Mediterranean style Chicken Thighs

Mediterranean style Chicken Thighs

Ingredients

• 2 pounds boneless, skinless chicken thighs (about 8 thighs)
• Salt and fresh-ground black pepper, to taste
• 2 teaspoons olive oil
• 1 (14 1 / 2-ounce) can diced fire-roasted tomatoes with juice
• 1 / 4 cup orange juice
• 5 teaspoons minced garlic
• 4 teaspoons capers, rinsed

Method

Season the chicken thighs with salt and pepper.
In a large nonstick skillet with a lid, heat the oil over high heat. Add the
chicken thighs and cook 2 minutes per side until well browned. Add the tomatoes, orange juice, garlic and capers.
Bring the mixture to a simmer, cover the pan and cook 8 minutes.

Uncover the pan, turn the thighs once, and continue cooking 10 minutes until the chicken is
no longer pink in the middle and the sauce thickens.

Makes 4 servings.

Lemon Blueberry Muffins With Lemon Drizzle

Lemon Blueberry Muffins With Lemon Drizzle

Ingredients

• 1 (18.9-ounce) package blueberry muffin mix
• 3 / 4 cup whole milk
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 / 3 cup confectioners' sugar
• 1 tablespoon fresh lemon juice

Method

Lightly mist 12 muffin cups with no-stick cooking spray (you'll need one 12-muffin tin or two 6-muffin tins) or line them with paper muffin cups. Set muffin tins aside.

Rinse blueberries from the muffin mix with cold water, then drain them well and set aside. Place muffin mix, milk, egg and lemon zest in a large mixing bowl and stir with a wooden spoon until ingredients are moistened, about 50 strokes. Fold blueberries into batter until they are just incorporated. Spoon batter into prepared muffin cups, filling them 2 / 3 full.

Bake muffins in preheated 400-degree oven 18 to 22 minutes until they are golden brown and a toothpick inserted in center of one comes out clean. Remove muffin tins from oven and place them on a wire rack to cool 10 minutes.

Invert muffins onto rack (if muffins baked directly in the tin, run a sharp knife around the edges of the muffins first) and let continue to cool while you prepare the lemon drizzle.

Place confectioners' sugar and lemon juice in a small bowl and stir to combine. Drizzle glaze over muffins, then transfer them to a platter and serve. Makes 12 muffins.

Yogurt and Spice Marinated Chicken With Grapefruit Relish

Yogurt and Spice Marinated Chicken With Grapefruit Relish

When used as a marinade yogurt will tenderize without making food either mushy or hard.

Ingredients

• 1 / 4 cup nonfat plain yogurt

• 3 tablespoons lime juice, divided

• 2 teaspoons olive oil

• 2 teaspoons minced garlic

• 1 1 / 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt, divided

• 1 pound thin-sliced boneless, skinless chicken breast cutlets

• 2 cups jarred grapefruit sections, drained

• 1 small red onion, minced (about 3/4 cup)

• 2 tablespoons chopped cilantro

• 1 tablespoon honey

• 1 / 2 to 1 jalapeno pepper, seeded and finely chopped, to taste

• Fresh-ground black pepper, to taste

Method

In a medium bowl, whisk together the yogurt, 2 tablespoons lime juice, olive oil, garlic, cumin, paprika and 1 / 2 teaspoon salt. Add the chicken cutlets, turning to coat. Cover with

plastic wrap and refrigerate 15 minutes or up to 8 hours.

Meanwhile, in a small bowl, combine the grapefruit sections, onions, cilantro, honey, jalapenos, black pepper, the remaining 1 tablespoon lime juice and the remaining 1 / 2 teaspoon salt. Set aside.

Preheat the broiler. Arrange the chicken on a wire rack set on a rimmed baking pan. Place on the top rack of the oven and cook about 4 minutes per side until the chicken is browned on the outside and no longer pink on the inside. Serve with grapefruit mixture.

Makes 4 servings.

