :
-Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
-Heat oil and deep fry the marinated chicken pieces till golden brown.
-Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
-Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
-Add fried chicken pieces to it and cook for few minutes.
-Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
-Cook for 2-3 minutes.
-Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
-Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
Chicken Tikkas
Ingredients:
1 full: Chicken (large)
2 cups: Curd
1 cup: Onions(Grinded)
4-5 cloves: Garlic
1/2"piece: Ginger
2"piece: Raw papaya
1 tsp: Chilli powder
1tsp: Garam masala
2 tbs: Lemon juice
2-3 drops: Red colour
Ghee as required
Salt to taste
Method:
-Clean the chicken. Remove the bones and slice it into small pieces.
-Grind onions, garlic, ginger, and papaya into smooth paste.
-Mix it with curd, chilli powder and garam masala. Blend well to make the marinade.
- Add a few drops of red colour to the marinade with salt and lemon juice.
-Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
-Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it.
Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
1 full: Chicken (large)
2 cups: Curd
1 cup: Onions(Grinded)
4-5 cloves: Garlic
1/2"piece: Ginger
2"piece: Raw papaya
1 tsp: Chilli powder
1tsp: Garam masala
2 tbs: Lemon juice
2-3 drops: Red colour
Ghee as required
Salt to taste
Method:
-Clean the chicken. Remove the bones and slice it into small pieces.
-Grind onions, garlic, ginger, and papaya into smooth paste.
-Mix it with curd, chilli powder and garam masala. Blend well to make the marinade.
- Add a few drops of red colour to the marinade with salt and lemon juice.
-Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
-Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it.
Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
Butter Chicken
Ingredients
700 gm: Raw chicken
Marinade
½ kg: Curd
1 tsp: Ginger garlic paste
1 tsp: Red chilli powder
Salt to taste
700 gm: Raw chicken
Marinade
½ kg: Curd
1 tsp: Ginger garlic paste
1 tsp: Red chilli powder
Salt to taste
Gravy
100 gm: White butter
½ kg: Tomato (pureed)
½ tsp: Black cumin seeds
½ tsp: Sugar
1 tsp: Red chilli powder
Salt to taste
100 gm: White butter
½ kg: Tomato (pureed)
½ tsp: Black cumin seeds
½ tsp: Sugar
1 tsp: Red chilli powder
Salt to taste
To Prepare Chicken
100 gm: Fresh cream
75 gm: White butter
4-5: Sliced green chillies
½ tsp: Crushed fenugreek leaves
100 gm: Fresh cream
75 gm: White butter
4-5: Sliced green chillies
½ tsp: Crushed fenugreek leaves
Method
-For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
-Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
-Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
-For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
-Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
-Cook till chicken is done.
-Butter Chicken is ready to eat.
-Serve hot with rice or naan.
-For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
-Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
-Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
-For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
-Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
-Cook till chicken is done.
-Butter Chicken is ready to eat.
-Serve hot with rice or naan.
Chicken Korma (Curry) Recipe
Korma is a type of mild, creamy sauce thickened with ground nuts and seasoned with raisins.
Serves-4
Ingredients
1 lb. chicken cubed
2 tbs. cooking oil
1 large or 2 small onions (8 oz.) chopped
2-3 cloves of garlic minced
2-3 tbs. tomato puree or 4 sun-dried tomato or 2 tomatoes chopped
3 tbsp. Ajika Korma Mix
Salt to taste
3 tbsp. yogurt
Method:
Serves-4
Ingredients
1 lb. chicken cubed
2 tbs. cooking oil
1 large or 2 small onions (8 oz.) chopped
2-3 cloves of garlic minced
2-3 tbs. tomato puree or 4 sun-dried tomato or 2 tomatoes chopped
3 tbsp. Ajika Korma Mix
Salt to taste
3 tbsp. yogurt
Method:
-Heat oil in a heavy bottomed wok or pan.
-Add onions and garlic and fry until brown.
-Add korma spices and stir for a few seconds to allow flavours to come out.
- Add tomatoes and chicken and cook on medium-high flame, stirring frequently until it is well coated and sealed.
-Cover and cook on low-medium flame until tender, approximately 15-20 minutes.
-Turn off heat. Fold in yogurt. Cover and leave. Garnish with cilantro
RAS MALAI RECIPE
Ingredients:
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation of Ras Malai:
-Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
-Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
-Remove from oven, cool at room temperature and cut into 2" squares.
-Place them in a dessert bowl.
-Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
-Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation of Ras Malai:
-Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
-Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
-Remove from oven, cool at room temperature and cut into 2" squares.
-Place them in a dessert bowl.
-Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
-Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
GULAB JAMUN RECIPE
Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
How Much To Eat?-Balanced Diet
Food is the basic necessity of man. It is a mixture of different nutrients such as carbohydrate, protein, fat, vitamins and minerals. These nutrients are essential for growth,development and maintenance of good health throughout life.They also play a vital role in meeting the special needs of pregnant and lactating women and patients recovering from illness.
It gives some ideas of which foods are good for you and how much to eat.It depends on your age, whether you're a girl or a boy, and how active you are. Kids who are more active burn more calories, so they need more calories. But we can give you some estimates for how much you need of each food group.
FIVE FOOD GROUPS
Food Group-I:Cereals, Grains and Products :
Rice, Wheat, Ragi, Bajra, Maize,Jowar, Barley, Rice flakes, Wheat flour.
Main Nutrients:Energy, protein,Invisible fat Vitamin –B1, Vitamin – B2, Folic Acid, Iron, Fibre.
Food Group-II:Pulses and Legumes :
Bengal gram, Black gram, Green gram, Red gram, Lentil (whole as well as dhals) Cowpea, Peas,Rajmah, Soyabeans, Beans.
Main Nutrients:Energy, Protein,Invisible fat, Vitamin –B1, Vitamin – B2, Folic Acid, Calcium, Iron,Fibre.
Food Group-III:Milk and Meat Products :
Milk :Milk, Curd, Skimmed milk,Cheese
Meat :Chicken, Liver, Fish, Egg, Meat.
Main Nutrients:Protein, Fat, Vitamin –B12, Calcium.Protein, Fat, Vitamin –B2
Food Group-IV:Fruits and Vegetables :
Fruits :Mango, Guava, Tomato Ripe,Papaya, Orange. weet Lime,Watermelon.
Vegetables (Green Leafy) :Amaranth, Spinach, Drumstick leaves, oriander leaves, Mustard leaves, fenugreek leaves .
Other Vegetables :Carrots, Brinjal, Ladies fingers,Capsicum, Beans, Onion,Drumstick, Cauliflower.
Main Nutrients:Carotenoids, Vitamin –C, Fibre,Invisible Fats,Carotenoids, Vitamin –B2. Folic Acid, Calcium,Iron, Fibre.Carotenoids, Folic Acid,Calcium, Fibre
Food Group-V:Fats and Sugars :
Fats :Butter, Ghee, Hydrogenated oils,Cooking oils like roundnut,Mustard, Coconut.
Sugars :Sugar, Jaggery
Main Nutrients:Energy, Fat, Essential Fatty Acids Energy
Balanced Diet Tips-Diet and Eating Advice
A healthy diet is even more essential for women than men. As well as pregnancy, women have to cope with debilitating hormone irregularities which can impact adversely on both health and weight. Healthy eating won't eliminate or cure these effects, but it often relieves symptoms. It's worth remembering that some foods - especially fresh fruits and vegetables, contain chemicals which are believed to exercise a powerful beneficial effect on the human body. More research is needed into the effect of these foods (eg. soybeans) to validate these claims, but all dietitians and nutritionists agree that the quality of our daily diet has a huge impact on our health, especially if we are female.
-Eating a balanced diet just means that you choose foods in the right amounts from each of the food groups.
-A balanced diet and physical exercise has a major role in achieving long healthy life.
-It helps in controlling body weight,heart rate and BP.
-Produces mental and physical relaxation.
-Increase in exercise capacity and muscle performance.
-Improves blodd sugar,lowers harmful cholesterol and triglycerides and increases the beneficial HDL cholesterol.
What is a healthy diet?
The United States Department of Agriculture and the Department of Health and Human Services have jointly issued a complete report on a healthy diet titled "Nutrition and Your Health: Dietary Guidelines for Americans" and "Food Guidelines for Americans". Healthy diets follow the food guide "pyramid," which recommends 6-11 servings of complex carbohydrates, 2-3 servings each of fruits and vegetables,1-2 servings each of dairy products and proteins like meat, tofu, or beans, and sparing use of added fats and sugars. In addition, the "Five A Day" Campaign is a national effort to get Americans to eat at least five servings combined from the fruit and vegetable groups per day.