Mexican Frittata

Mexican Frittata

Ingredients

• 1 1 / 2 cups refrigerated prepared diced red or white potatoes*

• Water

• 1 / 4 teaspoon salt

• 3 / 4 cup chunky tomato salsa

• 4 large eggs

• 2 large egg whites

• 2 tablespoons all-purpose flour

• 1 teaspoon dried oregano

• 1 / 4 teaspoon fresh-ground black pepper

• 1 cup reduced-fat Mexican-style shredded cheese blend

• 1 / 2 cup chopped scallions

Method

Place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil, reduce heat and simmer 5 minutes until just tender. Alternatively, place them in a glass bowl, cover with plastic wrap and microwave on high 3 to 5 minutes until tender. Drain, if necessary, and set aside.

Meanwhile, preheat the oven to 350 degrees. Coat a 9-inch glass pie plate with no-stick cooking spray. Spread the potatoes over the bottom of the pie plate and season with salt. Spoon the salsa

over the potatoes.

In a mixing bowl, whisk together the eggs, egg whites, flour, oregano and pepper until smooth. Stir in the cheese and scallions. Pour the egg mixture over the potatoes and salsa. With a fork, gently stir the mixture so the cheese and potatoes are evenly distributed. Bake the frittata 30 to 35 minutes, or until it is set in the center and golden on top. Slice into wedges to serve.

Makes 6 servings.

Lamb Pilau

Lamb Pilau

Ingredients

500 gm of lamb

2 cups of fine-grained rice

3 tbsp of butter

1 large onion sliced

salt to taste

1/2 tsp of cinnamon powder

2 tbsp of tomato puree

3 tbsp of chopped fresh parsley

1/2 cup of apricots – packeted

1 tsp pepper powder

50 gm of pistachio nuts

For garnishing: parsley

Method

Rinse the rice and keep aside, draining out all the water.

Heat the butter in a pan and fry the onions till soft and translucent.

Add the lamb pieces and fry on low fire till brown on all sides.

Add the cinnamon and season with salt and pepper.

Cover with a lid and cook on low fire for 10 minutes.

Add the tomato puree and enough water to cover the meat.

Mix in the parsley.

Cover with a lid and cook the lamb on low fire till almost tender.

Now, mix in the apricots, pistachio and the washed rice and 3 cups of water.

Stir gently and again cover with a lid and cook on low fire till all the water is evaporated and the rice is tender.

Garnish with parsley and serve warm.

Strawberry Yogurt Breakfast Dip With Waffle Sticks

Strawberry Yogurt Breakfast Dip With Waffle Sticks

Ingredients

• 1 / 4 cup fat-free strawberry or vanilla yogurt

• 2 tablespoons plain fat-free whipped cream cheese

• 1 tablespoon strawberry all-fruit spread

• 4 fresh strawberries, hulled, or 4 frozen whole, no-sugar-added strawberries, partially thawed

• 4 frozen low-fat, whole-grain waffles (Kashi Go Lean 7-Grain Waffles recommended)

Method

Combine yogurt, cream cheese, all-fruit spread and strawberries in a blender or food processor fitted with the metal blade; process or puree until smooth. Set aside.

Toast waffles according to package directions until quite crisp. Cut each waffle into 4 sticks. Serve waffle sticks with cream cheese dip. Makes 2 servings

Make your own iced tea

Make your own iced tea

Ingredients

Tea Bags.... . 6

Baking Soda .... 1/8 teaspoon

Water ..... 8 cups

Method

Step 1: In a glass measuring cup or ceramic teapot large enough to accommodate 2 cups boiling water, place 6 regular-size tea bags and 1 / 8 teaspoon baking soda. (The baking soda will soften the natural tannins that cause an acid or bitter taste.) Pour 2 cups boiling water over the tea bags. Cover and let steep 15 minutes.

Step 2: Remove the tea bags, being careful not to squeeze them (squeezing the bags adds bitterness).

Step 3: Pour concentrate into a 2-quart pitcher and add 6 cups cold water. Sweeten, if desired.

Step 4: Let cool, then chill and serve over ice.

Hints: Tea will become cloudy if refrigerated while still warm. Add a little boiling water to clear up the cloudiness. The tannins in tea also cause cloudiness when the tea is brewed in hard water. If you know you have minerals in your water, use filtered water.

Old-Fashioned Pot Roast (In Slow Cooker)

Old-Fashioned Pot Roast (In Slow Cooker)

If you don't have a slow cooker, you can make this stew in a Dutch oven and cook in a 325-degree oven 2 1 / 2 hours.

Ingredients

• 1 cup all-purpose flour

• 1 teaspoon salt

• Fresh-ground black pepper, to taste

• 1 (2 1 / 2- to 3-pound) beef chuck roast, trimmed

• 3 tablespoons vegetable oil

• 1 cup beef or chicken broth

• 2 tablespoons quick-mixing flour, such as Wondra

• 8 red potatoes, halved

• 8 small carrots

• 2 yellow onions, quartered

• 1 / 3 cup apple cider vinegar

Method

Combine the all-purpose flour, salt and pepper in a large zip-seal plastic bag. Add the meat; seal. Shake until evenly coated.

Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, 15 minutes until browned on all sides. Meanwhile, combine the broth and quick-mixing flour in a small bowl until smooth. Transfer the meat to a slow cooker.

Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar. Cover; cook on low setting 8 hours until the meat is very tender. Skim off fat. Makes8 servings.

Spicy Sausage Wrap

Spicy Sausage Wrap

This entree-worthy wrap has it all — protein, vegetable and starch. And all for about $2 per serving.

Ingredients

• 1 pound bulk spicy turkey sausage meat

• 1 tablespoon extra-virgin olive oil

• 2 medium yellow onions, thinly sliced (about 4 cups)

• 8 cups chopped fresh spinach

• 1 tablespoon minced garlic

• 2 cups shredded part-skim mozzarella cheese

• 1 / 3 cup grated parmesan cheese

• Salt and fresh-ground black pepper, to taste

• 6 burrito-size flour tortillas

Method

In a large skillet over medium-high heat, cook the sausage meat 6 minutes until no longer pink. With a slotted spoon, transfer the sausage to a dish and set aside. Leave any fat in the skillet.

Return the skillet to medium heat. Add the oil and onions, then saute 10 minutes until goldenand softened.

Stir in the spinach and garlic, cover the pan and cook 4 to 6 minutes until the greens are tender. Stir in the mozzarella, parmesan and reserved sausage. Season with salt and pepper.

Divide the filling among the tortillas. Fold in 2 sides of each tortilla and roll up from the bottom to the top. Place the rolls seam-side down in a microwave-safe dish. Heat the wraps in the microwave on high 1 to 2 minutes until heated through. Alternatively, heat the wraps in a 350-degree oven 5 to 7 minutes.

Makes 6 servings.

Note:

Sporting a hearty blend of browned sausage, golden onions, garlicky spinach and Italian cheeses rolled up in a warm flour tortilla, it's also fast, easy andflexible. Substitute different meats, cheeses and greens based on what's on sale.

For a more assertively flavored wrap, substitute arugula for the spinach and shredded provolone for the mozzarella.

If you like, use sweet sausage instead of hot. If you substitute pork for turkey, you may want to drain all but a few tablespoons fat from the pan before adding the onions and greens.

Gajar Ka Halwa

Gajar Ka Halwa ( Carrot halva)

Ingredients

1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Method

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Kesar Kaju Burfi

Kesar Kaju Burfi

Ingredients

500 gms Kaju(cashewnuts)

300 gms sugar

1/2 tsp kesar(saffron)

1/4 tsp orange color

2 chandi (silver)warak

Method

Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.

In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.

Mix saffron and orange color in it.roast till done.

on the rolling board place a butter paper and pour the mixture on it.

Now place another butter paper ,sandwhiching the mixture between the two paper.

Roll it with rolling pin.

Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.

Herb Covered Tilapia

Herb Covered Tilapia

Even people who do not like fish enjoy this dish. Although it's quick to make it tastes like it takes a lot of preparation. Test kitchen tip: Feel free to use any thin light fish fillet. We enjoyed this with yellow tail snapper.