Mushroom-Omelette Recipe
Ingredients:
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
pinch of Mustard Powder
chopped coriander leaves
How to make mushroom omelette:
-Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
-Heat a little of the butter in a pan and add the washed and
sliced button mushrooms.
-Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
-Melt the remaining butter in a non stick pan over a medium flame
and add the beaten eggs to it.
-Spread evenly around the pan and sprinkle the mushrooms on top.
-When one side is cooked slowly fold the omelette into half with a wooden spoon.
-Remove from the flame .
- Garnish with coriander leaves and serve.
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
pinch of Mustard Powder
chopped coriander leaves
How to make mushroom omelette:
-Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
-Heat a little of the butter in a pan and add the washed and
sliced button mushrooms.
-Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
-Melt the remaining butter in a non stick pan over a medium flame
and add the beaten eggs to it.
-Spread evenly around the pan and sprinkle the mushrooms on top.
-When one side is cooked slowly fold the omelette into half with a wooden spoon.
-Remove from the flame .
- Garnish with coriander leaves and serve.
Desserts-Sweet Rice-Badam Ka Halwa-Moong Dal Ladoo-Gulab Jamun-Ras Malai
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FAVOURITE DESSERT RECIPE
Badam Ka Halwa
Ingredients:
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.
How to Make Moong Dal Ladoo
Ingredients:
1 cup yellow moong dal (split green gram)heaped
3/4 cup sugar (adjust to taste)
3-4 cardamoms,
peeled and powdereda pinch of nutmeg (jaiphal) powder (optional)
8-10 cashews, broken into piecesabout
10-12 teaspoons of ghee
Preparation:
On low heat toast the moong dal till it is a uniform reddish brown color. Remove from heat and spread on a plate to cool.Powder sugar in a blender. Heat a teaspoon of ghee and saute cashews until light brown. Remove in a bowl and keep aside.Grind moong dal to a fine powder and mix with cashews, sugar and cardamom-nutmeg powder.Heat about ten teaspoons of ghee in a wide sauce pan. Add dal mixture and stir until well combined. Remove from heat and shape into lemon sized balls when the mixture is still warm. Add teaspoons of hot ghee gradually if the mixture cannot be easily shaped.
Sweet Rice(Pongal)
Ingredients:
1/2 cup rice
1/2 cup yellow moong dal
3/4 cup grated jaggery (adjust to taste)
1/4 cup grated coconut
6-7 green cardamoms, peeled and powdered
8-10 cashews, broken into pieces
a pinch of saffron dissolved in 1/2 cup warm milk
2-3 tbsp ghee
Method:
Wash rice and moong dal in 2-3 changes of water. Drain thoroughly and spread on a plate to dry for 20 minutes.Heat ghee in a deep saucepan. Roast the dal and rice on low heat until glazed and aromatic.Add two cups of water and half cup of saffron milk. Cook till rice and dal are well done and mushy.Mash well so they lose their shape. Add grated jaggery, powdered cardamoms and coconut. Stir and cook on low heat until jaggery is well dissolved and the mixture becomes homogenous.
Heat a tablespoon of ghee in another pan. Roast cashews until they turn golden and add to rice.Spoon into individual bowls and serve warm with a drizzle of ghee.[serves 4-5]
Cakes Special-Apple Cake-Peach Cream Cake-No Bake Butterscotch & Cream-Lemon cheese-Pineapple
Apple Cake
Ingredients:
3 egg whites1 cup apple sauce2 cups all-purpose flour1 cup sugar1 tsp baking soda / powder1/4 tsp salt1 1/2 tsp cinnamon1 tsp vanilla extract4 cups cored thinly sliced apples
Preparation:
Preheat oven a 350* F, beat egg whites until slightly foamy. Stir in applesauce, sugar and vanilla. In small bowl combine flour, baking soda, salt, cinnamon. Stir flour mixture into applesauce apple sauce mixture. In a 9 inch spring form pan or 13X9e.