Ingredients

• 1 / 2 cup mayonnaise

• 1 / 2 cup parmesan cheese

• 4 (8-ounce) tilapia fillets

• Salt and fresh-ground black pepper, to taste

• 2 tablespoons fine-chopped fresh dill, cilantro or parsley

Method

Spray a baking pan with no-stick cooking spray. Preheat the oven to 350 degrees.

Combine the mayonnaise and cheese. Season the fish fillets with salt and pepper and place in prepared pan. Bake 5 minutes. Turn the fish over and cover with a portion of the mayonnaise mixture.

Bake another 3 minutes. Then turn the broiler on and cook the fish until the topping is golden brown. Watch the fish carefully so it doesn't burn. Remove from oven, cover and let sit 5 minutes before serving. Sprinkle with chopped herbs. Makes 4 servings.

Ras Malaai

Ras Malaai

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

Method

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.

Jalebi

Jalebi

Ingredients

2 cups All purpose flour (maida)

11/2 tbsp fine grained semolina or rice flour

1/4th tsp baking powder

2 tbsp curd (plain yogurt)

11/4th cups warm water

1/2 tsp saffron threads, slowly dry-roasted and powdered

3 cups sugar

22/3rd cups water

1/2 tsp green cardamom seeds powder

11/2 tbsp kewra water or rose water

Ghee or vegetable oil for frying

Method

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take the jalebi out of syrup and serve hot.

Besan Ladoo

Besan Ladoo

Ingredients

2 cups gram flour (besan)

11/2 cup sugar (grinded)

1 cup ghee

1 tsp each almonds, pistachios, cashew nuts (chopped)

Method

In a kadhai mix gram flour and ghee over a low heat.

Keep constantly stirring to avoid lumps.

When it releases an appetizing smell, it is ready.

Remove from the heat and allow it to cool.

Add sugar and nuts to the gram flour and mix thoroughly.

Now form ping-pong size balls of the mixture.

Besan Laddoo are ready to be served.

Peanut Crispy Chicken

Peanut Crispy Chicken

This is the recipe that won Pam McNaull a Peanut Association Cooking Contest in 1985. The original recipe calls for 8 chicken breasts, 1 cup butter, 2 3 / 4 cups stuffing mix and 2 cups peanuts. People are a little more health conscious these days so we cut a lot of fat by using less butter and fewer peanuts; the flavor is still delicious. You can also cut back on the stuffing mix as we have here.

Ingredients

• 1 / 2 cup sour cream or low-fat sour cream

• 1 tablespoon Worcestershire sauce

• 1 tablespoon lemon juice

• 1 / 2 teaspoon paprika

• 1 / 4 teaspoon garlic powder

• Dash fresh-ground black pepper

• 4 boneless skinless chicken breasts

• 1 / 2 cup herb stuffing mix

• 1 / 2 cup chopped unsalted roasted peanuts

• 1 / 4 cup butter, melted

Method

Preheat oven to 350 degrees. Mix together the sour cream, Worcestershire sauce, lemon juice, paprika, garlic powder and black pepper.

Dip chicken breasts into the sour cream mixture to coat. Dip one side of each chicken breast in the stuffing mix and then dip the same side into the peanuts. Place, dipped side up, in a single layer in a baking dish and pour butter over all. Bake 40 to 45 minutes until golden and the chicken is cooked through.

Makes 4 servings.

Khoya Peda

Khoya Peda

Ingredients

1/2 kg Soft white khoya

2-1/2 cups (approx.300gms) sugar powdered

1/2 tsp cardamom powder

1 tsp cardamom seeds semi crushed

1 tbsp slivered or crushed pistachios

Method

Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.

Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes, then slow till done. Make sure to stir continuously, while on heat.

When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionally.

Use cookie moulds, or shape pedas with palms into patty rounds.

Mix pistachios and cardamom seeds and press a bit on top of each.

If using moulds, first sprinkle some at bottom.

Take some mixture and press into mould.

When set well, invert and carefully, unmould. The pedas are ready to be served.

Custard Temptation

Custard Temptation

Ingredients

1 large cup milk,

2 table spoon Vanilla Custard Powder,

3 table spoon sugar,

1/2 packet strawberry jelly.

Method

Mix Custard Powder in 1/2 cup of milk. Add sugar to the remaining milk and boil it. Mix custard milk with it and boil till the milk begins to thicken. Allow it to cool. Make jelly in oneand- a-half cup of boiling water and allow it to cool.

Set custard and jelly in a tumbler. Serve chilled after decorating with fresh cream.

Gulab Jamun

Gulab Jamun

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

Method

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.

Badam Phirni (Almond Pudding)

Badam Phirni (Almond Pudding)

Ingredients

2 cups milk

2 tbsp rice

3 tbsp sugar

1/4th cup blanched almonds (sliced)

1 tsp green cardamom (crushed)

1/2 tsp kewra essence

silver or gold foil paper (varak)

Method

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.

Remove from heat and add almonds.

Put in serving bowl and chill.

Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Pasta with ground Beef

Pasta with ground Beef

This is an easy recipe and definetly a kid pleaser . I make this once every week and pack well for next day lunch .Use your favourite pasta and enjoy!!!

Ingredients

12 oz (abt 3/4 lb) rotini pasta

1 lb ground beef

1 tsp italian seasoning

1/2 tsp dried oregano

1 large onion , diced

1/2 tsp red chili powder

1 tsp meat masala

2 bell peppers , diced

3 garlic cloves , chopped

2 15 oz cans tomato sauce

3 tbsp oilve oil

salt and pepper to taste

1/2 cup parmesan cheese/mozarella cheese(or more)

Method

Heat oil in a pan . Add the ground beef and saute well till the meat is no more pink .

Add the diced onions , garlic and stir for a minute . Then add the bell pepper and saute for 2-3 minutes.

Add the tomato sauce and stir well . Add italian seasoning , chilli powder ,oregano,masala, salt and pepper.(You can also add red chilli flakes for more heat).Stir well and simmer for about 10 minutes till teh sauce is thick and creamy .

Meanwhile cook the pasta per directions.Add 1/2 cup of pasta water if you want to thin down the sauce.

Add the cooked pasta to the sauce and stir well for the sauce to coat . Finally add the cheese , stir and serve with more cheese.

Servings: 4-5

Fruity Custard

Fruity Custard

Ingredients

1 large cup milk,

2 table spoon Custard Powder,

3 table spoon full sugar,

12strawberry,

8 plum, 1 pineapple,

250gm grapes,

2 scoops of ice cream.

Method

Mix Custard Powder in 1/2 cup of milk. Mix sugar in remaining milk and boil it.

Add to it custard mix milk and boil till the milk begins to thicken. Wash the fruits and peel them. Arrange them in a plate.

Pour custard over them and serve.

Nutella-and-Strawberry Filled Crepes

Nutella-and-Strawberry Filled Crepes

If you don't want to make crepes, you can purchase ready-made ones in the produce department of supermarkets. And, of course, you can vary the amount of fillings and toppings to suit your taste.

Ingredients

Crepe Batter:

• 2 eggs

• 1 / 2 cup milk

• 1 / 2 cup flour

• Pinch salt

• 1 teaspoon vegetable oil

Garnishing and Serving:

• 3 / 4 cup Nutella

• 4 cups sliced strawberries

• 1 1 / 2 cups whipped cream

• 1 tablespoon confectioners' sugar

Method

To make batter: Combine all ingredients in a food processor fitted with the metal blade and process until smooth.

Preheat a 8- to 10-inch nonstick crepe or omelet pan (with sloping sides) over medium heat.

Spray lightly with no-stick cooking spray. Add about 1/ 4 cup batter and swirl pan to coat pan thinly and evenly.

Cook until bottom of crepe is lightly golden. Flip and briefly cook other side of crepe, if desired. Remove from pan and place on a plate. Top with a piece of wax paper. Continue cooking and stacking the crepes until all the batter is cooked.

To serve: Spread Nutella on each warm crepe, top each with 1 / 2 cup sliced fresh strawberries and roll up. Place on plate, garnish each with 1/ 4 cup whipped cream, a few more sliced strawberries and a dusting of confectioners' sugar. Makes 6 filled crepes.