3 egg whites1 cup apple sauce2 cups all-purpose flour1 cup sugar1 tsp baking soda / powder1/4 tsp salt1 1/2 tsp cinnamon1 tsp vanilla extract4 cups cored thinly sliced apples
Preparation:
Preheat oven a 350* F, beat egg whites until slightly foamy. Stir in applesauce, sugar and vanilla. In small bowl combine flour, baking soda, salt, cinnamon. Stir flour mixture into applesauce apple sauce mixture. In a 9 inch spring form pan or 13X9e.
Peach Cream Cake
Ingredients:
13 ounces cake cut into 1/4 th slices14 ounces condensed milk (low fat)1 cup cold water3 ounces vanilla pudding mix1 tsp vanilla essence29 ounces peaches in syrup
Preparation:
Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl,combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla essenceand whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top.
Repeat layers. Chill 4 hours or until set.
Serving Ideas: Cut into squares.
No-Bake Butterscotch & Cream Cheese Cake
Crust:
2 cups low-fat bread crumbs1/4 cups margarine, melted3 tbsps granulated sugar
Filling:
16 ounces fat-free cream cheese, softened3/4 cups granulated sugar1/2 cups cream1/2 cups curds1tsp pure vanilla essence1/2 tsp lemon juice1 tbsp unflavored gelatin1 tbsp water1/4 cups fat-free butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling,combine cream cheese, sugar, whipped topping, curds, vanilla essence,and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water.Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half.Fold butterscotch topping into one half and leave the other one plain.Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top.
Cover and refrigerate for two hours, or until set.
Serving Ideas: Cut into wedges and serve.
2 cups low-fat bread crumbs1/4 cups margarine, melted3 tbsps granulated sugar
Filling:
16 ounces fat-free cream cheese, softened3/4 cups granulated sugar1/2 cups cream1/2 cups curds1tsp pure vanilla essence1/2 tsp lemon juice1 tbsp unflavored gelatin1 tbsp water1/4 cups fat-free butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling,combine cream cheese, sugar, whipped topping, curds, vanilla essence,and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water.Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half.Fold butterscotch topping into one half and leave the other one plain.Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top.
Cover and refrigerate for two hours, or until set.
Serving Ideas: Cut into wedges and serve.
Lemon Cheese Cake
Ingredients:-
Half a tin of condensed milk
1 packet lemon jelly dissolved in one cup of water
1 tin of plain cream cheese
1 packet or 200 gm. of cream
50 gm of butter
1 teaspoon lemon rind
Juice of one lemon
1 packet of Marie biscuits crushed into crumbs
Half a tin of condensed milk
1 packet lemon jelly dissolved in one cup of water
1 tin of plain cream cheese
1 packet or 200 gm. of cream
50 gm of butter
1 teaspoon lemon rind
Juice of one lemon
1 packet of Marie biscuits crushed into crumbs
Pineapple Cake
Ingredients:-
2 large eggs
55 grams (2 oz.) self-raising flour
3 tablespoons melted butter or margarine
85 grams (3 oz.) sugar
200 grams (7 oz.) fresh cream
3 to 4 tablespoons powdered sugar
1 small can (450 grams) pineapple slices
A few cherries for decoration
2 large eggs
55 grams (2 oz.) self-raising flour
3 tablespoons melted butter or margarine
85 grams (3 oz.) sugar
200 grams (7 oz.) fresh cream
3 to 4 tablespoons powdered sugar
1 small can (450 grams) pineapple slices
A few cherries for decoration
Christmas Cake-Rich Dark Fruit Cake
INGREDIENTS
6 cups sultana raisins
3 cups dried currants
1 1/2 cups pitted dates
6 cups raisins
3 cups candied mixed citrus peel
1/2 pound candied cherries
2 cups almonds
2 cups butter
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
1/2 cup molasses
12 egg whites
1/2 cup grape juice
1/2 cup strong brewed coffee
3 cups dried currants
1 1/2 cups pitted dates
6 cups raisins
3 cups candied mixed citrus peel
1/2 pound candied cherries
2 cups almonds
2 cups butter
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
1/2 cup molasses
12 egg whites
1/2 cup grape juice
1/2 cup strong brewed coffee
DIRECTIONS
1.Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
2.Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
3.Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
4.Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
5.Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
5.Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
6.Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
Chinese Recipes
Oriental Chicken & Rice Dinner
Ingredients :
1 tb oil
4 sm boneless skinless chicken
-breast ha; (about 1 lb.)
1 cn CAMPBELL'S Condensed Cream
-of Mushr; (10-3/4 oz.)