FRUIT TRIUMPH

FRUIT TRIUMPH

Ingredients:

2 cup biscuit bits, cake, confectionary, sweet Bundi (drops), jalebi etc.,

4 tbl spoon mango crush and strawberry crush (you can use jam also in place of crush),

2 cup custard sauce (mix 4 table spoon sugar and 2 table spoon Custard Powder with 1/2 litre of milk),

1 cup mix fruits (banana, pear, cheeku, grapes etc.)

mint leaves,

1 table spoon full bits of cashew nut.

Method:

Take cake, biscuit bits, cashew nut bits, sweet drops, gulab jamun or some other sweets in a large tumbler and top the mix with 3 table spoons of custard sauce, strawberry crush and mango crush. Keep it in fridge to cool.

Serve the dish after garnishing with pieces of cashew nuts, fruit slices and mint leaves.

Homemade Naan

Homemade Naan

Easy recipe to make Naan at home !! Try and you wont be disappointed. If you dont have a

pizza stone you can use a regular baking tray but pizza stone gives the best results.

Ingredients

1 tsp active dry yeast

3/4 cup of luke warm water

2 cups all purpose flour

1 tsp salt

1 tsp sugar

1/8 tsp baking soda

2 tbsp oil

2 tbsp yogurt

butter for greasing

extra flour for rolling

Method

Mix the yeast in the 3/4 cup luke warm water and set it aside.

In a bowl , take flour , salt , sugar and baking soda . Mix well using hands.

Then add the yogurt and mix it again . After that pour in the yeast solution and mix together to make a firm dough.

Set the dough aside in a warm place for 3-4 hours till it has doubled in volume.

Keep the pizza stone in the oven and Set the oven temperature to broil and wait for 15 minutes till the oven has reached its broil temperature of 525 degree F.

Divide the dough into 6 balls . Roll each one out to a thickness of 1/8th of an inch.Take care not to make it very thin.

Keep couple of naans on the pizza stone at a time and broil for 3-4minutes till the naan has risen well and browned.

Take it out of the broiler , apply some butter and serve hot with curry.

Servings: 6 naans

Eggs in Purgatory

Eggs in Purgatory

Test kitchen tip: This tomato sauce with peas would be good over pasta.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, chopped

• 1 medium Spanish onion, sliced

• 1 (28-ounce) can plum tomatoes in puree

• 1 / 4 cup frozen green peas

• 1 / 2 teaspoon salt plus more to taste

• Fresh-ground black pepper, to taste

• Crushed dried red pepper flakes

• 8 large eggs

• Water

• 1 teaspoon white vinegar

• 4 teaspoons chopped fresh Italian parsley or basil, for garnish

• 4 slices toasted Italian bread, for garnish

Method

Heat oil in a nonreactive large saucepan over medium heat. Add garlic and cook 2 minutes until softened. Add onions and saute 3 minutes until translucent.

Then add tomatoes with the puree from the can, breaking up the tomatoes as you add them to the pan. Simmer

25 minutes. Add peas, salt to taste, pepper and red pepper flakes. Cook 5 minutes until peas are heated through.

When ready to serve, fill a skillet with 2 inches water,

1 / 2 teaspoon salt and vinegar. Bring water to a boil. Remove skillet from heat. One at a time, break each egg into a small shallow bowl and slip the egg into the hot water. Let the eggs stand in the hot water 3 to 5 minutes until the whites are firm.

While eggs are poaching, divide tomato sauce among 4 small bowls. Remove eggs from water with a slotted spoon and let drain well. Lay 2 poached eggs on top of sauce in each bowl. Garnish with chopped parsley or basil andtoasted Italian bread. Makes 4 servings.

Egg Kurma -Egg Curry

Egg Kurma -Egg Curry

Serve this with love and you can melt any heart !!! Good for any day meal .The tomatoes give this a sour kick and this is a very hearty dish !!Serve this with rice or roti!!!