-- Soup
1 soup can of water; (1-1/3 -cups)
3 tb soy sauce
2 c MINUTE White Rice; uncooked
16 oz frozen stir-fry vegetables;
-thawed
Instructions :
HEAT oil in large nonstick skillet on medium-high heat. Add chicken;cover.
Cook 4 minutes on each side or until cooked through.
REMOVE chicken from skillet.
Stir in soup, water and soy sauce. Bring toboil.
STIR in rice and vegetables. Top with chicken; cover.
Cook on low heat 5minutes.
Chinese Egg Rolls
Ingredients :
1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
-mushrooms
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
-cleaned
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar
Instructions:
Mix together, soy sauce, water, garlic and lemon juice. Add the chickenandpork. Cover tightly and marinate overnight. Roast the chicken and thepork together in a 350 degree oven until done. The chicken takes about anhour. The pork takes about an hour and a half. When cool, cut intomatchstick pieces. Set aside. In a wok, or dee-sided frying pan, warmthe oil. Over medium heat, add the celery, cabbage, onions and mushrooms.Stir fry until celery and onions are tender. Add chicken and pork. Stiruntil heated through. Add soy sauce, salt and pepper to taste. Removethis mixture from heat. Stir in bean sprouts. When working with egg rollwrappers be sure to cover them with a damp cloth to prevent them fromdrying out. To fill each roll, mound about 2 heaping tablespoon of fillingjust below the center of the egg roll. Fold bottom corner up over fillingto cover, then fold in thetwo outside corners. Roll closed, sealing shutwith a bit of egg white. Putoil in a wok or large pan to a depth of about 2inches - deep enough to cover the egg rolls. Over medium-high heat,warm the oil and carefully add the egg rolls, one at a time. Deep fry about2-3 minutes, until golden brown on both sides, turning once. May bekept warm in 200 degree oven until serving time. Serve with dippingsauce.
DIPPING SAUCE: Combine soy sauce,mustard, garlic powder, vinegar and brownsugar.
NOTE: Egg rolls may be frozenafter frying and cooled. Reheat in oven to serve.
Noodles And Gravy (Yee Mein)
Ingredients :
20 sm chinese mushrooms
(or 1 can - sliced; mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 pk pre-fried noodles (1/2 lb)
1 qt chicken stock
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch
2 ts water
Instructions:
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,squeeze dry, remove and discard stems; cut mushrooms into strips,julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove and discard anyflowers. Peel outer covering off of center stock. Cut bok choydiagonally into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes.Drain and set aside. Discard the stock, as it will be quite oily.
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts,green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water,and toss together water, and toss together until well mixed.Add thickening made by mixing the cornstarch with the cold water.Cook for 1 minute, and serve.
Chinese Style Rice
Ingredients
1 1/2 c Long-grain white rice, not
-converte
or brown rice
3 1/2 c Water - (to 4 cups)
Instructions
Put rice in a 3-quart heavy saucepan and, using your fingers as a rake,rinse under cold running water. Drain rice in a colander.In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boilwith rice. Simmer rice, covered, over moderately-low to low heat untilsteam holes appear on surface and water is absorbed, about 16 minutes forwhite rice and 35 to 40 minutes for brown.With a fork fluff rice and spread in a shallow baking pan. To coolrice completely, spread in a shallow baking pan. Chill rice, covered withplasticwrap, at least 12 hours. Rice may be made 2 days ahead and chilledin a sealable plastic bag.This recipe yields 7 cups.
Chinese Shrimp Fried Rice
Ingredients
3 lb medium shrimp
1 tb unsalted butter
2 raw eggs
2 tb milk
2 tb sesame oil
1 c finely chopped spanish onion
1/4 ts fresh grated ginger *
1/3 c sweet sherry (oloroso)
2 c bean sprouts
2 c cooked long grained rice
1/3 c light soy sauce **
6 green onions, chopped
1 vegetable cooking spray
1 salt and pepper, to taste
Instructions
* or ground ginger ** preferably Kikkoman
Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet withcooking spray and melt butter over high heat. Make an omelet by adding theeggs to the milk and salt and pepper to taste and whisking until fluffy.Pour egg mixture into hot skillet and spread evenly. Cook until puffy andset. Remove omelet with spatula, place in a plate and chop with a knife andfork. Set aside.