Ingredients

2 medium onions finely chopped

2 green chillies finely chopped

4 large tomatoes finely chopped

1 tbsp ginger garlic paste

2 tbsp cooking oil

1/2 tsp mustard

1/2 tsp cumin seeds

chopped cilantro leaves to garnish

4 hard boiled eggs

1/2 cup shredded coconut.

masala

------

1/2 tsp turmeric powder

1/2 tsp red chili powder

1 tsp coriander powder

1/2 tsp cumin powder

Method

Heat the cooking oil in a pan and splutter mustard and then add the cumin seeds .

Add the chopped onions and green chillies . Saute for 5 minutes till they are soft . Then add the ginger garlic paste and saute for another 4 minutes on low fire.

Then add all the masala powders and saute for 3-4 minutes on low fire and then add the tomatoes . Keep stirring and saute for 10-15 minutes til the tomatoes are soft and a thick nice gravy is formed.

Grind the coconut well using 1 cup of water and add to the curry. Stir well. Keep the flame low and cook till the curry is well heated and remove from fire .Add the chopped coriander and mix.

Take the gravy to a dish .Arrange the boiled eggs on top and serve.

Palak Paneer - Spinach With Cheese

Yummy Palak paneer - Cheese with Spinach

This recipe is quite easy and is one of my favourite.if you are craving for a restaurent taste make sure to use ghee for cooking and heavy cream.You can also fry the paneer pieces in butter before adding to the spinach gravy.

Ingredients

1 10z pck Spinach roughly chopped ( 2-3 bunches)

3 tomatoes

1/2 lb paneer diced

2 green chillies chopped

1/2 tsp cumin seeds

1 onion very finely chopped

1 tsp gingergarlic paste

1/2 tsp chilli powder

1 tbsp coriander powder

1/2 tsp garam masala

1/2 tsp dried fenugreek (methi)

1/2 cup heavy creaam

1 tsp cooking oil

1 tbsp butter

Method

Heat the cooking oil in a pan .Add the green chillies and saute . After that add the spinach in batches and stir fry til the whole spinach wilts down.Let it cool down . Grind to a smooth puree.

Blanch the tomatoes in hot water for 3-4 minutes .Remove the skin and puree them.

Heat butter in a pan . Add cumin seeds and stir . After that add the onions and ginger garlic paste . Saute well for 5-6 minutes.Then add the chilli powder and coriander powder and stir fry for another 4-5 minutes on low fire.

Then add the tomoato puree and stir fry for 3-4 minutes .

Add the spinach and stir well .Simmer for sometime and add cream , garam masala and methi.[At this point you can add milk if you want to thin out the gravy]

Lastly add the cubed paneer . Stir well and serve with roti or rice.

Italian Wedding Soup

Italian Wedding Soup

Ingredients

Italian Meatballs:

• 1 pound ground beef

• 1 / 2 cup seasoned Italian bread crumbs

• 1 / 2 cup grated Romano cheese

• 1 egg

• 2 cloves garlic, minced

• 1 / 4 cup chopped fresh Italian parsley

• Salt and fresh-ground black pepper, to taste

Chicken Broth:

• 3 tablespoons olive oil

• 3 carrots, chopped

• 3 ribs celery, chopped

• 2 medium onions, chopped

• 1 gallon chicken stock*

• 1 (14.5-ounce) can whole tomatoes, with juices

• 2 heads escarole, chopped and washed very well

• 2 eggs

• 1 cup grated Romano cheese

• Salt and fresh-ground black pepper, to taste

Method

To make meatballs: Preheat oven to 400 degrees. Combine all ingredients; mix well. Form meat mixture into meatballs with a diameter of about 1 inch (makes about 46 meatballs no biggers than quarters). Place in a baking pan with sides. Bake 30 minutes until browned and a bit crisp.

To make broth: In a large stockpot, heat the olive oil over medium heat. Add the carrots, celery and onions and saute 15 minutes over medium to medium-high heat until vegetables begin to brown a little.

Add the chicken stock and tomatoes, crushing the tomatoes as you add them. Bring to a boil, reduce the heat to bring it to a slow boil and cook 30 minutes.