Reheat skillet; add sesame oil. Cook Spanish onions on medium heat untilslightly transparent, about 3 mins. Add shrimp, cook until they turn plumpand pink, about 3 mins. Then add ginger, sherry, bean sprouts and omeletpieces. Cook on low heat and stir frequently so that sprouts are thoroughlycovered with the wine and ginger. Add the rice and thoroughly stir mixture.
Add soy sauce and continue to toss mixture so that the soy sauce coats allthe rice. Add green onions and continue to mix thoroughly. Serve immediately.
Chinese Chicken
Ingredients
12 oz chicken breasts; skinned &
-boneless
1 tb vegetable oil
1 c broccoli flowerettes
1 c caulifowerets
1/2 lb mushrooms; sliced
4 green onion; cut in 1 pieces
2 tb low-sodium soy sauce
3 tb dry sherry
1 ts gingerroot
1 ts arrowroot dissolved in +
2 tb water
1/4 ts sesame oil
Instructions
Trim any fat from chicken and thinly slice diagonally. In a largenon-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes oruntil cooked through. Remove with a slottled spoon and keep warm.Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook untilheated through.
Cooking Tips
1 :- Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking. 2 :- Rub used lemon halves dipped in salt over greasy pans, and wipe clean with an old newspaper before washing. This will remove all the extra grease and make the washing easier. You may even rub some flour instead.
3 :- Round or oval containers will spread heat more evenly in a microwave oven than square, rectangular or odd shaped ones.
4 :- If fried snacks or titbits are served with the drinks, preceding dinner, arrange small paper napkins along with the tray. Messy fingers are embarrasing for both the guests and the hostess.
5 :- Try to stick to one style of cooking during any party. Many people mix Indian food with Chinese or continental dishes which spoil individual taste. For example, Russian salad and pulao or chow-mein and chicken korma do not go together.
3 :- Round or oval containers will spread heat more evenly in a microwave oven than square, rectangular or odd shaped ones.
4 :- If fried snacks or titbits are served with the drinks, preceding dinner, arrange small paper napkins along with the tray. Messy fingers are embarrasing for both the guests and the hostess.
5 :- Try to stick to one style of cooking during any party. Many people mix Indian food with Chinese or continental dishes which spoil individual taste. For example, Russian salad and pulao or chow-mein and chicken korma do not go together.
6:- Crusts removed from bread for making sanwiches, etc. can be sun or oven dried till brittle. Then run in a mixie, to form fine breadcrumbs. Refrigerate and use as required.
7:- Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest. 
8:- Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel
9:- Dry roast any extra crumbs that are got while scraping buns. These can be used to thick gravies, etc. They can also be added to bhajia batters for making crisper bhajias.
10:- Do not throw away drained marinade liquid. Refrigerate and use to season stirfried veggies or steamed rice.
11:- A tsp. of ghee add to the dal before pressure cooking, will keep it from overflowing out of the container into the cooker.
12:- A little lime juice added to beetroot will make them a brilliant red colour.
Breakfast
UPMA
Ingredients:
2 cups Rava
4 cups Water
1 cup Onion chopped fine
1 cup French Vegetables
A pinch of Asafoetida
5 curry leaves(optional)
1 tsp. Mustard seeds
2 tsp. Channa dal
2 tsp. Urad dal
1/4 tsp tumeric
3 tsp. Oil
2 Red chillies
2 Green chillies
1 inch grated ginger
Juice of 1 lime
Salt to taste
Method :
Dry roast the rava until golden on medium heat. Heat oil in a heavy bottomed saucepan. Add the mustard seeds, after spluttering add hing and curry leaves, then add channa dal and urad dal and when it turns slightly brown add red & green chilies and onion and saute till it is translucent. Add the vegetables and saute for some more time. Add 4 cups of water, salt and tumeric. When the water boils reduce flame to low and then add the rava stirring constantly for 2 to 3 min. Add lime juice. Cover the pan and cook over a low flame for 7 minutes. Serve hot with chutneys or pickles
Masala PURI
Ingredients:
20 Small puris
1 Onion finely chopped
2 Tomatoes finely chopped
2 Boiled Potato chopped
1Cup Boiled Peas
2cups Cilantro
1/2Cup Yogurt
2 tbsp Sweet Chutney
2 tbsp Red Chutney
2 tbsp Green Chutney
1 Cup Sev (fine)
1/4tsp Garam Masala Powder
Method:
Take a mixing bowl and add onions, tomatoes, and potatoes chopped and to this add peas, garam masala, salt, and chutneys and mix well .Crush about 5 puris in each plate, add the 2 table spoon of the above mixture, add about 1 tbsp of curds, Garnish and decorate with sev and finely chopped cilantro and serve immediately .
Note: The chutney receipe are all in the raita and chutney section under chat chutney.
Note: The chutney receipe are all in the raita and chutney section under chat chutney.
Masala Vada
Ingredients:
2 cups - channa dhal
2 - Onion
1/4 cup - Coriander leaves
4 - Red chillies
5- 6 - Curry leaves
3 - Green chillies
1inch - GingerSalt to taste
Method:
Wash and Soak channa dhal in water for 2 hours and drain off water. Grind the dhal coarsely with red chillies. Chop onion, green chillies, ginger,curry leaves and coriander leaves finely and then add to the coarsely ground mixture. Make into Vadas, deep fry in oil till golden in colour. Serve hot with chutney or ketchup.
SAMOSA
Ingredients:
2+1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed
Method:
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky.
The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds1 tsp.
dried coriander (if available)
3/4 tsp. salt
1+1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juiceCayenne, to taste.
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger, mustard seeds,coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.
1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.
3) Serve warm or at room temp.
ASSEMBLY:
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover.Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over whenyou turn the oven down.
5) Serve within 15 min. with dipping sauce.
PREPARATION OF RICE DISHES
Mixed Vegetable Pulao
Ingredients:
140g basmati rice, washed, soaked in cold water for 30 minutes and drained
25g ghee or butter
1 onion, finely sliced
2 garlic flakes, sliced
1/4 tsp turmeric
125g cauliflower, cut into florets
1 small green pepper, cut into long strips
50g carrots, scraped and finely sliced
25g frozen or fresh green peas, boiled until tender
25g sweet corn
290 ml water
Salt to taste
Grind to a fine paste:
1/2 tsp black cumin seeds
1/2 tsp coriander seeds
3 black pepper corns
1 bay leaf
2 red chilies
2.5 cm cinnamon, broken up
3 green cardamoms
Method:
Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add water and bring to a boil by covering the pan until all the water evaporates.Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.Cover the pan and keep it undisturbed for 10 minutes before serving.Serve with tandoori chicken or any raita.
Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add water and bring to a boil by covering the pan until all the water evaporates.Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.Cover the pan and keep it undisturbed for 10 minutes before serving.Serve with tandoori chicken or any raita.
Sabudana khichdi
Ingredients:
1 cup sago seeds or sabudana(preferably big ones)
1 medium sized potato
one handful groundnuts
2 green chillis
1 lemon
1 tsp sugar
salt to taste
1 tbsp grated coconut (optional)
1 tsp chilli powder
1 tsp haldi
1 tsp each mustard seeds and jeera for tempering
2 tbsp oil
a few curry leaves
2 tbsp coriander leaves
1 medium sized potato
one handful groundnuts
2 green chillis
1 lemon
1 tsp sugar
salt to taste
1 tbsp grated coconut (optional)
1 tsp chilli powder
1 tsp haldi
1 tsp each mustard seeds and jeera for tempering
2 tbsp oil
a few curry leaves
2 tbsp coriander leaves
Method:
Wash sabudana nicely under running water so that no powder is left. Drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry. After 4hours the sabudana will be spongy. Meanwhile dry roast groundnuts on gas or in microwave and powder them coarsely. No need to peel them. Add salt, sugar, haldi, chillipowder, lemon juice and ground nuts and mix well. Heat oil, add mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.When the potatoes are almost done add sabudana and mix well. Keep on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Remove from fire and serve hot garnished with corinder leaves and grated coconut.
Jeera Rice
Ingredients
2 cups Rice
2 cups Rice
1 tsp.cumin seeds
3 nos.bay leaves
4 tbsps.butter
1 tsp.sugar
salt to taste
Method:
Clean, soak the rice in water for an hour and then drain the water. Heat ghee in a vessel, add the cumin seeds, bay leaves,and let it splutter. Next, add soaked rice and fry a little longer in medium high heat about 4-5 minutes. Add 4 cups of water(hot water is preferable), salt, sugar and boil the rice on high heat for 3-4 minutes and then cook over a low flame till rice gets soft and water is absorbed. Remove from heat and serve hot. Garnish with fried Cashews and Raisins.