Add meatballs and escarole and boil 5 minutes until greens are tender; remove from the heat. (Soup can be frozen at this point).

Beat the 2 eggs with the Romano cheese. Stir gradually into the warm soup. Make sure soup is not boiling at this point or you will scramble the eggs, and do not let the soup boil at any time after you add the eggs. Add salt and pepper. Makes 22 cups (5 1/ 2 quarts).

*Chicken stock is available in shelf-stable cartons in the soup aisle of supermarkets. You can use chicken broth, if you prefer.

Matar Paneer (Cottage Cheese and Green Peas)

Matar Paneer (Cottage Cheese & Green Peas)

This dish is made of Matar (Green Peas) and Paneer(Cottage Cheese). Very good with rotis as well as rice.The paneer cubes can be fried in oil or ghee for extra taste.

Ingredients

1 1/2 cups of green peas

1 cup of paneer cubed

2 medium onions chopped

1 tomato chopped

1 tbsp ginger garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

pinch of asafoetida

1 tsp garam masala

1 tsp poppy seeds

5 cashewnuts

salt per taste

3 tbsp oil

corianderLeaves (Cilantro) to garnish

Method

Boil the green peas and keep aside.

Heat the oil in a pan.Put the onions , asafoetida , ginger garlic paste and fry till the onions are slightly browned.

Put the tomatoes, turmeric powder and fry for another 5 minutes on low flame.

Add red chilli powder , garam masala and saute for few minutes.

Add the peas with little amount of water and bring it to a boil.

Meanwhile grind the cashews and poppy seeds to a fine paste.

Now add the cashew-poppy paste .Stir gently and let the gravy thicken.

Finally add the paneer cubes.Cook for a minute and remove from fire.

Garnish with coriander leaves and serve hot

Easy Sugar Cookies

Easy Sugar Cookies

Easy sugar cookies .No kneading , no cookie-cutters...easy easy and these will melt in your mouth too.Roll these in colored sugar before baking and you can have fun treats for the kids !! when the cookies come out from the hot oven it will be very soft and it will haren once it cools down.

Ingredients

1/2 cup butter

1/2 cup vegetable oil

3/4 cup powdered sugar

1/2 cup white sugar

1 egg

1/2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp cream of tartar

2 1/4 cups all purpose flour

extra sugar for rolling the cookies

Method

Preheat the oven to 350 degree F.

Cream together butter , oil , powdered sugar and granulated sugar in a large bowl using an electric mixer.Beat in the egg and vanilla.

Combine all the dry ingredients( flour , baking soda , cream of tartar) in another bowl. Add to the wet ingredients and stir well.

Roll the dough into one inch balls.Roll in sugar and bake for 8-10 minutes or until the edges are golden brown. Let it cool down completely.

Oatmeal Cookies

Oatmeal Cookies

This is the recipe for the old fashioned oatmeal cookies.You can add raisins if you like.Keep 12 in one baking tray.Keep an eye on the cookies and take care not to burn them.You should take it out of the oven once the surface is dried up completely. The cookies wont be firm once they come out of the oven but they will once they cool down.

Ingredients

1 cup all purpose flour

1 cup quick cooking oats

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup sugar+2 tbsp sugar

1/2 cup brownsugar

1/4 tsp cinnamon

1/2 tsp vanilla essence

1 stick of butter melted and cooled

1 egg

Method

Peheat the oven to 350 F and line a baking tray with foil.Spray with cooking oil.

Take a bowl and mix together flour,oats,baking powder,baking soda and salt.

In another large bowl mix together egg,butter,sugars,vanilla and cinnamon using a electric mixer.

Then add the dry ingredients and mix till the flour is incorporated into the batter.Do not overmix the batter.

Take the 2 tbsp sugar in a flat dish.

Take 1 tbsp of batter and roll into a ball.Dip the ball in the sugar and place the sugar side up on the cookie sheet.Repeat the same with the rest.Bake 12 at one time

Bake for about 10 minutes or less till the cookies are lightly golden.

Let the cookies cool down completely.They will be crispy on the outside and chewy inside.Have them with a big fat glass of cold milk.Yumm..