CLICK BELOW FOR MORE RICE RECIPES
Cuisine Of Orissa
Non-Veg.
....................
Fish Masala
Ingredients:
500 gms fish cleaned and cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice (Marinate the fish for 1/2 hour)
2 onions,
chopped finely 1 tomato,
chopped finely 1/2 cup tomato pulp
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp garam masala powder
3 tbsp oil Salt as per taste
Coriander leaves for garnishing
1/4 cup grated coconut
Method:
Heat oil in a pan Fry onion till goden brown Add ginger-garlic paste Simmer for 2 minutes Add tomatoes and simmer for 3 minutes Add pulp and all the powders and salt Cook till oil separates Add 1 cup water Add fish and cook till fish is done (don't overcook the fish) Take in a bowl Garnish with grated coconut and coriander leaves Serve with rice .
Dhania Chicken
Ingredients:
1 Kg Chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd 3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
Salt to taste and Oil
Method:
Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder, mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn. Add the curd left over from the chicken marinade and the other half too, mix well Add the dhania and mint leaves, and mix well. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot, and grate a little paneer on top if desired.
Prawn Curry
Ingredients:
1lb Prawn
1 Onion finely chopped
1tsp ginger paste
1tbs garlic paste
turmeric Powder
½tsp Coriander Powder
¼tsp Cumin Powder
1tsp of Meat Masala
Red Chili Powder(optional)
1 red tomato finely cut
1 potato peeled and cut into long pieces
Pancha-phutana(panch puran)
½tsp of Coriander powder
Whole Garam Masala
3tbs Refine Oil Salt to Taste
Fresh cut Cilantro
Method:
1. Shell and wash prawns. Add 1/4tsp of salt and a bit of turmeric powder to the prawns and marinate it. 2. Deep fry potato pieces and keep aside. 3. Take 1tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside. 4. Take the rest of the oil in the skillet, add panch-phutan. 5. When spluttering stops add finely chopped onion and fry till golden. 6. Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry. 7. When the raw smell is gone add cut tomato and salt. 8. Then add fried prawns , potato and meat masala and mix properly. 9. Now add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro. Serve this Chingudi Curry with Rice or Roti.
Bhaji
Alu-Beans Bhaji
Ingredients:
1 lb beans thoroughly washed and cut into small pieces
2 medium size potato piled and cut into small square size pieces
1 green chilli cut into pieces
1 small piece of ginger piled and minced
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin powder
1/2 spoon mustard
1/2 spoon cumin seed
Salt to taste
oil for frying
Process:
1. Heat a fry pan on medium heat and put 1 1/2 spoon of oil 2. Add mustard and cumin after the oil is hot and let them splutter 3. Add green chillies and ginger and fry them for 2 minutes 4. Add turmeric powder and mix it properly 5. Then add beans and potato and leave and stir it 6. Add chilli powder and cumin powder and cook in medium-low until beans is cooked 7. Serve it with rice or roti .
Bhendi Masala
Ingredients:
frozen or fresh bhendi(lady's finger)
1 medium size onion
1 tomato
1 green bell pepper
coriander leaves-to garnish
1tsp cumin powder
1tsp coriander powder
1/2 tsp turmeric powder
1tsp ginger paste
1tsp garlic paste
2 tsp oil 1tsp amchur powder
1 tsp whole cumin seeds
Salt-to taste
Process:
1. Cut all okras into small pieces about one inch size. 2. Cut t onion,bell pepper,tomato into small pieces and keep those aside. 3. Warm the frying pan and put oil into it and then turn it into medium flame 4. When oil is little warm ,a dd cumin seeds into it and let it splutter 5.Add the chopped onions,fry it till little golden brown and then add the chopped tomato and again fry it for two minutes. 6. Then add ginger paste,garlic paste,cumin and corriander powder, turmeric powder and saute it for one to two minutes. 7. Then add the cut okras and bell pepper to it and just fry it for few minutes and add salt to taste. 8. When okra starts getting tender add amchur powder and mix it properly 9. Garnish your Bhendi Masala with chopped corriander leaves before you serve.
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